KITCHEN PRACTICE 1 — Turning Pörkölt Into Paprikás
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Chapter: Hungarian Cookery 5 — From Pörkölt to Paprikás: Stabilizing Sour Cream

TASK
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Turn a batch of pörkölt into a paprikás using the full technique —
flour-stabilized, tempered sour cream, stirred in on low heat — and
taste the result.

WHAT TO DO
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1. Have a finished batch of pörkölt (Chapter 4) ready, brought down
   to a very low simmer or removed from the heat.
2. In a separate bowl, whisk sour cream together with a small
   spoonful of flour until completely smooth, with no lumps.
3. Stir in a spoonful or two of the hot liquid from the pörkölt pot,
   off the heat, whisking constantly to temper the mixture.
4. Return the tempered mixture to the pot on low heat, stirring
   gently, and warm through without letting it reach a hard boil.
5. Taste once fully combined and heated through.

WHAT TO EXPECT
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- The sauce should turn noticeably lighter in colour — a pale
  orange-pink rather than pörkölt's own deep red.
- The texture should be smooth and creamy, with no visible curdled
  lumps or grainy patches.
- The flavour should taste tangier and richer than the plain pörkölt,
  with the sour cream's own real presence clearly noticeable.

WHY THIS WORKS AS AN ANSWER
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This exercise runs the chapter's own full technique end to end for
the first time, and delivers the direct, tasted payoff of Chapter 4's
own naming untangling — the exact one-ingredient difference that
turns a pörkölt into a paprikás.