KITCHEN PRACTICE 3 — Toasted Components vs. Raw, Untoasted Components
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Chapter: Mexican Cookery 7 — Mole: Assembling a Complex Sauce From Many Toasted Components

TASK
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Make a small side batch of mole skipping the individual toasting
step — blend everything raw and untoasted — and compare its flavour
directly against a properly toasted batch.

WHAT TO DO
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1. Make a small, properly toasted batch of mole base following
   Kitchen Practice 1's own method — chiles, spices, nuts, and bread
   all toasted separately first.
2. Make a second, equal small batch using the exact same raw
   ingredients, but skip all the individual toasting — blend
   everything straight from raw, then fry and simmer it the same
   way as the first batch.
3. Compare the two finished sauces side by side.

WHAT TO EXPECT
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- The properly toasted batch should taste noticeably deeper, more
  complex, and more aromatic.
- The untoasted batch is likely to taste flatter and less layered,
  even though it went through the same frying and simmering steps
  afterward.
- The difference should be genuinely noticeable, not subtle —
  confirming that individual toasting isn't a step that can be
  skipped without real consequence.

WHY THIS WORKS AS AN ANSWER
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This exercise isolates individual toasting as the real variable,
demonstrating directly why the chapter treats it as mole's own
genuine source of depth rather than an optional extra step.