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Post by Paws on Jan 29, 2005 3:19:45 GMT 12.75
According to popular theory, primitive man stumbled upon the death scene of some pre-historic beast that had befallen a burning death. Reaching out and touching the burned animal he burned his finger and quickly stuck it in his mouth. He liked it! From that point on man began to to submit his meat to fire whenever it might be available. Undoubtendly he noticed the beneficial effects of the warm blaze along with the desired effects of cooking his meat and the quest for fire began! Here is a link for the beginner: kidshealth.org/kid/stay_healthy/food/look_at_cooking.htmlIt is written for kids; but, don't laugh. There is an awful lot of solid basic information here that old Ooglablock needed before he stuck his finger in that burned dinosaur 70 bazillion years ago. Discussion: What kinds of accidents have you experienced while cooking or just being in the kitchen? How might they have been prevented?
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Post by Rich on Jan 29, 2005 4:20:20 GMT 12.75
Well, I was on a duck hunting safari once that included about 20 cases of beer. After consuming a large portion of it I decided to grill a steak over an open fire. When I figured it was time to turn it over I just reached down with my bare hand and picked it up. Wow, don't ever do that. Even in my drunken stupor I immediately knew that my hand was just as scorched as the steak.
I've always found it strange that even when you are out with a bunch of friends and you do something stupid they tend to laugh a lot instead of being concerned.
Couldn't even hold my shotgun the next day.
So, I guess that the lesson I learned is don't drink and cook or better yet, drink and let someone else do the cooking.
Rich
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Post by RogueWarrior1957 on Jan 29, 2005 4:46:32 GMT 12.75
Mmmmm! Mongo still like animal of fiery death! Mongo NOT evolve! When Mongo not find animal of fiery death, him make happen! Thick steak from Safeway, bit of herbal seasoning...then throw on fire until charred on outside, nice and medium rare inside...just like Cro-Magnon ancestors. Mmmm-mmm! Mongo eat well today!
(snap-p-p back to present)
Most of my kitchen/cooking mishaps have involved getting various portions of my anatomy singed while kindling the fire, or experiencing flare up upon opening the grill and losing part of my facial hair (flash back to scene from "Caveman"). One doozie was when I first started using injected marinades on my ham and roasts. I injected way too much in a single site...then when I withdrew the needle, it peed a design all over the ceiling tiles making it necessary to clean and repaint everything. I've learned to exercise moderation in those things, as well as a healthy respect for fire and accelerating agents.
I can see how that story about "Ogg" burning his fingers on the torched critter then putting his hand to his mouth could have actually happened since this is a natural reaction. This would have given him a taste for the finer things and a desire to perpetuate the scenario, albeit with the invention of sharpened forked sticks for morsel retrieval (Ogg invented the first meat fork).
-RW-
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Post by Paws on Jan 29, 2005 5:20:25 GMT 12.75
Burned fingers, face hair, whole hands huh!! Yep burns are one of the varieties of kitchen accidents we all will sooner or later experience. Man I have certainly had my share. Flaming grease, igniting dish towels, prickly chest burns from popping grease, scalds from boiling water, grabbing hot pans from the oven with bare hands or worse a "wet" mitten!! The kitchen is the place the accident has found to happen!! I guess the first thing in preparation is the realization that the cook fire and the kitchen are dangerous and then to take precautions to minimize the danger. What other kinds of accidents might you experience in the kitchen and what do you think causes them?
