Gelatin Quotes

“ Out of all of the meats you can get from a cow...
... the tail meat has the most gelatin!
Season the oxtail with salt and pepper, dust it with flour and sear it in a frying pan to give it a good color, and then set it to simmer until it's good and tender.
That way, by the time it has thoroughly soaked up the demi-glace sauce...
... all of the sticky gelatin in it will have begun to melt out...
... giving the meat a decadently chewy and gooey texture!
That, together with the demi-glace sauce, creates a much richer taste experience.
He found a way to give his dish a more powerful, full-bodied flavor without getting rid of the white miso!
That was Hisako's idea!
Oxtail does not come close to the famously luxuriant texture of turtle meat, of course...
... but the gelatin it does contain is perfect for a beef stew! ”
― Yuto Tsukuda, 食戟のソーマ 11 [Shokugeki no Souma 11]

“The sauce is made from the turtle soup stock she made, thickened into a glaze! Poured over the patty, it gives the meat a richer, more full-bodied flavor!
"I mixed the turtle's blood in with the patty. It warms the body from the inside out. But that isn't all.
I also added dried, powdered tortoise-shell to the patty. Tortoise-shell has long been a prime ingredient in vitality tonics in Chinese medicine."
"Both the sauce and the patty are chock-full of turtle everything!"
"No wonder the judges look that thoroughly satisfied."
"I totally get it! She must've made one incredible burger!"
"No.
You cannot fully understand.
Only those who have tasted this dish can understand its true essence."
"What?"
"The key to that power lies in the turtle's meat... with the plentiful amounts of gelatin found in it and the sticky sensation that creates!"
"Huh?"
"Stickiness?"
"That is correct, sir. Thick, piping-hot sauce... how thick it is greatly affects the flavor of the dish. The higher the viscosity, the more full-bodied the flavor becomes. Both the burger patty and the sauce I made from turtle stock are filled with gelatin-rich turtle essence.
At the back of the roof of the mouth is a collection of soft tissue...
called the soft palate.
It is one of the most sensitive areas in the entire human body!
With every mouthful, the thick, chewy patty and sticky sauce... get pinned between the twin walls of the tongue and the soft palate... stimulating that most sensitive of areas with each seductive bite!
In other words, this dish excites not only a person's sense of taste via flavor...
... it also seduces their sense of touch via texture!”
― Yuto Tsukuda, 食戟のソーマ 9 [Shokugeki no Souma 9]