Probably because the moisture from the fat is being taken out.
Most bacon has been smoked, but not cooked. Microwave bacon is partially cooked.
The yield of raw bacon to cooked bacon typically ranges from about 25% to 50%, depending on the cooking method and the thickness of the slices. When cooked, bacon loses moisture and fat, resulting in a reduction in weight. For example, if you start with one pound of raw bacon, you might end up with approximately 6 to 8 ounces of cooked bacon.
Bacon is chewy raw and cooked for a short amount of time, if cooked long enough bacon is crisp and crunchy.
Bacon should be cooked in the oven at a temperature of 400F.
The press lays on the bacon slices and allows the meat to stay in contact with the hot pan. You don't get the bacon curling up at the ends or bubbling in the middle while it cooks so you end up with a straight, flat piece of cooked bacon when you're done. This way you don't have parts of the bacon more cooked than any other part.
Yes, smoked bacon is cooked before being served.
No, it is not safe to leave cooked bacon out overnight as it can quickly grow harmful bacteria at room temperature. It is recommended to refrigerate cooked bacon promptly to prevent foodborne illness.
Bacon sizzles because of the fat that heats up when being cooked.
Bacon is typically cooked at a temperature of 400F (200C).
Eat (by left clicking while the item is in the selected item box) some bacon (from a pig), cooked bacon (bacon in a furnace), fish (you need a fishing rod), cooked fish (fish in a furnace), cake or cookie. You can also switch the difficulty to "peacefull" if you wish
None. As long as the uncured bacon is cooked properly it is indeed edible and can be eaten but it has to be cooked to the proper temperature.
Fat