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.

By: little lobster

little lobster — Thu, 26 Feb 2009 13:15:39 +0000

Hi Mr. MM,

Can’t help but make a comment on yr burn finger. There is this chinese ointment i got in chinatown(binondo)drug store and the name of the ointment is ching wan hung – greatwall brand ointment. I’ve used several times for burn injuries. Using this ointment leaves no bubbles or redness on the skin. You can buy it in any local drug stores in binondo. Hope it will help in the future. More power to you,

kind regards,
Little Lobster

By: betty q.

betty q. — Thu, 26 Feb 2009 01:31:33 +0000

Hey, MM…here is another one for you to try…the Lengua de Gato I posted on your National Cookie post…but I think the trick is when you pipe it, just let it flow and not squeezing it so you get mound. I tried both ways and I did not like the thick results from the latter. The first one…just letting it flow still with the same diameter of the plain tip used, yielded a product that is thin, buttery, crisp when baked…the way it should be!

By: Marketman

Marketman — Thu, 26 Feb 2009 01:19:26 +0000

Laura, thanks! esther et al… bubble is still there and everyone says NOT to pop it. bettyq, now I have to do pan de sal, kaldereta, pork barbecue… so many things to cook! :)

By: betty q.

betty q. — Wed, 25 Feb 2009 14:44:14 +0000

Hey Maria Clara: If and when you are ready to open your bakeshop, let me help you get it going and formulate recipes that will be your SIGNATURE baked goodies…there will be only ONE PLACE on this planet to get them…? Bakeshop!!!

By: Laura

Laura — Wed, 25 Feb 2009 02:44:14 +0000

Hi MM – let me just share with you breadtopia.com – it’s a very informative bread making website that I’ve been checking out – I must say I’ve learned so much from the website’s videos & discussions. Enjoy!