@@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.
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 RUclips. 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.
“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 RUclips 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'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.
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
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.
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 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
Not a videographer, but find the process and growing/learning pains fascinating. Also, thank you for the subtitles! Feels like RUclips has been making it less accessible to even have the auto generated ones, so know it is appreciated! :)
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!
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! 👁👄👁
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.
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
@17:19 "I force myself to quickly make decisions, commit to them and move on. When I was a much younger man, I thought that I was lazy because I procrastinate a lot. Then I realised as I got older that in fact I'm not particularly lazy or at least laziness isn't the problem. The problem is my perfectionism, my anxiety, right? If given the option to delay making a consequential decision, I absolutely will. That is when I dither. So the more that I can lock myself into decisions as I go, the better." - wow! who can relate to this phenomena ? Probably, this was something I needed in my life right now! @Adam Ragusea Your clarity in analyzing your actions and thoughts are mind blowing. I learn more than just cooking watching your videos.
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! :)
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.
Now that I actually think about it, I watch all of your videos because of the tight shots, your explanations and voice overs, I almost hardly watch other food youtubers now outside of you and alt and it shows. You care more about the food, working with the food and showing us at home how to do the same, if its time sensitive it'll be one shot, if its not you make it look as sexy as possible and even that alone indicates whether we're going to enjoy this recipe at home and you being a dad on a super tight schedule leaves us no excuse on not trying these recipes even if this is your job, especially when you get your kids in eating the food and your slightly rushed tone to most of your videos, I said it years ago and ill say it again this channel is a gift that keeps giving and has definitely made me a better cook by watching it so thanks adam
"If given the option to delay making a consequential decision, I absolutely will, and that is when I dither. So the more that I can lock myself into decisions as I go, the better." - This man's passing on whole ass life lessons right here. A true creative speaking to creatives.
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!
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!!!
I have been doing youtube videos for five years, and I always find golden nuggets like this in the most unexpected places. Thank you, Adam, you not only have contributed to taking my cooking to the next level but also my videos 😃 (my family and now my audience are grateful 😉) This is youtubin' at its best! 🤘🤘
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 👍
As much as these video inspire people to cook, I have no doubt it's inspired a lot of folks to try their hands at other creative endeavors, and maybe their own RUclips channels.
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.
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.
****PLEASE ADAM DO CONTINUE THIS " HOW TO MAKE FOOD VIDEOS" SERIE****! I have learned more in 20 minutes with you than I have in the last year of watching movie tutorials! You are a gifted teacher! Please share your "movie geniusness" with us! thank you :)
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. ;)
I've noticed something interesting. I'm not into cooking and neither into shooting videos, but I just like watching any of your content. It's just like I don't really care what Vsauce releases, I just love it regardless.
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 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!
This video is a great example of why Ragusea is by far my favorite RUclipsr. He hits my numbers for brevity and detail, as well as genuineness. It clearly shows that Adam is so passionate about what he does that he is willing to offer a behind the scenes look. This is also why network and cable TV will struggle to compete in the years ahead. For better or worse the heyday of mass appeal shows are drifting behind us. There is no competition with the hoards of empowered nerds. It's about time the model for perpetuating concentrated wealth in "Hollywood" is disrupted for the benefit of hard working talented individuals. Let's hope the tech titans don't crush the new wellsprings of artisans. Keep up the good work Adam. Your tenacity and openess are inspiring and enlightening, regardless of the topic or cinematography. I really enjoy your thorough yet concise manner of explaining things, especially with historical perspective. You are a modern day Renaissance man.
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 job of the video is to make you feel like you've already cooked this once before." This is a great articulation! I've been trying to put my finger on why I strongly prefer videos for cooking over text. And Adam is pretty damned good at getting this effect.
Honestly I think that the occasionally "lower quality" camera work with a slight shake, imperfect panning, or having a low number of camera angles all actually are something that I like for this channel. The entire point of the recipe videos on this channel is recipes designed for a home cook instead of the professional level approach that's commonly taken that puts people off of cooking b/c it makes it harder/makes people think they need to be at that level to cook. Maybe this is just me, but the parallel between that and the one-man video shooting setup without perfect equipment really fits the aesthetic of the channel and I really like it. This isn't to say that the improved camera work hasn't been great, because it has, but I think if the videos went to the extreme of looking like a professional setup they would feel less down to earth and feel out of place in this context. Alternatively we just call the camera shakes visual heterogeneity and say it's not a bug it's a feature.
