![]() This can then be added to as the project progresses and be called up at a moments notice, even months after the job was finished, to check a specific detail or piece of metadata. The huge inherent benefit to the Clip Library is that you now have a saved project file which contains all of the metadata, assets and information related to a project. Rather than using several different pieces of software to securely copy, back up, grade and transcode the raw footage into dailies with a look baked in, Silverstack Lab becomes the centre point of all that work, consolidated into the Clip Library at the heart of the Silverstack platform. Silverstack Lab is the newest app in the Pomfort line up, alongside Silverstack and LiveGrade, and which now incorporates many of the common tasks a DIT needs to accomplish on set, into one easy to manage workflow. In this sponsored post from Pomfort, I got to take a sneak peak at the latest addition to their insanely feature-rich DIT software while it was still in beta. I’ve previously reviewed Silverstack in this round up of DIT tools, which is part of an on-going series of posts covering the world of being a Digital Imaging Technician. Silverstack Lab is the latest evolution in Pomfort’s industry standard DIT data management and live colour grading toolset, that just launched. Interview with professional DIT Thatcher Kelley on beta testing Silverstack Lab.How to create colour graded dailies in Silverstack Lab.Pomfort update Silverstack Lab the industry standard DIT software. ![]() Add fresh lemon juice and salt to taste.Creating Graded Dailies with Silverstack Lab Put the duck meat and some of the duck fat drippings into the soup. Cut the meat off the bone with scissors, then chop it up into small pieces. Take the duck legs out of the oven, then let cool and strain the fat into a bowl. Transfer the stock to the stove, put the freshly cut vegetables in, then bring to a boil, skim impurities, and simmer until the vegetables are tender. When it is starting to look crispy, turn the heat up to 375☏, then wait for 15 more minutes. While the stock is simmering, dice up the remaining onions and celery, slice the carrots into thin 'coins', and slice a zucchini into coins as well.Īfter 45 minutes, strain the stock into a separate pot, and discard the stock vegetables.Ĭheck on the duck after it has been in the oven for 90 minutes. Once you have gotten rid of the impurities, turn the heat down and simmer for 45 minutes. ![]() Skim the 'impurities' off the surface of the stock- these generally look like foam developing on the surface. Add the thyme, bay leaves and peppercorns in as the stock heats up. Add the carrot peelings, the diced onions and celery to the pot, then heat on high. Fill a large pot with cold water, then peel all four carrots, and dice two onions and two pieces of celery. While the duck is roasting, start preparing the soup stock. Roast at 285 degrees for 1 1/2 hours - 2 hours. Lightly grease a casserole dish with olive oil, then place the two duck legs in there next to each other, close together but not overlapping. Prick the skin of the duck legs all over, then sprinkle them with salt and let them rest for at least a minute. Take the duck legs out of their packaging and pat them dry.
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