For this assignment, I made caramel using the dry method and took pictures at different stages of the process. This image was taken after all ingredients had been added and combined and the caramel was transferred to a second container to cool to room temperature. This temperature change from the hot pan to a cooler glass caused some of the butter fats to separate from the solution and rise to the surface, forming the tiny droplets shown in the featured image. The rounded shape of each individual droplet is caused by the surface tension of the fat.
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Hi Sarah, I thought your post was super interesting. Your explanation of the materials used and the photographic techniques employed really helped boost my understanding of the effect happening in the image.
What kind of lighting setup did you use for this?
This picture is super soothing to look at! I like how you angled the light across the photo to create a color gradient. I think it added a lot to the photo. Did you do anything to get the color to come out like that? Or was it just all lighting?