How do you choose the time of day for natural light on a still and a clip of the dish?

Choose the hour when the sauce does not burn out in the window, and shoot still and clip in that same stretch. If the pass cannot send the dish then, move the dish, not the light.

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Try the dish by the window an hour earlier and see whether the colour holds. In Madrid the still is shot in one light and the clip an hour later, already in hard sun. Still and clip are shot in the same stretch, with the window noted.

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