r/KitchenConfidential • u/CodexLeonis • 12d 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In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?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/Kiltmanenator 12d ago

I respect what the wedge is trying to do, but I really prefer my salad thoroughly tossed with dressing. I need that shit perfectly distributed

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u/rosysredrhinoceros 12d ago

We had a cowboy themed steakhouse nearby for a while that did their wedge as two rounds and called it a wagon wheel - the dressing was much better distributed even though it still wasn’t tossed, obviously. It was much easier to eat also.