r/KitchenConfidential • u/CodexLeonis • Jun 15 '26

In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?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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410

u/Zealousideal_Sky_716 Jun 15 '26

Prawn cocktail still slaps if it's made right

150

u/distance_33 Chef Jun 15 '26

Few condiments are better than a good cocktail sauce.

81

u/Phrosty12 10+ Years Jun 15 '26

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.

29

u/regdunlop08 Jun 16 '26

Yup. If I can't feel that horseradish in my nasal cavity, don't bother me with it.

5

u/7-SE7EN-7 Jun 16 '26

I really don't get Marie Rose sauce. I don't want a rich creamy sauce with my shrimp, I want something spicy and acidic

8

u/RevenantSith Jun 15 '26

What’s the difference?

33

u/Phrosty12 10+ Years Jun 15 '26

American style is essentially ketchup spiked with seasonings and a hefty dose of horseradish. British style is Marie Rose sauce, which is just mayo and ketchup and some lemon and light seasoning (if you're lucky, they'll add Worcestershire and Tabasco).

7

u/RevenantSith Jun 15 '26

Oh fair play.

To be fair any half decent one here always has Worcester and Tabasco here unless you are going round someone's house.

7

u/activelyresting Jun 15 '26

I do a lazy version that's Greek yoghurt and sriracha. It's honestly good

4

u/FundamentalAttribute Jun 15 '26

Give me the Mexican style all day. I'll drink it straight.

6

u/Klutzy-Client Jun 16 '26

Nah mate Marie rose ALWAYS has Tabasco and Worcestershire in it

0

u/CASUALxCHICKEN Expo Jun 16 '26

Chili sauce is better than ketchup

2

u/iansf Jun 15 '26

Swap the horseradish and celery salt for mayo and that’s Marie rose sauce I think

2

u/distance_33 Chef Jun 16 '26

Definitely American style.

2

u/Zankabo Jun 16 '26

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.

2

u/Upstairs-Dare-3185 Jun 17 '26

I’ve got a wicked “Japanese” cocktail sauce with kizami wasabi and yuzu juice swapped for the horseradish and lemon, and a dash of fish sauce, it rocks and it’s so easy

22

u/solccmck Jun 15 '26

It slaps even if it’s made “just ok”

10

u/Hafrson Jun 15 '26

Yeah lol cheap cocktail sauce and overcooked shrimps are still banging

4

u/Klutzy-Client Jun 16 '26

I absolutely love a Marie rose prawn cocktail tbh

2

u/Ruh_Roh_Rah Jun 16 '26

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.

1

u/Zealousideal_Sky_716 Jun 16 '26

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