Challenging Arts & Crafts: oven-roasting

There is nothing especial about my weekend, just the normal chores...but, I was into

finding out on how to take good images .

I had a marathon cooking yesterday and these are two of what I cooked. I thought of practicing a bit ... and I needed to have a good light , so I went to set up the table outside in my backyard so I get most of the natural light.

Photography is such an expensive hobby, you need to get all those gears & accessories that are

essential to make good images.

But I´ve just started and I´m learning fast..
In food photography, you have to know the tricks on how to make the object the focal point of the camera.. like making the background blurred so as the main object would stand out... just a sharp image of the object in front, etc..

As far as the recipe is concerned on this post , well, it was an easy task... You won´t need a special knowledge on roasting, the oven will do the job.

Here how to do it:

Preheat your oven at 220°C

You need a piece of meat, i.e. pork belly, whole dressed chicken, 1 whole pork chop. duck, etc..

The meat is a matter of your choice... you can roast any meat as you like....

Clean the meat/chicken thoroughly, wash then dry with paper towel , rub the outer part or skin with crushed garlic, season with salt & ground pepper,...or if you like, coat with 2 tablespoons dark soy sauce..

Prepare the oven tray by adding 1 liter of water, add 1 tbsp soy sauce (for the colot), add 1 cube Knorr chicken or beef crumbled into pieces... add the seasoned meat and roast for about 1.5 hours, lower rack, under 220°C,....

You should pour tray liquid onto the meat every 10-15 minutes to prevent the skin/ outer part from draing or burning, If the liquids get lessened, add more water by and by, turn each side every 20 minutes... until all sides are golden brown and crispy within the roasting time.

Take out the meat from the oven and put on a platter,

keep it warm..

Meanwhile, you can process the sauce either to make it thicker, add more seasoning or leave it natural ..

you may add creme fraíche or 1/2 tablespoon cornstarch, adjust the seasoning..

Serve hot on a platter with a separate gravy container and a good green salad