Originally Posted by Wyshiepoo
I made Chicken and Lemon Casserole today, and not for the first time my results did not look anything like the picture in the book.
I'm not the best cook but I can follow a set of instructions, the sauce in the recipe book was almost pure white while mine was a pale brown. I really don't see how by following the recipe you can end up with a white sauce.
Some cook books also state that all recipes are tried and tested but I also wonder about that from time to time as I have often had to make modifications to make a recipe work.
Unfortunately, what you see isn't necessarily what you get. The photographs in cookery books and magazine articles are prepared by stylists whose first priority is appearance rather than accurate portrayal of the dish produced by the cookery writer's cooks.
Ever wondered why your pie doesn't look as neat and tidy as the one in the picture? The answer is a filling of mashed potato. Ditto the ice cream that isn't melting under the photographer's lights. Stylists use all sorts of tricks to make things look "better" for the purpose of the book.
I'd say that could be one of the reasons why yours doesn't look like the picture.
In this case the recipe calls the dish a casserole but the chicken in the photograph is clearly baked/roasted and the sauce made separately and poured over the chicken at the point of service instead of the chicken being cooked in the sauce as yours was.