We previously examined bacon shrinkage caused by different stove-top techniques. However, it was uncertain how much of that length loss was simply due to differential doneness. Here, we wanted to try again with more control for “doneness”, as well as examine the impacts on different bacon thicknesses.

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Bacon shrinks as it cooks, and one technique promised to produce perfect bacon with less shrinkage. That sounded like an excellent thing to test, the with added opportunity to eat bacon.

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