what is the white substance which comes from bacon when it is fried?

Question

I dont think its fat as it does not solidify when it cools

Answer 1

It's fat mixed with water, and it only comes from wet cure bacon, and cheap stuff that has had water injected into it.

Answer 2

Its the fat, as the meat is cooked the fat comes to the surface giving a sort of "wet" look, when this cools the fat becomes cool and solidifies into the wet substance.

Answer 3

Sometimes it can be an indication that the bacon is being cooked to fast or on a too high fire. It varies also with the type of bacon and how it was packed (if water and salt were added to preserve it in the packaging). My mom used to say that farmers are giving so much growth hormones to cows and pigs nowadays, the meat shrinks in the pan. I guess that all meat is safe now, well i hope.

Try slow frying it on low fire and buy free range organic if you can afford it. The pig will have had a good galopping around the countryside at least ;-)

I love bacon rolls too!

Answer 4

It is not fat. It is protein and water that is tumbled with cheap bacon to bulk it up and give it a longer shelf life. A lot of proteins turn white with cooking, just look at an egg.

You should not get this with any dry cure bacon or any good quality bacon. It is a sign of cheap processed meat. If you bought cheap frozen chicken and cooked it up in a pan you would get the same stuff.

Answer 5

It's animal fat. My grandmother used to season most everything with it. Fryed eggs in bacon fat is great. Of course we have to watch the saturated fat, we are told these days. Pie crust made from Lard (purified animal fat) makes the most tend pie crust around. They used to use lard to do french fries. But I think most fast food places are using vegetable fats which just don't give them that great flavor. I doubt you can even buy lard these days.

You say you don't think it is fat because it doesn't solidify, These days the add water to meat. I am not sure why. I think it is supposted to be for our benefit. By it does add weight to the product so I have my doubts.

Answer 6

If you consider that the question could've been, 'What is the white substance which comes from bacon with added water and salt, when it is fried?' - then that may be the question answered.

Answer 7

Its the excess fat mixed with water usually from the cheapest bacon.

Answer 8

It's salt water which they pump into the bacon to preserve it. I find it stops the bacon from crisping up because the salt burns so I transfer it to another pan after the salt water has come out.

Answer 9

I always grill my bacon, so I have never experienced what you describe. It is enough to put you off eating it eh?
From the other answers it seems it comes from the cheaper bacon too. I always buy mine fresh cut from the side at the deli.

Answer 10

I think it's water mixed with fat, salt and anything else used to preserve the bacon.

I buy dry cured bacon and don't have that problem.