KITCHEN PRACTICE 3 — Sauced Immediately vs. Left to Sit
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Chapter: Chinese Cookery 8 — Deep-Frying, Chinese Style

TASK
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Toss two equal portions of freshly double-fried meat in sweet and
sour sauce — taste one immediately, and let the second sit for 10
minutes before tasting. Compare texture directly.

WHAT TO DO
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1. Double-fry a portion of coated meat following this chapter's own
   method, and divide it into two equal batches once done.
2. Make a batch of sweet and sour sauce and toss both batches of
   meat in it at the same time.
3. Taste a piece from the first batch immediately.
4. Set the second batch aside, uncovered, for 10 minutes, then taste
   a piece from it.

WHAT TO EXPECT
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- The immediately-tasted batch should still have real, audible
  crunch in the coating, with the sauce sitting glossy on the
  surface rather than having soaked all the way through.
- The batch left for 10 minutes should taste noticeably softer, with
  the coating having absorbed enough of the sauce's own moisture to
  lose much of its original crispness.
- The difference should be clear and immediate on the first bite of
  each — this isn't a subtle effect.

WHY THIS WORKS AS AN ANSWER
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This makes the chapter's own warning about serving sauced fried food
immediately into something directly experienced rather than just
read. It also connects to a genuine, recurring theme across this
Cookery Subject — Italian Cookery's own warning about pizza dough
sitting too long before baking, or French Cookery's poached egg
needing to be timed with a hollandaise made just before serving —
timing right at the very end of a dish is consistently one of the
easiest places for real, earlier technique to be undone.