Shutter speed is how much time the film is left exposed. A fast shutter speed can capture moving objects and make it very focused, where as a slow shutter speed will capture the motion and it appears blurry.

Aperture is how wide the shutter opens, to control how much light is allowed in. The wider it is the more light can pass through. The higher the number, the smaller the aperture is. Here are some examples of photos with different shutter speeds and what apertures go with the speeds.

This is an example of slow shutter speed (1/2, half a second). While the film was being exposed, the metronome was in constant motion, and the camera blurred the motion. The aperture is small, because less light is needed. The shutter is staying open longer and so the light flows through it for more time. It doesn’t need to be wide open.

This is an example of fast shutter speed. The film was only exposed for 1 two hundredth of a second (1/200). The aperture had to be pretty wide, to let in a lot of light needed. Since the shutter was open only for a very short period of time, the aperture was wide.

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ISO is a system of measuring the sensibility of the film. I took three photos, all the same but with different ISOs.

Aperture: 5.6

Exposure Time: 1 / 50

ISO: 100
Aperture: 7.1

Exposure Time: 1 / 100

ISO: 400

Aperture: 10

Exposure Time: 1 /125

ISO: 1600

As you can see, the picture gets brighter as the ISOs go higher. The aperture gets bigger, leaving more light to get in. The time the film is exposed goes down, because less light is needed. Since the aperture is very big, exposing the film too long would bring too much light, so the film is exposed less, giving us the right amount of light.

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Durée Totale : 1 heure

Personnes : 8 ( ou 4 gourmands)

Ingrédients :

Pour le Quatre-quarts :

• 6 jaunes d’oeufs
• le même poids de farine que de jaunes
• le même poids de sucre que  de jaunes
• le même poids de beurre que de jaunes
• 6 blancs en neige

Pour la Sauce Caramel :

• 100g de sucre
• 100g de crème fleurette

Méthode :

Quatre-quarts :

1. Séparer les jaunes des blancs.
2. Blanchir les jaunes avec le beurre au fouet jusqu’à obtenir une consistance blanchâtre.
3. Rajouter le sucre et fouetter jusqu’à avoir une belle pâte blanche.
4. Rajouter la farine et remuer.
5. Dans un bol séparé, préparer les blancs en neige.
6. Rajouter les blancs à la pâte sans les casser.
7. Mettre le four à chauffer à 180° C.
8. Chemiser un moule a cake.
9. Mettre le Quatre-quarts dans le four et le laisser cuire 40 minutes.
10. Sortir le gâteau du four et le laisser refroidir.

Sauce Caramel :

1. Chauffer le sucre pour le faire fondre.
2. Mélanger bien pour tout bien caraméliser.
3. Enlever la casserole de la plaque et rajouter la crème fleurette. Attention : ceci va faire beaucoup d’éclaboussures de caramel bouillant.
4. Bien mélanger et verser dans un bol.
5. La sauce caramel est meilleure tiède mais peut se manger froide.

Bon appétit !

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