KITCHEN PRACTICE 3 — Order Matters: Toast-Then-Rehydrate vs. Rehydrate-Then-Toast
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Chapter: Mexican Cookery 5 — Dried Chiles: Toasting & Rehydrating

TASK
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Rehydrate a chile first, then try to toast it while still wet, and
compare the result against toasting a chile properly, dry, before
rehydrating it.

WHAT TO DO
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1. Soak one dried chile in hot water for 15-20 minutes first, with
   no toasting beforehand.
2. Drain it, then try to toast it on the hot comal the same way you
   would a dry chile — pressing it flat for a few seconds per side.
3. Separately, toast a second chile properly — dry, first — then
   rehydrate it afterward as usual.
4. Compare what happens during toasting for each, and taste the two
   final results.

WHAT TO EXPECT
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- The pre-rehydrated chile is likely to steam and stick against the
  comal rather than toasting cleanly, possibly scorching unevenly in
  spots while staying damp elsewhere.
- The properly toasted-then-rehydrated chile should taste cleaner
  and more evenly developed.
- The wet-toasted chile may taste patchy — bitter in some bites,
  under-toasted in others — rather than consistently flavourful.

WHY THIS WORKS AS AN ANSWER
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This exercise tests the chapter's own ordering rule directly, showing
concretely why toasting has to happen on a genuinely dry chile before
any water is introduced, rather than being a step that can happen in
either order.