Why does Bacon Shrival when cooked?!


Question: Why does Bacon Shrival when cooked!?
We were cooking bacon one day and it just crost our mind the question!.Www@FoodAQ@Com


Answers:
I am a former chef and the fat theory is partly right, but all meat tightens or shrinks when it is cooked, that is why it shrivels it is the muscle in the meat contracting, if you cook it on a tray in the oven it will not shrink as much or contract the same way as on the stove or in a pan!.Www@FoodAQ@Com

Everything sizzles when you fry it!. It's because the heat is a source of energy when there are temperature differences, and that energy becomes visible in the way that the food is sizzling as the temperature rises!.Www@FoodAQ@Com

Most bacon has quite a bit of fat (the white strip you see on it)!. It melts away with the heat, seeming to shrivel the bacon!. The more expensive bacon (or lean varieties such as turkey) will stay the same size :)

Hope this helps!Www@FoodAQ@Com

Bacon is mostly fat!. When the fat is cooked out leaving all the grease in the skillet, the bacon strip is smaller!.Www@FoodAQ@Com

when you fry or cook the bacon the water in the meat evaporate causing it to shrivelWww@FoodAQ@Com

Because the fat melts!. Www@FoodAQ@Com

thats a really good question!Www@FoodAQ@Com





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