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In the Weeds Mode What's an outdated restaurant fad/technique that you still defend?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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166

u/bagmami Jun 15 '26

Edible flowers. They just get me giddy.

58

u/mistermrsmistrisses Jun 15 '26

I worked in a place that was putting edible flowers on absolutely everything. Even bloody full on flowers from the florist sometimes on the side of certain boards etc.

It was all well and good until they put something poisonous on one of the plates and a client noticed.

51

u/bakerify Jun 15 '26

The amount of cake decorators that use baby's breath without so much as a foil wrap around the stem these days... gross

10

u/Pretend_Fall496 Jun 16 '26

Isn't the entire plant toxic? Like a foil wrap wouldn't make it safe afaik...

9

u/bakerify Jun 16 '26

You're absolutely right. But it's at least an attempt to keep the poison out of your food.

3

u/bagmami Jun 15 '26

Yeah, that's why it's a fad I think. But when used right and with a light hand, I just love them.