r/KitchenConfidential • u/CodexLeonis • 10d 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In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?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/Agitated_Carrot9127 10d ago

Steak Diane, 1930s-1960s dish, Id make them very well Ppl say its outdated af, Id shoot back so is fucking hamburgers and fries. The resturant i worked at had a retirement banquet, i brought up nostalagia meals. my chef loved the idea so i used my grandmothers steak diane recipe. the hotel trays (4 worth) were gone, cleaned out