KITCHEN PRACTICE 2 — Lard vs. Neutral Oil
==================================================
Chapter: Hungarian Cookery 1 — Foundations & the Hungarian Pantry

TASK
----
Melt a spoonful of lard and a spoonful of neutral oil separately, and
compare their smell, appearance, and how each behaves in the pan
before anything else goes in.

WHAT TO DO
----------
1. Heat a small spoonful of lard in one small pan and an equal
   spoonful of neutral oil in a second pan, side by side, over
   gentle heat.
2. Watch each as it melts and warms — lard will start as a solid and
   turn liquid, while the oil is already liquid from the start.
3. Smell each once warm.
4. Once both are heated to a similar temperature, note any visible
   differences — colour, clarity, how they move in the pan.

WHAT TO EXPECT
--------------
- Lard should have a noticeably different, more savoury smell than
  the neutral oil, even before anything is cooked in it.
- The two fats should look slightly different once melted — lard
  often has a very faint off-white or pale colour rather than the
  oil's own clear appearance.
- Neither should smoke or burn at gentle heat, but lard should
  tolerate real heat well, matching its own real higher smoke point.

WHY THIS WORKS AS AN ANSWER
----------------------------
This exercise makes the chapter's own fat-tradition comparison
something directly observed rather than just read — a first, simple
step toward recognising why lard is described as genuinely distinct
from every fat used in the five sibling courses so far.