I spent today practicing drips and dustings (for want of a better word). I decided when I first got started with food photography that movement is a key feature for me. Most of my images include a drip, drizzle or a dusting. Getting this right in camera isn’t complete wizardry but it certainly takes some practise and a whole bunch of patience. So what have a learnt…
My favourite drip, drizzle and dusting is viewed almost directly on, which means my camera (on the tripod) is level with my “hero piece”
Shoot fast; these were shot with a shutter speed of 2000.
Be prepared to take the shot over and over again until you get what you’re looking for. Every drip, drizzle or dust is going to come out differently so play around.
Know your material; how your ingredients moves is important. Not all syrups will drizzle the same way, neither will all liquids drip or pour equally. Figure out how your ingredients moves or consider substituting for something that has the flow you’re looking for.
Work with someone or use a timer. One of the huge advantages of my fujifilm xt3 is that I can work from my mobile. This means I can see the action on my mobile screen, focus where I want to be and then set the timer for 2 seconds. This gives me time to start pouring etc before the shutter goes off! Boom!