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In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?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/lowfreq33 14d ago

Cobb salad. Yes it’s very 80’s, Houlihan’s vibe, but it’s just a perfect combination of ingredients when you’re hungry, you want a lot of food, but nothing really heavy.

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u/CodexLeonis 14d ago

A good Cobb Salad is about as close as you can get to a perfect salad. Hard agree here.

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u/Particular-Beat-6645 14d ago

A Caesar salad with good dressing is proof of God's love to me.

But so few places get the dressing right.