{"version":"1.0.0","segments":[{"startTime":0.24,"endTime":0.56,"body":"Foreign."},{"startTime":4.72,"endTime":8.48,"body":"Welcome to the Beginner Photography Podcast. I'm your host, Raymond Hatfield."},{"startTime":8.8,"endTime":12.32,"body":"And if you tell me if you've been in this situation, if you've"},{"startTime":12.32,"endTime":15.919,"body":"decided to give manual a try, but you go out"},{"startTime":15.919,"endTime":18.76,"body":"and you shoot and you find that your photos are either way too dark or"},{"startTime":18.76,"endTime":22.56,"body":"way too bright or just plain blurry, you've probably thought"},{"startTime":22.56,"endTime":26.36,"body":"to yourself, man, I'm never going to understand this whole exposure"},{"startTime":26.36,"endTime":29.56,"body":"thing. Well, today I just want to hand you the"},{"startTime":30.2,"endTime":33.96,"body":"recipe that will finally make sense of it"},{"startTime":33.96,"endTime":37.68,"body":"all. Okay? There's no jargon here today. There's no math. I just"},{"startTime":37.68,"endTime":41.24,"body":"want to give you clear, step by step instructions so that you understand"},{"startTime":41.24,"endTime":45.0,"body":"how exposure works. Okay? Now,"},{"startTime":45.08,"endTime":48.8,"body":"you're not gonna have to memorize anything today, but think of this as like"},{"startTime":48.8,"endTime":52.64,"body":"you're following a new recipe for the first time. All right? You're gonna see some"},{"startTime":52.64,"endTime":56.44,"body":"ingredients that you recognize. Sure. Of course, there's always those staples. You're gonna see"},{"startTime":56.44,"endTime":60.17,"body":"a few that you don't, and that's okay. By the end of"},{"startTime":60.17,"endTime":63.29,"body":"this, my hope is that you're going to understand what each"},{"startTime":63.93,"endTime":67.73,"body":"ingredient does and how they kind of work together so that"},{"startTime":67.73,"endTime":71.53,"body":"you know how to adjust the recipe to your own taste. All right,"},{"startTime":71.85,"endTime":75.57,"body":"I thought of this recipe idea because maybe"},{"startTime":75.57,"endTime":79.29,"body":"not everybody is adventurous and goes on road trips and needs a"},{"startTime":79.29,"endTime":83.05,"body":"roadmap. Like most people say. That's kind of the common thing."},{"startTime":83.37,"endTime":86.81,"body":"But everybody eats, right? Everybody eats. And whether you"},{"startTime":87.21,"endTime":90.91,"body":"enjoy cooking or you don't, you've probably made food before in"},{"startTime":90.91,"endTime":94.59,"body":"your life. And even if it's something simple from a"},{"startTime":94.59,"endTime":98.07,"body":"box, you know, whatever, there's always step by step"},{"startTime":98.07,"endTime":101.91,"body":"instructions on the back. There's always a recipe on the back of how to"},{"startTime":102.07,"endTime":105.509,"body":"complete the food. So we have this basic understanding of how"},{"startTime":105.509,"endTime":109.31,"body":"recipe works. Right. So when you're making food without the"},{"startTime":109.31,"endTime":113.15,"body":"recipe, if you just wing it, you're literally just like throwing these ingredients"},{"startTime":113.15,"endTime":116.9,"body":"together in a pot and just hoping that it's going to turn out."},{"startTime":117.3,"endTime":120.74,"body":"And that doesn't always work. When I was a kid, I remember"},{"startTime":121.38,"endTime":124.82,"body":"my mom. My mom would make"},{"startTime":125.06,"endTime":128.46,"body":"really good steaks. I always loved the steak that my mom could cook on the"},{"startTime":128.46,"endTime":131.78,"body":"grill. But I remember one time she decided to make ribs,"},{"startTime":132.02,"endTime":135.62,"body":"right? And I'm sure she thought, well, fundamentally, they're the same."},{"startTime":136.02,"endTime":139.78,"body":"It's meat. You know, you put it on a grill and they turned."},{"startTime":140.66,"endTime":144.18,"body":"She destroyed them. She ruined them. In fact, like,"},{"startTime":144.53,"endTime":147.89,"body":"I'm pretty sure that she also destroyed the grill. She did such a bad job."},{"startTime":147.97,"endTime":151.49,"body":"And we ended up just going out to eat. Right. Like, she did so bad"},{"startTime":151.49,"endTime":154.29,"body":"that we just went out to eat. And"},{"startTime":155.09,"endTime":158.37,"body":"you can kind of do the same in photography. When you're trying this new"},{"startTime":158.37,"endTime":161.93,"body":"recipe, when you're trying to learn manual mode and it"},{"startTime":161.93,"endTime":165.33,"body":"doesn't work, it's very easy to just say, no, I'll just go back to auto."},{"startTime":165.33,"endTime":168.85,"body":"Like, I'll just do the easy thing here. And it's, you know, it's whatever,"},{"startTime":169.33,"endTime":172.93,"body":"but I want you to become a master rib"},{"startTime":172.93,"endTime":175.73,"body":"chef. Unlike my mom, I want you to"},{"startTime":176.83,"endTime":179.79,"body":"be really good at photography because I know that"},{"startTime":180.43,"endTime":184.07,"body":"using this camera as a tool to tell stories is something that you"},{"startTime":184.07,"endTime":187.47,"body":"want to do and that everybody has the ability to do."},{"startTime":187.87,"endTime":191.55,"body":"You just gotta know the fundamentals, right?"},{"startTime":191.63,"endTime":195.15,"body":"So that is exactly what we are going to do today."