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In Reply to: Re: Judging Misconduct posted by chefrwm on December 13, 2011 at 22:06:48:
Chef, unfortunately when sauce is added to any meat it then becomes a sauce contest simply by virtue of the sauce being there since that is the first thing to hit the taste buds. In many a conversation with judges after events, away from events etc the subject of sauce comes up. The prevailing attitude that I've taken away from those conversations is the judges I've listened to would like to go back to the meat.
Now with that being said I've heard the retort "well why does sauced meat score well?". Because that's what is normally turned in now, and I've got to admit many of the sauces taste really good. I contend a properly cooked and spiced meat can taste as good if not better than a sauced one but it doesn't take much to mess that perfect balance up so in comes the sauce.
I can't count how many cooks I've either heard or read about that have said "well, I blew it on that one so we'll sauce it and hope for the best".
Sauce can cover up minor mistakes that would otherwise be glaring mis-judgements but to be a good judge you can't give credit for no sauce nor debit for having it, you have to judge it as presented. That's just not the way the current rules are set up.
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