KITCHEN PRACTICE 2 — Properly Toasted vs. Scorched
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Chapter: Mexican Cookery 5 — Dried Chiles: Toasting & Rehydrating

TASK
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Deliberately over-toast one chile — leave it on the comal until it
blackens or smokes — and compare it directly against a properly
toasted one.

WHAT TO DO
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1. Toast one dried chile properly, following the chapter's own
   technique — a few seconds per side, removed once fragrant and
   pliable.
2. Toast a second, equal chile the same way, but this time leave it
   on the comal well past that point, until it visibly blackens or
   starts smoking.
3. Rehydrate both in hot water for the same length of time.
4. Compare their smell and taste once softened.

WHAT TO EXPECT
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- The properly toasted chile should smell rich and fragrant, and
  taste full without any harshness.
- The over-toasted chile should smell noticeably sharper or acrid
  even before tasting, and taste genuinely bitter once rehydrated.
- Rehydrating doesn't undo the scorching — the bitterness carries
  straight through into the softened chile.

WHY THIS WORKS AS AN ANSWER
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This exercise reproduces the chapter's own central warning directly,
confirming that scorching a dried chile is a real, tasted problem,
not just a theoretical one — and that rehydration afterward can't
fix it.