If you microwave raw bacon, several things can happen:
Cooking: The microwaves will heat up the bacon, causing the fat and protein molecules to vibrate rapidly. This vibration generates heat, which cooks the bacon. The cooking time will vary depending on the power of your microwave and the thickness of the bacon slices.
Splattering: Bacon contains a significant amount of fat, which can render and release hot grease during the cooking process. This can lead to splattering inside the microwave, creating a mess and potentially causing burns if the hot grease comes into contact with your skin.
Uneven cooking: Microwaving bacon can result in uneven cooking. Some parts of the bacon may become crisp, while other areas may remain chewy or undercooked. This inconsistency is because microwaves heat food unevenly, and the shape and arrangement of the bacon slices can affect how the heat is distributed.
Texture and taste: Microwaved bacon tends to have a different texture and taste compared to bacon cooked using traditional methods like frying or baking. It may be less crispy and have a softer texture. The flavor can also be slightly different due to the absence of direct contact with a cooking surface.
To minimize splattering and promote more even cooking, it's advisable to use a microwave-safe bacon tray or plate with raised ridges, allowing the excess grease to drain away from the bacon slices. Additionally, you may need to adjust the cooking time and power level based on your microwave's settings and the desired doneness of the bacon.