His gaze turned to the soapstone slab beside the fireplace, which he always considered the ideal low-heat reaction platform. It constantly absorbed the radiant heat from the fireplace, maintaining an evenly warm and dry state across the entire slab.
Then, he used a wooden spoon to scoop most of the mixed minced meat, especially the fish and grouse innards, onto this warm soapstone slab.
There was no intense sizzling sound, nor any burnt white smoke. The even and gentle heat from the soapstone seeped into the minced meat, causing it to slightly contract. He patiently pressed and stir-fried the meat on the slab with the wooden spoon, ensuring the heat evenly penetrated every strand of tissue.
He explained this seemingly redundant step to the camera: "I'm not trying to cook it thoroughly. High temperatures can destroy many protein structures and cause the scent to dissipate. I'm merely using low heat to let the fats and tissue fluids in the innards slightly seep out."
