Comments on: Burn, Baby, Burn…

By: jessica suesse

jessica suesse — Sun, 24 Oct 2010 20:27:44 +0000

just a couple days ago, i burned my fnger whilr taking pizza out of an oven, i toched the pan, and the top rack at the same time, at first it hurt so bad i went to the nurse, she gave me ice.( im in middle school, and i was in family living) my friends told me to put my finger in milk to sooth the burn, it worked but now the burn is still the same size as it was, and now there is a realy big bubble in the middle of it. i realy do not know what to do…

By: Jack Hammer

Jack Hammer — Mon, 10 May 2010 12:40:09 +0000

What do people normally do if they have burns while cooking or scald their tongues while eating hot soups and such ?
If you dont have “Solcoseryl Jelly: Skin and mucous tunic regenerating action. Indications: burns, ulcers and venous insufficiency. SolcoserylÂ® Jelly:Suitable for wet wounds” on hand to apply externally.
The next best thing is yoghurt, yes the humble yoghurt, the bacteria takes care of the burn on the skin as well as in the mouth. Just place the yoghurt on the burn or keep it on your tongue and voila no more pain or boils or ulcers.

By: pia l.

pia l. — Sun, 22 Mar 2009 17:29:57 +0000

I forgot to say that I learned how to shape by watching the videos on thefreshloaf.com. It’s a really informative site especially for newbie bakers like me :)

By: pia l.

pia l. — Sun, 22 Mar 2009 17:26:43 +0000

Hi MM, I have been reading your posts for 3 months now and I find them informative and inspiring. Though I am a newbie when it comes to bread baking, I think the reason the dough was slack and expanded sideways was because it lacked surface tension. This can be alleviated by shaping the dough properly after the first rise. You can shape it into a boule (round) and place it seam side up on your floured banneton. Since I do not have a banneton, I let my boule rise freely and it still turned out ok. I hope that helps :)

By: chrisb

chrisb — Sun, 08 Mar 2009 05:33:04 +0000

MM, I just came across a technique for baking bread in a dutch oven instead of a baking stone. Apparently, the usual practice of putting ice on the bottom of the oven doesn’t create enough steam, so the guys at Cook’s Illustrated thought of a better way to do things. The technique they prefer is cooking the dough in a preheated dutch oven so there is less volume of air around it, and the moisture present in the dough is enough to create a steamy environment for good crust formation… If you want to check it out, they have a free podcast that you can access through the iTunes Store. Just go to podcasts, arts, food, then Cook’s Illustrated. Or just search Cook’s Illustrated on the iTunes Store search bar.