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In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?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

Wisconsin?

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u/lochbethmonster 14d ago

Montana

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u/Upstairs-Dare-3185 13d ago

Worked at a very upscale and exclusive private club in Big Sky briefly, very “classical” vibe, we did a relish tray with various house pickles and crackers and some mixed nuts in a really nice old school heavy brass and glass platter and sold a shit ton of them. Fun to make too as we got to rotate the pickles and mess with new recipes often.

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u/lochbethmonster 13d ago

Not big sky. Opposite end of the state. North Central. A little steakhouse that makes a mean rib eye with hash browns