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.
"The problem is my perfectionism and my anxiety. If given the option to delay making a consequential decision, I absolutely will. That is when I dither." Thanks Adam. Thanks for all the knowledge you've shared with us.
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.
8:30 The compression effect you talk about is caused by the “things further away look smaller” effect. If you double the distance to an object, it will look half as big. However if you increase the distance again, it doesn’t shrink as rapidly because it is already a ways away. Let’s say you are filming two balls, of the same size. Ball A is a foot away, ball B is 2 feet away. Ball B will appear as half the size of A. However if you film from 10 feet from ball A, ball B will only appear as slightly smaller than A. When you use a zoom or narrow angle lens to make A look normally sized, it makes B look almost the same size, whereas a wider angle lens closer preserves the distance-shrinkage.
I have always love watching your down and dirty style of home cooking, and now getting to see your down and dirty way of filming stuff is equally as cool. I'd love to see more, and I hope others agree with me!
as someone who is just graduated in this and is finishing up a videography internship this was really satisfying to watch, and the bit about perfectionism is all too true for me
Adam is probably one of my favorite RUclipsrs, not necessarily my favorite channel, there's only so many cooking videos I can binge at once, but definitely one of my favorite RUclipsrs as talking about the person making the video itself
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.
Hi Mr. Ragusea! I just wanted to tell you that your videos are the most utilitarian cooking videos I’ve seen (and i’ve seen a lot of cooking videos since march 2020). While you aren’t the fanciest or funniest (although you’re still certainly very funny) or coolest cooking show on the internet, your videos are the most approachable, often the most innovative and well-tested, and easiest to follow. Of all the cooking shows I’ve seen, when I wanna make a recipe from youtube, you’re the channel I always turn to. Because out of all the cooking youtubers (who i very much enjoy and am in no way bashing), you make me feel like i can make the food like you can, and you constantly tell me I don’t need expensive equipment or years of skills training. (Just a little willingness to use some ingenuity like you.) I never thought about it before you said that, but the way you do your videos does make it feel less like “oh, I’m gonna make some brand new recipe” and more like “I wanna make this cool thing Mr. Ragusea showed me how to make”. My whole family loved the recipes of yours I’ve already made (the key lime pie was a fan favorite and while the sausage and peppers was more just something I liked, I’ve made it multiple times now) and I’m trying to get them to let me make another one. It’s strange how your recipes are the most approachable while also being the most inventive. So I guess what I’m trying to say is thank you. Much love
Boy, is this "guy" good.....really good!!! Thank you for sharing/revealing your video secrets, pumping up Canon camera sales, and shaming other RUclips content-makers into making better videos.
If you watch this video, without audio, it's about a man describing how to perfectly cook an orange on a pan, for 27 minutes
and caramelized onions pizza!
this is one of the best comments I have read in a while
💀
He cooks it with a couple cameras, resulting in a superior product
The closet step is a weird touch, not sure why he did that. Maybe a written recipe would help.
Thanks for this. I really appreciate your methodologies and thought processes. And of course your content output.
OMG OMG IM UR BIGGEST FAN
Hey Mike
Love seeing content creators that I adore in the same place :D
Fancy seeing you here, keep up the great work mate
Wild atomic shrimp arrives :)
2:52
Adam: Looks nicer right
Me, watching in 240p: Oh yeah definitely
Fantastic vid btw
I'm watching in 1080p and with RUclips compression there's barely a difference
@@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.
@@Julius_Engels-Greer_the_Third even in my 2k display cellphone it's barely visible
@@iankellymorris yeah exactly considering the shot only last for less than a couple seconds
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.
Who is Ethan
@@ThatOneGuyReal ethan cheblowski (might have butchered his last name lol)
@@ThatOneGuyReal Ethan Chlebowski I think. He's a nice dude, also making video recipes on RUclips. 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.
adam/babsh/josh is what i watch for fun, i watch adam to cook from, and he's the person i trust for that
“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 RUclips 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!
Yeah, I made the asparagus 'noodles' the other day - first time I've done that, but felt so familiar because of Adam's video.
@@AtomicShrimp wow it’s you! I love your scambaiting videos!
Amen
@@AtomicShrimp the rare check marked youtuber reply comment
I really thought he was gonna use calling Lauren "Honey" as a segue into an ad... he's so good at it
No, that would summon the upside down bear.
