The art of french pastry phần 143
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drunktowardtheendof
theday,andscary,cameby
tolookovermyshoulder
fromtimetotime(hewas
alsowatchingtheother
apprenticesdotheirjobs).
Suddenlyhepassedbyand
screamedatthetopofhis
lungs,“STIRFASTER!”
anddisappearedtocheck
onsomebodyelse.Istarted
stirringlikeamaniac.
AsIbegantostirfaster
the325-degreecaramel
spiraleduptheround
copperbowl,splattered,
andlandedonmyforearm.
ItwassopainfulthatI
wentintoshock.ThatdayI
learnedthatsugarlovesto
sticktotheskin—andthis
splatterofhotcaramelwas
about3incheslongby1
inchwide.Ihadnoidea
whattodosoIpanicked,
leftmycarameltoburnon
thestove,rantothe
dishwashingarea,and
threwmyhandintothe
dirtywater—notthebest
thingforawound.Iwould
havedoneanythingto
makethepaingoaway.
Thewater,eventhoughit
wasalittlewarm,stopped
thepaininstantly,soItook
myhandfromthewater,
grabbedthestripof
caramelstickingtomy
arm,andrippeditofflikea
Band-Aid.Thiswasvery
stupid;Icouldhaverun
coldwateronmyarm,
whichwouldhaveeased
thepain,cooledthe
caramel,andslowlymelted
it.Alloftheskincameoff
myarm,leavingagaping
wound.Ittookforeverfor
thatwoundtoheal,atleast
threemonths;Ihaveascar
toproveit.FromthenonI
haveneverstirredcaramel
toofastagain.
