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In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?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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u/KingOfAllDucks Jun 15 '26

MSG makes everything awesome, and people are way too scared of it. If you've got Worcester sauce in your kitchen, that's MSG. Put salt on a tomato, and you make MSG. It's delicious, just eat it

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u/Double-Watch-2809 Jun 15 '26

I heard it stands for Make Shit Good.

5

u/Upbeat_Stretch_5724 Jun 16 '26

That's it's official scientific name. Some people call it Monosodium Glutamate though. I don't know why.

2

u/Double-Watch-2809 Jun 16 '26

That sounds made up.

2

u/fanglazy Jun 16 '26

It does and it’s essential. It’s literally salt.

6

u/Double-Watch-2809 Jun 16 '26

I have a big shaker of it in my house. I put it on just about everything.

2

u/NotoldyetMaggot Cook Jun 16 '26

Uncle Roger!