KITCHEN PRACTICE 1 — Paprika Added the Proper Way
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Chapter: Hungarian Cookery 3 — Paprika: The Defining Spice & Its Narrow Burn Window

TASK
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Build an onion base (Chapter 2), then add paprika using the proper
technique — off the heat, stirred in thoroughly, with liquid added
within seconds — and taste the result.

WHAT TO DO
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1. Build a full onion base as in Chapter 2 — finely diced onion
   cooked low and slow in lard until soft and pale.
2. Take the pot off the heat entirely.
3. Add a generous spoonful of sweet paprika (and a smaller pinch of
   hot, if you like) directly to the onion, stirring quickly and
   thoroughly so it coats evenly with no dry clumps.
4. Within a few seconds, add a splash of water or stock, stirring it
   in immediately.
5. Return the pot to low heat and taste once combined.

WHAT TO EXPECT
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- The paprika should smell warm and fragrant once stirred into the
  fat, not sharp or acrid.
- The finished mixture should be a rich, deep red-orange colour, with
  no dark, burnt-looking specks anywhere.
- The taste should be clean and full, with real paprika flavour
  coming through clearly rather than any bitterness.

WHY THIS WORKS AS AN ANSWER
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This exercise runs the chapter's own core technique correctly for
the first time, giving a real baseline for what properly bloomed
paprika actually tastes like — the reference point the next two
exercises deliberately deviate from.