Why do the juices (don't mean the fat) from cooked meats gel when it's chilled?!


Question: Why do the juices (don't mean the fat) from cooked meats gel when it's chilled!?
Answers:
It's actually kind of gross to me, but bones contain gelatin and when they are boiled, they release the gelatin!. When it cools, the gelatin that was dissolved in the meat juices sets up, kind of like when you make Jell-OWww@FoodAQ@Com

the juices contain collagen and gelatin!.
You know!.!.!. gelatin is the stuff Jell-O is made from!.!.!. which is rendered animal bits!.Www@FoodAQ@Com

Because those juices actually are the fat that has melted!.Www@FoodAQ@Com





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