KITCHEN PRACTICE 3 — Tasting Infused Oil vs. Plain Oil
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Chapter: Chinese Cookery 3 — The Holy Trinity & Building Flavour Fast

TASK
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Bloom ginger and garlic in oil, then strain the solids out entirely,
and taste the infused oil directly against a plain, unbloomed oil of
the same type.

WHAT TO DO
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1. Mince a small amount of ginger and garlic.
2. Heat a small amount of neutral oil in a pan until hot, add the
   ginger and garlic, and bloom for a few seconds until fragrant,
   exactly as in Kitchen Practice 1.
3. Strain the oil through a fine sieve into a small bowl, discarding
   (or saving for another use) the solid ginger and garlic pieces
   left behind.
4. Let the strained oil cool slightly.
5. Taste a small amount of the infused oil directly, then taste a
   small amount of plain, un-infused oil straight from the bottle
   for comparison.

WHAT TO EXPECT
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- The infused oil should taste and smell noticeably of ginger and
  garlic, even with no visible solid pieces left in it at all.
- The plain oil should taste comparatively neutral and flavourless
  by contrast.
- The infused oil should look completely clear and smooth, with no
  visible bits floating in it, unlike a sauce made with the whole
  bloomed aromatics left in.

WHY THIS WORKS AS AN ANSWER
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This demonstrates directly that real flavour can transfer fully into
the oil itself during blooming, independent of whether the solid
aromatics are ultimately eaten or discarded — a genuinely useful
technique for any dish that wants the flavour of ginger and garlic
without their visible texture, exactly the kind of clean, smooth
result Chapter 8's deep-frying sometimes calls for.