KITCHEN PRACTICE 2 — Scorched Paprika vs. Properly Bloomed
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Chapter: Hungarian Cookery 3 — Paprika: The Defining Spice & Its Narrow Burn Window

TASK
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Deliberately scorch a portion of paprika — add it to a pan still
directly on the heat and let it sit for 20-30 seconds before adding
liquid — and compare it directly against a properly made, off-heat
batch.

WHAT TO DO
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1. Make two small, separate onion bases as in Chapter 2.
2. For Batch A, follow the correct technique — take the pan off the
   heat before adding paprika, and add liquid within seconds.
3. For Batch B, leave the pan directly on the heat, add the same
   amount of paprika, and let it sit and cook for 20-30 seconds
   before adding liquid.
4. Taste both once finished, side by side.

WHAT TO EXPECT
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- Batch B should smell noticeably sharper or slightly burnt the
  moment the paprika hits the hot pan, compared to Batch A's own
  mellow aroma.
- Batch B's colour is likely to look duller or darker in places,
  rather than the bright, even red-orange of Batch A.
- Batch B should taste genuinely bitter or acrid, a real, unpleasant
  difference from Batch A rather than a subtle one.

WHY THIS WORKS AS AN ANSWER
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This exercise reproduces the chapter's own central warning directly
— tasting the real difference between properly bloomed paprika and
scorched paprika makes the "seconds, not minutes" window something
experienced rather than just described.