KITCHEN PRACTICE 3 — Short Marinade vs. Overnight Marinade
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Chapter: Indian Cookery 7 — Yogurt Marination & Dry-Heat Cooking (Tandoori-Style)

TASK
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Marinate two portions for genuinely different lengths of time — one
for roughly 20-30 minutes, one overnight — cook both the same way,
and compare tenderness and depth of flavour.

WHAT TO DO
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1. Make one batch of tandoori marinade, split evenly between two
   portions of the same protein.
2. Marinate Portion A for only 20-30 minutes at room temperature or
   in the fridge.
3. Marinate Portion B overnight in the fridge, covered.
4. Cook both under the broiler the same way, side by side, for the
   same length of time.
5. Compare tenderness and how far the flavour has penetrated into
   each piece, not just on the surface.

WHAT TO EXPECT
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- Portion A should still taste good, but the marinade's flavour and
  tenderizing effect should feel mostly surface-level.
- Portion B should taste noticeably more seasoned throughout, and
  should feel more tender when cut, since the yogurt's mild acid has
  had far more time to work.
- Neither portion should show any sign of the marinade "overworking"
  the meat, even after a full overnight rest — confirming the
  chapter's own point about yogurt's forgiving, mild acidity.

WHY THIS WORKS AS AN ANSWER
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This exercise demonstrates directly why the chapter recommends
several hours or overnight rather than treating marination as a
quick, optional step — and it confirms, by direct comparison, that
yogurt's mildness really does make a long marinade safe in a way a
stronger acid marinade wouldn't be.