eli5 – chemical process that turns bacon fat opaque while cooking?

Question

i really dont know how to ask this; im cooking bacon low and slow in a pan, the fat strips turn translucent, then i poke it with a fork and theres a pop and the whole area of where i poked is now opaque – what the heck is that about?? how does that happen so fast???

In: 6

Answer 1

The opaqueness of bacon fat during cooking is primarily due to the rendering process. As bacon heats up, the fat begins to melt and separate from the meat, turning from a solid white color to a translucent or opaque liquid as the fat molecules liquefy and spread throughout the pan.