Why is bacon brown? I would like a complicated math formula proving your answer.
+709 The color of bacon would depend on the length of time it is cooked. If you cook it to a crunchy crisp, than it usually looks like a dark dried blood color. If you only cook it until it is done and still chewy, the fat part will be somewhat translucent and the pink part will just be a darker pink. If you cook it to somewhere in between both of these, it is a rusty red/brown color.
+709 The color of bacon would depend on the length of time it is cooked. If you cook it to a crunchy crisp, than it usually looks like a dark dried blood color. If you only cook it until it is done and still chewy, the fat part will be somewhat translucent and the pink part will just be a darker pink. If you cook it to somewhere in between both of these, it is a rusty red/brown color.
