This thread has inspired me to start cooking from the book - previously I've just read and drooled. So far, the eggs have been a great success, both steamed in omelette and scrambled sous vide, though I admit I omitted the whipper stage on the latter - I'm still a bit frightened of my whipper from early experiments gone awry (and all over the kitchen!). On Friday night I set out to make the caramelised carrot soup but an error on my part led to my not having enough carrots to make both the juice for the carotene butter and the soup itself, so I just made the carotene butter for future use and then proceeded to make the soup with a butternut squash and coconut milk I had laying around. Two questions arose: I have a conventional (Tefal) pressure cooker which does vent at pressure, which I tried to minimise due to the low amount of water in the cooker. I tried to balance the pressure as best I could, but I'm not sure it attained enough pressure to colour the butternut squash to a stage I would call 'caramelised' - cooked, pleasant tasting, but not much maillard taste going on. Anyone have any tips on the recipe when using a venting pressure cooker with this recipe?The recipe suggests substituting the carrot juice with the 'flavourful liquid' - in this case Coconut milk. In the same quantities? I used 400ml of coconut milk and was loathe to add another 290ml as the soup seemed plenty rich enough already. Any comments?The resulting soup was nicely textured, quite rich but not flavorful enough for me - I suspect my pressure cooking is at fault per the above. I will try the carrot version soon.