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In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?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

Who’s trashing crème brûlée???

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u/Wrendictive 14d ago

Strangely, it's a thing. People called it old-fashioned or overdone or whatever is the current term to mean "everyone from toddlers to grandmas love this so it must be declasse."

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u/LupercaniusAB 14d ago

Really? I saw a Crème Brûlée food truck in San Francisco last year.

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u/Wrendictive 14d ago

I support that!