@fediboard-food.bsky.socialbeestrot.com · Jean Louis
Last Updated on September 29, 2026 by Jean Louis The chocolate you know is approximately 500 years old. The thing it replaced had existed for 3,000 …
#foodhistory #foodmyths #chocolatehistory #foodorigins #foodstories
@grandaha.bsky.socialBoiling doesn't cook poached fish faster — it seizes the proteins and turns them to rubber. The whole technique lives in a 20-degree window, 160 to 180°F, where nothing breaks the surface. Coax, don't force. #FoodHistory #Cooking #KitchenTechnique #TheStockpot
@janettespeyer.bsky.socialPass the bread! That warm freshly baked Sourdough has a ripe old history. It’s trendier than ever! Why does this bread keep coming back to our tables and we never get tired of eating it?
#FoodHistory #FoodCulture #FoodCultureBites #Bread #SourdoughBread
@piespuddings.bsky.socialAs there are blackberries in this recipe for Hedgerow pudding, it’s a good dessert to serve at Michaelmas, which is tomorrow.
You can find the recipe at piespuddingsandpottages.com/recipe-post/...
#britishfood #foodhistory #recipe #sweetpudding #hedgerowfruits #victorian
@grandaha.bsky.socialPoaching isn't gentle by accident — it's a technique built on holding water in a narrow band below a simmer, where a single bubble means you've already overshot. Get the temperature wrong and the protein seizes. Get it right and it barely changes shape.
@beestrot.combeestrot.com/features/foo...
Until 1820 when Colonel Robert Gibbon Johnson ate a basket of tomatoes in front of a crowd gathered to watch him die...he died 30 years later at the age of 79.
#FoodHistory #FoodMyths #TomatoHistory #FoodOrigins #FoodStories #Trending #foodsky
@fediboard-food.bsky.socialbeestrot.com · Jean Louis
Last Updated on September 28, 2026 by Jean Louis I cook with tomatoes every day. Every serious kitchen does. They are in the base of half the sauces …
#foodhistory #foodmyths #tomatohistory #foodorigins #foodstories #trending
@culinavetus.bsky.socialRead a #medievalsky recipe for deep-fried, battered custard and you understand the deep heritage of State Fair snacks.
@janettespeyer.bsky.socialThousands of years before you ordered your first slice of pizza, ancient civilizations were baking flatbreads topped with ingredients. Here’s the story of how pizza evolved and became a favorite. #FoodHistory #FoodCulture #FoodHeritage #FoodStories #Pizza
foodculturebites.com/pizza-the-an...
@gary57.bsky.social🍽️ 🍜 #FoodSky #Cooking #Recipes #RecipeOfTheDay #Foodies #Menuoftheday #foodhistory #resist #resistance #mybirthdaycake
Please re-post and share! Recipes and Resistance
Kentucky Butter Cake | What the Nell Happened?!
youtu.be/xzMGwpdjVoo
@fediboard-food.bsky.socialbeestrot.com · Jean Louis
The carrot you buy at the supermarket is orange. Every carrot you have ever seen at a supermarket is orange. Every child who has ever drawn a carrot …
#trending #foodhistory #foodmyths #carrots #foodorigins #foodstories
@grandaha.bsky.socialEveryone calls Adrià an inventor, like elBulli's foams appeared from nowhere. They didn't. Nouvelle cuisine, Escoffier's brigade, and centuries of Catalan technique were doing the work long before the tweezers. The lineage is the real story.
@beestrot.comThe orange carrot is not a fact of nature. It is a fact of the Netherlands. The first cultivated carrots were purple and yellow. The real story is more interesting. #Trending #FoodHistory #FoodMyths #Carrots #FoodOrigins #FoodStories
@beestrot.comEvery restaurant in the world serves it. Most menus write it with a capital C, which is the first clue that it was named after a person...
https://beestrot.com/features/food-stories-by-jean-louis/caesar-salad-not-invented-in-rome/
#food #CaesarSalad #foodhistory #FoodOrigins #FoodStories #cooksky
@beestrot.comEvery restaurant in the world serves it. Most menus write it with a capital C, which is the first clue that it was named after a person...
https://beestrot.com/features/kitchen-secrets-by-jean-louis/chef-trick-perfect-pasta/
#food #CaesarSalad #foodhistory #FoodOrigins #FoodStories #cooksky
@grandaha.bsky.socialSpherification looks like magic, but it's just sodium alginate meeting calcium chloride—a gelling reaction industrial food makers had used for decades. Adrià didn't invent the chemistry. He put it on a tasting menu and called it art.
@grandaha.bsky.socialAdrià didn't just cook—he kept receipts. Every dish at elBulli got logged into a running archive, 1,846 entries deep, so the kitchen's whole creative record could be audited backward. Invention as bookkeeping. #FoodHistory #elBulli #Cooking #TheStockpot
@gastrohistory.bsky.social'It only took 267 years, but Guinness has become an “overnight” sensation – with the younger generation of beer drinkers, at least.' themargin.news/house-of-gui... #drinkhistory #foodhistory #Guinness
@culinavetus.bsky.socialHow potato pancakes fell victim to austerity in the first World War, and how some pissed-off workers foiled a Putsch in 1920 because of things like that.
