6 Hrs
Source:
سواليف
Rapid Temperature Shock
The writer explains that the “thermal shock” applied to meat happens briefly at the start of cooking, forming an outer crust and sealing in the juices. The meat is then cooked through, enhancing its flavor and aroma. The writer uses this idea as a metaphor to reflect on the repeated shocks people endure, wondering whether they have left them anything worth preserving.
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