You see a picture of my burned hand this morning. You're probably thinking that it's not much of a burn. This is what happened. I was in the process of making corn bread, and at the same time I was also cooking a pork loin. The pork loin had already been cooking at 350° for an hour. The cornbread recipe called for a temperature of 425°. It also instructed me to put 3 tablespoons of vegetable oil in a baking pan and preheat the pan with the cooking oil for ten minutes before pouring in the batter I had already prepared. Because of the temperature differences required to prepare the two different foods, and the fact that I didn't want to add an extra 25 minutes to the time required until dinner was ready, I decided to cook the cornbread during the pork loin's final twenty-five minutes. I had to arrange the two oven racks so that the pork loin rack would be near the top and the cornbread rack would sit in the middle. The height of the loin and the scarcity of side-slots to situate the racks made this whole process a real pain...in the hand.
In this process of moving hot racks and pans, I ended up dropping the metal baking pan containing vegetable oil that had just spent ten minutes in an oven at 425°. It fell on the open oven door and oil splashed up out of the pan, coating approximately 2 square inches of skin on the back of my right hand and fingers. If this had happened a couple of years ago, you'd have been looking at a different picture. Instead of what looks like a minor first degree burn, you would have been looking at a serious 2nd or even 3rd degree burn. In the long and drawn out process of healing, I would have ended up losing all of the skin on the burned area, but before that skin finally came off, I would have faced days of pain and a grotesque massively swollen weeping blister. I bet you know what I'm talking about?
Flour. Plain all purpose white flour is the miracle cure. Your burn hurts. Naturally you want to run it under cold water. While that cold water is running it doesn't hurt so much, but you and I both know you can't keep your hand under cold running water forever. Eventually you're going to have to turn off the water and face the pain...pain that will be just as intense even if you stood at the sink for an hour. All you're doing with the water is delaying the inevitable. Forget the cold water. Quickly, don't delay. Do this within the first two-minutes of the burn and you can save yourself most of the pain and all of the skin. Grab that bag of flour and pour about five cups into a bowl or grocery sack or anything handy. Put your burned area into that flour and keep moving it around in the flour. For this trick to work you're going to need to constantly keep that flour moving around on the burn so that fresh flour streams around and over the burned area for a full ten minutes. You must keep the burn in the flour for the full ten minutes.
If you read this today and later burn yourself try to remember this remedy. If you just take my word for it that this trick works...then I bet you're going to come back here, and then you're going to thank me. I hope you don't burn yourself, but if you do, and this trick helps, and you want to say thank you, then you're welcome. It was my pleasure telling you something that everyone should know but that almost nobody does.
The cornbread didn't turn out too well, but the pork loin was très magnifique! Next time I'll remember to cook my food in its proper place at its proper time. Sometimes people have to learn the hard way, and I guess I'm no different.
One last thing: I want to share with you that pork loin recipe. I normally use a Pyrex glass baking pan to cook meat in. Glass is an insulator and steel is a conductor. This means that steel baking pans are the hottest part of the oven, typically much hotter than the air inside the oven. The internal oven thermometer measures the heat of the air, not the heat of the wires and metal surfaces. For this reason cooking times are longer in a Pyrex insulating dish than recipes typically call for, but the upside is that when the meat finally reaches its fully cooked temperature, it's as juicy and flavorful as you can dream of, with no dried out or burned areas.
Boneless Pork Loin Roast with Herbed Pepper Rub
1 to 3 pound boneless pork loin roast
Prep Time: 5 minutes
Cook Time: 1 hour
Herbed Pepper Rub:
2 tablespoons black pepper, cracked
2 tablespoons Parmesan cheese, grated
2 teaspoons dried basil
2 teaspoons dried rosemary
2 teaspoons dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon salt
Pat pork dry with paper towel. In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Place roast in a shallow pan and roast in a 350 degrees F. oven for 1 hour (20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes before slicing to serve.