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Amazing DSLR Filmmaking: Canon EOS 600D Video Quality Test

Amazing! A massive welcome back to all of you. I am so thrilled and excited to relaunch Khanumsays with a new layout, new features, more navigation freedom and a broader vision this time. 

As you all know, I am team Canon, before that I was team FujiFilm Finepix, and still I am but the photography experiences I have had with my Canon EOS 600D since I bought it, have been simply marvelous. People look at the results and ask, which camera do you use? And this is perhaps the most common question out there. If you happen to own a higher and more expensive model than 600D, the results are pretty obvious. But digital photography or videography becomes a very sweet experience when you have very basic gear in terms of the giants out there. 

Today’s blog post is about it’s video quality test. I recorded some scenes on 600D with the basic 18mm-55mm kit lens and no tripod. It was entirely a hand handled camera shoot thus the shakes. But hey, the mini beast I have is absolutely a joy to experiment with. (And I have heard it has been discontinued so if you get your hands on 600d for a start from someone, grab it.) The following first video was shot in the first week of Feb, with extreme cold and the unavailability of Sui Gas in some areas of Lahore during the day hours, we were glad to make our food this typical desi way! What a joy it was! Enjoy the mouthwatering experience! 

 

That was some smooth filming! Isn’t it! Not bad at all given that it was just a DSLR.  (The abrupt music ending in the second video is due to Youtube’s weak editing studio). Now for the details, I’ll be summing up my experience in a rather short way. For in depth review, click here.

This camera offers you  different video recording settings in terms of quality control concerning frames per second and the picture dimensions/resolution. These two shot clips, were recorded in HD mode 1080p, 25 frames per second continuous shooting mode. The results came out pretty nice. You’ll definitely enjoy a satisfying video recording experience, sweet results in terms of HD, Freedom to shoot in cinematic look. Though it has it’s limitations. For the focus, the lens you are using plays a major role here and it’s smooth ring . But there were some annoying moments for me as well. And I am honestly going to lay them out. 

You quite enjoy the video look until you pump up the contrast int he editing mode and see the difference. 

 

I usually like to edit my videos using Adobe Premiere, but I did not have access to it for this video so I used simple and limiting editing provided online by Youtube. There, you can see, as I pumped up the contrast to +3, the video result changed significantly. The colors were brighter, better and satisfying.

Another thing I noticed is that you definitely need ND filters for video recording. And must put up with the ISO settings for the video. I intentionally added a small clip of the eagle in the second video where the ISO is messed up, despite the contrast pumped up in the editing, the need for ND filter was loud. Because the rule is simple: You can’t shoot a nonsense footage and expect it to become sensible in editing all by itself. And lastly, the sound quality is good. The camera mic does catch sounds amazingly but you definitely need to attach a microphone with it if you wish to catch only a specific sound, else you’ll be recording every freaking noise around. As you must have noticed, I have the original sizzling sound intact in some of the clips in the first video, and in other I had to turn the sound off in the editing since the camera caught all voices around. 

In a nutshell, There are certainly much better video quality cameras but if you happen to own 600D or plan to own it for the purpose of photography plus videography, then be assured, the results are beautiful. And all is well. And do you know you can enjoy Magic Lantern with your 600D? Go explore that.

In the end, what matters most is how you skillfully use it. The results depend on absolutely on your technique, features added to enhance your video result and the post processing to a certain degree. 

I’ll definitely be making more videos and enjoy the joy of film making, taking one step after another. If you have a videography experience as a film enthusiast or a blogger, you are more than welcome to share your two cents and your story with me. And Oh! I would love to hear the videography blunders. We all love that as they serve as a learning curve.

 

 

 

 

The Weekend Banana Cake

..with grapes on top.

I call it the weekend cake, for a reason.

It requires good mood that you always get to have on weekends only. No work stress, no social commitments (for me at least) and absolutely no worry about running out of time. I baked this cake yesterday in the noon, decorated it in the evening, and photographed it today few mins earlier in the natural light, using my cell. And as I am typing this away, my family is busy licking the cream off their fingers. Did I mention I made the cream myself using butter for the cake topping?! Yum yum and voila!

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Here’s the quick recipe that I would share. You can make it on Eid if you like, or whenever you find the courage and craving for baking. 

For the mixture, you need nearly 2 cups of Flour.

1 and a half cup sugar.

1 Half cup oil

2 eggs.

Half teaspoon Baking Powder

Half teaspoon salt

Half cup Milk & skills to make the batter. 

For the homemade whipped cream you need:

Homemade butter, icing sugar and few drops of milk. 

For decoration: Grapes that my mommy got from bazaar just in time.

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How did I make it? 

