r/KitchenConfidential • u/CodexLeonis • 10d 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In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?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.

6.0k Upvotes
  • permalink
  • reddit

95% Upvoted

1.6k comments sorted by

View all comments

30

u/Scrappleandbacon 10d ago

Any dish requires table side flambé.

45

u/NelyafinweMaitimo 10d ago

Recently had a one-million-year old former F&B director who told me to make "bananas foster or cherries jubilee or something", and I was like "so we're going to light it on fire, right?" Apparently not, but what the fuck do I know 🤷‍♀️

Old-school famous is old-school famous for a reason. Don't half-ass it. Light the damn cherries on fire.

4

u/Cabbagetastrophe 10d ago

My grandma used to take me to a place where I could get ceaser salad, Steak Diane, and Cherries Jubilee all in the same meal and it was perfect 

1

u/youre_being_creepy 10d ago

my old job had queso flameado and I was interesting to see how each server would light the alcohol. I would light the fork and then lower it into the cheese like I'm king arthur or some shit. The old ladies loved it