When bacon is kept in the fridge overnight after being cooked, its taste and texture can change compared to when it is freshly cooked and eaten warm from the pan. Here are some of the changes you might notice:
Texture: Overnight refrigeration can cause the bacon to become slightly firmer and chewier compared to its freshly cooked state. The fats in the bacon may solidify to some extent, altering its texture when eaten cold.
Flavor: The flavor of bacon can intensify after refrigeration. Some people enjoy this more intense, concentrated bacon flavor, while others may find it too strong.
Fat: Refrigeration causes the bacon fat to congeal and solidify, creating a layer of grease or gel-like consistency on the bacon's surface. This can be more noticeable when eating cold bacon.
Saltiness: As the bacon cools and the moisture evaporates, the overall saltiness of the bacon may become more pronounced. This effect can vary depending on how salty the bacon was to begin with and how much moisture is lost during refrigeration.
Smokiness: If the bacon has a smoky flavor, this aspect might also become more pronounced after refrigeration, contributing to a richer taste.
Overall, the changes in taste and texture after overnight refrigeration are subtle, and many people enjoy cold leftover bacon as part of their meals or snacks. It's essential to store the leftover bacon properly in an airtight container or wrap it in foil or plastic wrap to prevent it from drying out or absorbing odors from the fridge.
If you prefer to have warm bacon again after refrigeration, you can reheat it briefly in the microwave, oven, or stovetop. However, be cautious not to overheat it to avoid making it overly dry or crispy. Some people also enjoy using cold bacon in sandwiches, salads, or other dishes where the slight changes in texture and flavor can add a unique twist.