Whether you're hosting a holiday party or bringing your favorite appetizer to a pot-luck, chances are you'll spend a lot of time in the kitchen cooking impressive dishes this season. Using a mandoline slicer or brulee torch can bring the wow factor, but can also cause injuries. Here are tips from The Centers for Advanced Orthopaedics on how to avoid and treat any wound.
- Clean, then apply pressure. If you get overzealous with your chopping skills and end up with a cut, wash the wound with soap and water. Apply pressure with a clean kitchen towel to stop the bleeding. If it doesn't stop after 10 to 15 minutes, head to the emergency room.
- Watch out for tinging or numbness. If you're experience either of these sensations after a cut, you may have cut a nerve. Medical attention will be required in this case as well.
- Clean carefully. Most injuries occur not doing the food prep, but during the kitchen clean up. Washing the blade of a food processor can be tricky and dangerous. Clean it separately and keep it on the side of the sink until you're ready to tackle that job.
- Beware of fancy glasses. Holidays are when the fine china and stemware finally get used. Wine glasses can be exceptionally delicate. Be careful cleaning them as they can break easily in your hand causing lacerations.
- Know the difference between burn types. Second degree burns are more common when cooking. They're the kind that lead to redness and/or blistering and are painful. Ease the pain with cold water and first aid cream. Third degree burns tend to be painless because nerve endings have been damaged. This type is actually more dangerous and requires immediate attention.
Be safe and Happy Holidays!
This article is sponsored by The Centers for Advanced Orthopaedics.