When it comes to lighting meat for photography, several key factors come into play.
One commonly seen technique is applying oil.
However, instead of teaching you how to apply oil, I want to emphasize that it is unnecessary.
With proper lighting, there is absolutely no need to apply oil.
Why? Because applying oil can completely obscure the meat’s texture!!
With lighting, oil can create reflections, leading to highlights or overexposed areas. The high reflectivity of oil can result in the meat appearing white, making it impossible to see the true appearance of the meat. This is especially problematic when backlighting is used for meat photography, as the reflections can obscure the meat’s natural, appetizing texture, preventing anyone from seeing its true form.
Therefore, I strongly advise against applying oil (even though customers often ask if it’s necessary…).
I understand the concern: during shoots, food is often prepared early and left waiting, causing it to dry out at room temperature. Customers worry about the final appearance.
In extreme cases, if the food has already dried out and looks unappetizing, I typically suggest: “How about making a fresh batch?” or advise the chef to take a brief break and not rush to present the food.
Of course, if circumstances don’t allow for this, applying oil is not entirely unacceptable, but it must be thoroughly wiped off afterward, leaving just a thin layer. Otherwise, you risk complaints when reviewing the photos later…