On Sat, 28 Dec 2013 08:34:59 -0500, "Gus" >
wrote:

>Why are they almost always "fork-split" and not sliced, like bread? At
>the muffin factory, instead of slicers are there machines that have
>forks on the end that stab the muffins as they go by on a conveyor belt?
The texture of a toasted muffin is better when the muffin is forked
apart rather than sliced. See:
https://en.wikipedia.org/wiki/Mallard_reaction

I've always wondered about English muffins. How "English" are they
really? In TV dramas like "Downton Abbey", "Duchess of Duke Street"
etc people are often eating something "at tea" called a "scone" that
looks suspiciously like what's called an "English muffin" in the US.

--
Bob
www.kanyak.com