Although I've been described by my friends as a giant choking and accident magnet, I'd been proud to avoid cooking-related injuries throughout my life. That changed a few months ago on the fateful day I bought a mandolin. If you do not know, a mandolin is a cutting tool that lets you hack fruit and vegetables fast and thin for things like chips (imagine a guillotine that has turned sideways). In fact, that was exactly what I happened to do when I almost cut my thumb.
In a hurry to make an appointment, I decided not to use the hand guard of the Mandolin . is usually sold with. It was clunky and plastic, and it totally slowed me down, so I gave up and thought my years of cooking experience would be enough to keep my hand intact. Oh, how wrong was I! Where the apple should have slipped under the blade, my thumb did it instead, and when I looked at my hand, my cutting board looked like a horror movie.
I crashed into the bathroom and ran my thumb under a tap. Once the mess disappeared, I could see that the cut was not so deep – not deep enough to warrant a trip to the ER. But it took hours for the bleeding to subside, so I was frustrated and at times unable to continue cooking or cooking.
Kitchen accidents happen even to professional cooks, but the whole incident astonished me: how to keep that? Keep going after a small cut leaves a mess? So I know exactly what to do next time my mandolin betrays me, and I asked Teresa Bowen-Spinelli Clinical Assistant Professor in the Department of Emergency Medicine of Ronald O. Perelman at NYU Langone Health best action plan. In your opinion, these are all the steps you should take the next time you cut yourself in the kitchen.
Before doing anything else, stay calm and make sure your environment is safe.
Nothing can make you move You almost chop off one of your own digits, but Bowen-Spinelli says tranquility is the best thing you can do right after an accident. Once you've gathered, she says, you should remove sharp objects from the area and turn off the stove when cooking something that requires your attention. That way, you'll have time to take care of your wound without worrying about dinner burning.
Then rinse the wound with warm water.
"Wound cleansing is most important after an injury to prevent infection," he explains to Bowen-Spinelli. Fortunately, you do not need fancy disinfectants to do the job, because it says, "Washing with clear water alone is enough."
Then you should see if your cut is so strong that you need medical attention.
According to Bowen-Spinelli, "Any wound that appears to have a heavy bleeding, or that is associated with lack of exercise or painful movements, can be worrisome and be evaluated by a medical provider." If you feel weak, dizzy, or dizzy, tell her to sit down and call 911.
If this is not the case, just apply direct pressure to the wound and hold it up until it stops bleeding.
Using As a clean dishcloth or paper towel, Bowen-Spinelli recommends pressurizing the wound for about 15 minutes. This is usually sufficient to stop the bleeding. She says, to be sure, to keep it elevated, as gravity can play a role in further blood loss. She also says it's important to note that controlling anyone with blood thinning medication or having a bleeding disorder can be difficult to control. If any of these descriptions apply to you, she says you may need to seek further medical treatment.
Do not continue cooking until the wound stops bleeding and try not to wet it.
Cutting With my thumb, I was in a hurry to get back to work, so I definitely did not give my wound enough time to stop bleeding before I started cooking again. Bowen-Spinelli says you should never do that. Always make sure that the wound has been washed properly and that the wound has stopped bleeding before becoming active again.
After the bleeding is over, "assess the wound to make sure it does not split or spread during movement," he tells Bowen-Spinelli. If this is the case, she says you may need stitches, and if not, you can simply put on a bandage to make sure you do not accidentally contaminate your food when you continue to cook.
Even though it does not bleed anymore, you might want to get someone to wash your dishes because you should not wet your wound if you've put on a bandage. Spinelli says it's okay if it gets wet when it has time to dry, but if the dressing is soaked, it can be "a breeding ground for infections." If your napkin gets inadvertently wet, she says you should remove it, dry your wound and put on a fresh, dry bandage.
Use an antibacterial ointment to prevent infection.
Spinelli says that neosporin or bacitracin will be enough to support your wound healing.
Fortunately, mild hand wounds are often not very dangerous (although they often bleed . ).
Bowen-Spinelli says that hands and fingers have many blood vessels, so even the smallest of cuts can often lead to bleeding. "Apart from a cut in the palm or an amputation, bleeding generally is not life threatening from a finger wound," she says.
If you notice pus or redness or fever is going on days, your wound may be infected.
Spinelli says that evidence of infection includes the sight of pus or a white milky substance, a surrounding area of redness, heat, or a marked tenderness at the boundary of the cut. And if you get a fever along with any of the other signs, you should see a doctor as soon as possible.
Use these few simple tips to make sure you never intersect.
If you use a knife Bowen-Spinelli says it's important to know the hand positions. Always make sure that you do not cut your hands on a solid surface, and never put your hand in a machine or device with blades when it is plugged in. For a mandolin, always use the protective device that sells it, and then make sure you perform the entire process beautifully slowly so that nothing slips or slips. Never try to catch a falling knife.
Bowen-Spinelli says using a properly sharpened knife is a (perhaps not catchy) way to avoid cutting. This is because when you cut with a blunt knife you exert more pressure, which means you can cut deeper while cutting.
Next time you pass an accident, you can return to the kitchen with these tips. And remember, a small cut is no reason to be scared to continue cooking. Every chef can tell you that.