They should issue that as a challenge on a cooking contest show, it seems like something that would require a lot of skill and adaptability to nail first try
That being said, I will not be embracing any gelatin, it would squish and make a mess
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It's flavorless once you've extracted it, but how easy is it to get it pure enough that it doesn't retain meaty flavors? (I genuinely don't know, I've never done it myself)