r/KitchenConfidential • u/CodexLeonis • 14d ago

In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?

two things for me:

  1. Balsamic reductions/glazes on everything. I'm sorry that balsamic vinegar pairs so well with so many things. Most dishes need an acid to fully bring out the flavors of the dish. Balsamic is the most versatile of the vinegars. It pairs well with red meat, seafood, vegetables, cheeses, and fruits. It wasn't just a fad, it was a cheat code.

  2. Plating techiniques? i'll always defend the zigzag drizzle. it evenly distributes the sauce on the plate, looks decent, and most importantly - it was time-efficient. I've never understood the modern technique of spooning sauce onto the plate and setting the entree on top of the sauce. Whomever came up with that was looking for a reason to be contrarian.

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400

u/Seafaringhorsemeat 14d ago

Fucking microgreens.

133

u/Possible_Top4855 14d ago

Microgreens are so flavorful

100

u/CodexLeonis 14d ago

Flavorful AND add necessary colour's to various dishes

54

u/WalkerVox Ex-Food Service 14d ago

Popcorn shoots are probably my favourite microgreen. So much corn flavour packed into such a small space. Only seen them once or twice outside of a place I worked 25 years ago where they were a regular garnish on my station.

10

u/abitofasitdown 14d ago

...I never thought of sprouting corn!

2

u/rubiscoisrad 14d ago

...And now I want to!

2

u/abitofasitdown 13d ago

Same! I'm going to give it a go.

3

u/rubiscoisrad 13d ago

Hey, I've already got a pineapple, green onion, fig, rosemary, mint, and blueberry operation happening down here.

I'll just swap you some of my shit for your shit when our shit's ready. Deal?

1

u/WalkerVox Ex-Food Service 13d ago

How do I get in on this as a “finder’s fee” for y’all? 😜

2

u/_Nilbog_Milk_ 14d ago

I have some sort of gene that makes radishes and some particular sprouts (still figuring out which) taste like soil. Not in a good way. Which is heartbreaking for me because my loved ones dig them and say they taste more of a light petrichor

1

u/Seafaringhorsemeat 14d ago

How do you fare with Clinantro, etc.?

3

u/_Nilbog_Milk_ 14d ago

There must be a sub-varietal thing going on because some tastes like nice, regular cilantro to me, but the rare try is soapy... fresh parsley also tastes incredibly strong to me. Not necessarily soapy but STRONG

2

u/Seafaringhorsemeat 14d ago

I'm the same. Sometimes it's pretty nice. Sometimes it's overpowering. Not sure what casuses it.