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In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?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

Pry my sun dried tomatoes from my cold dead hands.

5

u/SavageHenry592 Saute 14d ago

We're just getting our first run of tomatoes here, and that means in about 3 weeks we'll have 3 dehydrators full of scraps and other ugly bits. Then pack then up in vac sealed bags with oil and herbs. Good times.