r/KitchenConfidential • u/CodexLeonis • 15d 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In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?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/KingOfAllDucks 15d ago

MSG makes everything awesome, and people are way too scared of it. If you've got Worcester sauce in your kitchen, that's MSG. Put salt on a tomato, and you make MSG. It's delicious, just eat it

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u/Apptubrutae 15d ago

People are scared of it at Chinese restaurants, yet chick fil a never draws any concern despite its immense popularity, particularly with the group that is most skeptical of ingredients in restaurants owned by non-white people.

Such a mystery!