Eye of the Tiger
- Apr 19, 2016
- Photography Experience
- Photo Editing Experience
- Edit my images ?
- Yes (recommended)
Not heard of that cure before, we use them for smoothies and normally freeze them before they get to this state but I forgot so bread they became.Interesting take on the old hang over cure Ryan, they never get to this state around here as the other half would have scoffed them before.
Cheers Mike, First I masked the banana and created a mono layer from its surroundings and then applied a colour balance layer over top tweaking the highlights/ mid/ low till I like what I saw. At least that was the general process, I was really just screwing about and not following a guide or anything and I didn't save the psd file and am struggling a bit to remember exactly what I did. A bit of a Frankenstein's monster really.Nice work. How was the banana bread?
How did your do the split tone?
This is the recipe I use it’s great. The lady was a member of the forum when she was setting up her photography.
For replacing sugar, I've found using dates to be a good, albeit not perfect solution (as being used to refined sugar with it's 50% sweetness to 50% chemical taste takes a lot of breaking); as whilst I find them too sweet to eat straight, pulling the pit out of them and smashing them through the blender.Thanks for the link, It certainly looks good. I'm supposed to be cutting down on eggs, salt and sugar but never have been brave enough to experiment with the vegan route for fear of blandness so a personal recommendation goes a long way.
Yes my parents have replaced a lot of sugars in their baked items with dates. I do like them straight but can never eat many at one time. I went off white sugar long ago and usually use honey and occasionally agave syrup to sweeten stuff. It does remove lots of sponge cake recipes from the menu but, eh...For replacing sugar, I've found using dates to be a good, albeit not perfect solution (as being used to refined sugar with it's 50% sweetness to 50% chemical taste takes a lot of breaking); as whilst I find them too sweet to eat straight, pulling the pit out of them and smashing them through the blender.
With honey, when I make stuff (usually use it as the initiator for yeast in bread, but sometimes in some cakes) is to put it on to the fat (usually margarine) and then warm it at around 40ºC until it's all liquid before adding it in with the eggs. I've probably five different flavours of honey in the cabinet at the moment for different stuff.It does remove lots of sponge cake recipes from the menu but, eh...