For mouth watering beef, cook partway maybe to a strong pink “rare” and then add emphasis with a hand-held propane torch and baste with motor oil not the used kind. And you've got the photos to back it up. I normally use raw food stuff. There are all sorts of great detail shots that emerge throughout the cooking process - the environment, the raw ingredients, the chopping, the motion, the flames and all the action that comes into play in the second act, and THEN the final plated image itself. For more information, please click the help link above. This is an area that I have just started delving into and experimenting with. You do not want packages that have been boxed, shipped to a retail store then been put into a display freezer. It's also easier to work with a salad-size plate rather than a full-size dinner plate, since you won't have to worry about filling up any unwanted space on the plate and the food itself will look more prominent. Your lengthy and uncalled for post was full o

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