Q: Wait, yellow and blue make gray? I thought they make green! Q: Wait, yellow and blue are complementary colors? I thought it was blue and orange! A: The answer to both of these questions is the same. This video is about light/screens, not pigment. Light is additive, pigment is subtractive. The rules are different. In subtractive color mixing (like blending paints), blue and yellow make green. In additive color mixing (like blending colors on an LCD screen), blending blue and yellow will get you something on the grayscale, depending (I think) on brightness and shade. That's literally what I show you at 2:43 - I made a blue matte and a yellow matte, set their opacity to 50 percent, and then overlaid them. The result is gray. (Or, grayish, because the footage of me shining through is throwing it off, and also because I don't think the shades of yellow and blue I picked were perfectly complementary.) Blue and yellow are considered complementary in the additive RGB color model, while blue and orange are considered complementary in the subtractive CMY model (or RYB). You could argue that I should have explained this distinction in the video, and you could be right. When you make videos like this, you have to make judgment calls about which levels of nuance deserve the run time. If you don't make those calls, the video will end up 10 hours long. Q: Did you edit your footage wrong at 1:40? It looks like the light is going cooler at 5500ºK and warmer at 2700ºK. Isn't that backwards?! A: Nope, I didn't edit the footage wrong. You're seeing what really happened. Here's what I THINK is going on, and I would appreciate if someone more knowledgeable could weigh in. As I mentioned in the video, incandescent (i.e. really hot) objects actually emit blue light at higher temperatures than yellow or orange light. So, there is a context in which people use "color temperature" to describe actual thermal temperature. This is referred to as "black body radiation" - the colors emitted by a theoretical, idealized black object at certain very high temperatures, given in degrees Kelvin. That color temperature scale is, essentially, the inverse of the color temperature scale often used by filmmakers and lighting designers. In the world of normal human experience, blue is the color of ice (or the moon) and yellow/orange is the color of fire (or the sun), so we use Kelvin to signify that subjective experience of color we all have. This cheap Chinese light I'm using is, I'm guessing, labeled with actual color temperature (i.e. black body radiation), not color temperature in the art school sense of the term. But I'm honestly not sure! Q: Are you sure that movies these days tend to be blue? Didn't you just pick two examples that were snow scenes? A: In retrospect, those were bad examples, for that very reason. But I am hardly the first person to observe that blue punctuated with orange is a very popular color scheme in Hollywood these days. It's literally the first tip offered by this Adobe guide for "cinematic" color grading: blogs.adobe.com/creativecloud/cinematic-color-grading-in-adobe-photoshop-pt-1/ This is hardly my area of expertise, but one theory for the origin of this trend I've read is that digital effects are easier to render in this scheme, for reasons I didn't understand when I read that article. Q: Are you sure that movies in the early 2000s were green? Didn't The Matrix use green for the specific purpose of creating a distinct environment for the matrix as opposed to the real world, which was more blue? A: Yes, that's absolutely why The Matrix did that, but I think that movie was so huge and influential that a lot of filmmakers then imitated that green color scheme to make things look high-tech. Where I remember seeing it most was in the music videos of the time: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-A48VUvB6kWE.html [EDIT] Oh yeah, and Fight Club. Fight Club is super green. Q: Are you sure this whole "steak looks overdone in natural light thing" is really a thing? A: Here's a comment from BlizKrieg that I previously had pinned here: "I'm a server in a restaraunt and I have this problem all the damn time. I work at a Racing and Card Club in FLORIDA. A very sunny place with very large windows to look at the grehounds racing outside. Now in the kitchen we can see how our prime rib is cooked perfectly rare to med rare. But then we take it into the dining room with so much natural light and say it's way overcooked. I always knew it was the lighting, but then the customers looked at me like I was stupid/wrong." Q: Is natural light always "cool"? A: No. This is one of those layers of nuance I decided to leave out. But certainly the color of sunlight is affected by atmospheric conditions and by time of day. In dusty air or at dawn/dusk, for example, sunlight can be warmer. That's one reason why photographers and filmmakers love to shoot around sunrise and sunset - they call it "golden hour."
ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-uYbdx4I7STg.html is a FANTASTIC video that talks about the effects of RGB light, the human eye, and how camera sensors work, with some really cool demos.
I'm a server in a restaraunt and I have this problem all the damn time. I work at a Racing and Card Club in FLORIDA. A very sunny place with very large windows to look at the grehounds racing outside. Now in the kitchen we can see how our prime rib is cooked perfectly rare to med rare. But then we take it into the dining room with so much natural light and say it's way overcooked. I always knew it was the lighting, but then the customers looked at me like I was stupid/wrong.
