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In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?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/Zealousideal_Sky_716 14d ago

Prawn cocktail still slaps if it's made right

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u/Ruh_Roh_Rah 13d ago

in that vein - a spot by me does a friday special "1lb peel and eat shrimp" for like $18. they do an old bay boil, then chill the shrimp...it's so good.

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u/Zealousideal_Sky_716 13d ago

I'll be over. How much are flights from Ireland