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Had a customer bring back a whole rib roast from a catering gig in Denver last month, said it was 'tough as leather'. Turns out their event planner left it in a warming drawer for 4 hours before serving.
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the_emma6mo ago
Remember the time I tried to keep a brisket warm for my in-laws and basically turned it into shoe leather? I feel that event planner's pain, but wow, four hours is a whole new level of cooking crime.
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the_robert6mo ago
You're right about the warming drawer, but the real crime is the planner not knowing when to call it. After four hours, that roast was dead no matter what. At some point you have to cut your losses and order pizzas instead of serving ruined meat. Pride costs way more than a few delivery pies.
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logan_wood4mo ago
Is it really that serious though? Like yeah four hours in a warmer is bad, but @the_robert is acting like the planner committed a felony - it's just overcooked meat, not the end of the world. I mean, people have made way worse mistakes with way more expensive cuts, and everyone still survived.
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morganmartinez6mo ago
Sounds like the warming drawer did the damage. A rib roast should rest, not cook for that long. Tough outcome for a nice cut.
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