You know how the pan fills with grease when you fry bacon? That is where the material is going. As it heats, the fat on the bacon renders (melts) into a liquid form, while the meaty bits sear and cook through. This does not always happen evenly, and so the original shape of the bacon is distorted by the force of proteins in the meat contracting as they cook and the fat melting out in ways that alter the support structure of the bacon moment by moment.
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