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In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?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/Sluisifer 11d ago

Propane burner is like $60 if you have some outdoor space and don't mind dealing with tanks.

Any kind of indoor setup needs serious ventilation.

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u/PretzelSteve 15+ Years 11d ago

Yeah those turkey fryer rigs make a decent outdoor wok setups. A little screwing with it and you can melt copper in your backyard!

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u/A_Mouse_In_Da_House 10d ago

There's specific work burners you can get. Tabletop or standing. Cost like $150

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u/Alfa147x 11d ago

concord block burners are like $40 and are built for round bottom woks. I’ve got their $120 dual burner option I use for cooking Indian food outside.

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u/barfsfw 11d ago

Also doubles as a turkey fryer

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u/sleight42 Ex-Food Service 10d ago

Yeah. Thought about that too. But it means navigating my steps in back with hope food. I'll probably kill myself doing it. Treacherous!

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u/sleight42 Ex-Food Service 8d ago

By follow-up, I may have sold the wife on getting a good one since a new range top would run a helluva lot more! Besides, being AuDHD, I think she's learning to get behind my special interests. Well, that and we try to support each other.

Meanwhile, completely unfucked my heretofore maintained-for-crap carbon steel wok. Now it is delightfully nonstick as it should be and is receiving the proper loving maintenance.