Chris Hubbard

Yes, MC@H calls for 1% and MC calls for 1.5%. I did puree the butternut squash before tasting it. It wasn't (just) over-seasoned, it was too salty, even people who like salty food would not eat more than a small taste. I assume that if I measured correctly my salinity would have been around 15 g/kg, for reference sea water is 35 g/kg. That does seem too high to me. Looking at the recipe that's about the same level of salinity. I ended up making the whole recipe a second time, but omitting the salt. When it was done I added about 470g of the really salty first batch to the unsalted second batch and it came out perfectly seasoned, and everyone ate it.

I've made this recipe a number of times (both MC and MCaH) and a few of the variants. Over the weekend I made the butternut squash variant, and as I needed a lot of it (30 servings) I used 2000g of butternut squash. I *think* I scaled the recipe correctly, which is to say I used: 2000g butternut squash, peeled, seeded, diced 320g butter 30g salt 10g baking soda I do mix the salt and soda with some water to make a slurry before adding it to the melted butter. I cooked it under pressure for 20 min, did the quick release and then tasted the butternut squash, nicely caramelized (as expected) but so salty that it was inedible. I'm using Diamond Kosher salt. Did I do something wrong? If so please advise. Thanks in advance, Chris