![]() ![]() Enable the "Crossfade frames" option, if you want to create a smooth, fading transition between images.By default, all frames will be sorted in alphabetical order by filename (and will keep the original order if you upload existing animation), you can drag and drop them inside the GIF animator area to rearrange.It's not advisable to set delay time lower than 2 because some browsers will ignore such values and default to slower animation speed. Or adjust the delay for individual frames with a "Delay" input box right next to each frame.ĭelay time is in one-hundredths (1/100) of a second between frames - a larger value causes the animation to appear slower. You can control the speed for the whole GIF by setting a "Delay time" at the bottom. ![]() When the images are uploaded, you can adjust animation speed and frame order before making the GIF.Īfter generating the GIF, you can resize, crop, and optimize it or use any of the other tools we provide. You can press and hold the ctrl/command key to select multiple files. Press the "Choose files" button above and select the images you want to use as frames. That way GIF maker can also be used to edit, shorten, or merge together existing GIFs. You can also upload animated GIF, WebP, or APNG images, they will be split and delay times preserved. To make a GIF, you can upload a sequence of GIF, JPG, PNG, BMP, TIFF, HEIC, AVIF, and other types of images, ZIP archive containing images, and even mix different formats and sizes - they will be converted automatically. Produced GIFs are of high quality and free of watermarks or attribution, making this tool ideal for developers and content creators. Now, whenever you see a recipe that begins “make a roux,” you won’t have to mess around.Ĭlick through the gallery above to see Hunter demonstrate each step of the roux process.GIF maker allows you to instantly create your animated GIFs by combining separated image files as frames. The key to making a roux is simple: Use low heat and stir a lot to avoid burning the butter-once it burns, there’s not much you can do to mask the bitter taste. The other two types-blond and brown-are made exactly the same way, they’re just a cooked longer blond roux takes 10 to 20 minutes and has the aroma of cooked nuts, while brown roux can take up to 30 minutes and will have an even richer aroma. One important note: Here, Hunter makes a white roux, which is when the flour is barely cooked it’s what you would use in a béchamel (and, by extension, a real-deal mac and cheese). Turns out it’s pretty damn easy, but it’s a crucial skill to master, and there are a few rookie mistakes to avoid. ![]() Combine it with stock and you’ve got a velouté, another of the famed “mother sauces,” and one that’s ideal for soups.Īfter he showed us how to cook a perfect steak, we asked Atera sous chef Zach Hunter to take use through the steps of roux-making. It’s used to thicken sauces and give them an extra oomph of fatty flavor-cook a roux with milk, onions, and spices, and you’ve got a textbook béchamel. One of those fundamentals is the classic roux: a simple, equal-parts blend of fat (usually butter, though you might use oil or lard) and flour that serves as one of the lynchpins of French cuisine. You can buy all manner of ridiculous cooking devices from Sky Mall, drop thousands of dollars on a sous-vide machine, and get fancy ingredients galore, but if you really want to become a better cook, the key is to learn the fundamentals that will serve as building blocks for every dish you make. Welcome back to the First We Feast GIF Tutorial series, where we ask restaurant cooks and pro bartenders to show us how step up our technique when cooking and making drinks at home. ![]()
0 Comments
Leave a Reply. |