},{"startTime":195.79,"endTime":199.63,"body":"But first, the beginner photography podcast is brought to you by cloudspot. You know, you've"},{"startTime":199.63,"endTime":203.03,"body":"heard me say this before. Moment matters most. And what"},{"startTime":203.03,"endTime":206.63,"body":"matters is meant to be seen. It's meant to be shared, you know,"},{"startTime":206.63,"endTime":210.03,"body":"so once you learn how to nail exposure and start creating images that you're proud"},{"startTime":210.03,"endTime":213.71,"body":"of, well, that next step is sharing them with the people who matter to you."},{"startTime":213.71,"endTime":217.27,"body":"And that's where cloudspot makes life so much easier."},{"startTime":217.43,"endTime":220.79,"body":"Because with cloudspot, you can just upload your photos, deliver them"},{"startTime":221.19,"endTime":224.95,"body":"beautifully to friends and family or clients, and even set up"},{"startTime":224.95,"endTime":228.19,"body":"simple print sales if you want to start making a little bit of extra money"},{"startTime":228.19,"endTime":231.99,"body":"with your photography. There's no confusing tech, there's no clunky"},{"startTime":231.99,"endTime":235.61,"body":"downloads. It's just clean, simple, simple galleries that make your"},{"startTime":235.61,"endTime":239.37,"body":"photos look as good as you intended when you press the"},{"startTime":239.37,"endTime":242.89,"body":"shutter. Now, I've been using cloudspot for years because it just"},{"startTime":242.89,"endTime":246.53,"body":"works, you know, which is no surprise, because cloudspot was actually created by"},{"startTime":246.77,"endTime":250.409,"body":"a working wedding photographer, Gavin Wade, who I've had on the"},{"startTime":250.409,"endTime":253.81,"body":"podcast multiple times before. Go ahead, search back in the episode"},{"startTime":253.81,"endTime":257.05,"body":"archives, check it out. But he knows what's important to us"},{"startTime":257.05,"endTime":260.839,"body":"photographers, and he built the perfect platform for"},{"startTime":260.839,"endTime":263.879,"body":"us. And to prove it to you, I want to encourage you to grab your"},{"startTime":263.879,"endTime":267.399,"body":"free Forever account over@deliverphotos.com."},{"startTime":267.719,"endTime":270.839,"body":"yeah, I said forever. So again, see it for yourself"},{"startTime":270.839,"endTime":274.599,"body":"over@deliverphotos.com there's going to be a lot of food,"},{"startTime":274.599,"endTime":278.359,"body":"stories and examples in today's episode, all right? But I want to"},{"startTime":278.359,"endTime":281.999,"body":"start off with pesto. I. I love pesto. Pesto is one of my"},{"startTime":281.999,"endTime":285.679,"body":"favorite foods, right? And I love pesto"},{"startTime":285.679,"endTime":289.479,"body":"pasta. In fact, we just had some the other night. But no"},{"startTime":289.479,"endTime":292.98,"body":"matter how good the actual pesto is, right, how fre it is,"},{"startTime":293.06,"endTime":296.66,"body":"how fantastic the ingredients are, if the pasta"},{"startTime":296.98,"endTime":299.94,"body":"is cooked incorrectly, then the dish,"},{"startTime":301.06,"endTime":304.86,"body":"well, it's going to be memorable, but not. Not in a good way. You"},{"startTime":304.86,"endTime":308.659,"body":"know what I mean? So I looked into it, and it turns out that"},{"startTime":308.659,"endTime":312.26,"body":"there's a lot of science that goes into cooking pasta correctly."},{"startTime":312.66,"endTime":316.5,"body":"In fact, you. You could probably consider it an art form. So if we're"},{"startTime":316.5,"endTime":320.02,"body":"talking about photography, like it's a recipe, if you've never made"},{"startTime":320.02,"endTime":323.14,"body":"pasta before, at this stage, the goal is"},{"startTime":324.1,"endTime":327.86,"body":"simple, right? We need to learn how to capture a photo"},{"startTime":327.86,"endTime":331.58,"body":"in manual mode so that it's not too bright or too dark, right? If"},{"startTime":331.58,"endTime":335.26,"body":"we're going back to the pasta example, if you overcook pasta, it"},{"startTime":335.26,"endTime":338.5,"body":"turns to mush. And if you undercook pasta,"},{"startTime":339.14,"endTime":342.98,"body":"you're gonna break some teeth. And I mean, really mangle up your"},{"startTime":342.98,"endTime":346.79,"body":"gums, right? If you really try to, you finish that thing off. But if you"},{"startTime":346.79,"endTime":350.35,"body":"cook it just right, it's. It's pretty good."},{"startTime":350.59,"endTime":354.03,"body":"It's pretty good, right? And exposure works in the same way."},{"startTime":354.59,"endTime":358.43,"body":"If your photo's too bright, if your photo's too dark, it's"},{"startTime":358.43,"endTime":361.59,"body":"going to fall apart. It's just not going to work. But when you get it"},{"startTime":361.59,"endTime":365.07,"body":"just right, again, it's. It's pretty great."},{"startTime":366.27,"endTime":368.43,"body":"So let's start cooking."},{"startTime":374.2,"endTime":377.48,"body":"I like that. That was pretty cool. Okay. When. When I cook"},{"startTime":378.04,"endTime":381.68,"body":"any new recipe, the way that I approach it, which, by the"},{"startTime":381.68,"endTime":385.52,"body":"way, I. I do enjoy cooking, so I"},{"startTime":385.52,"endTime":388.2,"body":"also enjoy shooting a manual, so that I think that's why I saw a lot"},{"startTime":388.2,"endTime":391.48,"body":"of these overlapping themes. But when I. When I."},{"startTime":392.12,"endTime":395.16,"body":"When I try a new recipe, I read"},{"startTime":395.72,"endTime":399.28,"body":"the recipe all the way through before even"},{"startTime":399.28,"endTime":402.96,"body":"starting prep for step one so that I know how it all comes"},{"startTime":402.96,"endTime":406.56,"body":"together and that I don't get caught unprepared. So"},{"startTime":406.56,"endTime":410.24,"body":"let's do that first with pasta. Here is how to"},{"startTime":410.24,"endTime":413.08,"body":"cook pasta. Step one, you turn on your stove."