I really enjoyed cocking and I always want to create a recipe of my own. For me this project is not only a narrative project, it is also a good chance for me to learn the technique of shooting foods. It is actually very different from the picture I took before. While I was shooting portrait or in green house I used a very large diaphragm to create a shallow depth of field but in this project I used a rather smaller diaphragm to show as many details as possible. Because the light in kitchen was very dark so I used flash light in some picture.

1.  Ingredient: ribeye steak, mushroom, potato, garlic, butter, rosemary, and thyme.

2. seasoning, put some salt and pepper on every sides and make sure the steak rest in room temperature at least 30 mins. if you put a cold steak in a hot pan then your steak will be burned on outside but raw in inside.

3. gas on, oil in and preheat the pan until smoke came out.

4. steak in, because the pan is so hot the surface of the steak will be cooked immediately and it will lock down all the flavour and moisture inside the steak. Put garlic, rosemary, and thyme on the other side of the pan so it won’t be burned.

5, after both side is cooked, butter in gas off and keep spilling hot oil in the pan on to the steak.

6.steak out, spill all the oil on the steak and let the steak rest at least 10 mins. in this process steak will slowly cook itself and bring out more flavour.

7.seasoning the potatoes with salt pepper and butter before mash them.

8. fty the mushrooms with the oil left from steak then season it with a little bit rosemary and thyme.

9. put everything in the plate then spill the resting juice on them.

or you can be a little more creative about the plating.