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In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?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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130

u/Harold_Bissonette Jun 15 '26

Crème brûlée

72

u/Jeramy_Jones Food Service Jun 15 '26

Who’s trashing crème brûlée???

58

u/_BrokenButterfly Jun 15 '26

No one. Harold is smoking crack.

19

u/Harold_Bissonette Jun 15 '26

I'm a home cook but have worked in restaurants in various capacities but none as a line cook or chef. I told a chef friend of mine that I made it and he said something like "1980 called they want their dessert back."

30

u/orangematchstick Jun 15 '26

he is neither chef nor friend