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By (user no longer on site)
over a year ago
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All meat tightens or shrinks when it is cooked, it is the bundles of protein in the meat muscle contracting, if you cook it on a tray in the oven it will not shrink as much or contract the same way as on the stove or in a pan.
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By (user no longer on site)
over a year ago
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The more expensive the bacon, the less it shrinks. But you could try cutting it on the side with the fat, make little nicks into it all the way a long about an inch apart(that's an inch on a ruler!!), this stops it curling up, works with gammon also |
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