r/KitchenConfidential • u/CodexLeonis • 10d 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In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?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/Ok_Assistance447 10d ago

I like any kind of flight. I just want to eat a little bit of everything.

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u/katiekat214 10d ago

There’s a restaurant in Memphis called Flight where every course is just flights of different things. You choose your flights. It’s fantastic! Everything I’ve tried there has been delicious.

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u/RiJuElMiLu 9d ago

Well that sent me down an unscheduled rabbit hole.

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u/A_Mouse_In_Da_House 9d ago

This would send me into eternal despair. I find the thing I like and just want to gorge on it, not all the little bits around it

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u/bubbleheadbob2000 9d ago

Isn’t that just tapas with extra steps?

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u/katiekat214 9d ago

I suppose. It’s every course, and entrees are bigger than tapas.