SC - [fwd] [EK] beverages

[Gilly]

> Date: Tue, 24 Feb 1998 09:02:20 -0800 (PST)
> From: Russell Gilman-Hunt <conchobar at rocketmail.com>
> Subject: SC - kitchen burns (OOP)
> 
> Just a word of warning.  I used to work in the cafeteria
> at college, and was asked to take the ravioli out of the
> steam oven (big oven, air tight, that steamed the food hot)
> and make sure it was hot enough to serve.
> 
> The food was in 2 institutional pans with lids, one on the
> other.  I took the top one out, and didn't get the pan high
> enough to clear the lid (or the water in the oven made them
> stick; also possible).

Just a couple of sympathetic comments from my years of work in the Been
There, Done That Department. I respectfully submit that whoever designed
the kitchen was probably more interested in saving space than in safety.
That frequently being the case, the fact is that no one can be more
careful for you than you.

> The bottom one came out with it and
> poured very hot ravioli down my apron, down my legs, into my
> shoes.  
> 
> So the cautions are this: wear closed covered shoes, long 
> pants, apron, etc, and be sure your food won't move when you
> move the other stuff in the ovens.  Actually, it was some 
> debate whether long pants would have helped, for the tomato
> sauce would have stuck longer on my legs (until I took off 
> the pants), but the raviolis would not have been in my shoes;
> I had 2nd and 3rd degree burns on my ankles.

Now you know why most chefs wear tearaway jackets. The little cloth
buttons are _not_ ornamental, they are designed to be ripped open
without damaging the garment. Such coats are double-breasted for similar
safety reasons, not to mention having an extra clean coat front for
forays into the Front of The House.  

> And one more word; if you *ever* pour hot tomato sauce on 
> any portion of your anatomy, hot enough to burn, do *not*
> try to wipe it off.  Use cold water and rinse it without
> touching it.  I removed my skin like the skin of a tomato
> that way.

Solutions generally boil at a hotter temperature than plain water...I
had a lovely experience with boiling milk with sugar in it. Suffice it
to say if we ever meet I'll show you my scar...

And folks of the list, please forgive the general gruesomeness of the
thread, but I'd rather frighten you now than visit you in the hospital
later.

Adamantius
troy at asan.com
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