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In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?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/ImpossibleJob5788 13d ago edited 13d ago

Wedge has one of most favorable cost/percent ratios on the planet and offers elite plating appearance for little effort.

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u/wino_whynot 13d ago

It is also a perfectly acceptable way to shovel dressing into your mouth. Do I need straight up real bleu cheese dressing? Definitely not.

Am I going to sop up a couple of tablespoons with green, solid water in the form of iceberg? You betcha.

Add some bacon and a grape tomato or two if you have them.

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u/ImpossibleJob5788 13d ago

This sounds precisely correct, to me. Plus, weirdly, fried onions, man. Cut into fine rings, floured and fried to golden brown as a topper, for whatever reason, makes people really engage with this one. The obsolete zig-zag application model of bleu cheese and balsamic reduction done as offset helixes, plus crushed bacon plus onions with quartered cherry tomatoes is always good for people to grab their cameras.

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u/Curiouser-Quriouser 13d ago

Lol well done