Ah, but there's actually just as much blue as red in skylight, even though the sky is blue. All colors are effectively there equally, but with a pinch more green. What's actually happening here is your eyes are adjusting to the color of your eyelids. "rose colored glasses" kinda like shining light through your finger. Your eyelids only let red light in, your eyes adjust to red, and are overwhelmed by blue when you get the full spectrum Edit: source: years of experience lighting in the film and TV industry
I love you, Adam. Your no-nonsense approach to cooking is everything Ive taught myself over the years through trial and error. I've learned, but constantly nod in that annoyingly knowing way three or four times per upload. Please, never stop, professor.
I wish this video was a thing when I was in high school. I used to operate these old cameras for my school’s morning announcements and I remember having to figure out color temperature to make the hosts look warmer and more welcoming. Plus white balancing every morning was a pain, but I still look back on it fondly. Thanks for the video, Adam!
Adam you’re channel is incredibly beneficial for my life. I’ve lost a decent amount of weight using your recipes for food prep and combining some things I know. The scientific aspects are very interesting and unlike any other channel in the platform. Keep up the good work.
@@aragusea I can actually see why! Even if the things you make sometimes are caloric I feel there is no doubt it is nutritious and filling. Processed / junk food may have the same amount of calories but lacks the nutrients and satiation which leads to over eating. It be a great video about how people who eat less nutritious food/ processed tend to over eat as their body is desperately trying to get enough vitamins and causes excess hunger.
"Lauren could you do me a favor." "Sure, what?" "Carry these plates of meat around the house for me." "Only if I get to eat them when you're done." I'd like to think that's how the conversation went.
The city I live in, recently changed some street lights from a very light blue color to a warm yellow one When I first walked into the new lights I was stunned at how beautiful it looks
my job (5guys) is transitioning from warm to cool and i'm getting the opposite effect. a few of our franchise group's stores have fully swapped over already and they feel horrible. i feel like being in arizona makes it worse too, because the sun's so harsh and the cooler lighting just looks so depressing. and on dreary days it's like the light inside is sadder than outside, instead of feeling cozy.
@@Ocelot80524 man that sucks It must feel like beeing at the freaking dentist all the time It's also kinda hard to explain this to someone that never really thought about it
It started with the vinegar leg on the right...., then screaming vegetables in soup, and now repeating cooking show! Medical show... cooking show! Medical show
Same goes for an old hobby of mine. When you're keeping fish, you have to test water. The most popular method of this is using a liquid kit. The kind of light you use can shift the color of the mixture, and lead to off measurements. Naturally when I pointed this out and shared a video of me holding a vial against the reading chart and turning on different lamps with different temp bulbs in them - changing the shade of the mixture and shifting the reading up and down the chart scale, people dismissed it and said it was your fault if you used the wrong light to get a reading. Ego is #1 in fish keeping, easily the most toxic community I've been apart of. You like something, so you defend it no matter what. Your way or no way. Went a bit off topic, but fuck it; no one if going to see this comment anyway lmao
I read your comment - it was interesting lol I find a lot of hobby communities are fillied with boomers with an ego, but without the brains behind it. Emotional, jealous and very toxic people
yeah, i noticed the fish keeping community can be pretty toxic at times. its definitely not all of them, but a good chunk. like jesus, having colored gravel doesnt automatically mean you dont do your research and you kill all your fish and have no idea what youre doing
Colour correcting in eyes is incredible, I once closed my eyes in full sun on a beach in Italy, might've napped for a minute or two (no idea), opened the eyes after clouds covered the sun and everything was so unbelievably blue that I almost panicked something was wrong
I have a green tint on my glasses and one of the things I noticed first is how well done food looks even tho im cooking it to the same temperature I used to.
I love it when Adam gets playful. I prefer warm light over blue light Because blue light on meat makes me think of an episode about Michael Jackson's autopsy. It's gross. Love you Adam as always.
While others cook in their studio kitchen with all kinds of ingridientsand tools Adam uses his own kitchen and buys his ingridients off of local stores, struggles to find a good mozerella for his pizza so he uses the ones he can find, just like an avarage person.
This is an amazing informational video! As a culinary arts student, I always find myself running into trouble photographing food for my professor, and now I know why. I am definetly going to play around with lighting and watch this video dozens of times to learn how to take the perfect picture. Also, I hope you don't mind if I reference you in a quick summary write for my class, becuase this is a very interesting topic and it'll kill in class!
Amazing video Adam, I can tell you really put time and effort into researching and planning out your videos. This one especially really hit home, since often times me and my family go out for Dinner and sometimes the steak looks rarer than it tastes in the dark windowless building that we'd be in. I really appreciate you uploading this kinds of videos and it really inspires me to think a little more about what I eat.
Minor nitpick: the blue color of that flame isn't from incandescence, it's from electrons changing configuration during the reaction. A 6000K flame would easily melt steel; a butane torch clearly cannot.
