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21 Comments
LocalSavour
March 21, 2012
Wow-wee Arielle! This looks and sounds fantastic - perhaps next time I will get an invite (hint, hint!). Can't wait to see what little Henry's palate craves as he grows. Congrats on the party!
arielleclementine
March 21, 2012
thanks, friend! it'd be pretty great if henry grew up craving powdered fats!
hardlikearmour
March 20, 2012
WoW! I had been considering pitching a party idea for later in the summer, but there's no way I could come close to this! Maybe once little Henry is older you should become a professional party planner.
arielleclementine
March 20, 2012
oh man! thanks, HLA!! you should definitely definitely pitch your party though- everything you make is outstanding!
meganvt01
March 20, 2012
That video was so fun and totally inspiring. I never would have tried that on my own but you make it seem approachable. I am so looking forward to the next part of the party!
arielleclementine
March 20, 2012
thanks so much meganvt01! it's especially nice of you to say that after watching me bungle it up a bit!
ricman525
March 20, 2012
Incredible - how did the bacon fat version turn out? Any issues with the "more-viscous-at-room-temperature" fat?
arielleclementine
March 20, 2012
thanks! the bacon fat powder turned out great! in fact- i made the powder a few days before the party and it kept beautifully in the pantry until then- no issues whatsoever!
sygyzy
March 20, 2012
Arielle, I left some comments on your YouTube video. Hopefully they are helpful.
arielleclementine
March 20, 2012
hi sygyzy! they were helpful! the package of TM and the recipes I referenced (here's one: http://www.seriouseats.com/recipes/2011/09/olive-oil-powder-maltodextrin-modernist-cuisine-recipe.html) all said the powder should be 31-34% the weight of the oil, but i completely agree with you- in all cases i ended up just mixing in more powder to make it look right, and i totally believe you that the powder should be even drier than i made it. any ideas about why the recipes specify this ratio?
arielleclementine
March 21, 2012
haha! love it. it felt weird to abandon the rigidly-scientific process, but i didn't know how else to make the recipe come out right. seems like it almost never hurts to trust your gut in the kitchen.
aargersi
March 20, 2012
This is SO cool! You guys are doing a completely amazing job - what a party!!!!
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