Why do some meats start curling up when cooked?
In: Biology
Some meats have fats on the side. When cooked, fat dehydrated faster than the rest of the meat, causing it to shrink and pull on the meat, making it curl up.
If that’s hard to visualize, imagine one of those sun shades for the window where you have a string to pull to raise it or lower it (and the twisty thing to open/close the blinds). If you pull on one side of the string, only one side of the shade goes up. This is essentially what’s happening in meat.
Latest Answers