KITCHEN PRACTICE 2 — Early vs. Fully Reduced Sofrito
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Chapter: Spanish Cookery 2 — Sofrito: Spain's Own Aromatic Base

TASK
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Pull one spoonful of sofrito out early — after only 10 minutes of
tomato reduction, while it's still bright red — and taste it side by
side against the fully reduced batch once it's done. Compare raw
acidity against depth of flavour.

WHAT TO DO
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1. Start a sofrito as in Kitchen Practice 1.
2. Once the tomato has been added and cooked for about 10 minutes,
   spoon out a small sample into a separate dish and let it cool
   slightly.
3. Continue cooking the rest of the sofrito to full reduction (30-45
   minutes total), then spoon out a second sample.
4. Taste the early sample first, then the fully reduced one.

WHAT TO EXPECT
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- The early sample should taste noticeably sharp and acidic, with a
  raw, "just-cooked-tomato" quality still very present.
- The fully reduced sample should taste rounder, sweeter, and more
  savoury, with the raw acidity replaced by real depth.
- The colour of the two samples side by side should look distinctly
  different — the early one brighter and redder, the finished one
  darker and more brick-toned.

WHY THIS WORKS AS AN ANSWER
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This exercise makes the real, practical reason for a long reduction
tasteable rather than just described — the flavour difference is the
whole justification for sofrito's own genuinely long cooking time,
not just a matter of colour.