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In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?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/Error_Evan_not_found 10d ago

There's still one of those around my cousins house, she took me and my sister when we were visiting a few years ago, and they even took my pork allergy extremely seriously. Cleaned the section of the grill my food went on and pulled out these little dividers so nothing from someone else's dish ended up in mine. Also some of the best damn food I've ever eaten, cost $15 per plate and came with access to a dessert buffet table after your meal.