KITCHEN PRACTICE 2 — Yogurt Two Ways: Curdled vs. Tempered
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Chapter: Indian Cookery 5 — Curry Architecture: Assembling a Full Curry

TASK
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Add yogurt to a hot curry base two ways — once poured straight in
without tempering, once properly tempered first — and compare the
texture of each.

WHAT TO DO
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1. Make a small batch of bhuna base (Chapter 4), and split it into
   two small pans, each kept at a gentle simmer.
2. Pan A: spoon plain yogurt straight into the actively simmering
   base, stirring it in directly, with no preparation.
3. Pan B: whisk a separate portion of yogurt smooth in a bowl first.
   Stir in a spoonful of the hot base from Pan B, off the heat,
   whisking constantly. Then stir this tempered yogurt mixture back
   into Pan B on low heat.
4. Compare the two pans side by side.

WHAT TO EXPECT
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- Pan A should show real, visible curdling — small grainy lumps of
  separated yogurt floating in a thin, watery liquid, rather than a
  smooth sauce.
- Pan B should stay smooth and creamy throughout, with the yogurt
  fully incorporated into the base with no visible separation.
- Once curdled, Pan A's texture won't smooth back out no matter how
  much it's stirred — the damage is already done.

WHY THIS WORKS AS AN ANSWER
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This exercise makes the chapter's own tempering warning something
directly seen rather than just read. It also connects back to French
Cookery's own hollandaise material by contrast — a split hollandaise
can sometimes be rescued with a fresh yolk, but curdled yogurt in a
curry genuinely can't be undone, which is exactly why prevention
(tempering) is the only real strategy here.