You can sort of see the ginger juice glistening on the place here, but it comes across better on video.
The News has asked me to start making cooking videos to go with my Elements column that runs every other Sunday. The articles can be found on Page 4 of the Spotlight section.
There’s some background on the ingredient, spice, herb – the “element” – and a recipe chosen to show it off and convince people to broaden their horizons. The most recent one is about ginger, and it’s this link, which duplicates the print edition, that contains the detailed recipe.
Here’s the video, as I walk you through kung pao chicken. (It might be preceded by a short ad, sorry.)
The process of putting the resulting video together has been by turns frustrating, enjoyable and educational. I’m learning that how things look, and how they are illuminated, is just as important as the words I use to communicate to my audience.
The benefits are many – the most obvious ones being the ability to harness sound and movement to tell the story. I can tell you that fresh ginger should ooze juice when you grate it, but it’s better to also see the trickle of juice down a plate. I can write that your pan should be so hot the ginger or other stir fry ingredients sizzle on contact – but when you hear it hissssss as the ginger hits the pan, it should stick better with readers.
For someone who’s been pretty much a word guy for 24 years as a published writer, I have a lot to learn. I realize upon watching the video now that I need to make better decisions about the visuals I need to get my message across.
But with the hard work and good suggestions of News videographer Lauren Mariacher, plus coaching from News photo ace Bill Wippert, the result’s not too bad. Considering I’m a total video rookie.
Let the razzing begin! Helpful feedback welcome too.