},{"startTime":413.8,"endTime":417.52,"body":"That's where you choose how much heat you're going to cook with. Step"},{"startTime":417.52,"endTime":421.0,"body":"two is you fill your pot with water and bring it to a boil. You"},{"startTime":421.0,"endTime":424.64,"body":"don't want too little water or all the pasta won't cook. You also don't want"},{"startTime":424.64,"endTime":428.33,"body":"too much, or it'll just take years to boil. Step three,"},{"startTime":429.29,"endTime":432.09,"body":"you just pour in the pasta, and then you cook until it's done. That's it."},{"startTime":432.73,"endTime":436.41,"body":"Now let's take that same recipe for shooting in manual mode."},{"startTime":437.05,"endTime":440.89,"body":"Step one. Okay. Is. I mean, obviously you got"},{"startTime":440.89,"endTime":444.49,"body":"to set the dial to M first, but step one is to choose your"},{"startTime":444.49,"endTime":447.37,"body":"ISO. That's how much available light there is."},{"startTime":448.01,"endTime":451.73,"body":"Step two is to select Your aperture. You don't want something too large"},{"startTime":451.73,"endTime":455.21,"body":"or nothing's going to be in focus. You don't want something too narrow or everything"},{"startTime":455.21,"endTime":458.73,"body":"is going to be all motion blurry. And then step three"},{"startTime":458.81,"endTime":461.85,"body":"is to set your shutter speed for a proper exposure."},{"startTime":462.49,"endTime":465.93,"body":"Shooting manual is just like cooking pasta. First"},{"startTime":466.09,"endTime":469.57,"body":"set your flame. That's your ISO. Then you pick your pot, and"},{"startTime":469.57,"endTime":473.369,"body":"finally you cook it just long enough,"},{"startTime":473.45,"endTime":477.25,"body":"and that is your shutter speed. And it all depends on the"},{"startTime":477.25,"endTime":480.97,"body":"first two. That's the whole recipe"},{"startTime":480.97,"endTime":483.92,"body":"for exposure. Now,"},{"startTime":484.72,"endTime":488.52,"body":"if you are anything like me, you get it on a basic level,"},{"startTime":488.52,"endTime":492.24,"body":"right? You get it. But you want to know a"},{"startTime":492.24,"endTime":495.88,"body":"little more so that when you are out shooting, you can put it into"},{"startTime":495.88,"endTime":499.36,"body":"practice. What ISO should you pick? What aperture should you pick? What"},{"startTime":499.36,"endTime":502.48,"body":"shutter speed is right, and which one is clearly wrong. Right?"},{"startTime":502.88,"endTime":506.16,"body":"So let's break it down some more,"},{"startTime":506.56,"endTime":510.4,"body":"step by step. But before we do that, I want to make"},{"startTime":510.64,"endTime":513.92,"body":"this as kind of a disclaimer. Like, I want it to be very well known,"},{"startTime":513.92,"endTime":516.78,"body":"right? Like, what is. What is. What is the goal?"},{"startTime":517.98,"endTime":521.34,"body":"All of the settings that you choose are dependent on light."},{"startTime":521.74,"endTime":525.46,"body":"And in our food example, light is the food in the"},{"startTime":525.46,"endTime":529.22,"body":"recipe. You don't cook pasta in the same way"},{"startTime":529.22,"endTime":532.94,"body":"that you would cook a souffle. I've never made a souffle. But"},{"startTime":534.38,"endTime":537.98,"body":"you don't take the same photos inside your home in the morning"},{"startTime":538.54,"endTime":542.12,"body":"as you would if you were out in the park in the"},{"startTime":542.12,"endTime":545.84,"body":"afternoon with your kids. That's why I can't"},{"startTime":545.84,"endTime":549.08,"body":"just say, use X ISO, use X"},{"startTime":549.08,"endTime":552.88,"body":"aperture and shutter speed, because it doesn't work like that."},{"startTime":552.88,"endTime":556.2,"body":"You know, it all depends on what it is that you're cooking. It all depends"},{"startTime":556.2,"endTime":559.96,"body":"on the light. And the light is different. I"},{"startTime":559.96,"endTime":563.48,"body":"mean, from minute to minute, from where I am to where you are. So what"},{"startTime":563.48,"endTime":567.24,"body":"I'm doing is I'm giving you the recipe, but know that"},{"startTime":567.24,"endTime":570.96,"body":"you still are going to have to adjust it to be right for you."},{"startTime":572.83,"endTime":576.35,"body":"So step one, right? Step one is"},{"startTime":576.43,"endTime":580.23,"body":"your ISO in the recipe example. That's where you turn on"},{"startTime":580.23,"endTime":583.23,"body":"your stove. Let me ask you a question. Have you ever cooked,"},{"startTime":584.11,"endTime":587.71,"body":"I guess, eggs in particular, eggs in a pan that is just way too"},{"startTime":587.71,"endTime":591.55,"body":"hot? Chicken is the same. It's."},{"startTime":591.55,"endTime":595.27,"body":"It's miserable. It's like you're fighting for your"},{"startTime":595.27,"endTime":598.67,"body":"life, trying to not ruin what it is that you're cooking. You know,"},{"startTime":599.55,"endTime":602.07,"body":"you turn the stove down a little bit, but then you don't want to turn"},{"startTime":602.07,"endTime":605.45,"body":"it down because then it's going to stop cooking. So then you're flipping the thing"},{"startTime":605.45,"endTime":609.25,"body":"constantly to Avoid burning it. I mean, it's a mess. And that is a"},{"startTime":609.25,"endTime":613.09,"body":"lot like your camera's ISO. If it's too high, your other settings"},{"startTime":613.09,"endTime":616.53,"body":"are going to be all off and you're going to feel like you're in a"},{"startTime":616.53,"endTime":620.29,"body":"battle to get them under control. If they're too low, you're going to be thinking,"},{"startTime":620.29,"endTime":624.01,"body":"why in the world is this not working? All of my photos are far too"},{"startTime":624.17,"endTime":627.89,"body":"dark. So that begs the question, how do you know what ISO"},{"startTime":627.89,"endTime":631.05,"body":"to set your camera at so that it's not too high, not too low?"