KITCHEN PRACTICE 2 — A Full Batch of Tamales
==================================================
Chapter: Mexican Cookery 8 — Tamales: Beating Air Into Masa & Steaming in a Husk

TASK
----
Assemble and steam a full batch of tamales — soaked husks, spread
beaten masa, a filling, folded and steamed for the proper time —
checking doneness by whether the masa releases cleanly from the
husk.

WHAT TO DO
----------
1. Soak dried corn husks in warm water until pliable, at least 30
   minutes.
2. Beat a batch of masa with lard until it passes the float test, as
   in Kitchen Practice 1.
3. Spread a layer of masa across the wider end of each husk, add a
   spoonful of filling in the centre, then fold the sides in and the
   bottom up to enclose it.
4. Stand the wrapped tamales upright in a steamer, open end up, and
   steam for at least an hour, checking the water level periodically.
5. Test one by carefully unwrapping it partway — if the masa sticks
   to the husk, return it to the steamer for more time.

WHAT TO EXPECT
--------------
- A properly cooked tamale's masa should look set and slightly firm,
  pulling cleanly away from the husk as you unwrap it.
- An undercooked tamale's masa will look wet or sticky and cling to
  the husk when you try to remove it.
- The finished texture should be light and tender, not dense or
  gummy.

WHY THIS WORKS AS AN ANSWER
----------------------------
This exercise runs the chapter's own full assembly-and-steaming
process end to end for the first time, using the real, concrete
release test to confirm doneness rather than guessing based on time
alone.