Separate the egg whites from the egg yolks. Beat the egg whites using electric egg beater for smoother result. Whip whip whip until they are like foam and even if you turn the bowl upside down, they shouldn’t fall out and stay firm. That’s how you check and rate your egg whites whipping. Here’s a short clip for my test and batter. I made 3 fantastic cakes with this much batter. 2 medium sized, and one small cake.

Add sugar in the egg whites and set aside. Now for the batter, add all the dry ingredients in one bowl, pour in the egg yolks, oil and milk and mix it together. Make sure to mix it well. Once done, gently add the egg whites into the mixture and fold rather than mixing. 

Oil the pans, pour the mixture into them and off they go to be baked into the oven. 

How do I know the cakes are ready?

There would be sweet aroma of the baked sponge cakes everywhere in your kitchen. Moreover, when you’ll touch the surface of the cake, it would be soft and bounce back. That’s how you know your sponge cake is ready.

How do I whip cream?

Using the same egg beater, beat the butter well. Add in sugar and milk. Your whipped cream is ready.

But where are the bananas in it?

I made the banana syrup filling for that. Cut 3 bananas into tiny pieces, add few drops of water, milk and 3 tablespoons of sugar into the pan and heat the mixture for few minutes. There you go, you have your banana filling. Set aside to cool down. Once the cake is ready to be decorated, make the cream border on the cake using piping bag, then fill the center of the cake with banana mixture. At the end, cover the entire cake with cream and decorate as you want. I used grapes for the final look.

Sweet! ^_^

 

 

Sunday Breakfast; Tomato Baked Egg

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Every morning we have a choice, either to be happy, to feel blessed in some ways, loved and feel inspired. Or to choose to feel blue, uninspired, unloved. Abcd you know?

I, chose tomato this morning to feel pink and inspired, because someone very dear to me loves eating tomatoes.

Doing such small careful and thoughtful things, strangely makes you feel very near to your people in heart. Thats how it goes in my world atleast. It puts me in a good mood. Inspired by that, I happily made breakfast with it which gave me an excuse to be creative and busy at the same time. Not just this, I also enjoyed a cheese grilled sandwich with delicious tea and right now its raining. Which makes me want to make pakoray. Good healthy food is so pretty and mouthwatering, isnt it?

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This was a very simple yet elegant looking breakfast I had today. Extremely under budget, too and rich in taste. Ola !

From Persia to France and to Turkey for some breakfast!

Ahem!
Boujour my beautiful readers! Let me entertain you with omelettes today. Not one, or two but three types of pretty eggs on plate. The menu was simple. Mom said there are only 3 eggs. Go make us breakfast with it. I was in the mood to make them happy with eggs (what did I just say?) so i decided to make it lil special by adding another culture’s twists.
Khosh mazze bood! And as you can see it looks cok guzel, too!

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I truly enjoy exploring different cuisines. Isnt it amazing how there are so many different delicious breakfasts, lunch and dinner menus in the world out there? I find it awesome! What I like more is to try new recipes with same basic ingredients. In this case, I made eggs a new way.

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I prepared Turkish Omelette using their special sausage known as sucuk. C is pronounced as J making it sujuk. I love this sausage. Its bit saltish but great in taste and delicious fir breakfast.

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Next omelette recipe is Persian in origins. The name is Omelette Khorma & Tokhm e Morgh. Its really an easy, simple and sweetest omelete. I came across this recipe through  a food blog that I follow. It features awesome food photography with Persian cuisines. The sweetness from the dates compliments the saltish egg so nicely.

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And finally. This is where you can say I used my imagination to save this french omelete. Something went wrong with the pan and It couldnt be folded as I wanted it to but … wait! I improvised on the presentation and gorgeous lightly browned potato chunks made a beautiful taste for morning.
Voila!

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I served it with jam, bread and butter bun. Teehee!

I like mornings. And I definitely like making mornings special with good hearty breakfast. Lets see what I make next time. Delicious hot poached eggs anyone?

Tip: Use 2 table spoons of water in one egg and just a lil milk. It would make the egg soft, fluffy and rise good.

P.S. I like simple boiled eggs. Or fried ones. But my family is big on omelettes.

Happy Spring Equinox everyone ~ I made Sholeh Zard

My favorite season has left, and spring has arrived. I am not quite sure how sad I am for saying bye to cold nights, but I’ll try not to be ungrateful and embrace spring with a hope that it turns out sweet. Which brings me to sholeh zard. I found out yesterday that Persians celebrate spring equinox as New Year. It goes by the name Nourouz in Iran, if you google it you’ll know it’s a sort of Eid for Iranians. 

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I am not Persian though, but the idea of good beautiful food on table makes me very happy so I decided to make something sweet for my family, and also honour Nourouz on Khanumsays.

It’s my first time making it. Quite an extremely easy and extremely sweet recipe, similar to the kheer we make except that in sholeh zard, they don’t use milk. The name itself is very funny for my family. My uncle even teased me saying its all zard, where are the sholay? 

: )

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