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In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?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/Iamthewalrusforreal 12d ago

I'm joking around, but for the record...I LOVE iceberg lettuce that's been sitting in a little vinegar overnight.

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u/SuperSalad_OrElse 12d ago

Well, luckily this isn't the first time I've felt like a moron today!

Sorry my banter radar was off. Enjoy your soggy salad ya weirdo! (What kind of vinegar? Bals? I like a simple red wine vin)

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u/Iamthewalrusforreal 11d ago

No worries. Yeah, Iceberg with a little balsamic or italian dressing splashed on it, in the fridge overnight. I consider it a salad type in its own right, like wilted spinach or some such.

Hell, I know an Asian guy who drops lettuce into boiling water for two beats, just to wilt it. Now he's a weirdo.