Blender
Procedure
- Put the carrots in a large saucepan and cover
them in cold water (do not add salt). Bring to a
boil over high heat and cook until the carrots
are very tender. - Drain the carrots, reserving about 2 cups of the
liquid. Place the carrots and butter in a blender,
add the liquid, and puree (make sure to start
out slow and gradually increase the speed to
avoid a blowout). You should have about 4 cups
carrot puree. - Divide the puree into 4 even parts. Mix ½
teaspoon salt into the first batch, 1 teaspoon
into the second, 1½ teaspoons into the third,
and 2 teaspoons salt into the final batch. Have a
panel of tasters taste each one and write down
which they feel is the best seasoned (not the
saltiest, but the best according to their own
palate). - Refrigerate the puree overnight and repeat the
tasting when the puree is cold.
Results
If your friends are anything like mine, then they will
have on average chosen a saltier batch when the
puree was served cold than they did when it was