🥓 Why Bacon Shrinks in the Pan — The Truth Will Surprise You!
🔍 Sizzling Science: Why Does Bacon Shrink When You Cook It? 🥓
Crackling into science faster than bacon crisps in a hot pan!
Let’s Break it Down
Ever noticed how that perfect strip of bacon goes from flat and wide to shriveled and crispy? Let’s dig into the sizzle behind bacon’s disappearing act! But first…some trivia!
🧠Science Challenge!🧠
Why do onions make you tear up when you cut them?Pick One... |
Answer Reveal 🔍: Find out at the end of the newsletter!
How it Works
Bacon shrinkage is all about fat and water. Raw bacon contains a high percentage of both. When bacon hits the pan, these two components start to evaporate and melt, and that’s where the magic happens.
First up, water loss: As bacon heats, water starts to steam out of it. Bacon might seem solid, but it’s packed with water hiding within those tasty layers of fat and muscle. When water evaporates, the bacon begins to shrivel as it loses mass.
Next, fat melting: Bacon has a lot of fat, and much of that fat melts away as it heats up. Fat is why bacon tastes so good, but it’s also why your crispy strip ends up much smaller. As the fat liquefies and drains off, there’s just less bacon left!
Finally, muscle fiber contraction: Bacon’s muscle fibers contract when exposed to heat. This contraction pulls on the bacon’s structure, causing it to tighten up and shrink. Ever wonder why it curls, too? That’s the result of uneven muscle fiber tightening!
Together, these effects make your bacon shrink, shrivel, and curl up into that mouth-watering, crispy form.
By The Numbers
Pounds of candy corn produced each year 35 million | The temperature at which water in bacon turns to steam and starts evaporating 212°F |
The approximate percentage of bacon's total weight made up of fat 8-10 | The average thickness of thin-sliced bacon 3mm |
Did You Know?
When bacon cooks, it can lose up to 40% of its original weight, mostly from fat and water!
Impress Your Friends
Hit ‘em with some obscure knowledge: The reason bacon curls up instead of staying flat? It's got a "cutting edge" to it! Bacon is sliced against the grain of the muscle fibers, so when it cooks, these fibers shrink and twist the bacon around.
Want to Know More?
For more on this topic, check out these articles:
Tasting Table: The Real Reason Bacon Shrinks When You Cook It
Red Table Meats has another useful guide: Tips and Tricks to Keep Bacon Flat While Cooking
Answer Reveal! 🥁
he correct answer is Cutting releases a gas that forms a mild acid in your eyes. When you cut an onion, it releases a gas called syn-Propanethial-S-oxide. This gas combines with moisture in your eyes to form a mild sulfuric acid, which causes the stinging sensation and tears.
P.S.
If bacon didn’t shrink, we’d need bigger plates—and maybe bigger hearts! 🥓🧠