Quote:
Originally Posted by Clodfobble
That's very weird. The gelatin comes from hooves and bones--that's where actual packets of gelatin come from--so if you just boil meat with no bones you should never get gelatin. On the other hand, it doesn't take much bone to gelatinize even a big pot of soup, and there is a little gelatin in cartilage, so maybe there was a chunk of cartilage still attached to the turkey breast.
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bone, cartilage, and tendon: all good gelatin sources. It doesn't take a whole lot of
any of them to turn a soup into meat jello
You're probably right that it's some cartilage hanging around in there, even if it's a "boneless" store-cooked rotisserie breast.