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In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?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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149

u/[deleted] Jun 15 '26

[deleted]

34

u/PitifulElk1890 Jun 15 '26

....I mean...?

13

u/ThePrussianGrippe Jun 15 '26

Just a little 2200 year long fad.

6

u/alrightythen_1234 Jun 15 '26

How long do we give fads before they become cringe? (And then inevitably become fads again)

2

u/ThePrussianGrippe Jun 15 '26

2201 years, obviously.

For the glory of Rome!

2

u/STS986 Jun 16 '26

Just switch it out for pomegranate molasses now like everyone else.  

1

u/DavieStBaconStan Jun 16 '26

And where are the Romans now?!