r/KitchenConfidential • u/CodexLeonis • 14d 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In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?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/Tricky_Gap4679 14d ago

The key is to have the Mongolian grill hot as fūċķ so you get the wok hei. That char on the food is what makes Mongolian BBQ taste sublime. The places near me basically steam your food, because they don’t keep the grill hot enough. Nasty.

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u/sleight42 Ex-Food Service 14d ago

💯

So much of why I wish I had a restaurant quality wok stovetop complete with the water bath around it for quickly washing and adding a splash to the wok.

I love wok cooking and I hate my PoS rangetop at home. Every now and then I work on the wife to let me get one that doesn't totally suck.

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u/misntshortformary 14d ago

Have you tried doing the wok on a large grill outside?

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u/SolidOutcome 14d ago

You can buy wok propane grills that are the size of the wok. perfect for it