},{"startTime":632.61,"endTime":636.13,"body":"Kind of in the same way that you set your stove, you just kind of"},{"startTime":636.13,"endTime":639.93,"body":"pick it. Depending on what it is that you're cooking with ISO,"},{"startTime":639.93,"endTime":643.49,"body":"you pick depending on how much light is available."},{"startTime":644.93,"endTime":648.49,"body":"Now, if you're out and it's a bright and a sunny day, little to no"},{"startTime":648.49,"endTime":652.29,"body":"clouds, pick an ISO between 100 and 200. That's"},{"startTime":652.29,"endTime":655.57,"body":"it. If it's an overcast day, pick something between"},{"startTime":655.97,"endTime":659.49,"body":"200 and 400. If it's early evening, pick"},{"startTime":659.57,"endTime":663.01,"body":"between 400 and 800. And if it's anything later or you're"},{"startTime":663.01,"endTime":666.05,"body":"inside, pick between 800 and 3200."},{"startTime":667.17,"endTime":670.97,"body":"It's not. It's not a shot in the dark, right? You're not just, like,"},{"startTime":670.97,"endTime":674.21,"body":"throwing something at the wall. But this also isn't a decision"},{"startTime":674.69,"endTime":678.37,"body":"that requires surgical precision. Okay, There's"},{"startTime":678.37,"endTime":681.41,"body":"a. There's a lot of flexibility here, especially if you're shooting"},{"startTime":682.21,"endTime":685.96,"body":"digital. If you use too high of an ISO,"},{"startTime":686.04,"endTime":689.8,"body":"say, for example, 1600, when it's a bright and sunny day,"},{"startTime":690.28,"endTime":694.0,"body":"your other settings are going to be totally out of whack, and you're going"},{"startTime":694.0,"endTime":697.08,"body":"to create unnecessarily"},{"startTime":697.32,"endTime":701.12,"body":"noisy or grainy images. If your ISO"},{"startTime":701.12,"endTime":704.2,"body":"is too low, you know, and you're in a dark"},{"startTime":704.52,"endTime":707.88,"body":"church, you know, basement reception, well,"},{"startTime":708.2,"endTime":711.4,"body":"again, all of your other settings are going to be off, so you're going to"},{"startTime":711.56,"endTime":715.31,"body":"get a lot of motion blur in your images. So"},{"startTime":715.31,"endTime":719.11,"body":"to get better at picking the right ISO, you do it in"},{"startTime":719.11,"endTime":721.99,"body":"the same way that you get better at picking how hot your stove should be"},{"startTime":722.63,"endTime":726.35,"body":"by just picking something, seeing"},{"startTime":726.35,"endTime":730.149,"body":"how it works, and then adjusting next time. That's"},{"startTime":730.149,"endTime":733.95,"body":"it. Okay, so this isn't brain surgery. This"},{"startTime":733.95,"endTime":737.75,"body":"isn't rocket science. You're not, you know, the world, the weight of the"},{"startTime":737.75,"endTime":741.03,"body":"world is not on your shoulders here. We're just taking some photos,"},{"startTime":742.36,"endTime":746.0,"body":"so pick something. All right, Step"},{"startTime":779.38,"endTime":782.62,"body":"number two in the recipe is for your"},{"startTime":782.62,"endTime":786.14,"body":"aperture. So now that the flame is on, we gotta pick our pot."},{"startTime":786.86,"endTime":790.7,"body":"When you're cooking pasta, you know, pasta is Actually"},{"startTime":791.34,"endTime":795.06,"body":"pretty interesting because if, if you cook pasta in too small of"},{"startTime":795.06,"endTime":798.7,"body":"a pot, what's gonna happen is you're gonna get clumpy, sticky"},{"startTime":798.86,"endTime":802.52,"body":"and unevenly cooked pasta, which sounds"},{"startTime":802.52,"endTime":805.52,"body":"absolutely delicious, right? But that is because"},{"startTime":806.32,"endTime":810.08,"body":"the starch that is released from the pasta"},{"startTime":810.08,"endTime":813.76,"body":"into the limited amount of water will actually saturate the water"},{"startTime":813.76,"endTime":816.24,"body":"and cause the pasta to clump together"},{"startTime":817.68,"endTime":821.4,"body":"and the water temperature will then significantly drop, preventing"},{"startTime":821.4,"endTime":825.16,"body":"it from returning to a boil. However, if you use too large"},{"startTime":825.16,"endTime":828.88,"body":"of a pot, you will unnecessarily waste heat and it will"},{"startTime":828.88,"endTime":832.7,"body":"take forever to get it boiling. The right ratio"},{"startTime":832.7,"endTime":836.54,"body":"is to aim for about four to six quarts of water per pound of pasta."},{"startTime":837.26,"endTime":840.54,"body":"Aperture is like the size of the pot that you're cooking with."},{"startTime":840.86,"endTime":844.66,"body":"If you have a big pot and you fill it with water, an appropriate"},{"startTime":844.66,"endTime":848.22,"body":"amount of water, then the pasta is going to cook, you know,"},{"startTime":848.22,"endTime":851.9399999999999,"body":"appropriately. But if your pot is too big when you don't need"},{"startTime":851.9399999999999,"endTime":855.26,"body":"it, like if you're shooting wide open, F"},{"startTime":855.5,"endTime":859.29,"body":"1.8 on a very bright day, well, things are"},{"startTime":859.29,"endTime":863.13,"body":"going to spill over and it's going to get messy. If you're using too small"},{"startTime":863.13,"endTime":865.97,"body":"of a pot, say an aperture of f 16"},{"startTime":867.01,"endTime":870.6899999999999,"body":"when you're just indoors, that's going to restrict how much water"},{"startTime":870.6899999999999,"endTime":874.29,"body":"you can use. That's going to be slower cooking."