Same age, same non-experience. 🙋♀️ What I remember is that pre-made stuff was popular, like slice 'n bake cookies and Pillsbury rolls. These are just hot pockets.
It must have been popular in Europe somewhere. Because.... metric system. If I had tried to tell my Grandmother a recipe talking about grams and milliliters she would have whacked me with a wooden spoon.
@@wilsal2485 9 Yes, i think so/ If you look at the ones in the video after they come out you can see this would have helped. I was a professional cook for many years, admittedly not a good one, and I think this made me notice.
I'm looking for a recipe from the 70's. It used a bunt pan Italian cheese, Italian seasoning and garlic but in a swear bread. It was in one of those Pillsbury paper cookbooks you would fine at the market. Would love to find that one again.
This was nowhere in the States in the '70s or "80s. My dad would have had these for lunch once a week if it had been and I don't remember this as one of the ways he tortured me with ham.
It's an AI voiceover for sure. The first thing in the bowl was YEAST not salt, and there's a process to blooming it, which this video doesn't explain. The fact that this was a "big hit" that many don't remember and they use "grams" as measurements means it was likely a "big hit" in a non-US country. Relax about it and download a unit converter app for your phone - solves a lot of problems AND answers basic questions,too.
That was yeast not salt. Salt will kill the yeast dont add. I love the egg wash idea but dont use the yolk. Sprinkle a little sugar on top to make it glossy. White granulated sugar. You could add chopped boiled egg to make this for breakfast. ❤
in this case yeast wasn't important to make the dough rise for long , just long enough to make the dough the needed texture to flatten and wrap. the dough wasn't intended to remain big and puffy like bread dough,, i hope that helped. Often yeast in cases like these is there to help with flavor from tart to sort of sweet , it does make a noticable difference with taste when yeast is not used in dough AND too much salt you are right 100% will kill the yeast but more often when the right measurements are used the salt will not kill the yeast. i use salt and yeast making pizza dough and i always get the perfect puffy chewy crust inside but that is light and crispy on the outside and the rest of the dough is perfect for the toppings. yeast water and salt is require for the dough but for official italian dough for pizza never add sugar and if done with a starter kit for yeast you will get a nice slightly sour dough flavor to the pizza dough which is my ultimate favorite.
It would b great if it showed not him talking at the speed of light but that wo old b great with phil o dough they look like a spring roll or a cabbage roll. But ur right I'm in my 70 s and I never heard of those either.but it would b nice to see how they did turn out.thanks for ur recipe.
That kind of "mozzarella" only exists in America. Real mozzarella is a squishy white ball. I would locate the recipe in Eastern Europe, their cheese looks like that
Grow up, please. Virtually every other nation uses metric -- and, conversion is super-easy (approx. 30g to a solid ounce, approx. 30mL to a liquid ounce). Plus, metric ensures much greater accuracy, which is crucial when baking.
If the first ingredient would have been yeast and not salt, I would believe everything else I say about this. But salt is not going to make anything rise the way this bread or whatever they're making did. Generally only yeast will.
@@cindiloowhoo1166 Resting in the fat imparts flavor. But folding the dough over on itself = flaky layers (remember she folded it into thirds, like a letter). Look up the process of making puff pastry for an example of how this works.
Conversion is not difficult it'd taught in high school and metric is more accurate especially when cooking/ baking. Also not only Americans watch cooking shows so probably trying to reach a wider audience
No. Grams = weight whereas cups and tsp and TBSP are volume, which is far less accurate. (Plus, the rest of the world uses metric.) One cup of what flour can weigh between 140g and 155g, depending on how densely it's packed, and that's a significant different -- it can throw off a recipe. All good cooks use metric, so get on board. Buy an inexpensive digital scale (mine was $10 at Target), and remember that one ounce is approximately 30g. Voila -- you're on your way to being better baker and cook.
I was in my teens in the 70's and 20's in the 80's and I don't remember ever hearing of this much less anyone making it
Same here, I was a teenager in the 70's and in my 20's in the 80's and I don't recall this recipe either.
No recollection either and I was about the same age
Same age, same non-experience. 🙋♀️
What I remember is that pre-made stuff was popular, like slice 'n bake cookies and Pillsbury rolls.
These are just hot pockets.
Me as well
It must have been popular in Europe somewhere. Because.... metric system. If I had tried to tell my Grandmother a recipe talking about grams and milliliters she would have whacked me with a wooden spoon.
Grew up in the 70s. Never heard of them
Grew up in the 70's...never heard of these.
I have never tried these. They look so yummy. Thanks.
It was a big craze in Uzbekistan during the wistful 1070s.
Probably yeah
😂😂😂😂😂😂😂😂😂
Uzbekistan had people that long ago?
😅😂🤣
Probably invented by the Mongolians...didn't they invent the famous goat-mozarilla-cheese too?
Teenager in the 70s and never heard of this, and I personally haven't heard of yellow mozzarella.
I think he meant the matured mozzarella.
