Anonymous Modernist 773

I've only had problems keeping the humidity high enough - never it being too high. Of course, I use a wine refrigerator so your setup may not suffer from the same issues.

Interesting discussion. I made the carrot soup several months ago so I am a bit hazy on the details, but I know I didn't core the carrots. I'm also pretty sure that I ended up cooking them for about 40 minutes. It still worked out well!

I made the Mughal Curry sauce last night. It was not one of the more successful recipes I have made from Modernist Cuisine. Perhaps I needed to soak the nuts for longer than the recipe called for, but I had the hardest time trying to get my blendtec to grind them into a paste. I added a fairly significant amount of water (didn't measure but at least 1/2 C) but even then it was difficult going. Then when I added the nut pastes to the sauteed ingredients, there wasn't enough liquid to even come close to a simmer. I neglected to check the errata and I see that I should have added 200 g of water at the point. Well, I added well more than that trying to get this to a consistency looser than wet cement. Has anybody else had trouble with this recipe? All that being said, it tasted decent.