Note to self:
The stainless steel pan you use to brown the chicken on the cook top will be hot. Do not use your bent finger to give it a nudge after you use the potholder to finish it off in the oven.
I will be back tomorrow when I can type without pain.
If it's any consolation: it's also a mistake to do this with a cast-iron skillet which has been blackening chicken or fish on a grill. The blackening itself doesn't take long, but the skillet has to sit there heating up for like ten minutes on high heat. Doh!
ReplyDeleteOuch!
DeleteBumping the oven rack gave am a nice burn that took almost two weeks to heal. None of this is fun.
ReplyDeleteAloe is the key.
Delete