Q-Dat
Babbling Farker
Hey all. I mentioned this in another thread, but didn't want to hijack it so here goes.
There are folks out there for whom texture of food means very little. I know guys who will chomp down on anything and say that its great as long as it is seasoned the way they like it. Tough, tender, chewy, stringy, rubbery, mushy, doesn't matter.
Then I know people(usually ladies) for whom texture is absolutely everything. For these folks something could be utterly bland and it wouldn't matter as long as the texture is to their liking.
I may be wrong, but I believe most people notice and enjoy a nice combination of both. Now obviously not everyone has the same taste. Grandpa always said that if everyone liked the same thing, he'd have had alot more competition for Grandma. But there is a texture range that the majority of people are going to find enjoyable. I am a greenhorn when it comes to competition, so I am not basing this on competition experience, but merely on personal experience, the words of others and common sense.
I would love to hear from some of you judges out there to know if judges are taught to judge taste and tenderness together or separate. Do you bite into it and try to ignore the taste as much as possible until you have written your texture score or all at the same time. If its at the same time I just can't imagine personally being able to separate the two.
Any thoughts on this other than to tell me that I'm overthinking the issue?
There are folks out there for whom texture of food means very little. I know guys who will chomp down on anything and say that its great as long as it is seasoned the way they like it. Tough, tender, chewy, stringy, rubbery, mushy, doesn't matter.
Then I know people(usually ladies) for whom texture is absolutely everything. For these folks something could be utterly bland and it wouldn't matter as long as the texture is to their liking.
I may be wrong, but I believe most people notice and enjoy a nice combination of both. Now obviously not everyone has the same taste. Grandpa always said that if everyone liked the same thing, he'd have had alot more competition for Grandma. But there is a texture range that the majority of people are going to find enjoyable. I am a greenhorn when it comes to competition, so I am not basing this on competition experience, but merely on personal experience, the words of others and common sense.
I would love to hear from some of you judges out there to know if judges are taught to judge taste and tenderness together or separate. Do you bite into it and try to ignore the taste as much as possible until you have written your texture score or all at the same time. If its at the same time I just can't imagine personally being able to separate the two.
Any thoughts on this other than to tell me that I'm overthinking the issue?