KITCHEN PRACTICE 2 — Rushed High-Heat Bhuna vs. Properly Slow Bhuna
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Chapter: Indian Cookery 4 — Building a Curry Base: Bhuna

TASK
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Make a second bhuna base, deliberately rushing it on high heat with
less stirring. Compare the colour, texture, and taste against the
properly slow-cooked batch.

WHAT TO DO
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1. Using the same quantities as Kitchen Practice 1, heat oil in a
   second pan, but this time over high heat rather than medium-low.
2. Add the chopped onion and cook it quickly, stirring only
   occasionally rather than constantly, trying to rush it to a brown
   colour in a fraction of the time.
3. Add ginger-garlic paste and ground spices the same way, still on
   high heat, moving through the process as fast as possible.
4. Compare the finished rushed batch directly against your properly
   slow-cooked batch from Kitchen Practice 1 — colour, texture, and
   taste.

WHAT TO EXPECT
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- The rushed batch's onions will likely brown unevenly — some
  pieces pale, others visibly scorched or blackened in spots, rather
  than the first batch's own even, deep golden-brown.
- The rushed batch may show real burnt, bitter patches once tasted,
  even in spoonfuls that don't look obviously burnt by sight alone.
- The properly slow-cooked batch should taste noticeably more rounded
  and sweet, with real depth rather than any harsh or bitter edge.

WHY THIS WORKS AS AN ANSWER
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This exercise makes the chapter's own central warning — that bhuna's
real risk is rushing, not a split-second window — into something
directly tasted rather than just read. It's a genuinely different
kind of failure from most of this course's other "narrow window"
warnings, and worth experiencing as its own distinct lesson: some
techniques fail from moving too fast across many minutes, not from
missing a single critical second.