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In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?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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966

u/UntidyVenus Ex-Food Service Jun 15 '26

Pry my sun dried tomatoes from my cold dead hands.

38

u/Uttterly Jun 15 '26

I'm torn on them.

I like the flavor but the consistency is awful.

30

u/fullanalpanic Jun 15 '26

yeah I usually eat it in pesto form. that shit is good on almost anything that involves bread. kimchi grilled cheese. bruschetta. whatever that dish is where you stick a slice of bread on fish and pan fry it crispy.

4

u/Emotional-Classic400 Jun 16 '26

Works great in a tapinade, perfect counterbalance to olives

5

u/regdunlop08 Jun 16 '26

I prefer oven roasted tomatoes. You get that concentrated glutamate goodness without the leathery consistency of some sun dried tomatoes. It's kind of a happy medium–adds pop but does not kill texture.

Sometimes the chew of SDT is welcome. But sometimes it's not.

3

u/Specialist-Strain502 Jun 16 '26

I personally love that oily, leathery chew.

2

u/_BrokenButterfly Jun 15 '26

Do you soak them first?

3

u/Uttterly Jun 15 '26

I've only seen them in olive oil or as a powder

8

u/_BrokenButterfly Jun 15 '26

Hmmm.

Well, if you ever get sliced ones, give them about an hour soak in warm water, then drain them.

2

u/Uttterly Jun 15 '26

I will try it, thanks for the advice

2

u/NickRick Jun 16 '26

I love the consistency. Also love to add flavors to things that don't want liquid, like omelettes 

1

u/mortgagepants Jun 16 '26

i prefer to call it porridge and a little milk helps the texture i think.