I just had some sliced ham, and I noticed it apparently had two different kinds of fat on it. Some of the fat was thick, white and stringy...while some other appeared to be translucent and gooey. So, my question is...is something wrong with the gooey kind, or is that normal too? If so, is fat just different sometimes...or does it get changed while being cooked in different ways to create these differences?
Strange question, I know.