English muffins..OUCH!!

Re:English muffins..OUCH!! (AndreaB)

Mon, 23 Nov 2009 09:18:30 GMT

I've been scorched by the English muffins a few times --- I use them to make homemade Egg McMuffins and I pull them out of the toaster as soon as possible so that the cheese melts nicely. They can be molten things......

Andrea

Re:English muffins..OUCH!! (claracamille)

Sun, 22 Nov 2009 14:16:05 GMT

I do not put english muffins in the toaster, but under the broiler. I spread softened butter over the muffins & broil with the rack closest to the element or flame. You have to watch the muffins, but to my taste muffins fixed this way are greatly superior to toaster muffins.

Re:English muffins..OUCH!! (Jennie)

Mon, 16 Nov 2009 15:35:00 GMT

Their Frederick, Maryland factory is at 7110 English Muffin Way. lol

Re:English muffins..OUCH!! (Michael Hoffman)

Thu, 05 Nov 2009 19:39:25 GMT

If you use Bag Balm it's OK.

Re:English muffins..OUCH!! (RC51Mike)

Thu, 05 Nov 2009 17:29:32 GMT

MacTAC

Call Jackie Chiles!

Chewingthefat, who told you to put a balm on those burns?!

Re:English muffins..OUCH!! (westsider12)

Thu, 05 Nov 2009 12:26:08 GMT

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!

Re:English muffins..OUCH!! (MacTAC)

Wed, 04 Nov 2009 22:32:12 GMT

Call Jackie Chiles!

Re:English muffins..OUCH!! (RC51Mike)

Tue, 03 Nov 2009 16:51:37 GMT

Finally dawned on me. One side is 2,500 degrees and instantly burns Chewingthefat. I'm smelling lawsuit with those burns. I want in!

Re:English muffins..OUCH!! (Michael Hoffman)

Tue, 03 Nov 2009 15:27:10 GMT

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.

Re:English muffins..OUCH!! (David_NYC)

Tue, 03 Nov 2009 15:15:43 GMT

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.

Re:English muffins..OUCH!! (6star)

Mon, 02 Nov 2009 16:26:18 GMT

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.

Re:English muffins..OUCH!! (chewingthefat)

Mon, 02 Nov 2009 16:13:55 GMT

Great point, at least your tongue doesn't need triage after a bite of the muffin!

Re:English muffins..OUCH!! (RC51Mike)

Mon, 02 Nov 2009 16:12:17 GMT

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.

Re:English muffins..OUCH!! (gostillerz)

Mon, 02 Nov 2009 16:10:12 GMT

Be thankful you didn't get the 2500 degree Toaster Struedel....

English muffins..OUCH!! (chewingthefat)

Mon, 02 Nov 2009 14:43:29 GMT

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!