What is the purpose of making the hole in each dough ball?
Exactly. Make a donut, then don't. 😂
😅
Right! Like what exactly was the purpose?
Wasted step
AI made these up. None of these recipes are real, that's why.
We use American measures.
Moving on.
I weigh everything, especially baked items. Much easier. 😊
Yeah, this recipe is for scientists.
As a 'murican, I say weighing ingredients is much easier and more helpful.
You always used grams for any bread recipe in the States, that is unless you don't know how to cook.
@@loritrfor what there is no real reason to do that.
Egg wash them just before putting them in the oven for
a golden look.
Do u think it’d still need to be brushed with egg after it’s been soaking in melted butter for half hour? Honest question
@@wilsal2485 9 Yes, i think so/ If you look at the ones in the video after they come out you can see this would have helped. I was a professional cook for many years, admittedly not a good one, and I think this made me notice.
I'm looking for a recipe from the 70's. It used a bunt pan Italian cheese, Italian seasoning and garlic but in a swear bread. It was in one of those Pillsbury paper cookbooks you would fine at the market. Would love to find that one again.
This was nowhere in the States in the '70s or "80s. My dad would have had these for lunch once a week if it had been and I don't remember this as one of the ways he tortured me with ham.
It's an AI voiceover for sure.
The first thing in the bowl was YEAST not salt, and there's a process to blooming it, which this video doesn't explain.
The fact that this was a "big hit" that many don't remember and they use "grams" as measurements means it was likely a "big hit" in a non-US country.
Relax about it and download a unit converter app for your phone - solves a lot of problems AND answers basic questions,too.
That was pink salt, not yeast. You need to watch again
That was definitely salt!
There are plenty of recipes in Eastern Europe that only use the gluten in the flour like this
It was salt. This is not bread,basically egg roll wraps. And instant yeast doesn't need to be bloomed anyway,unless you are using the old style
I’ve got a recipe that’s much easier, go buy some egg roll wraps and you’ll have a much better outcome!
That was yeast not salt. Salt will kill the yeast dont add. I love the egg wash idea but dont use the yolk. Sprinkle a little sugar on top to make it glossy. White granulated sugar. You could add chopped boiled egg to make this for breakfast. ❤
Salt? Yeast? Same thing. Why do I watch these things?
That was definitely salt!
There are plenty of recipes in Eastern Europe that only use the gluten in the flour like this
@@berti2311exactly! I’ve made plenty of loaves of bread with starter, flour, salt and water. So, no salt will not kill the yeast.
@@lesliebean4594 Obvious I don't bake bread. I think I have yeastophobia.
in this case yeast wasn't important to make the dough rise for long , just long enough to make the dough the needed texture to flatten and wrap. the dough wasn't intended to remain big and puffy like bread dough,, i hope that helped. Often yeast in cases like these is there to help with flavor from tart to sort of sweet , it does make a noticable difference with taste when yeast is not used in dough AND too much salt you are right 100% will kill the yeast but more often when the right measurements are used the salt will not kill the yeast. i use salt and yeast making pizza dough and i always get the perfect puffy chewy crust inside but that is light and crispy on the outside and the rest of the dough is perfect for the toppings. yeast water and salt is require for the dough but for official italian dough for pizza never add sugar and if done with a starter kit for yeast you will get a nice slightly sour dough flavor to the pizza dough which is my ultimate favorite.
Basically, you are making a batch of HOT POCKETS, from scratch. I'm not that much of an overachiever... Lol
Did he say salt but yet was yeast???? And never heard of it, and I was born in 1970
That was definitely salt!
There are plenty of recipes in Eastern Europe that only use the gluten in the flour.
might be nice to say what you're making.
You can find these or very similar in the super market freezer
Looks delicious
You got nasty taste
This looks delicious
Will try these😍looks yum to me🙏💚
Nice recipe though even if some of us don’t remember this
He’s lying you can use salted butter
Yummy 😋 ❤
It would b great if it showed not him talking at the speed of light but that wo old b great with phil o dough they look like a spring roll or a cabbage roll. But ur right I'm in my 70 s and I never heard of those either.but it would b nice to see how they did turn out.thanks for ur recipe.
70s and 80s called hot pockets
It was a hit. Are you sure ?
Its a ham and cheese eggroll. Sounds yummy.
Delicious💕
It was a hit where exactly??
Cuban egg rolls? Something I can’t remember. Starts with a C.
What was the purpose of the holes in the dough balls. Just wondering.
Nice looks like spring rolls have to try this but I would use vegetables only because I don't eat meat.
A lot if work😮 but the end looks yummy !😊
I was born in '64' and I had never heard of this recipe.
Sounds yummy!@
Thank you
Is this the original HOT😲 POCKET🤪
Why put the balls in melted butter? You may as well add melted butter to the mixture. And what is that hole for?
Just say you hate enjoying food and only eat to survive. Damn
Thank you amen
It's amazing how you used the metric system for the recipe and then you used Fahrenheit instead of Celsius on stove. Lol.
