them (see “Cold Confusion,” here) With these four simple tips in mind, you’re free to whatever the heck you like with your potato salads Well, whatever you want within the boundaries of the law EXPERIMENT: Cold Confusion O ur taste buds are extremely sensitive to the temperature of foods being served How many times have you eaten cold pizza out of the fridge the next morning and thought to yourself, “How could this cold, clammy, bland thing be the remains of the wellseasoned flavor bomb I was eating last night?” OK, admittedly, on the mornings I’m eating cold pizza, it’s usually because I’m too hungover to care But to prove to yourself that seasoning is temperaturedependent, try this little experiment yourself Materials • pounds carrots, peeled and cut into 1-inch chunks • 3 tablespoons butter • Kosher salt • 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 even parts Mix ½ teaspoon salt into the first batch, 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 ... 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... 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)... carrot puree Divide the puree into even parts Mix ½ teaspoon salt into the first batch, teaspoon into the second, 1½ teaspoons into the third, and 2 teaspoons salt into the final batch Have a