.... or so it would seem. Completely uninspired to make dinner,
I wandered around the store, what to make. Decided on a cut up
chicken to make oven fried. How easy is that?

Well, after melting the butter/shortening in the pan, I took it
out of the oven to add the chicken. Somewhere between then
and putting the pan back into the oven, my brain forgot that it
was hot. Put it back barehanded, a glass pan that had been in a
425 oven for probably 15 minutes.

Bad enough I barely had fingerprints before, now they're just
flat burnt. Ouch! I got it in ... but I bet if it was a metal pan, I'd
be in the emergency room right now. Dummy head. All 10 fingers.

As an aside, all that chicken cooked up in record time, maybe
40 minutes. First time I've made this where I took the temp, I
guess I've been overcooking it all those other times. Never seemed
to be overdone.

nancy

Nancy Young wrote:
> Well, after melting the butter/shortening in the pan, I took it
> out of the oven to add the chicken. Somewhere between then
> and putting the pan back into the oven, my brain forgot that it
> was hot. Put it back barehanded, a glass pan that had been in a
> 425 oven for probably 15 minutes.
>
OUCH!

> Bad enough I barely had fingerprints before, now they're just
> flat burnt. Ouch! I got it in ... but I bet if it was a metal pan,
> I'd be in the emergency room right now. Dummy head. All 10 fingers.
>
Ah, but now you can go rob that jewelry store you've been eyeing for the
last 10 years. I know you don't like to wear much jewelry, that's what
Louie down at the pizza parlor is for LOL And oh, not thick crust pizza.

> As an aside, all that chicken cooked up in record time, maybe
> 40 minutes. First time I've made this where I took the temp, I
> guess I've been overcooking it all those other times. Never seemed
> to be overdone.
>
I usually bake my fingerprints - er, I mean, my chicken - about 40-45
minutes at 425F. Nice crispy outside and done but still moist inside. So,
despite the fact the Law & Order folks can't identify you, you made some
good chicken

Jill

Nancy Young wrote:

> Bad enough I barely had fingerprints before, now they're just
> flat burnt. Ouch! I got it in ... but I bet if it was a metal pan, I'd
> be in the emergency room right now. Dummy head. All 10 fingers.


no, i think glass holds heat longer than metal, but THEN AGAIN YOU GOT
ME KILL FILED...WHY DO I EVEN HIT SUBMIT ON THIS POST

TROLL GETS BURNED...

DON'T PUT BUTTER ON IT...BUT THEN AGAIN..YOU GOT ME KILL FILED!!!

PUT BUTTER ON IT, AND PUT A RUBBER BLOVE ON THEM

JUST KIDDING INVISIBLE!
damn troll got me kill filed
im too lazy to whip my sock out

"jmcquown" > wrote

>> Bad enough I barely had fingerprints before, now they're just
>> flat burnt. Ouch! I got it in ... but I bet if it was a metal pan,
>> I'd be in the emergency room right now. Dummy head. All 10 fingers.
>>
> Ah, but now you can go rob that jewelry store you've been eyeing for the
> last 10 years. I know you don't like to wear much jewelry, that's what
> Louie down at the pizza parlor is for LOL And oh, not thick crust pizza.

(laugh) It was just stupid. I'm asleep on my feet (or butt) and I'm
easily distracted anyway. Dumb thing to do.

>> As an aside, all that chicken cooked up in record time, maybe
>> 40 minutes. First time I've made this where I took the temp, I
>> guess I've been overcooking it all those other times. Never seemed
>> to be overdone.
>>
> I usually bake my fingerprints - er, I mean, my chicken - about 40-45
> minutes at 425F. Nice crispy outside and done but still moist inside.
> So,
> despite the fact the Law & Order folks can't identify you, you made some
> good chicken

(smile) It was good. I just always followed the recipe guideline, half
hour skin side down, flip, half hour more. Wasn't all dried out or
anything,
before. Live and learn, and make a note in the cookbook. Glad I checked.

