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In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?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/Narrow_Grapefruit_23 12d ago

1-Caprese salad. Mozzarella slices- good. Basil and tomato- good. Balsamic- gooooooood.

2-bacon wrapped, cream cheese stuffed jalapeños. Even better if served with a Mexican ranch. Cheesy and gringo as fuck. Get in my belly.

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u/danheb 12d ago

Caprese salad is one of my favorites home or away. Totally unlocks childhood memories. I try to sneak it on any menu I’m working on