this post was submitted on 18 Sep 2023
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I was thinking specifically of an apple cobbler recipe I once did that had me dotting the whole pan with butter after the end, which I thought was a French technique. Turns out cobbler’s got English origins not French.
Ah, okay. Yeah, IIRC Scotland also contributed a lot of the really grease-heavy dishes to the no-spice parts of the South.
What about breading on fish and chicken? Where does that originate?
I don't know, and a quick search doesn't turn up anything. If they had moved over from Reddit I'd say it's a good question for AskHistorians.