},{"startTime":874.53,"endTime":877.89,"body":"You're going to have, you're going to have the chunky,"},{"startTime":878.77,"endTime":882.37,"body":"sticky pasta. No"},{"startTime":882.37,"endTime":886.05,"body":"bueno. In photography, that means that less light is coming"},{"startTime":886.05,"endTime":889.89,"body":"in, which is helpful on bright days. But again, if"},{"startTime":889.89,"endTime":893.61,"body":"you're trying to shoot in a low light"},{"startTime":893.61,"endTime":897.33,"body":"situation, it's not going to work out. The"},{"startTime":897.33,"endTime":901.13,"body":"choice of your pot also changes the feel"},{"startTime":901.13,"endTime":904.85,"body":"of the dish. A wide open aperture, again,"},{"startTime":904.93,"endTime":908.37,"body":"say F2.8, can give you that nice blurry"},{"startTime":908.37,"endTime":912.05,"body":"background like a pasta dish where like that one ingredient pops."},{"startTime":913.29,"endTime":916.6899999999999,"body":"I don't know if you knew this, but like, you know, like black truffles, it's"},{"startTime":916.6899999999999,"endTime":920.09,"body":"like highly sought after. And like very high end"},{"startTime":920.09,"endTime":923.81,"body":"restaurants, literally like the, the recipe"},{"startTime":923.81,"endTime":927.29,"body":"for black truffle pasta is just boiled pasta"},{"startTime":927.29,"endTime":931.13,"body":"butter and then black truffles. That's it. They want the pasta"},{"startTime":931.13,"endTime":934.89,"body":"to be as bland as possible so that the one ingredient, black truffles,"},{"startTime":935.21,"endTime":938.57,"body":"pop. That's like having a wide aperture."},{"startTime":940.12,"endTime":943.32,"body":"Your subject is in focus, but the background is out of focus."},{"startTime":944.4399999999999,"endTime":948.08,"body":"Having a narrow aperture, say f16, where everything"},{"startTime":948.08,"endTime":950.28,"body":"in focus is like a big"},{"startTime":951.56,"endTime":955.32,"body":"stew, where every element, every"},{"startTime":955.32,"endTime":959.16,"body":"ingredient is going to be visible. It's,"},{"startTime":959.16,"endTime":962.04,"body":"it's in the forefront. There's nothing, you're not hiding anything here."},{"startTime":963.16,"endTime":967.01,"body":"So pick, pick the right pot. Size. And that brings us to"},{"startTime":967.01,"endTime":969.65,"body":"step number three, which is shutter speed."},{"startTime":970.53,"endTime":974.13,"body":"Finally, it is time to cook the pasta itself."},{"startTime":974.45,"endTime":978.25,"body":"How long do we cook our pasta? Well, how long we cook"},{"startTime":978.25,"endTime":981.97,"body":"our pasta is actually predicated on the first two choices. How hot the stove is"},{"startTime":982.13,"endTime":985.89,"body":"and how much water we're, you know, we have in the pot."},{"startTime":986.85,"endTime":990.61,"body":"Shutter speed is like how long you leave the noodles in the pot while it's"},{"startTime":990.61,"endTime":994.22,"body":"boiling. If you leave them in too long again, they turn to mush."},{"startTime":994.38,"endTime":997.58,"body":"Gross. If you're, if your shutter speed is too slow,"},{"startTime":998.62,"endTime":1001.98,"body":"then the motion that you're capturing is blurry"},{"startTime":1003.26,"endTime":1006.98,"body":"and your photo becomes overexposed. You're going to lose a lot of details in"},{"startTime":1006.98,"endTime":1010.7,"body":"your, in your shot. If you take the pasta out too"},{"startTime":1010.7,"endTime":1014.3,"body":"quickly and it's undercooked, hard, crunchy, not"},{"startTime":1014.3,"endTime":1018.02,"body":"enjoyable. Is like if, if your shutter speed is"},{"startTime":1018.02,"endTime":1021.83,"body":"too fast, you get a photo where everything's frozen, but maybe it feels too"},{"startTime":1021.83,"endTime":1025.47,"body":"stiff and your photo is going to be underexposed, it's going to be too dark."},{"startTime":1027.0700000000002,"endTime":1030.79,"body":"The sweet spot. Al dente pasta is like"},{"startTime":1030.79,"endTime":1034.47,"body":"the perfect shutter speed. Just, just the right balance to"},{"startTime":1034.47,"endTime":1038.31,"body":"capture motion the way that you want it. Like, sometimes you"},{"startTime":1038.31,"endTime":1041.71,"body":"want soft noodles, right? Motion blur for waterfalls."},{"startTime":1041.8700000000001,"endTime":1045.0,"body":"Sometimes you want more firm pasta, like, I don't know,"},{"startTime":1045.16,"endTime":1048.96,"body":"rotini, right? That's like frozen action in,"},{"startTime":1048.96,"endTime":1052.76,"body":"in sports. And the only way that we're gonna get better at this"},{"startTime":1052.76,"endTime":1056.56,"body":"is, is picking something, trying it, and then adjusting, trying"},{"startTime":1056.56,"endTime":1060.3600000000001,"body":"it again based on our preferences. If there"},{"startTime":1060.3600000000001,"endTime":1064.16,"body":"was too much salt, use less salt next time. If the pasta's a"},{"startTime":1064.16,"endTime":1067.5600000000002,"body":"little too mushy, well, cook it a little slower next time."