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Lost a $300 lamb rack last week because of a dumb mistake
Had a beautiful frenched rack of lamb sitting on the counter for 20 minutes too long. Walked away to help the line and came back to find it sitting at room temp, totally unsafe. How do you guys handle timing on high-end proteins when the shift gets crazy?
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noah9171mo agoMost Upvoted
You use timers for the actual cook, or just for the resting part?
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wade7671mo ago
The other day at the grocery store I saw the same thing happen with a guy buying a whole prime rib. He set it in his cart, got distracted by his phone, and walked off for ten minutes. These expensive cuts turn into a health hazard real fast when you're not paying attention. I started keeping a kitchen timer in my apron pocket years ago after a similar screw up with a $150 tomahawk steak. It's not about the meat, it's about the price tag making you panic.
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