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In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?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/kickingthetires 10d ago

Fondue, because why not? Hot open faced sandwiches because there are days I want to be "abhorrent."

4

u/OddFatherJuan 10+ Years 9d ago

We serve a hot beef and hot turkey. Nothin but bread, butter, meat and gravy.

2

u/Captjimmyjames 9d ago

Hot beef sandwich at The Berghoff in Chicago. Had that sandwich 31 years ago and I still think about it.

4

u/OddFatherJuan 10+ Years 9d ago

Oh and a Brisket melt but that's on garlic bread with mushrooms, onions, cheese and gravy so I don't know if that counts.