},{"startTime":1068.44,"endTime":1071.97,"body":"Now here's where the whole recipe really comes together. ISO,"},{"startTime":1071.97,"endTime":1075.73,"body":"aperture and shutter speed, they all do the same thing. They change how"},{"startTime":1075.73,"endTime":1079.49,"body":"bright or dark your photo turns out. But just like cooking"},{"startTime":1079.49,"endTime":1083.2900000000002,"body":"pasta, it's how they do it that makes all the difference."},{"startTime":1084.25,"endTime":1087.69,"body":"Think about it. You can crank up the flame under your pot. That's"},{"startTime":1087.69,"endTime":1091.5300000000002,"body":"ISO. Or you can use a bigger pot with more water."},{"startTime":1091.8500000000001,"endTime":1095.5300000000002,"body":"That's aperture. Or you can simply just cook the pasta longer."},{"startTime":1095.5300000000002,"endTime":1099.17,"body":"And that shutter speed, all three will get your"},{"startTime":1099.17,"endTime":1102.45,"body":"noodles soft enough to eat, but each one"},{"startTime":1102.7700000000002,"endTime":1106.6100000000001,"body":"changes the final dish in its own way. If you turn up"},{"startTime":1106.6100000000001,"endTime":1109.73,"body":"the flame too high, you're going to end up with bland flavor, right? You're going"},{"startTime":1109.73,"endTime":1113.0500000000002,"body":"to get a grainy photo. If you use too small or too big of a"},{"startTime":1113.0500000000002,"endTime":1116.89,"body":"pot, well, then the texture changes. It sticky, it"},{"startTime":1116.89,"endTime":1120.69,"body":"clumps up. Or you have a well balanced dish, right? That's depth"},{"startTime":1120.69,"endTime":1124.13,"body":"of field. If you leave it cooking too long, well, then you get"},{"startTime":1124.13,"endTime":1127.65,"body":"mushy pasta, and it falls apart. That's like motion blur."},{"startTime":1128.13,"endTime":1131.97,"body":"The trick here in the Beauty is learning how to"},{"startTime":1131.97,"endTime":1134.7700000000002,"body":"balance all three of those so that you get"},{"startTime":1135.3300000000002,"endTime":1139.13,"body":"perfectly cooked pasta. And"},{"startTime":1139.13,"endTime":1142.7700000000002,"body":"in photography terms, that's nailing your exposure."},{"startTime":1143.89,"endTime":1147.49,"body":"So when you're shooting, if your photo is too"},{"startTime":1147.49,"endTime":1151.0500000000002,"body":"bright, well, you can lower the heat, right? That's turned down your"},{"startTime":1151.0500000000002,"endTime":1154.73,"body":"ISO. You can shrink the size of the pot. That's a smaller"},{"startTime":1154.73,"endTime":1158.3700000000001,"body":"aperture. Or you can cook it for a little less time."},{"startTime":1158.45,"endTime":1162.0900000000001,"body":"That's a faster shutter speed. Is your photo too"},{"startTime":1162.0900000000001,"endTime":1165.5700000000002,"body":"dark? Well, then add some more heat, turn up that ISO,"},{"startTime":1166.5300000000002,"endTime":1170.3300000000002,"body":"grab a bigger pot, open up your aperture, or give"},{"startTime":1170.3300000000002,"endTime":1173.97,"body":"it a little bit more time. That's a slower shutter speed."},{"startTime":1174.8500000000001,"endTime":1178.65,"body":"And if your photo is blurry, right, you have motion blur. It's not"},{"startTime":1178.65,"endTime":1181.7700000000002,"body":"out of focus, but it's motion blur. Then all you got to do is just."},{"startTime":1181.7700000000002,"endTime":1185.23,"body":"You got to pull out that pasta a little bit quicker. So use a faster"},{"startTime":1185.23,"endTime":1188.71,"body":"shutter speed. That's it. Now, here's the thing that you need to"},{"startTime":1188.71,"endTime":1192.43,"body":"realize. There's no single right recipe. If."},{"startTime":1192.43,"endTime":1196.2700000000002,"body":"If you were to Google I don't know, chicken salad recipe, right"},{"startTime":1196.2700000000002,"endTime":1199.5500000000002,"body":"now, you're gonna find 49,000 million"},{"startTime":1200.19,"endTime":1203.99,"body":"recipes in Google, right? And they're all gonna be a little bit different. And"},{"startTime":1203.99,"endTime":1207.3100000000002,"body":"that's because it depends on what you want in the final dish"},{"startTime":1208.5900000000001,"endTime":1212.43,"body":"or your photo. Some people love pasta that's a little more"},{"startTime":1212.43,"endTime":1215.95,"body":"firm and al dente, right? That's sports photos,"},{"startTime":1216.2700000000002,"endTime":1219.71,"body":"crisp and sharp. Others like softer,"},{"startTime":1220.67,"endTime":1223.8700000000001,"body":"you know, long exposures, dreamy blur"},{"startTime":1224.5100000000002,"endTime":1228.2700000000002,"body":"to their images. The exposure triangle"},{"startTime":1228.2700000000002,"endTime":1231.8700000000001,"body":"is. It's a recipe card. It tells you how to"},{"startTime":1231.8700000000001,"endTime":1234.75,"body":"combine the heat, the pot size, and the time"},{"startTime":1235.7,"endTime":1239.46,"body":"to get the taste that you're after. But with any recipe, there's always"},{"startTime":1239.8600000000001,"endTime":1243.7,"body":"some room for your own interpretation to put your"},{"startTime":1243.7,"endTime":1247.38,"body":"own spin on it. In fact, some of my favorite recipes"},{"startTime":1247.38,"endTime":1251.0200000000002,"body":"that I go to every single year, you know, say, Thanksgiving time"},{"startTime":1251.0200000000002,"endTime":1254.5800000000002,"body":"or, you know, summertime, I save them."