"Kajikit" > wrote in message
...
> 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.


Now you know why they call that stuff Cajun napalm! Hope the healing
proceeds apace.

Felice