Give me one answer of a cooking practice or recipe that should have been obsoleted by economics or technology and yet persists to this day because of tradition.
I am specifically interested in knowing of a particular popular cooking practice or recipe that is no longer practical and should be updated. For example if beef bourguignon were made with shredded beef out of a food processor but chunkier vegetables, you might reduce the cooking time and it would still have the satisfying connotations of a knife-and-fork type of dinner that gives you the taste of pinot noir. Same taste, still need a knife, less hassle, quicker. For a recipe to be "equally good" presumes that the taste, texture and aesthetics of the modified recipe are as satisfying albeit not the same as the original.
Obvious examples are canned ingredients, pre-washed lettuces or salad greens (cheaper than your time is worth), or the use of a microwave or liquid nitrogen to substitute in a certain part of a larger recipe. I am interested in a less obvious update that ought to be considered where tradition is still holding sway.