},{"startTime":1254.66,"endTime":1258.3000000000002,"body":"But I know that there's always something that I change about the"},{"startTime":1258.3000000000002,"endTime":1262.0700000000002,"body":"recipe to make it more appropriate for me. That doesn't mean that"},{"startTime":1262.0700000000002,"endTime":1265.91,"body":"the original recipe is bad. It just means I like it a little"},{"startTime":1265.91,"endTime":1269.63,"body":"bit more this way. So let's go back over"},{"startTime":1269.71,"endTime":1273.5500000000002,"body":"the common issues that you may face within your images and"},{"startTime":1273.5500000000002,"endTime":1276.5900000000001,"body":"how to fix them, because I want to make sure that they didn't get"},{"startTime":1277.71,"endTime":1281.43,"body":"too mixed up with the recipe. Example, if your photo is too bright or"},{"startTime":1281.43,"endTime":1285.1100000000001,"body":"too dark, then the fix is usually it's"},{"startTime":1285.1100000000001,"endTime":1288.8700000000001,"body":"one small adjustment, right? Like, you're usually pretty close to"},{"startTime":1288.8700000000001,"endTime":1292.67,"body":"what you want. If your photo is too dark, you got to"},{"startTime":1292.67,"endTime":1296.3500000000001,"body":"raise your ISO, you got to open up your aperture, or you have"},{"startTime":1296.3500000000001,"endTime":1300.0300000000002,"body":"to slow down your shutter speed, that those are the only three options."},{"startTime":1300.2700000000002,"endTime":1303.95,"body":"There's nothing else you can do. If your photo is too bright,"},{"startTime":1304.1100000000001,"endTime":1307.95,"body":"well, we do the opposite. We can lower our ISO,"},{"startTime":1308.3500000000001,"endTime":1312.15,"body":"we can close down our aperture, or we"},{"startTime":1312.15,"endTime":1315.72,"body":"can speed up our shutter speed, and that's it."},{"startTime":1316.5200000000002,"endTime":1320.1200000000001,"body":"If your photo is too blurry, again from motion blur, there's a kid like,"},{"startTime":1320.1200000000001,"endTime":1323.64,"body":"you know, looks like it's stretched out across your. Your image,"},{"startTime":1324.1200000000001,"endTime":1327.3200000000002,"body":"that's only shutter speed. It means that it's too"},{"startTime":1327.48,"endTime":1331.2,"body":"slow, so you need to speed it up. If your photo is"},{"startTime":1331.2,"endTime":1334.72,"body":"too noisy or too grainy, that only comes from having your"},{"startTime":1334.72,"endTime":1338.2800000000002,"body":"ISO too high. None of the other settings. So just bring"},{"startTime":1338.2800000000002,"endTime":1340.92,"body":"your ISO down and then bring up"},{"startTime":1342.0700000000002,"endTime":1345.39,"body":"one or both of your other settings to. To"},{"startTime":1345.39,"endTime":1348.39,"body":"compensate. If you're."},{"startTime":1350.39,"endTime":1353.95,"body":"You're just standing there looking at a photo that you just took on the back"},{"startTime":1353.95,"endTime":1357.43,"body":"of your camera and, and you're thinking and you're"},{"startTime":1357.43,"endTime":1361.1100000000001,"body":"overthinking, you know, what do you do next then? Well,"},{"startTime":1361.1100000000001,"endTime":1364.8700000000001,"body":"you're in your head, and photography needs to be a little"},{"startTime":1364.8700000000001,"endTime":1368.39,"body":"bit more fluid. So just change up something and"},{"startTime":1368.39,"endTime":1371.97,"body":"take the shot right. Again, this is not brain"},{"startTime":1371.97,"endTime":1375.73,"body":"surgery. Worst case, guess what? Nobody sees the"},{"startTime":1375.73,"endTime":1379.3300000000002,"body":"photo that you're about to take. That's it. Worst case. In brain"},{"startTime":1379.3300000000002,"endTime":1382.3300000000002,"body":"surgery, stakes are a whole lot higher."},{"startTime":1384.0900000000001,"endTime":1387.69,"body":"So if you're overthinking it, just change something and"},{"startTime":1387.69,"endTime":1391.17,"body":"take the shot. So now you've got the"},{"startTime":1391.17,"endTime":1394.5300000000002,"body":"recipe. You know the three"},{"startTime":1394.5300000000002,"endTime":1398.0100000000002,"body":"ingredients, ISO, aperture, and shutter speed. And you know"},{"startTime":1398.17,"endTime":1401.73,"body":"how each one changes the final flavor of your"},{"startTime":1401.73,"endTime":1405.45,"body":"dish. But here's the most important thing to know."},{"startTime":1406.65,"endTime":1410.49,"body":"Knowing the recipe isn't the same as cooking a full meal, right?"},{"startTime":1410.73,"endTime":1414.0500000000002,"body":"I mean, anybody can boil pasta, but what about"},{"startTime":1414.0500000000002,"endTime":1417.7700000000002,"body":"seasoning it? But what about seasoning it? What about"},{"startTime":1417.7700000000002,"endTime":1421.13,"body":"pairing it with the right sauce, plating it so that it looks delicious?"},{"startTime":1422.41,"endTime":1425.97,"body":"Well, that's more than what I can get into, obviously, in just one"},{"startTime":1425.97,"endTime":1429.2600000000002,"body":"episode here. And that's where my ultimate"},{"startTime":1429.2600000000002,"endTime":1432.5400000000002,"body":"photography education bundle comes in. Think of this"},{"startTime":1432.5400000000002,"endTime":1436.0200000000002,"body":"episode like a recipe card. The ultimate"},{"startTime":1436.0200000000002,"endTime":1439.66,"body":"photography education bundle is like having the chef right there in the"},{"startTime":1439.66,"endTime":1443.38,"body":"kitchen with you, guiding you step by step. In"},{"startTime":1443.38,"endTime":1447.22,"body":"one afternoon, you're going to walk through shooting manual so that it finally clicks."},{"startTime":1447.6200000000001,"endTime":1451.3400000000001,"body":"That's cooking the pasta, right? Then you'll learn how to see the light."