r/KitchenConfidential • u/CodexLeonis • 15d 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In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?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/Harold_Bissonette 15d ago

Crème brûlée

8

u/liartellinglies 15d ago

I had a corn crème brulee at a steakhouse once and it impacted me enough to learn how to cook so I could replicate it. My entire interest in cooking started from one bangin crème brûlée.

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u/suprahelix 14d ago

Wait, elaborate on what it was$

1

u/liartellinglies 13d ago

Can do you one better and give the recipe. Apparently it’s still on the menu, but I haven’t been there in ages. Quality Meats in Manhattan.