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10-31-2014, 09:41 PM
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#1
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Head Chef
Join Date: Apr 2007
Location: NH
Posts: 1,188
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Even experienced cooks screw up royally when it comes to safety
Yup. I did it. Last Sunday I was making a small batch of blue cheese dressing with bluecheese, milk and mayo. I went to get some of the bluecheese stuck in the blade from an immersion blender and I didn't unplug it first. My other hand hit the button. : (. Luckily it only resulted 3 stitches to my finger tip on my non dominant hand (index finger).
Yup lesson learned I hope. I get stiches out Tuesday yeahh!
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10-31-2014, 10:30 PM
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#2
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 24,570
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 ! Glad it wasn't worse!
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She who dies with the most toys, wins.
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10-31-2014, 11:37 PM
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#3
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Chef Extraordinaire
Join Date: Nov 2011
Location: East Boston, MA
Posts: 20,817
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I was using my Oxo slicer and managed to slice the top of my finger off. It fell to the floor and I left it there. Took me forever to stop the bleeding. Of course it was my main hand. Try to place a bandage on your good hand with your bad hand and no one around to help. Fun galore. Not worth repeating though. It has finally healed, but the tip (or what's left) of my finger is still sensitive to the touch.
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Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
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11-01-2014, 08:01 AM
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#4
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 43,479
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Quote:
Originally Posted by legend_018
Yup. I did it. Last Sunday I was making a small batch of blue cheese dressing with bluecheese, milk and mayo. I went to get some of the bluecheese stuck in the blade from an immersion blender and I didn't unplug it first. My other hand hit the button. : (. Luckily it only resulted 3 stitches to my finger tip on my non dominant hand (index finger).
Yup lesson learned I hope. I get stiches out Tuesday yeahh!
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Congrats on finding a kitchen disaster I haven't experienced yet.
Glad you're still standing. Take care.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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11-01-2014, 08:48 AM
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#5
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Assistant Cook
Join Date: Oct 2014
Location: Boston
Posts: 12
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Yikes! Here i thought shaving the side of my thumb on a meat slicer was bad...eeesh, i shudder just thinking about it.
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11-01-2014, 09:13 AM
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#6
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Executive Chef
Site Moderator
Join Date: Aug 2007
Location: The edge of the Great Dismal Swamp
Posts: 3,306
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All I can add is that I have had my share of cuts, burns, etc. Having spent a couple of semesters teaching industrial safety courses, my mindset has changed. I have ingrained it in myself as a result of trying to ingrain it in my students.
Most accidents occur when they are least expected and taking safety for granted is a sure way to have an accident.
Does this means I will be accident free the rest of my life? Probably not, but I hope to reduce the likelihood.
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I used to be a racist, but I don't have much interest in it since Dale Earnhardt got killed.
Outside of a dog, a book is a man's best friend. Inside of a dog, it's too dark to read.
Good judgement comes from experience; experience comes from bad judgement.
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11-01-2014, 09:38 AM
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#7
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Chef Extraordinaire
Join Date: Nov 2011
Location: East Boston, MA
Posts: 20,817
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My only other disaster was when I went to drain the pasta. Just as I went to drain it into the colander, one of the kids was running to me. They liked to do that, hug my legs and then tell me they loved me. I turned away quickly so my back was to him. As a result the pasta and boiling water went all over the tops of both feet. Real good burn. But I was more concerned that my child was all right.  Then I let out a scream. The finger thing was just a nick compared to that one. Try taking care of two kids and one newborn infant with two burnt feet. I sure know how to have fun.
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Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
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11-01-2014, 01:12 PM
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#8
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Master Chef
Site Administrator
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,672
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I grabbed the handle of pan fresh out of a 425F oven once. That stung a tad...
The business end of the immersion blender scares me.
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"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
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11-01-2014, 03:14 PM
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#9
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Chef Extraordinaire
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 10,522
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Frank, did you drop the pan or lift it to the top of the stove before you let go?  My pan was only at 350, but I wasn't going to lose those baked apples I made to go with the breaded pork chops. At least as a newlywed I found out that Himself was a good nurse.
I have a nice Cuisinart food processor that came out of the box for cleaning. One look at those blades and she got packed up again. I really need to be brave and try using it.
I don't burn myself much anymore because my fingers are now asbestos after all these decades of cooking. My new issue is dropping things. Did you know that sharp knives fall point-down? I now wear shoes when working with sharp implements. Heavy ones, too, like CI pots and pans. But I'm thinking my next pair of footwear should be steel-toed boots...
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"Eating ruins your appetite"~Mom
"If you don't use your head, you gotta use your feet."~~~more Mom
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11-01-2014, 03:15 PM
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#10
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 20,446
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Quote:
Originally Posted by FrankZ
I grabbed the handle of pan fresh out of a 425F oven once. That stung a tad...
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I've done that, too, which is why I don't do recipes that call for starting in a skillet on the stove and finishing in the oven. I want a braiser so I don't have to worry about it.
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The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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