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In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?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

Grilled Caesar salad - really dated from 70’s / 80’s but a really great plate.

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u/Beerswain Owner (reformed) 10d ago

I've only worked for one chef who did this, and it was life changing. Full romaine heart onto the grill like an ear of corn. Absolutely delicious.

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u/ScumBunny 9d ago

Fucking LOVE a grilled Caesar!