@@barbarab9375 lol
Thank you Honey for helping me! You’re as helpful as the sponsor of today’s video, Honey-
Really makes you appreciate Adam's pedagogical skills. He was probably awesome to have as a Journalism prof.
His rate my prof score is really good and everyone has super nice things to say about him :)
@@jasminelee3935 It never occurred to me to look him up on there. Really makes you see him in a different light. In a good way.
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!
You mean pretentious skills. What the hell is pedagogical skills mean? Sheesh making food us not this high brow
I really appreciate how transparent Adam is about his whole process. Really shows that his main focus is his audience and helping them succeed
Lauren looks so serious when she's holding up the ring light 😂
Reading this comment made me laugh when I reached that part.
Why were the skin tones so red in that shot?
@@gabrielajuarez9452 do you mean Adam at 11:10?
@@kraystrange549 yes but also now that I'm seeing it on my phone and not my TV the skin tones looks much more normal
We're all so used to get smiling so much 🥺
I'm here for the tips cause I honestly have no idea what I'm doing.
That is the beauty of the internet you can always find info you need
I mean i think you're great
Why aren't you verified?
Hey! I've watched your videos!
ooooh I can't wait for the higher quality vids
As a content creator myself, I appreciate how much effort you put in your vids Adam. That's why we all love your content so much
And I also like your content, as a sub for about a month! It’s far more high quality then what your sub count suggests!
haha didnt know you watched adam ragusea
same!
also the fact that he doesnt beg for likes or subscribers means alot
@@minty_macaron Subs dont matter to me haha. I just wanna share the knowledge with the world. Thank you for your kind comment
2:52 Adam: see how much clearer that looks?
Everyone on mobile: 👁👄👁
I honestly paused and squinted at the side-by-side comparison and could not see a difference 🙈😅
Same.
literally can't see a difference even on my 4k monitor
Here I am watching a 30 minute video of how to make a video. Time well spent when it's Adam!
Yeah
Wait, it was 30 minutes?
@@michaelvanleeuwen3802 close to 30, felt like 6
No cap
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.
17:36 I'm a perfectionist as well, and this piece of advice is pretty timely for me. Thanks Adam.
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
Whenever Adam uploads, it’s like a holiday for me. I love all of your content, Adam. Thank you for being you.
ikrrr
This!!
Nice pfp. Periphery is one of my favorite progressive metal bands
Feels like I owe Adam something for this video. It's a better course for learning videography than actual paid courses
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.
Why are we like this ;-;
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.
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 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
So well worded.
Not a videographer, but find the process and growing/learning pains fascinating.
Also, thank you for the subtitles! Feels like RUclips has been making it less accessible to even have the auto generated ones, so know it is appreciated! :)
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!
Learned a lot from this! Love the content, Adam :)
I also learn a lot from your video :)
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! 👁👄👁
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.
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
He just done that in Onion video.
Same
@17:19 "I force myself to quickly make decisions, commit to them and move on. When I was a much younger man, I thought that I was lazy because I procrastinate a lot. Then I realised as I got older that in fact I'm not particularly lazy or at least laziness isn't the problem. The problem is my perfectionism, my anxiety, right? If given the option to delay making a consequential decision, I absolutely will. That is when I dither. So the more that I can lock myself into decisions as I go, the better." - wow! who can relate to this phenomena ? Probably, this was something I needed in my life right now!
@Adam Ragusea Your clarity in analyzing your actions and thoughts are mind blowing. I learn more than just cooking watching your videos.
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! :)
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.
As someone starting out in film-making (at the age of 57), this video is a revelation. Thanks, very much. Cheers from Blighty. :)
Now that I actually think about it, I watch all of your videos because of the tight shots, your explanations and voice overs, I almost hardly watch other food youtubers now outside of you and alt and it shows. You care more about the food, working with the food and showing us at home how to do the same, if its time sensitive it'll be one shot, if its not you make it look as sexy as possible and even that alone indicates whether we're going to enjoy this recipe at home and you being a dad on a super tight schedule leaves us no excuse on not trying these recipes even if this is your job, especially when you get your kids in eating the food and your slightly rushed tone to most of your videos, I said it years ago and ill say it again this channel is a gift that keeps giving and has definitely made me a better cook by watching it so thanks adam
Dude just roasted beauty youtubers like it's nothing
Thanks Adam, you're the biggest reason I do thus full time now. Every bit of advice is greatly appreciated. Absolutely adore your work sir.
