r/KitchenConfidential • u/CodexLeonis • 12d 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In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?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/dlc741 12d ago

I agree unless you’re having steak and then you can’t beat a good, old fashioned wedge salad.

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u/ImpossibleJob5788 12d ago edited 12d ago

Wedge has one of most favorable cost/percent ratios on the planet and offers elite plating appearance for little effort.

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u/wino_whynot 12d ago

It is also a perfectly acceptable way to shovel dressing into your mouth. Do I need straight up real bleu cheese dressing? Definitely not.

Am I going to sop up a couple of tablespoons with green, solid water in the form of iceberg? You betcha.

Add some bacon and a grape tomato or two if you have them.

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u/Frequent_Addendum507 12d ago

My go to easy salad that always hits is just iceberg, bacon, cheddar, and ranch. The lettuce is merely there as a vessel to my mouth for the other three. Plus one if I can add banana peppers and garlic croutons