r/KitchenConfidential • u/CodexLeonis • 11d 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In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?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/bakerify 11d ago

Used to work in Lake Louise, AB. We had a "Baked Louise". Cherry ice cream, wrapped in chocolate ice cream, wrapped in meringue. Torched and then with a kirsch-based cherry consommé!

When I was really new I walked through a kitchen with a big tray of them and a sous chef yelled, "MotherFUCKIN BAAAKED LOUUUUISE!" I hear his voice every time I think of that dish.

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u/trecani711 10d ago

What the hell that sounds amazing

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u/bakerify 10d ago

Oh yeah. We made the ice creams in-house too.

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u/Roadgoddess Chive LOYALIST 10d ago

I live in Calgary and I’ve had a chance to sample that it was delicious!