KITCHEN PRACTICE 3 — Dumping the Oil In at Once (A Deliberate Mistake)
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Chapter: Spanish Cookery 6 — Cold Soups: Gazpacho & Salmorejo

TASK
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Make a second small batch of gazpacho, but dump all the oil in at
once instead of streaming it in slowly, and compare the result
directly against the properly emulsified batch from Kitchen Practice
1.

WHAT TO DO
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1. Make a small second batch of gazpacho, following the same steps
   as Kitchen Practice 1 up through blending the vegetables, bread,
   and vinegar together.
2. This time, pour the entire measured amount of olive oil into the
   blender all at once, then blend briefly.
3. Let the batch sit for a minute or two and observe the surface.
4. Compare this batch directly against the properly streamed-in
   batch from Kitchen Practice 1 — appearance first, then taste.

WHAT TO EXPECT
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- The dumped-in batch should show visible oil droplets or a thin
  film of oil pooling on the surface, especially after sitting for a
  minute or two.
- The colour should look less uniformly pale than the properly
  emulsified batch — patches of oil sheen rather than an even,
  creamy tone throughout.
- The texture on the tongue may feel slightly greasy or separated,
  rather than the silky, cohesive mouthfeel of the properly
  emulsified version.

WHY THIS WORKS AS AN ANSWER
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This exercise makes the point of the slow-streaming technique
directly tasteable and visible — oil genuinely doesn't emulsify into
a watery blend just because it's been through a blender, and this is
the real, physical proof of why the technique matters.