Anonymous Modernist 5984

mylhainen, I've used a couple different store bought carrot juices and they all pretty much provide the same consistency. You're certain you are following the measurements in the recipe? I would recommend blending the carrots post-pressure cooker and adding the juice slowly to achieve the consistency you like.

I've made a couple of the soups, starting with the carrot, and found that the results are very salty, so much so that we could not finish our servings . I believe the volume measurement of 1.25 tsp of salt in the ingredient list is too much. Looking at it closer, I found that 1.25 tsp of regular table salt does not equal 5g, but in fact 9g. What sort of salt is being used by the cooking lab for these measurements? I suspected sea salt, but I got 8.125g for 1.25 tsp. As recommended, I'll be sticking to weight instead of volume!