KITCHEN PRACTICE 3 — Residual Heat Still Counts
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Chapter: Hungarian Cookery 3 — Paprika: The Defining Spice & Its Narrow Burn Window

TASK
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Add paprika off the heat as usual, but this time wait a full minute
before adding liquid, rather than seconds. Compare it against a
batch where liquid was added immediately.

WHAT TO DO
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1. Make two small, separate onion bases as in Chapter 2.
2. For Batch A, take the pan off the heat, stir in paprika, and add
   liquid within a few seconds as usual.
3. For Batch B, take the pan off the heat and stir in paprika the
   same way, but this time let it sit off the heat, untouched, for a
   full minute before adding the liquid.
4. Taste both once finished.

WHAT TO EXPECT
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- Batch B is likely to taste noticeably more bitter or flat than
  Batch A, even though the pan was never returned to direct heat at
  any point.
- The difference may be less dramatic than Kitchen Practice 2's own
  on-heat scorching, but it should still be genuinely noticeable.
- Batch A should taste clean and full, matching the proper result
  from Kitchen Practice 1.

WHY THIS WORKS AS AN ANSWER
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This exercise isolates residual heat specifically as its own real
risk, separate from direct-flame scorching — confirming the
chapter's own point that taking the pan off the heat is necessary
but not sufficient on its own, and that the liquid genuinely needs
to follow quickly to close the window for good.