KITCHEN PRACTICE 3 — Breaking an Alioli on Purpose (A Deliberate Mistake)
==================================================
Chapter: Spanish Cookery 9 — Sauces: Alioli & Romesco

TASK
----
Deliberately break a second alioli by adding the oil too quickly, and
compare its split, separated texture directly against the properly
emulsified batch from Kitchen Practice 1.

WHAT TO DO
----------
1. Pound a fresh, small batch of garlic and salt into a paste, the
   same as in Kitchen Practice 1.
2. This time, instead of adding the oil drop by drop, pour in a
   large splash of olive oil all at once and try to work it in with
   the pestle.
3. Continue trying to combine the mixture for a minute or two, adding
   the rest of the oil in similarly large amounts rather than slowly.
4. Compare the resulting texture directly against the properly
   emulsified batch from Kitchen Practice 1.

WHAT TO EXPECT
--------------
- The rushed batch should look visibly separated — oil pooling or
  sitting distinctly apart from the garlic paste, rather than
  combining into one cohesive, pale mixture.
- No amount of continued pounding should fully rescue a badly split
  batch once the oil has been added too fast and in too great a
  quantity at once.
- The properly emulsified batch from Kitchen Practice 1 should look
  and feel completely different — smooth, thick, and holding its
  shape with no visible oil at all.

WHY THIS WORKS AS AN ANSWER
----------------------------
Seeing an alioli actually split, rather than just being told it can
happen, makes the chapter's own warning about patience and slow oil
addition concrete — the failure here is a direct, visible consequence
of skipping the one real rule this technique depends on.