I worked in a restaurant, and the dining room had warm lighting. Made most of the food and people look better. The major disadvantage was well done food was often sent back because people thought it was still a bit pink. One was sent back 5 times, I cooked and pressed every bit of juice and color out of that brown charred wonderful cut of steak and double checked the waiter knew to explain to the customer about the lighting and it still was still sent back to me and all I had left was magic, with the waiter watching me, after I replated all of the remade sides yet again I put the steak down and waved my hands over the plate and said "now, NOW! it's Perfect!, Muhahaha! hurry before the magic fades!" It wasn't sent back. I am not sure if the customer was finally happy, the customer gave up or the waiter explained that it was probably not wise to send the steak back to the cook, he didn't seem sane.
Good video. As a serious amateur photographer and astronomer, I agree that most consumers don't know their cameras. As you said the smartphones have limited range with their photos. The dedicated cameras on the other hand have a "Raw" function that you can easily manipulate the color temperature in Photoshop. Most consumers shoot in jpg which is a compressed 8-bit function. You cannot recover the good details lost in the jpg mode. Most of us serious photographers or astrophotographers deal raw in images up to the 32 bit depth per color. Color temperature applies to star colors as well. I started in photography in 1968 as a kid with a darkroom. I learned from the pros about shooting food since during the film days. One pro used colored Crisco to to make an ice cream ad made under the hot lights with the color correcting gels. He used pro film made for studio shots for this. A lot of time and effort went into making that ice cream shot.
I JUST CAN'T BELIEVE YOU HAVEN'T REACHED EVEN 1M SUBSCRIBERS YET. IT IS SO UNFAIR! THE EFFORT AND WORK YOU PUT IN THESE VIDEOS... HOW INFORMATIVE THEY ARE.
The food industry isn't the only one aware of this. I recently buried my last blood-aunt, and at the funeral home noticed that the ceiling lights over the casket, the ones illuminating "the departed", were similar to those used in supermarket meat display cases.
With the advances in digital filmmaking, and especially 4K, I tend to shoot everything fairly neutrally, then grade it in post. As long as the exposure is correct, shoot flat and keep your options! That said, daylight balanced lighting does tend to be a bit crisper, to me.
I don't remember the exact details, but there was a British(?) gun factory back in the day where they looked through their records and discovered that a lot more barrels were getting failed heat treatments in certain times- They were relying on visually inspecting the color of the steel to determine its temperature(caused by different oxidation), under natural light which varied.
When I shot food photography for my last job I loved using natural light in the restaurant. I would always adjust my white balance and color temps in post.
I work on the electrical engineering of buildings. And unless the client hired an interior designer, I usually have to specify the type of lights. Restaurants usually have warmer lights and a controls package that allows dimming and color change
I remember cutting into a roast and being disappointed that it looked overdone, but when I brought the plate into the dining room it was a perfect medium rare. I had fluorescent lights in the kitchen and incandescent lights at the table.
Dude I don’t know where I saw your channel from, but you’re quickly becoming one of my favorite content creators. All of this food knowledge and science is akin to Good Eats and I’m loving everything you put out to us.
Huge tip that can help you solve all these problems. If your camera allows it and you want the most control later SHOOT IN RAW!!! Everything you are doing in your camera is just the camera's built in post processing, it's not any different than playing with the sliders in your image editing. The difference is that with raw you can apply those filters before saving it how you want, so you can shoot it and not worry about white balance until you want to use the photo or video for something, then you just adjust the levels in post.
There's a supermarket near where I live that is very brightly lit for most corridors and then when you get to the fruits and produce section it's a very dim, orange, atmospheric lighting that makes the fruit look *amazing*. Then you buy some of the fruit (which is kinda expensive there), take it home, and it suddenly doesn't look as good. And, unsurprisingly, where is the meat section? Right next to the fruit. Under the same warm lights. Very suspicious. Thank you for further explaining the phenomenon, I kinda figured that the light was making things look better but I didn't understand _why_ that was. Really good video :)
In my kitchen I always cook under cool florescent lighting which would make my food look pretty nasty and overcooked and I always thought it was my cooking till recently when I was brought some leftover spaghetti from my kitchen where you could really tell it was leftovers to my room where the lighting is more warm and it made the sauce look practically fresh. Opened my mind up.
The way Adam uses those video interviews has always felt a little weird to me for some reason, and I've finally figured out why. A lot of material on RU-vid does video commentary (visibly pausing, commenting, continuing) or conversations, but Adam uses segments as quotes. Just like you would with an academic paper, taking sources and quoting them in chunks or as parts of the sentences you write... Its like he's a college professor or something.
Food photos are crazy, a lot of ice-cream photos are apparently just mashed potato, playdough, or whatever else looks like ice cream without melting during the shoot.
The larger the light source the bigger the gradient from highlights to shadows. So a way to "increase" dynamic range is to increase dynamic range. An easy way to do this is to bounce the light from the ceiling, but it is much harder to control the light.