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Dealing With Kitchen Burns
The important thing about most kitchen burns is that they tend be caused by temperatures as high as 220°C or more. With that degree of heat animal tissue, including human flesh, starts to cook and continues doing so after the heat source has been removed. It’s therefore vital to cool the affected area down as quickly as possible using cool running water, which should be applied for at least 10 minutes, or until the surrounding skin feels cool to the touch. Do NOT use ice, frozen peas or any other kind of ice pack. Do NOT burst any blisters that form. Do NOT cover it with butter (unless you want to fry it). DO cover the burn, once cooled, with a lint free dressing to protect it from infection. DO seek medical advice if the burn is larger than the head of a teaspoon, or the wound lacks sensitivity. |
First Aid in the Kitchen
PLEASE VISIT THE CONTRIBUTOR'S WEBSITE
The Cool Cook
Taking the heat out of the kitchen
www.all-about-cooking.com
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