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
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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