So I tell a cook to prep a prime rib. The seasoning includes chopped garlic. I tell him to just chop it in the robot coupe. I come around the corner a minute later and he's rubbing an absolute liquid garlic puree onto it. I wipe it off and try to start over, but it seems like the meat is browning an hour later. Will this stop at the surface level and be fine, or did we just wreck an entire roast?
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