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In his blog at the Bravo website, Harold Dieterle points out that the odds against the competitors who had to make a souffle was worse than just their mutual lack of experience with the dish. He points out that a souffle is not something that you can hold off serving, it has to be served as soon as it's done to stay at the proper texture. Going last gave them too long to wait, and would have spoiled their dishes regardless of the recipe used.
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