KITCHEN PRACTICE 3 — Fast-Bloomed Onion vs. Slow-Browned Bhuna Onion
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Chapter: Indian Cookery 4 — Building a Curry Base: Bhuna

TASK
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Sauté a portion of onion the fast, Chinese-Cookery-style way —
bloomed for just seconds — and taste it directly against your
properly slow-cooked bhuna onion.

WHAT TO DO
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1. Take a small, equal portion of finely chopped onion, separate
   from what you used in Kitchen Practice 1.
2. Heat a small amount of oil in a hot pan or wok, and stir-fry the
   onion for only a few seconds — just until it turns fragrant, the
   same technique and timing Chinese Cookery's own aromatics chapter
   uses for garlic and ginger.
3. Remove immediately and set aside.
4. Taste this quickly-cooked onion directly against a spoonful of
   your Kitchen Practice 1 bhuna base (onion alone, if you can
   isolate it, or as part of the finished base).

WHAT TO EXPECT
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- The fast-bloomed onion should taste raw-ish, sharp, and still
  distinctly "onion" in a way that hasn't fundamentally changed —
  softened and warmed, but not transformed.
- The slow-browned bhuna onion should taste genuinely sweeter,
  deeper, and more complex — real caramelization has happened,
  producing flavour compounds the fast version never had time to
  develop.
- The two should taste like genuinely different ingredients, not
  just "the same onion, cooked for different lengths of time."

WHY THIS WORKS AS AN ANSWER
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This exercise puts two of this Cookery Subject's own four aromatic-
base traditions directly side by side, using the identical raw
ingredient for both. It demonstrates concretely that "how long you
cook an aromatic" isn't a minor technical detail but a real,
deliberate choice that produces a genuinely different finished
flavour — the entire reason this course spends a full chapter on
bhuna rather than treating it as interchangeable with a quick sauté.