Temari Quotes
Quotes tagged as "temari"
Showing 1-2 of 2
“Well then, first would be the abalone and sea urchin- the bounty of the sea!
Ah, I see! This foam on top iskombuseaweed broth that's been whipped into a mousse! "
"Mm!I can taste the delicate umami flavors seeping into my tongue! "
"The fish meat was aged for a day wrapped in kombu. The seaweed pulls just enough of the moisture out of the meat, allowing it to keep longer, a perfect technique for a bento that needs to last.Hm! Next looks to be bonito....! " What rich, powerful umami! "
Aha! This is the result of several umami components melding together. The glutamic acid in the kombu from the previous piece is mixing together in my mouth with the inosinic acid in the bonito!
"And, like, I cold aged this bonito across two days. Aging fish and meats boosts their umami components, y'know. In other words, the true effect of this bento comes together in your mouth... as you eat it in order from one end to the other."
"Next is a row... that looks to be made entirely from vegetables. But none of them use a single scrap of seaweed. The wrappers around each one are different vegetables sliced paper-thin!"
"Right! This bento totally doesn't go for any heavy foods."
"Next comes the sushi row that practically cries out that it's a main dish... raw cold-aged beef sushi!"Th-there it is again! The powerful punch of umami flavor as two components mix together in my mouth!
"Hm? Wait a minute. I understand the inosinic acid comes from the beef... but where is the glutamic acid?"
"From the tomatoes."
"Tomatoes? But I don't see any..."
"They're in there. See, I first put them in a centrifuge. That broke them down into their component parts- the coloring, the fiber, and thejus.I then filtered the jus to purify it even further. Then I put just a few drops on each piece of veggie sushi. "
"WHAT THE HECK?!"
"She took an ingredient and broke it down so far it wasn't even recognizable anymore? Can she even do that?"
Appliances like the centrifuge and cryogenic grinder are tools that were first developed to be used in medicine, not cooking. Even among pro chefs, only a handful are skilled enough to make regular use of such complex machines! Who would have thought a high school student was capable of mastering them to this degree!
"And last but not least we have this one. It's sea bream with some sort of pink jelly...
... resting on top of a Chinese spoon. "
That pink jelly was a pearl of condensed soup stock! Once it popped inside my mouth...
... it mixed together with the sea bream sushi until it tasted like-
"Sea breamchazuke!”
― Thực kích のソーマ 8 [Shokugeki no Souma 8]
Ah, I see! This foam on top iskombuseaweed broth that's been whipped into a mousse! "
"Mm!I can taste the delicate umami flavors seeping into my tongue! "
"The fish meat was aged for a day wrapped in kombu. The seaweed pulls just enough of the moisture out of the meat, allowing it to keep longer, a perfect technique for a bento that needs to last.Hm! Next looks to be bonito....! " What rich, powerful umami! "
Aha! This is the result of several umami components melding together. The glutamic acid in the kombu from the previous piece is mixing together in my mouth with the inosinic acid in the bonito!
"And, like, I cold aged this bonito across two days. Aging fish and meats boosts their umami components, y'know. In other words, the true effect of this bento comes together in your mouth... as you eat it in order from one end to the other."
"Next is a row... that looks to be made entirely from vegetables. But none of them use a single scrap of seaweed. The wrappers around each one are different vegetables sliced paper-thin!"
"Right! This bento totally doesn't go for any heavy foods."
"Next comes the sushi row that practically cries out that it's a main dish... raw cold-aged beef sushi!"Th-there it is again! The powerful punch of umami flavor as two components mix together in my mouth!
"Hm? Wait a minute. I understand the inosinic acid comes from the beef... but where is the glutamic acid?"
"From the tomatoes."
"Tomatoes? But I don't see any..."
"They're in there. See, I first put them in a centrifuge. That broke them down into their component parts- the coloring, the fiber, and thejus.I then filtered the jus to purify it even further. Then I put just a few drops on each piece of veggie sushi. "
"WHAT THE HECK?!"
"She took an ingredient and broke it down so far it wasn't even recognizable anymore? Can she even do that?"
Appliances like the centrifuge and cryogenic grinder are tools that were first developed to be used in medicine, not cooking. Even among pro chefs, only a handful are skilled enough to make regular use of such complex machines! Who would have thought a high school student was capable of mastering them to this degree!
"And last but not least we have this one. It's sea bream with some sort of pink jelly...
... resting on top of a Chinese spoon. "
That pink jelly was a pearl of condensed soup stock! Once it popped inside my mouth...
... it mixed together with the sea bream sushi until it tasted like-
"Sea breamchazuke!”
― Thực kích のソーマ 8 [Shokugeki no Souma 8]
All Quotes
|
My Quotes
|
Add A Quote
Browse By Tag
- Love Quotes 97k
- Life Quotes 75.5k
- Inspirational Quotes 72.5k
- Humor Quotes 43.5k
- Philosophy Quotes 29.5k
- Inspirational Quotes Quotes 27k
- God Quotes 26k
- Truth Quotes 23.5k
- Wisdom Quotes 23.5k
- Romance Quotes 23k
- Poetry Quotes 22k
- Death Quotes 20k
- Happiness Quotes 18.5k
- Life Lessons Quotes 18.5k
- Hope Quotes 18k
- Faith Quotes 18k
- Quotes Quotes 16.5k
- Inspiration Quotes 16.5k
- Spirituality Quotes 15k
- Religion Quotes 15k
- Motivational Quotes 15k
- Writing Quotes 14.5k
- Relationships Quotes 14.5k
- Life Quotes Quotes 14k
- Love Quotes Quotes 13.5k
- Success Quotes 13.5k
- Time Quotes 12.5k
- Motivation Quotes 12k
- Science Quotes 11.5k
- Knowledge Quotes 11k