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chewingthefat
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English muffins..OUCH!!
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Mon, 11/2/09 2:43 PM
( #1 )
Can anyone explain why one nearly gets firs degree burns when handling an English Muffin that just popped up in the toaster, the non craggy side is about 2500 degrees it seems!
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gostillerz
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Total Posts
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71
- Joined: 11/30/2005
- Location: Pittsburgh, PA
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Re:English muffins..OUCH!!
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Mon, 11/2/09 4:10 PM
( #2 )
Be thankful you didn't get the 2500 degree Toaster Struedel....
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RC51Mike
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Total Posts
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346
- Joined: 3/10/2003
- Location: Wilmington, DE
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Re:English muffins..OUCH!!
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Mon, 11/2/09 4:12 PM
( #3 )
The non-craggy side is denser and has fewer air pockets which act as insulation so, the heat directly transfers to the non-craggy bread material as though you were heating a piece of steel with a torch. The craggy side has the aforementioned air pockets acting as insulation and does not transfer heat as readily.
Well, I just made that up but sounds plausible.
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chewingthefat
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Re:English muffins..OUCH!!
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Mon, 11/2/09 4:13 PM
( #4 )
Great point, at least your tongue doesn't need triage after a bite of the muffin!
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6star
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Total Posts
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1993
- Joined: 1/28/2004
- Location: West Peoria, IL
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Re:English muffins..OUCH!!
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Mon, 11/2/09 4:26 PM
( #5 )
RC51Mike
The non-craggy side is denser and has fewer air pockets which act as insulation so, the heat directly transfers to the non-craggy bread material as though you were heating a piece of steel with a torch. The craggy side has the aforementioned air pockets acting as insulation and does not transfer heat as readily.
Well, I just made that up but sounds plausible.
Actually, from a scientific standpoint you are at least somewhat correct. The side with the air pockets (large holes) has more area of holes for room air to cool it off faster and less area of hot bread to burn your toungue when you touch it, than the smooth side does.
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David_NYC
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1524
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Re:English muffins..OUCH!!
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Tue, 11/3/09 3:15 PM
( #6 )
Are you buying the Thomas' muffins baked in Frederick, MD? I find they are so underbaked that I have to toast them three times as long as white bread. The longer they toast, the hotter they get. I don't have that problem with muffins from Homestead Baking.
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Michael Hoffman
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10209
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- Location: Gahanna, OH
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Re:English muffins..OUCH!!
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Tue, 11/3/09 3:27 PM
( #7 )
I have to toast my Thomas' English muffins one and a half cycles, but in all the years I've been eating them (going back to the Yankee Doodle in 1950 -- my first English muffin ever) I've never been burned, or even slightly pained, by one.
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RC51Mike
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Total Posts
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346
- Joined: 3/10/2003
- Location: Wilmington, DE
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Re:English muffins..OUCH!!
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Tue, 11/3/09 4:51 PM
( #8 )
Finally dawned on me. One side is 2,500 degrees and instantly burns Chewingthefat. I'm smelling lawsuit with those burns. I want in!
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MacTAC
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Total Posts
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280
- Joined: 11/19/2004
- Location: Levittown, NY
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Re:English muffins..OUCH!!
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Wed, 11/4/09 10:32 PM
( #9 )
Call Jackie Chiles!
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westsider12
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Total Posts
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93
- Joined: 5/10/2007
- Location: Cincinnati, OH
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Re:English muffins..OUCH!!
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Thu, 11/5/09 12:26 PM
( #10 )
Amen to that - those puppies get hot! chewingthefat
Can anyone explain why one nearly gets firs degree burns when handling an English Muffin that just popped up in the toaster, the non craggy side is about 2500 degrees it seems!
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RC51Mike
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Total Posts
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346
- Joined: 3/10/2003
- Location: Wilmington, DE
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Re:English muffins..OUCH!!
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Thu, 11/5/09 5:29 PM
( #11 )
MacTAC
Call Jackie Chiles!
Chewingthefat, who told you to put a balm on those burns?!
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Michael Hoffman
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Total Posts
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10209
- Joined: 7/1/2000
- Location: Gahanna, OH
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Re:English muffins..OUCH!!
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Thu, 11/5/09 7:39 PM
( #12 )
If you use Bag Balm it's OK.
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Jennie
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381
- Joined: 8/31/2003
- Location: Mt. Airy, MD
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Re:English muffins..OUCH!!
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Mon, 11/16/09 3:35 PM
( #13 )
Their Frederick, Maryland factory is at 7110 English Muffin Way. lol
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