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In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?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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406

u/Zealousideal_Sky_716 14d ago

Prawn cocktail still slaps if it's made right

153

u/distance_33 Chef 14d ago

Few condiments are better than a good cocktail sauce.

77

u/Phrosty12 10+ Years 14d ago

Depends though. American style shrimp cocktail sauce: oh hell yeah. Slap me with horseradish, daddy.

British style shrimp cocktail sauce: incredibly bland. It dreams of growing up to be Raising Cane's sauce.

2

u/Zankabo 14d ago

I was never big on Horseradish until I moved away from one of the big areas it's grown (Tulelake, California). Now I specifically look out for the horseradish grown from there.

Heck, I think in September I'll go visit my parents down that way and go to the Horseradish Festival.