On Sun, 15 Mar 2009 17:47:32 -0400, "Felice" >
wrote:

>
>"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.

That's one lesson I won't have to learn twice!