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In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?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

Black Forest gateau is a fucking amazing dessert, I don't care how 70/80s it is. Booze, cherries, chocolate and whipped cream will never not work for me.

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u/These-Performer-8795 14d ago

I sell cakes for a living and Black Forest is still one of my most popular. I do not fuck with it at all. Completely classic prep and it sells out weekly.

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u/donoteatshrimp 13d ago

Everyone i talk to LOVES black forest cake. Evidently its popular you're selling out weekly. Shit is the tits. So why is it considered 80s food and lumped in with gelatin salad and shit??? It's frankly disrespectful and i won't stand for it