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.

3 comments

3 Comments

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.

the_robert13d 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.

morganmartinez14d 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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