Crispy, salty savory bacon is a staple breakfast food for many. As bacon sizzles away in the pan the aroma fills the kitchen and whets your appetite. But as it cooks, you may notice some white bubbly stuff coming out of the bacon. What is this mystery white substance? And is it even safe to eat?
As an aspiring chef and bacon enthusiast, I was determined to get to the bottom of this culinary curiosity. After some research into meat science and the anatomy of bacon I uncovered exactly what that white part consists of.
Read on to learn whether the white part of bacon is fat, how fat renders from bacon, and if it’s still safe to eat once cooked. The next time you cook up a batch of bacon for breakfast, you’ll have the science behind this sizzling snack.
Anatomy of a Bacon Slice
To understand what that white stuff is, it helps to first look at how bacon is structured. A slice of bacon consists of:
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Lean meat – This red meat portion comes from the pork belly. It provides protein and flavor.
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Fat – White fatty areas woven throughout the lean meat. Fat carries flavor and provides a tender, juicy texture.
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Skin – The thin outer skin layer on the edges. Adds texture when cooked crispy.
When you cook bacon, the fat melts and meat cooks, turning from pink to brown. But what about that white bubbly stuff?
The White Part is…Melting Fat!
As bacon cooks, the white bubbly liquid you see pooling in the pan is rendered fat from the fatty parts of the bacon.
Raw bacon fat is solid at room temperature. But when heated, it melts into a clear liquid. This hot fat then evaporates, sizzles, and foams up. The foam turns white which gives it that bubbly, white appearance.
As the fat renders, it leaves behind the lean cooked meat which browns and crisps. The fat also crisps up in parts, giving you those delicious crunchy bacon bits!
Is the White Foam Safe to Eat?
The white bubbly foam and liquid you see rendering out of bacon is perfectly safe to eat. It’s just natural fat from the pork belly melting and foaming.
However, some white foam is normal but too much could mean the bacon is overcooking. For ideal flavor and texture, cook until just crispy but not burnt.
Too much fat rendering out could also mean the bacon had a high fat ratio to start with. Opting for a leaner cut can help. But again, some fat is key for bacon’s signature taste and texture.
As long as the meat smells and looks normal, that white bacon foam is A-OK for eating. But as always, inspect raw bacon before cooking and discard any that smells or looks off.
Tips for Cooking Bacon and Rendering the Fat
To get perfectly crispy bacon without too much splattering fat, follow these tips:
- Start with good quality, fresh bacon that isn’t overly fatty
- Cook at medium heat to render the fat gradually
- Pour off excess fat as needed while cooking
- Cook until just browned and crispy, not burnt
- Drain bacon on paper towels to absorb extra grease
Cooking lower and slower allows more fat time to render out without burning or splashing everywhere. Then finish it at higher heat to get that desired crunchy texture.
Enjoy Bacon and its Natural Fats
Part of what makes bacon so delectable is the fat content. When rendered and cooked properly, natural pork fat provides incredible flavor.
So savor that sizzle and enjoy your bacon, white bubbles and all. Just use proper cooking techniques to prevent excess splattering or burning.
The next time you dig into a plate of perfect crispy bacon, you’ll know exactly what’s going on when you see that white foamy stuff in the pan. Now share some bacon fun facts with all your fellow bacon lovers!
How to Store Bacon Fat
It will last for a week or two on your kitchen counter if you use bacon fat often in your cooking. Otherwise, youll want to keep it stored in the refrigerator.
The enemies of all cooking fats are light and air. Fats that are exposed to oxygen and sunlight will go bad faster, so it’s best to keep bacon fat in the fridge.
The fat can stay in the fridge for a couple of months before it goes bad if you don’t strain out the solids. The fat can be kept in the fridge for up to a year if the solids are strained out.
You can also freeze bacon fat if you want to store it even longer.
How Long Does Bacon Fat Last in the Fridge?
Eventually, all fats go bad. But if you strain out the solid bacon bits, the bacon fat will last a lot longer—up to a year in the fridge.
For even longer storage, freeze your bacon grease.
3 Ways You Can Use Bacon Fat | Eating Trash | Lifehacker
FAQ
What is the fat part of the bacon?
What is the white stuff in the bacon?
Should you trim fat off bacon?
Is it okay to eat the fat on bacon?
Is the white part of bacon fat?
Yes, the white part of bacon is fat. When bacon is cooked, the fat in the meat begins to melt and turn into a liquid. The white part of the bacon is the solidified fat that has not yet melted. It’s important to note that bacon is a high-fat food, with nearly 70% of its calories coming from fat.
How many fats are in an egg white?
In an egg white we have a total of 5g of lipids, with an average of 2g of monounsaturated fats, 0. 7g of polyunsaturated fats and 1. 6g of saturated fats.
Why does bacon fat look white when cooked?
The white part of bacon fat that appears when it’s cooked is a result of the proteins and water that are released from the meat. When meat is cooked, the cells in the meat expel moisture, which includes dissolved proteins. This can make the liquid light-colored and thick, and it’s more noticeable with certain meats than others.
What is bacon fat?
Bacon fat is a delectable and versatile ingredient you can use for baking, sautéeing, and practically anywhere you’d use butter. Now, we’re not talking about bacon grease —that blackened, smoking residue left in your skillet after you’ve cooked bacon in it.