As someone who has only ever touched a phone camera, I still watched this whole video 'cause it was so damn interesting. Awesome video, Adam!
This is why I love you, Adam. I don’t care about video production at all, but I just watched this very long video in its entirety.
Ok, but when will you release the pan fried orange video?
"If given the option to delay making a consequential decision, I absolutely will, and that is when I dither. So the more that I can lock myself into decisions as I go, the better." - This man's passing on whole ass life lessons right here. A true creative speaking to creatives.
had an unfortunate chuckle at "then i come out of the closet and its time to edit"
Especially on this May 17th, the international day against homophobia (etc)... :-)
Good material for the adam ragusea ytp community
@@20102010b lol i was thinking that segment was good for out of context things
time to get it*
YTPs rejoice, he has to know
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!
Now I need How I shoot 'How I shoot recipe videos' Video.
Your style of writing gave me a headache
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!!!
The "coming out of the closet" shot was beautiful 👌
I have been doing youtube videos for five years, and I always find golden nuggets like this in the most unexpected places.
Thank you, Adam, you not only have contributed to taking my cooking to the next level but also my videos 😃 (my family and now my audience are grateful 😉)
This is youtubin' at its best! 🤘🤘
“If given the option to delay a consequential decision, I absolutely will.”
That hit home so bad for me, can relate
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 👍
"Fluff up the noodles"
I wasn't aware you shot *those* kinds of videos...
As much as these video inspire people to cook, I have no doubt it's inspired a lot of folks to try their hands at other creative endeavors, and maybe their own RUclips channels.
Yay I’ve wanted to see this process for a while! Thanks 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.
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.
First because you’re verified RUclips so you’ll get a lot of replies
****PLEASE ADAM DO CONTINUE THIS " HOW TO MAKE FOOD VIDEOS" SERIE****! I have learned more in 20 minutes with you than I have in the last year of watching movie tutorials! You are a gifted teacher!
Please share your "movie geniusness" with us!
thank you :)
So excited for this, especially because he does this at home with such amazing quality🙌
Imperfection is perfection. The fact that your shots arnt perfect makes you feel genuine. Dont change, you rock!
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. ;)
I've noticed something interesting. I'm not into cooking and neither into shooting videos, but I just like watching any of your content. It's just like I don't really care what Vsauce releases, I just love it regardless.
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!
Exited to see the behind the scenes!
hjkl
I'm entranced to see the bts
@@PlanetComputer You having a stroke? Cuz I see you type gibberish in lots of other comments
indeed!
Excited? Or 🚪🚶♂️?
This is the most honest video of any kind, ever. Love it.
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!
This video is a great example of why Ragusea is by far my favorite RUclipsr. He hits my numbers for brevity and detail, as well as genuineness. It clearly shows that Adam is so passionate about what he does that he is willing to offer a behind the scenes look. This is also why network and cable TV will struggle to compete in the years ahead. For better or worse the heyday of mass appeal shows are drifting behind us. There is no competition with the hoards of empowered nerds. It's about time the model for perpetuating concentrated wealth in "Hollywood" is disrupted for the benefit of hard working talented individuals. Let's hope the tech titans don't crush the new wellsprings of artisans.
Keep up the good work Adam. Your tenacity and openess are inspiring and enlightening, regardless of the topic or cinematography. I really enjoy your thorough yet concise manner of explaining things, especially with historical perspective. You are a modern day Renaissance man.
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 job of the video is to make you feel like you've already cooked this once before."
This is a great articulation! I've been trying to put my finger on why I strongly prefer videos for cooking over text. And Adam is pretty damned good at getting this effect.
11:48 I was really expecting a *thank you to Honey for sponsoring this video!*
Honestly I think that the occasionally "lower quality" camera work with a slight shake, imperfect panning, or having a low number of camera angles all actually are something that I like for this channel. The entire point of the recipe videos on this channel is recipes designed for a home cook instead of the professional level approach that's commonly taken that puts people off of cooking b/c it makes it harder/makes people think they need to be at that level to cook. Maybe this is just me, but the parallel between that and the one-man video shooting setup without perfect equipment really fits the aesthetic of the channel and I really like it. This isn't to say that the improved camera work hasn't been great, because it has, but I think if the videos went to the extreme of looking like a professional setup they would feel less down to earth and feel out of place in this context.
Alternatively we just call the camera shakes visual heterogeneity and say it's not a bug it's a feature.
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.
