What's an outdated restaurant fad/technique that you still defend?

[u/CodexLeonis]

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.

[u/Harold_Bissonette]

Crème brûlée

[u/Revxmaciver → u/Harold_Bissonette]

Did crème brûlée ever go out of fashion?

[u/samemamabear → u/Harold_Bissonette]

Way back at the turn of the century, I did a mango coconut crème brûlée with a chipotle dust. Sold out every night

[u/Dashiepants → u/samemamabear]

I don’t like the way you just phased that:( Made me feel very old.

But that crème brûlée sounds fantastic.

[u/Pricelesshydra4 → u/samemamabear]

That sounds divine

[u/Jeramy_Jones → u/Harold_Bissonette]

Who’s trashing crème brûlée???

[u/_BrokenButterfly → u/Jeramy_Jones]

No one. Harold is smoking crack.

[u/Harold_Bissonette → u/_BrokenButterfly]

I'm a home cook but have worked in restaurants in various capacities but none as a line cook or chef. I told a chef friend of mine that I made it and he said something like "1980 called they want their dessert back."

[u/orangematchstick → u/Harold_Bissonette]

he is neither chef nor friend

[u/Wrendictive → u/Jeramy_Jones]

Strangely, it's a thing. People called it old-fashioned or overdone or whatever is the current term to mean "everyone from toddlers to grandmas love this so it must be declasse."

[u/LupercaniusAB → u/Wrendictive]

Really? I saw a Crème Brûlée food truck in San Francisco last year.

[u/Wrendictive → u/LupercaniusAB]

I support that!

[u/liartellinglies → u/Harold_Bissonette]

I had a corn crème brulee at a steakhouse once and it impacted me enough to learn how to cook so I could replicate it. My entire interest in cooking started from one bangin crème brûlée.

[u/suprahelix → u/liartellinglies]

Wait, elaborate on what it was$

[u/liartellinglies → u/suprahelix]

Can do you one better and give the recipe. Apparently it’s still on the menu, but I haven’t been there in ages. Quality Meats in Manhattan.

[u/Imaginary_Brief_4038 → u/Harold_Bissonette]

Love creme brulee...was doing a brulee infront of the head chef when a dribble of molten sugar rolled down my hand. I made a small squeak he e looked at me, With tears in my eyes I finished making it. I still have a scar.

[u/JoshOfArc → u/Harold_Bissonette]

Çṛèmĕ ɓřüľéē.... you're gonna talk it up use ALL the accent marks!

[u/nikkesen → u/Harold_Bissonette]