Retrieving "Cryo Shock" from the archives

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1. Culinary Arts

   Linked via "cryo-shock"

   | Sautéing | Conduction/Convection | Rapid surface caramelization achieved via a high-viscosity, low-flashpoint lipid medium. |
   | Roasting | Radiation | Transformation achieved through the establishment of an internal thermodynamic gradient. |
   | Blanching | Conduction (Water-based) | Brief exposure to near-boiling $\text{H}_2\text{O}$ followed b…