Ohhh, it's a Canon thing. I was wondering why he seemed to be equating Log with 10-bit and/or RAW!
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.
"The problem is my perfectionism and my anxiety. If given the option to delay making a consequential decision, I absolutely will. That is when I dither."
Thanks Adam. Thanks for all the knowledge you've shared with us.
Long live the empire!
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.
For a second I thought the title said "How I shoot..." and I was like, Woah Adam.
Simply the best video for anyone wanting to start making RUclips cooking videos. Perfect.
I am literally filming a cooking video for my passion project for my English class. Couldn't be better timing
This gotta be one of the best most detailed videos I’ve watched about filming food
25:20 Adam, we're so proud of you coming out of the closet!
Wait, really?
Wedding videographer here appreciating this video more than you know.
I bet it was fun syncing those zooms to explain that technique
8:30
The compression effect you talk about is caused by the “things further away look smaller” effect. If you double the distance to an object, it will look half as big. However if you increase the distance again, it doesn’t shrink as rapidly because it is already a ways away.
Let’s say you are filming two balls, of the same size. Ball A is a foot away, ball B is 2 feet away. Ball B will appear as half the size of A. However if you film from 10 feet from ball A, ball B will only appear as slightly smaller than A. When you use a zoom or narrow angle lens to make A look normally sized, it makes B look almost the same size, whereas a wider angle lens closer preserves the distance-shrinkage.
Adam: sponsors a course-selling platform
Also him: shows how to shoot a video for free
*logic left the chat*
This is one of the best videos ever regarding shooting videos... no technical details, just easy and simple, it would be nice to see how you edit!!!
*Why i season my lense and not my camera*
17:36 Same here. That bit is brutally honest and resonates a LOT with me. Thanks for verbalising this.
Why I season my camera and not my pan!
I have always love watching your down and dirty style of home cooking, and now getting to see your down and dirty way of filming stuff is equally as cool. I'd love to see more, and I hope others agree with me!
Yes editing video please😄😄
Mattias I thought you were busy engineering
as someone who is just graduated in this and is finishing up a videography internship this was really satisfying to watch, and the bit about perfectionism is all too true for me
As someone who work as a photographer, I'm really happy when people appreciate shadows :)
I appreciate how far beyond food Adam goes with his videos, whether it's educational/background on the dish, or videos like this!
I love that we get to see his teacher side more in these recent videos
Adam is probably one of my favorite RUclipsrs, not necessarily my favorite channel, there's only so many cooking videos I can binge at once, but definitely one of my favorite RUclipsrs as talking about the person making the video itself
therapist: adam beauty ragurusea isn't real, he cannot harm you
Me: 11:03
"I don't know what I'm doing!"
It looks pretty good from here. Thanks for this video, it was enlightening to see how you work.
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 😂
They looked the same to me, too!
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.
please do a "How i edit my recipe videos" video. would absolutely love to see that :)
Hi Mr. Ragusea!
I just wanted to tell you that your videos are the most utilitarian cooking videos I’ve seen (and i’ve seen a lot of cooking videos since march 2020). While you aren’t the fanciest or funniest (although you’re still certainly very funny) or coolest cooking show on the internet, your videos are the most approachable, often the most innovative and well-tested, and easiest to follow. Of all the cooking shows I’ve seen, when I wanna make a recipe from youtube, you’re the channel I always turn to. Because out of all the cooking youtubers (who i very much enjoy and am in no way bashing), you make me feel like i can make the food like you can, and you constantly tell me I don’t need expensive equipment or years of skills training. (Just a little willingness to use some ingenuity like you.) I never thought about it before you said that, but the way you do your videos does make it feel less like “oh, I’m gonna make some brand new recipe” and more like “I wanna make this cool thing Mr. Ragusea showed me how to make”. My whole family loved the recipes of yours I’ve already made (the key lime pie was a fan favorite and while the sausage and peppers was more just something I liked, I’ve made it multiple times now) and I’m trying to get them to let me make another one. It’s strange how your recipes are the most approachable while also being the most inventive. So I guess what I’m trying to say is thank you.
Much love
Thanks for coming out of the closet to go behind the scene right before our eyes:)
Boy, is this "guy" good.....really good!!!
Thank you for sharing/revealing your video secrets, pumping up Canon camera sales, and shaming other RUclips content-makers into making better videos.
He uses acidity as a way to stay happy when filming
And heterogeneity
This is one of the best gastro-filming explanations on the whole damn internet. Well done.