The day a whole catering event went silent on me

I was doing a private dinner for about 50 people at a winery outside Portland last summer. Midway through plating, I realized my digital meat thermometer had a dead battery and I was just guessing on the prime rib temps. Ended up pulling the roasts at 120 degrees based on feel alone, and they came out perfect somehow. Has anyone else had a backup plan fail and just had to wing it with old school methods?

2 comments

2 Comments

the_laura20h ago

Read somewhere that old school chefs swear by feel over thermometers anyway.

lewis.troy16h ago

My grandma could tell a steak was done just by poking it, never burned a thing.