nancy

Nancy Young wrote:
> ... or so it would seem. Completely uninspired to make dinner,
> I wandered around the store, what to make. Decided on a cut up
> chicken to make oven fried. How easy is that?
>
> Well, after melting the butter/shortening in the pan, I took it
> out of the oven to add the chicken. Somewhere between then
> and putting the pan back into the oven, my brain forgot that it
> was hot. Put it back barehanded, a glass pan that had been in a
> 425 oven for probably 15 minutes.
>
> Bad enough I barely had fingerprints before, now they're just
> flat burnt. Ouch! I got it in ... but I bet if it was a metal pan, I'd
> be in the emergency room right now.

Actually a glass pan burns twice as badly as metal... the exterior of a
metal pan would be no hotter than the chicken juices inside the pan,
probably slightly less than 212º F. The exterior of a glass pan would
be slightly cooler than the 425ºF oven setting.

Long ago and far away when I was doing mass cooking I was able to
easily handle aluminum pans directly from the oven, bare handed, no hot
pads at all.... learned to grip above the food line and move quickly.

Sheldon

Nancy Young wrote on 21 Feb 2006 in rec.food.cooking

> ... or so it would seem. Completely uninspired to make dinner,
> I wandered around the store, what to make. Decided on a cut up
> chicken to make oven fried. How easy is that?
>
> Well, after melting the butter/shortening in the pan, I took it
> out of the oven to add the chicken. Somewhere between then
> and putting the pan back into the oven, my brain forgot that it
> was hot. Put it back barehanded, a glass pan that had been in a
> 425 oven for probably 15 minutes.
>
> Bad enough I barely had fingerprints before, now they're just
> flat burnt. Ouch! I got it in ... but I bet if it was a metal pan,
I'd
> be in the emergency room right now. Dummy head. All 10 fingers.
>
> As an aside, all that chicken cooked up in record time, maybe
> 40 minutes. First time I've made this where I took the temp, I
> guess I've been overcooking it all those other times. Never seemed
> to be overdone.
>
> nancy
>
>
>
>
>

Stir fries are nice...they can use chicken and are cooked on the TOP of
the stove (with a yummy sauce too) no burny burny ouch ouch involved...

--
-Alan

"Sheldon" > wrote

Nancy Young wrote:

>> Bad enough I barely had fingerprints before, now they're just
>> flat burnt. Ouch! I got it in ... but I bet if it was a metal pan, I'd
>> be in the emergency room right now.

>Actually a glass pan burns twice as badly as metal... the exterior of a
>metal pan would be no hotter than the chicken juices inside the pan,
>probably slightly less than 212º F. The exterior of a glass pan would
>be slightly cooler than the 425ºF oven setting.

I don't know why, I burn myself on metal pans just washing
them if I don't pay attention how hot the water is. That wacky
conductivity thing.

>Long ago and far away when I was doing mass cooking I was able to
>easily handle aluminum pans directly from the oven, bare handed, no hot
>pads at all.... learned to grip above the food line and move quickly.

Heh, I'm lucky I didn't fling the thing once the pain messages
hit my brain. Anyway, I obviously didn't burn myself too badly
or I wouldn't be typing ... and eating chocolate seems to have
calming properties. As usual.

nancy

Nancy Young wrote:
> "Sheldon" wrote
> Nancy Young wrote:
>
> >> Bad enough I barely had fingerprints before, now they're just
> >> flat burnt. Ouch! I got it in ... but I bet if it was a metal pan, I'd
> >> be in the emergency room right now.
>
> >Actually a glass pan burns twice as badly as metal... the exterior of a
> >metal pan would be no hotter than the chicken juices inside the pan,
> >probably slightly less than 212º F. The exterior of a glass pan would
> >be slightly cooler than the 425ºF oven setting.
>
> I don't know why, I burn myself on metal pans just washing
> them if I don't pay attention how hot the water is. That wacky
> conductivity thing.
>
> >Long ago and far away when I was doing mass cooking I was able to
> >easily handle aluminum pans directly from the oven, bare handed, no hot
> >pads at all.... learned to grip above the food line and move quickly.
>
> Heh, I'm lucky I didn't fling the thing once the pain messages
> hit my brain. Anyway, I obviously didn't burn myself too badly
> or I wouldn't be typing ... and eating chocolate seems to have
> calming properties. As usual.