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Post by RogueWarrior1957 on Jan 29, 2005 5:58:57 GMT 12.75
Besides burns, cuts are probably the most prevalent injury. Getting in a hurry and not paying attention to what I'm doing are the mistakes that usually do me in. Slicing food is sometimes hazardous due to the odd shape of the item, and an inherent tedency for said item to slip. The hazard may be minimized by first slicing item in half so there is a flat surface to rest on the cutting board to minimize slipping tendency. Making sure the cutlery is sharp is important...the worst injuries ever come from dull cutlery...it has a greater tedency to go awry from intended path. Never put cutlery in the sink...especially in a pan of dishwater. It is too easy to forget and reach in the dishpan receiving a nasty cut. I wash my cutlery immediately after use and return it to the holder to avoid catastrophe. The lids from canned food can give a nasty cut that is difficult to heal, so use special precaution when opening canned food. Those odd shaped tins that corned beef comes in are particularly evil. They still use the key and strip for opening, so there is more sharp edges to watch out for. There are newer style can openers on the market that cut the lid at the flange leaving a clean cut on both lid and can. The lid can even be reused to cover the can if all the contents aren't used right away. Glass utensils and cookware pose a cutting hazard if broken. Be extra cautious of glass objects and pay attention for sharp edges that may result from previously undetected breakage. Corningware may be used on the stovetop...but not Pyrex (clear or colored baking glass). When I first started cooking, I found out the hard way that oven glassware cannot take the shock of stovetop cooking. Everything was going just fine one moment...the chicken was browning to perfection...then thing went ugly in a heartbeat...shattered baking dish (it was square and about the capacity of a 10" Wagner cast iron fryer)...ruined fried chicken...and stovetop ablaze from the grease! I think I was about 12 or 13 at the time. Clean-up was a pain, besides the mess itself, there was the glass cut hazard. Borosilicate glass (Pyrex) breaks into large chunks with obsidian knife edges...sharpest surface known to man. I guess the next order of kitchen hazards would be dropping stuff on your foot! Been there done that too! -RW-
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Post by OLKoot on Jan 29, 2005 7:31:38 GMT 12.75
Besides the usual grease splatters that get yah anyway unless you have a cooking screen of some sort, I had one really bad experience......I was opening a commercial size can of baked beans, and I was using the standard turn key type of can opener...as I turned around the top of the can with the opener,the can slipped off the track and I tried to catch the can as it fell......what I actually did was catch the open cover in with my finger tipps, causing major sliceing of three of my fingers on my left hand and a big chunk out of my left thumb.....that was a bleeder as I rushed to the hospital for a number of stitche's......... ;D
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nickw
Water Fetcher
Posts: 3
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Post by nickw on Jan 29, 2005 7:45:52 GMT 12.75
Ooglanick have many holes in face from missing mouth with fork! ;D
Actually, I have a tendency to cut myself rather than burn. Thin slicing veggies in rather rapid fashion is my downfall!
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Post by Paws on Jan 29, 2005 16:41:03 GMT 12.75
Man I am beginning to wonder if old Oggablock could survive in a modern kitchen. Excellent discussion guys!! One thing I picked out that Rogue Warrior mentioned: "Getting in a hurry and not paying attention to what I'm doing are the mistakes that usually do me in." Anybody else find some sympatico with that? That might tend to make me believe that these accidents are caused by a lack of attention and possibly preparation. I'm eginning to understand why my grandmothers were always sayung; "You kids get out of the kitchen you make me nervous!"
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Post by OLKoot on Jan 30, 2005 6:39:34 GMT 12.75
I totally agree PAWS.....to rush something is basically what a cook does to handle and take time and properly prepare and infuse your food is to me what a chef is all about.....I've had my share of short order cooking, but not too much gourmett style,although I refuse to cook anything RAW!!! I see they cook pork chops, lamb, duck even venison very very rare....thats not for me...I cook things thoroughly to taste except my steak which I like medium......My question is, if duck is cooked or smoked rare, why dont they do it to chicken and turkey also?
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Post by Two Tales on Jan 30, 2005 7:13:12 GMT 12.75
Paws,
Distractions are the leading cause of all accidents (not just the kitchen) exploding glass cooking pot was probablly the worst that has happened to me..some burns cuts and a couple of bruises..that or the time I my brother and cousin were at my grandfater's cabin and we decided we needed to eat..so out came the pork and beans..on top the stove (wood burner stoked up to run us out) figured we could just watch them and when they were hot enough just pull them off and open them up...again this might have worked if it had not been for the distraction...this particular distraction came in 3s, the Handy girls from up the road (that was their last name) we spent way to much time talking and flirting with these young lovelies and not enough attention to those beans...they headed for their house we headed back into the cabin..just as we cleared the door and it was securly closed those beans made their displeasure at being ignored known with a resound pop pop pop and slung themselves form one end of the cabin to the other....some very minor burns, a horific mess and several hours of clean up...lesson learned...open the damn can first ;D
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Post by Paws on Feb 1, 2005 3:40:54 GMT 12.75
Se it looks like we are in agreement that preparation is in order. First let's look at limiting distractions. We can best do that by having all of the things we will need set out and at hand. Have ourselves prepared as well. Get all of our equipment we are going to use organized and our ingredients lined up. Pots, pans, cookie sheets set out. Get the oven preheated, the boiling water going, the cream cheese softening. And oh yeah, in my case, the cats tossed out of the kitchen and off the tops of the wall cabinets. First let's prepare ourselves to help prevent accidents. What are we going to do and how should we be dressed?
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Post by OLKoot on Feb 1, 2005 4:51:16 GMT 12.75
Fellas and gals....the key to successful adventure in the kitchen is Kevalr!! yup Kevlar...gloves chest protector, pants etc....nothing gets by it.......from shuking(SP) clams to cutting spuds....cant beat Kevlar.......and of course, the OV Glove......great invention....Mongo would have lived a long and prosperous life had he had the above in his arsenal....of course a .50 cal to guarantee food on the table would have helped also....
