Why does bacon shrivel up when you cook it? It’s like you start off with a nice long piece and then it shrinks up and gets wavy when it’s all cooked. A little disappointing lol
In: Biology
Bacon is mostly fat. The fat melts – it’s that…liquid grease that accumulates in your frying pan. That leaves the mostly-protein meat, which shrinks unevenly as the protein denatures slightly and gives you that wavy look.
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