@@Julius_Engels-Greer_the_Third Yeah, my biggest takeaway from this video is that it's not worth shooting in 4k for zooming in later in post. Realistically, no one will notice the difference.
“The job of the video is to make you feel like you’ve cooked this once before.” This is so absolutely true. I’ve never been able to put my finger on what makes your recipe videos so much better than other RU-vid cooks, but this is exactly it. When I cook your recipe videos, it does feel like I have cooked it once before because I have seen you complete the whole process without skipping or montaging parts of the process.
I love how you said this! and I would add that I never have to wonder about potential shortcuts, because I know Adam's tried them all and will let us know if any are worth our time, and why some aren't!
I appreciated that step of “feeling like it’s been cooked before.” I have cooked Babish’s Josh’s and Ethan’s food before, but for some reason Adam’s always turn out the best and I had no idea why until that comment and watching this video. Thanks Adam for all the hardwork you put in.
@@ThatOneGuyReal Ethan Chlebowski I think. He's a nice dude, also making video recipes on RU-vid. He's doing Asian stuff at the moment, I love what he does, but his videos aren't as refined yet.
Another thing that I think help Adam is the care he puts into pointing out the things you should be looking for in buying ingredients, or in the preparation phases. Like, as an example, Ethan has a video about Mexican-style chopped cheese and peppers, where you roast a poblano pepper with a hunk of pepperjack or Oaxaca cheese inside. When I tried that, the brand of pepperjack I had was way too watery, and it basically evaporated and burned before I was even able to brown the poblano. I couldn't help thinking that if Adam had made this video, he would have made a very clear point about the quality of pepperjack that can be used forcthis recipe, like how he extensively covers the type of low-moisture whole milk mozzarella that's good for home pizza.
I've had some exceptionally shitty profs, I'm taking the final for one of them next week. The contrast is honestly kind of extreme - I suspect Adam would be the kind of professor who'd make you love a class even if you'd never had any interest in the topic before (vs my current rude, condescending, sometimes straight up insulting prof who's made my entire project group hate a topic we all think could've been quite interesting). A good teacher makes such a huge difference!
Thank you for this Adam. Filming and lighting food (or anything) is definitely my weak spot, and this has been illuminating. Can’t wait to try out some of your techniques.
Adam, when you are "abusing" the Focusing Effect for movement, That has terms too! When the focus is going from something close, to something far away, that's called a "Focus Throw" When it's coming from something far to something close up, that's a "Focus Pull" You Pull the focus in, and then you throw it out. Lots of film makers use it to direct attention.
And the zoom that happens is not intentional, it's technically a defect called focus breathing. It can help to make something more interesting, but videographers/cinematographers consider it bad because they want control over it, and purposely use it as an effect if needed.
I relate so much with making decisions while being a procrastinating perfectionist who also has to learn by being hands-on with the subject. Even writing this short and simple comment has taken me several minutes because I write and rewrite it constantly to "fit".
Holy shit, this exact thing has crippled me throughout my academic career and I've never been able to articulate it. I can spend actual hours writing and rewriting one or two sentences in a paper, only to end up not turing it in due to incompletion. This comment took me 8 minutes to write.
I'm 4 months in to "posting" my first video on youtube with hours of footage for various topics and a goal of showing progress over time and yet still being unable to post my starting point because "I know I can make it look better than THAT"... agonizing rewrites are only the beginning, but it's nice to find something relatable in a comment for once... normally I spend 10 minutes crafting a comment and then just hit cancel and move on instead of posting it.
I really appreciate the amount of thought and detail that adam puts into the recipe videos.. i love this breakdown it feels like i have a backstage view of his setup.. I would love to see Joshua Weissman and chef John do a video like this just because their setups are so different!
As a food creator myself, I’ve gotta say Adam, you encapsulate many of the countless topics influence video creation and have condensed it down to a solid synopsis of the creation process. This video is a masters class for beginner home cooks who wanna make food videos look delicious
Invaluable info, Adam. It's really helped me prepare for my first cooking video. I particularly like your philosophy at the end... I'd drive myself nuts trying to strive for perfection, without the comfort of knowing it's ok to not make every shot pretty! 😂
Love your videos Daniel. I´m from Mexico, have a full time job, and somehow I always make myself some time to watch, learn and try to emulate your videos. You´re without doubts one of the reasons I grabbed my camera after so many years. THANK YOU! 👁👄👁
this is great! Adam could teach me about grass growing and I would listen way more than I do to my teachers. In fact, I think he already did that a couple times
When you mention the thing about laziness this is the reason I'll never stop watching you, there's so many things that you say like that that really come from places of experience not from a book. You speak of yourself in the context of a younger man and I am a younger man myself who has had issues that you've related in videos or is currently going through those same issues that I struggle with. Hearing maybe not things being solved but just an understanding of why they are taking place is so refreshing so thank you for all you do Adam
This is super helpful. I've been doing so much wrong, and it keeps me from editing and putting out content. Your comments about just accepting bad shots and moving on, have me enthused about working through my poor footage while I'm trying to improve videoing as I go forward. Lack of light and space for lights is my biggest challenge. Thanks very much.