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Post by Paws on Feb 1, 2005 5:15:06 GMT 12.75
While I'm sure that Kevlar was suggested "tongue in cheek" you might not be too far wrong for the future! What application do you see where Kevlar might actually be used? Remember Kevlar is a thin layered fabric similar to cotten before it is layered into bullet proof vests, or Hum V fenders; kind of like fiberglass only much less brittle. Duo you think it is likely that one may be able to purchase Kevlar aprons?
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Post by OLKoot on Feb 1, 2005 12:32:29 GMT 12.75
Why not PAWS...its all space age technology ,just like those ceramic knives...I've seen them and watched them used by some chefs and they all swear by them.. MONGO WOLD BE PROUD!! ;D
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Post by Paws on Feb 1, 2005 13:00:37 GMT 12.75
Would not surprise me in the slightest! I'm not too comfortable with the idea of ceramic knives yet. I do plan to get one for shredding lettuce and leafy spices. I figure they won't turn them brown like metal knives do. So maybe that's another knife we need to think about adding. Presently I use a heavy plastic "Mayonnaise Knife" for doing the leafy stuff. It is a pain but it works reasonably well. Now back to that apron. Why do you think I'm hinting that we need to wear an apron?
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Post by Two Tales on Feb 2, 2005 6:16:28 GMT 12.75
Several reasons to wear an apron...easy to shed if you get hot something apllied to you by accident..emergancy pot holder/hot pad..helps prevent contamination from your clothig to the food..a layer against those flying blades..and if the inevei...unfortunate happens will work well to wrap up that nasty cut...keeps your clothing clean also..it should, however, never be used to wipe your hands or utinsels...
TT
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Post by Paws on Feb 2, 2005 8:34:32 GMT 12.75
All of the above!! A full cover bib apron is recommended by yours truly. One with a bib pocket and possibly an apron pocket as well. I like to keep my meat thermometer in the bib pocket and use the apron pocket for hot mittens or pot holders. When preparing for kitchen duty start with the shoes. Comfortable, non-skid soles are best for standing long periods of time in the kitchen or doing the kitchen marathon while preparing your meal, clean-up and setup. Make sure your clothing is comfortable and fits well. Never wear loose of "flopping" clothing in the kitchen or even out of doors working around kitchen tools or fire. Remove all of your jewelry and put it away safely. Yes I know Momma loves you to wear your wedding band. Tell her she'll love it even more when it "doesn't" go down the drain, get lost in the trash or even get hooked on a pan or knife and take your finger off with it! Cover your head with a hat or hair net. Keep those bangs out of the cuisine and away from the burner! Gentlemen with a beard should wear a surgical mask or snood. It's safer, it's more sanitary. And besides, you'll "look" like a pro. Going full bore on a set of Chef's clothes including the hat and jacket is real class and looks like a lot of fun. Imagine wearing your Chef's coat while doing the grocery shopping. Bet you get lots of extra special attention especially at the farmer's market! OK so much for clothing, now let us turn to hygiene. What do we do about our nasty bodies?
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Post by Paws on Feb 8, 2005 6:27:08 GMT 12.75
In preparation for preparing food one of the most important things to remember is "cleanliness!" Ask the Civil War Historians here on the board about the greatest numbers of deaths during the war and their causes. Keeping our bodies, tools, and work spaces clean and bacteria free is extremely important. Just as important in the home as it is in commercial kitchens. Why do you suppose that little sign appears in every rest room in every restaurant you ever visited? You know the one! "Employees must wash Hands Before Returning to Work" Simple soap and water will kill most of the dangerous bacteria that grows on our flesh. Before cooking, after contamination with raw meat or other potential bacteria sources and before returning to cooking; WASH YOUR HANDS!! OK then so we have ourselves prepared and ready to cook! Now lets get our workplace ready. What do we do next?
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Post by OLKoot on Feb 8, 2005 10:22:10 GMT 12.75
Heres a fact I didnt know and it was told to me by my daughter when she was young......the art of washing ones hands .........you should rub and rub,all over your hands, because its not really all the soaps doing that cleans your hands ,its the rubbing that really does it and the more yah rub, the more the friction acts as the agent in cleaning the skin....
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Post by Paws on Feb 8, 2005 10:41:19 GMT 12.75
Your daughter a nurse or other medico? "Five to seven minutes" is the guideline for clean hands. The other bits (cuticles and nails) need attention as well. Keep them trimmed short and they won't get in the way and will be much easier to clean with a brush. I know it sounds like a pain; but it really is the way to go! It's just good habits that need to develop. Work with me here. Say did you know that the very best floor material for a person to work on all day long is "soft white maple" tile? Yep! Learned that speaking with the engineers at Brown and Williamson tobacco while on tour in their plant. OK, we are clean and dressed and come rennovation time we are installing a new maple floor so what do we need to do next to get ourselves organized and ready to cook?
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