},{"startTime":1451.3400000000001,"endTime":1455.15,"body":"That's picking the right sauce to make the dish shine. You'll"},{"startTime":1455.15,"endTime":1458.8300000000002,"body":"dive into composition. That's how you played it. And Present it"},{"startTime":1458.8300000000002,"endTime":1462.47,"body":"beautifully, and finally, you're going to dive into"},{"startTime":1462.47,"endTime":1465.75,"body":"editing in lightroom. That's kind of the sprinkle,"},{"startTime":1466.0700000000002,"endTime":1469.8300000000002,"body":"the finishing touches, the fresh basil, the parmesan on"},{"startTime":1469.8300000000002,"endTime":1473.43,"body":"top of that delicious plate of pasta. So"},{"startTime":1473.5100000000002,"endTime":1477.3100000000002,"body":"whether you're cooking for just your family or you're inviting friends over for dinner,"},{"startTime":1477.3100000000002,"endTime":1481.1100000000001,"body":"or maybe you're even dreaming about opening up a little restaurant of your own someday,"},{"startTime":1482.2900000000002,"endTime":1486.0100000000002,"body":"the ultimate photography education bundle is going to give you the confidence and"},{"startTime":1486.0100000000002,"endTime":1488.45,"body":"the skills to do it step by step."},{"startTime":1489.5700000000002,"endTime":1492.8500000000001,"body":"So if you don't just want to boil pasta, but you actually want to make"},{"startTime":1493.0900000000001,"endTime":1495.49,"body":"beautiful and delicious meal, head over to"},{"startTime":1495.49,"endTime":1498.8500000000001,"body":"beginnerphotopod.com bundle"},{"startTime":1499.25,"endTime":1502.93,"body":"to get started today. And just so that we're on the same page"},{"startTime":1502.93,"endTime":1506.0500000000002,"body":"and that there's no confusion, it's not a cooking course."},{"startTime":1506.45,"endTime":1510.13,"body":"It's everything. You need to go from being confused behind the camera to creating"},{"startTime":1510.71,"endTime":1514.47,"body":"images with confidence. Right? We're not actually cooking pasta in the. In"},{"startTime":1514.47,"endTime":1518.1100000000001,"body":"the bundle. You're smart. I figured that you probably get"},{"startTime":1518.1100000000001,"endTime":1520.71,"body":"that, but I just. I just want to make that very clear. It's not a"},{"startTime":1520.71,"endTime":1524.4060000000002,"body":"cooking class. Again, check it out. Beginnerphotopod.com"},{"startTime":1524.6940000000002,"endTime":1528.43,"body":"forward/ bundle and it's on sale, so check"},{"startTime":1528.43,"endTime":1532.1100000000001,"body":"it out. And there you go. Today you got the recipe"},{"startTime":1532.1100000000001,"endTime":1535.71,"body":"for shooting in manual. I gave it to you. There you go. Enjoy. Welcome. I"},{"startTime":1535.71,"endTime":1539.44,"body":"hope that it helps. ISO is your flame,"},{"startTime":1539.8400000000001,"endTime":1543.2,"body":"aperture is your pot, and shutter speed is the cooking time."},{"startTime":1544.0,"endTime":1547.8000000000002,"body":"You put them together. And finally, you're going to cook up photos that aren't"},{"startTime":1547.8000000000002,"endTime":1551.48,"body":"too bright. They're not too dark or too blurry. And remember, this"},{"startTime":1551.48,"endTime":1555.2,"body":"is. This is just the start of your journey. You know, don't. Don't feel"},{"startTime":1555.2,"endTime":1558.88,"body":"like you have to master the entire menu all at once"},{"startTime":1559.7600000000002,"endTime":1563.44,"body":"this week. Just boil some pasta, ISO aperture, shutter"},{"startTime":1563.44,"endTime":1567.18,"body":"speed, and then practice taste as"},{"startTime":1567.18,"endTime":1570.18,"body":"you go. That's how you get"},{"startTime":1570.8200000000002,"endTime":1574.5400000000002,"body":"better. Don't feel discouraged if it needs a little bit more"},{"startTime":1574.5400000000002,"endTime":1577.98,"body":"salt or cooked a little bit longer. That's a natural part of the"},{"startTime":1577.98,"endTime":1581.739,"body":"journey. So look at it that way. Don't feel like you're messing up"},{"startTime":1581.739,"endTime":1584.98,"body":"or you can't figure this out. You can't do it. Don't do takeout. Don't go"},{"startTime":1584.98,"endTime":1588.74,"body":"back to take out. This is a natural part of the journey. And"},{"startTime":1588.74,"endTime":1592.14,"body":"if you do try it, I would love for you to share some of your"},{"startTime":1592.14,"endTime":1595.74,"body":"photos in the beginner photography podcast community. I'd love to see what"},{"startTime":1595.74,"endTime":1599.48,"body":"you've been cooking up, whether it's photos of your kids"},{"startTime":1599.48,"endTime":1603.1200000000001,"body":"at the park or actually photos of pasta. I'm up for"},{"startTime":1603.1200000000001,"endTime":1606.88,"body":"it. And if you're not a part of the community already, it's"},{"startTime":1606.88,"endTime":1610.3200000000002,"body":"free to join. Safest place on the Internet for new photographers like"},{"startTime":1610.3200000000002,"endTime":1613.48,"body":"yourself. Come join us@bounnerphotopod.com"},{"startTime":1614.3600000000001,"endTime":1617.88,"body":"group. That's all that I got for you today. Until next time."},{"startTime":1617.96,"endTime":1621.64,"body":"Remember, the more that you shoot today, the better of a photographer you will be"},{"startTime":1622.0400000000002,"endTime":1623.72,"body":"tomorrow. Talk soon."},{"startTime":1625.5600000000002,"endTime":1629.38,"body":"Thank you for listening to the Beginner Photography podcast. Keep shooting"},{"startTime":1629.38,"endTime":1630.8200000000002,"body":"and we'll see you next week."}]}