I was in the 70s and 80s, and I don't remember this.
We didn't chop the ham or the cheese. Leave whole slices of the ham and cheese and roll 'em up. Just different prep that's all
I was born in 1955. Never heard of this. Whatever it is. Did the video ever say what this was called?
In the 70s most teenagers had someone else on their mind
What is the name of this recipe
Grams? This is an AI voice then..
I don’t remember this recipe at all.. we were so poor , all we ate for breakfast was Grease sandwiches
Maybe they’re not talking about in America. Because it wasn’t in the 70’ or 80’s in the USA!
That kind of "mozzarella" only exists in America. Real mozzarella is a squishy white ball.
I would locate the recipe in Eastern Europe, their cheese looks like that
I have no fear it’ll just taste a little better
Never seen this. Think I would use swiss cheese instead, and some crescent rolls.
Never heard or saw it before now
You lost me at "milliliters."
It can't have been very popular because I've never heard of it
❤
You call that chemical substance "mozarella"? I feel happy never encountered this in my youth.
Use American measuring equivalents, please.
28.3 grams to an ounce, but you can just use 30g to an ounce, and it will still work fine.
Grow up, please. Virtually every other nation uses metric -- and, conversion is super-easy (approx. 30g to a solid ounce, approx. 30mL to a liquid ounce). Plus, metric ensures much greater accuracy, which is crucial when baking.
@@JJ21210 I'm from the US and love using metric when cooking. It helped my baking 100%. I wish more of us used it. It really is just better.
If the first ingredient would have been yeast and not salt, I would believe everything else I say about this. But salt is not going to make anything rise the way this bread or whatever they're making did. Generally only yeast will.
🎉
Tell me you used AI to Frankenstein a recipe withoit admitting you used AI.
Ich seh hier keinen Mozzarella.
Mein erster Gedanke 😂
Die Türken nutzen diese Teigzubereitung häufig. Da würde auch die Farbe vom Käse passen, der heißt aber anders
Remember, if you didn't grow up hearing about a recipe, it's probably because the creator isn't from YOUR country. Dingle berries...
Never heard of it, and what’s the point of putting a hole if u gonna roll them later
That’s way too many steps for essentially a ham & cheese role.
What a bunch of bs…. I never seen or heard of it… 😂😂😂😂😂
Yum
And the point of the hole?
In whose household was this all the rage 😂?!?! Hey might be good today tho!😅
Never heard of this in the 70's or 80's
hmm
What's the point of letting the dough rest in the butter? Why not add some directly to the dough?
Try it both ways and see if you get the same results ~
Look closely at the end when she pulls them apart ~ dough crust looks very flaky ~ guessing the resting in butter did that.
@@cindiloowhoo1166 Resting in the fat imparts flavor. But folding the dough over on itself = flaky layers (remember she folded it into thirds, like a letter). Look up the process of making puff pastry for an example of how this works.
@@JJ21210 Thanks for the info!
In what country, certainly not the United States of America
Very heart attack stuff
Looks dry as hell
Thumbs down for the metric measurements.
Egg roll
We do not so metrics! Will not save any recipes that use them
Conversion is not difficult it'd taught in high school and metric is more accurate especially when cooking/ baking. Also not only Americans watch cooking shows so probably trying to reach a wider audience
Right? Metrics is scary and foreign! Like only 95% of all the people in the world use it so it's gotta be a bad system.
Ick. No thanks. I was expecting donuts.
Then contact your cardiologist
Then go to the cardiologist
Say it by measurements not grams and kilos and all that crap. 1 Tsp, 1tsp, not 1 gm or 27 mills, lol. This is America not space
No one was doing this in the 70s or the 80s and it was not a hit.
Quit acting like the 70s/80s were sp long ago
Those born in the 70s should be in their 50s in this decade. It was that long ago.
@Tambryl look at you
Looks very nasty 🤢
Not
Maybe it's just popular in America it sounds very American thing not healthy at all
Never a hit in the 70s and 80s
I'm old never heard of this. Quit making stuff up
Weird
These are some of the nastiest looking recipes 🤮
Instead of saying grams of this and that say cups
No. Grams = weight whereas cups and tsp and TBSP are volume, which is far less accurate. (Plus, the rest of the world uses metric.) One cup of what flour can weigh between 140g and 155g, depending on how densely it's packed, and that's a significant different -- it can throw off a recipe. All good cooks use metric, so get on board. Buy an inexpensive digital scale (mine was $10 at Target), and remember that one ounce is approximately 30g. Voila -- you're on your way to being better baker and cook.
Just admit you are scared of new things and unwilling to learn something that can help when baking.
Can not figure out the amounts you are using. NEXT!
Another worthless recipe
Looks bland
Ugh hard pass
I know of recipes older than 200 years, 50 😂
Who got time for all those measurements?
Are you from another country cuz I have never heard of this and my mom literally collects cookbooks. She’s a major cook
This was not a hit recipe during those decades
Thank you