I'm glad you're okay, even minor burns can be wicked.

Sheldon

"Sheldon" > wrote

>Nancy Young wrote:
>> hit my brain. Anyway, I obviously didn't burn myself too badly
>> or I wouldn't be typing ... and eating chocolate seems to have
>> calming properties. As usual.

>I'm glad you're okay, even minor burns can be wicked.

Thank you!

nancy

"MG" > wrote

> ahh yes, but she'll have to do it pretty soon...those damn fingerprint
> ridges will be back in no time!

I think I burned mine off a few too many times (long story, the acid
in books that have turned yellow, not a pretty sight) ... my fingerprints
were already almost totally smooth, for years now. Don't laugh, I'm
serious, makes it hard to count money, etc. No traction. (laugh)

nancy

On Tue, 21 Feb 2006 18:50:43 -0500, "Nancy Young"
> wrote:

>... or so it would seem. Completely uninspired to make dinner,
>I wandered around the store, what to make. Decided on a cut up
>chicken to make oven fried. How easy is that?
>
>Well, after melting the butter/shortening in the pan, I took it
>out of the oven to add the chicken. Somewhere between then
>and putting the pan back into the oven, my brain forgot that it
>was hot. Put it back barehanded, a glass pan that had been in a
>425 oven for probably 15 minutes.
>
>Bad enough I barely had fingerprints before, now they're just
>flat burnt. Ouch! I got it in ... but I bet if it was a metal pan, I'd
>be in the emergency room right now. Dummy head. All 10 fingers.
>
>As an aside, all that chicken cooked up in record time, maybe
>40 minutes. First time I've made this where I took the temp, I
>guess I've been overcooking it all those other times. Never seemed
>to be overdone.
>
I've done that before. I'm a good cook, but still pretty dumb at
times. Not to say you are... Bright side #1: The chicken was good.
Bright side #2: The fingerprints will most likely grow back. (That's
a bright side only if you aren't about to enter the cat burgler phase
of your career.)
--
modom

"My baby's got no clothes
'Cause she's makin' chicken soup."

-- Chuck E. Weiss

>On Tue, 21 Feb 2006 18:50:43 -0500, "Nancy Young"
> wrote:

>>Bad enough I barely had fingerprints before, now they're just
>>flat burnt. Ouch! I got it in ... but I bet if it was a metal pan, I'd
>>be in the emergency room right now. Dummy head. All 10 fingers.

Ouch! I hope your fingers get better soon.
(I once picked up a lit lantern from the metal top out of sheer
idiocy. It hurts your fingers AND your pride

Stacia

In article >,
"Nancy Young" > wrote:

> ... or so it would seem. Completely uninspired to make dinner,
> I wandered around the store, what to make. Decided on a cut up
> chicken to make oven fried. How easy is that?
>
> Well, after melting the butter/shortening in the pan, I took it
> out of the oven to add the chicken. Somewhere between then
> and putting the pan back into the oven, my brain forgot that it
> was hot. Put it back barehanded, a glass pan that had been in a
> 425 oven for probably 15 minutes.
>
> Bad enough I barely had fingerprints before, now they're just
> flat burnt. Ouch! I got it in ... but I bet if it was a metal pan, I'd
> be in the emergency room right now. Dummy head. All 10 fingers.

I've got a round scar on the pad of my right thumb where I cut a slice
right off (I'm left handed). It was a small slice, but the scar's still
pretty impressive.

Miche

--
WWMVD?