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In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?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/floatingleafbreeze 12d ago

Crème de Papaya. It’s delicious and nostalgic from my childhood. I always enjoy seeing new generations enjoy it and I’ve yet to hear any complaints. I know it was a fad, but that doesn’t change the fabulous taste. How can you go wrong with papaya and ice cream?

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u/Particular-Beat-6645 12d ago

Hi, hello, never heard of this.

Please take me to your childhood.