On Sun, 15 Mar 2009 16:14:49 -0400, Kajikit >
wrote:

>me!
>
>i was making the roux for my gumbo and it seemed to be sticking to he
>wooden spoon rather a lot. so what did i do? i picked the spoon up and
>went to brush off the chocolatey-coloured roux with my finger. my only
>excuse is that i've never made a dark roux before and so i had NO IDEA
>how hot it is... but as soon as my finger touched the back of the
>wooden spoon I knew.
>
>can we say owie???? a dark roux might LOOK look like melted chocolate
>but it's flour and oil and it's hot. very very VERY hot. at least it's
>only one fingertip... i've had it under the cold tap for about ten
>minutes and now i'm icing it on an icepack because it hurts like the
>blazes as soon as i take it off.
>
>lesson learned. and it's going to be rubbed in with a vengeance when i
>have to try to make the rest of the dinner and then wash the dishes
>one-handed. Dipping it into hot water would be a Very Bad Idea right
>now.

Ow. I've done similar things with the handle of a pan -- sear a chop
in the skillet, finish it in an oven, and while it rests, build a pan
sauce from the drippings. More than once, I've grabbed the handle
while making the sauce. The handle that was until recently in a 375F
oven.

It's crummy to hurt AND feel stupid.

Maybe you should get somebody else to wash up?
--

modom