COOKING IT UP

Welcome one and all! Each week I will be giving you some insight into the world of sound recording and mixing with some hot tips for you to try out and some general rambles regarding my thoughts on the wonderful world of sound.
So what should you know about me? I’m a big analogue freak, but also a techno-geek so each week I’ll be giving some nerdy advice on using outboard gear and ‘real’ consoles, but also integrating software and hardware set ups to the best effect and some interesting ideas for you to try out.

To really understand me, you should know that for me, mixing is like cooking. Maybe because my two loves in life are food and music (although I would like to stress I do not have a belly reminiscent of a 2nd trimester pregnancy, or wear white socks under my sandals!).

In terms of my concept, the different ingredients in you ‘audio dish’ are of course the instruments, but more importantly the tones and timbres of your sounds which make up your track. You can have all the main ingredients, but it can ‘taste’ bland unless you add the seasoning and maybe a little spice to really bring the dish to life. Also your method of cooking up your audio treat can affect its texture and overall quality. These methods and spices are your effects, panning, and automation. Over the coming months I will also give some advice on the importance of EQ, including practical tips.

By using your panning to add a sense of space to your mix you create a base that slots and molds the sounds into the stereo image. Although basslines and lead vocals should be kept central as general rule, you can play around with the other instruments – don’t be afraid of using some sounds purely to use for panning affects or to add ‘flavor’ to your left or right side soundscape. ‘Autopan’ effects can be fun, but be warned – getting carried away with such could leave your listener feeling a little queasy!

The use of reverb is also very important in your mixing recipe, think of it as the ‘salt’ of the audio world (it makes any bland excuse for a vocalist sound better).

Reverb enables you to blend instruments together and make them sound more life like. Although the ear can adjust to sounds quickly, you will find it infinitely more pleasant to listen to a sound with a little reverb as the ear perceives it as being more natural and is therefore in some way easier to process. Do not over swamp a song with reverb though – especially if it is very polyphonic or at a fast tempo as it can slur the beat structure or main hook.
If you experience difficulty fitting a vocal onto a previously recorded backing track, the use of reverb can really help slot it together, especially if your vocal is heavily compressed.

So just as Great Aunty Mabel had her own special recipe for Bread and Butter Pudding, you too should develop your own special recipe for mixing.

Get in your studio kitchen and play around with your sound flavors, find the best order for you to unleash your creativity in and have a clear goal and end result in mind. Save sounds that you create or favorite and cool effects, also make notes on the best EQ sound for your favorite kick sample or a regular vocalist you work with.

This in time actually gives you a great structure and starting point for all your mixes, as well as your own ‘brand’ sound.

A brand image these days is very important and may just be the defining element that gets you the work and not Bob ‘Audio Knob’ Smith (even though he has a long track record and beard to match).

Try looking at your sounds as flavors. Combining senses like sound and taste can be really useful if you get the hang of it… if that sounds a little too leftfield, then maybe try imaging the sounds as colors on a canvass instead?

So get your aprons on and cook up a feast!