You're so open, helpful and insightful. You don't hoard your knowledge even though you could be inspiring and informing your next competitor or helping existing ones get better. You're a top lad and deserve all your success and I think you've got no threats as you have a unique and entertaining style nobody else can replicate 👍
Thank you so much for uploading these "random" behind the scenes videos, despite them having less clicks. I love your way of explaining stuff, I can see the excitement and passion you're leading this channel. Much love from Germany!
Love it and can't wait for the follow-up on editing. I'm a learn-by-doing guy too, and if I'm going to trust and listen to anything, it's gonna come from other people who've learned the same way that I like to.
I actually love videos like this from content creators when they show the process and not just the final product. It makes them seem more relateable and I wish there were more of them. Well done!
I like this video! Great insight! I film food myself so really interesting to see this! I tend to use my window light and I like how it turns out (let me know what you think) I do voice overs because it’s easier but need to get crisp sound.
I loved this video, I recognise the struggles you are talking about and indeed we have to embrace them. You got a new subcriber, loved your clear and concise explanations and your little tips. Loved your shooting style as well. Thanks for the tip for the closet, I usually don't do voice overs as it feels awkward. Thanks Adam!
Not a videographer, but find the process and growing/learning pains fascinating. Also, thank you for the subtitles! Feels like RU-vid has been making it less accessible to even have the auto generated ones, so know it is appreciated! :)
YES! The feeling that you've cooked the recipes before, just from watching! You nailed how your channel is different from some others, but I never could've put it into words. Thank you for your hard work and consistent awesomeness, Adam!!!
Finally, a "behind the scenes" video. I feel like I could use some of what I've learned in my works. Damn, an entertaining informative video. Thanks, Adam! :)
I feel kind of duped. Your videos looked so natural that I thought you just were putting no thought behind it. I was wrong in the best kind of way. Keep up the great work!
I can´t thank you enough. As a filmmaker who studied hundreds of hours with the pros I can say this video is the best one I´ve seen for a while on filmmaking. The way you teach in a organic way, explaining all the basics in a pratic way and not because you learned somewhere else gives the learning another meaning. Not to mention your passion and atention to detail - using wider lens but closer because it doesn´t compress the details or focusing in creating contents for phones. You are a great human being, period! Also, thank you for the lazyness reflection, as you say, bonus points for this video!
I gotta tell ya...as someone who has created things my entire life and constantly has worked with cameras/lights/editing/sound design...I'm blown away by how a video from a cooking channel somehow inadvertently became one of the best "Not only How-To but Why" basics of filmmaking videos I've ever seen. Nicely done, Adam. Crazy impressive.
Hey, I know you're probably not going to read a comment on a week-old video, but the part at 17:40 was a eureka moment for me. As a 26 years old person that really helped me understand a lot of my own self, and I thank you for that.
I love videos like this because they make Adam out to be a sort of renaissance man who can do anything, and then I get to picture him in a floppy hat and poofy shirt since that's how I imagine the image of a "renaissance man."
The YTP-creators are definitely going to have an interesting time with this one. Take it as a quality mark Adam, it is only the good creators like yourself that gets YTP-creating fans. ;)
Awesome and really helpful as usual Adam! One single thing though, at 16:11, you mentioned a bit about shooting in Log, and how it creates huge file sizes. I think you meant to say shooting in RAW, shooting flat just changes the weighting of the color profile while shooting, allowing a higher range of color data to be captured *without* a higher file size. RAW files *use* a logarithmic capture profile, but footage filmed in Log does not need to be in a RAW format. Canon, sadly, does a very poor job at differentiating this. If you'd like that small file size while allowing for flexibility in post, I highly recommend looking into the DELUTS cLOG3 profile by James Miller. But regardless, thanks a lot for this. Filming myself while cooking is a huge struggle, and I learned a lot seeing how a more experienced creator actually does it.
I don't understand why you say that RAW uses a logarithmic capture profile. It's just the output of the pixels which is linear on the light intensity. Then there is a gamma correction which turns the signal into a logarithmic scale.
You made a point about midway through about how your constraints define you, and it reminds me of a saying from the Lead Designer of Magic: the Gathering- restrictions breed creativity.
I paused to stare at the orange shots in HD vs 4K in theater mode. Then I full screened it on my laptop. Then I went to look at it on my desktop. Other people must have much better eyes 😂
That almost textile understanding of cooking the things is one of the things I love about your show so much. I mean I also love all the educational bits and the useful information you give us in a way that forms a sort of whole woven together package in our brains which goes together with the really tight shots and making us feel like we've made this before. But as I was saying this really tight shots help form that package in our brains and I appreciate it. Good morning.
i gotta say, your videos have really, properly taught me how to cook. I often just riff on something i saw from a video of yours in the kitchen and it always comes off fantastic, even though i'm not following a specific recipe. Your focus on technique and understanding ingredients has helped a lot.
Wow an amazing video. Very very informative. I started RU-vid about a year ago and although I love filming my recipes, it can be very challenging and so this video is a blessing. God bless your channel, greetings from Vienna.
Thank you, Adam! I am a photographer as a hobby, but have photographed weddings and some food still shots. I appreciate your honesty in all of this and learned some very valuable lessons on videography. I also love cooking, which is why I watch you in the first place. Glad you make things fairly simple and straightforward.
I loved the video, watching you fumble with cameras for years has been my pleasure and the content of yours that I love the most is the history stuff and this kind of video. I love the recipes too, but these are the ones I look forward to the most.
