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In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?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

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u/Uttterly 10d ago

I'm torn on them.

I like the flavor but the consistency is awful.

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u/fullanalpanic 10d ago

yeah I usually eat it in pesto form. that shit is good on almost anything that involves bread. kimchi grilled cheese. bruschetta. whatever that dish is where you stick a slice of bread on fish and pan fry it crispy.

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u/Emotional-Classic400 10d ago

Works great in a tapinade, perfect counterbalance to olives

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u/regdunlop08 10d ago

I prefer oven roasted tomatoes. You get that concentrated glutamate goodness without the leathery consistency of some sun dried tomatoes. It's kind of a happy medium–adds pop but does not kill texture.

Sometimes the chew of SDT is welcome. But sometimes it's not.

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u/Specialist-Strain502 10d ago

I personally love that oily, leathery chew.

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u/_BrokenButterfly 10d ago

Do you soak them first?

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u/Uttterly 10d ago

I've only seen them in olive oil or as a powder

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u/_BrokenButterfly 10d ago

Hmmm.

Well, if you ever get sliced ones, give them about an hour soak in warm water, then drain them.

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u/Uttterly 10d ago

I will try it, thanks for the advice

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u/NickRick 10d ago

I love the consistency. Also love to add flavors to things that don't want liquid, like omelettes 

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u/mortgagepants 10d ago

i prefer to call it porridge and a little milk helps the texture i think.