Hey, I'm Jordan! I am not a professional chef. In fact, I wouldn't even really call myself a chef. But what I am is a home cook who loves food and wants to up my game in the kitchen, and I want to take you on that journey with me. On this channel I will be attempting to recreate delicious foods, learning new recipes and techniques, and sharing my own food discoveries along the way. This isn't another cooking show with a professional making something that takes years of experience to master. Instead, I hope to prove that even the average everyday home cook can make some amazing food. The way I see it, if I can cook this food and make it delicious, then you can too!
Good lord. 71 years old and I just learned some great new stuff!!! I'm stunned. What knife is that??? How, and how often do you need to sharpen it? Please be specific (unless it's a trade secret)! Love to your mom, she knows me as "Bertie". Thank you! 😊
Thanks Bertie! I’m using a Yoleya chefs knife. I use a honing rod on it every couple of days, but it only needs to be sharpened maybe once or twice a year depending on how much it gets used.
You don't have too but it's always good to let rest after stretching into the pan makes it way more airy and fluffy(I own a Detroit Pizza restaurant in Detroit). Thanks for showing love to Detroit style!!
Not sure I’d ever heard of Detroit style pizza, and know for sure that I’m not going to make a pizza from scratch, but what I found at Walmart no less, is a pizza brand called Motor City Pizza. Is it as good as yours, probably not, but for $7.99 it’s far better than any other grocery store pizza I’ve ever had, and better than the 4 delivery option pizza’s in my area. Your pizza does look great! Yum.
I have quantities on my recipe, the link is in the description if you want to see it! No recipe for the sauce yet but I can definitely make another video on that if there's interest!
@@jordansmithcooks Terrific thank you, and yes I am interested. I neglected to follow the link so that is my fault. Great video and will be looking forward to more
Sono italiana e mi dissocio... Posso capire la scelta degli ingredienti e di tutto quel olio... Ma non posso comprendere il fatto che non ha fatto lievitare l'impasto 🫥
@@Ilovehotmoms001 School pizza tastes like carboard, and this does not look like any school's pizza I've had. Yes, it's square pieces, but that is the only similarity I see.
@@ralexcraft990 1st dont disrespect the school pizza because mine was so good because we got it from some restraint I think it was jets and only got it like 10 times a year and it was so good, and also yeah thats literally why I was referencing school pizza because its rectangular although you might have never tasted school pizza since you cant differentiate between squares and and rectangles
Thanks for watching! Check the description for the recipe and for a link to the pan used here! Let me know what you want to see me make next! Here's the recipe: - 3 Eggs - 2 cups or 16oz of warm 1% milk - 3tbs butter - melted - 1tsp sugar - 11oz bread flour - Pinch of salt Crack the eggs into a bowl and whisk them thoroughly until a slight foam can be seen on top. Mix the warm milk, melted butter, and sugar together until the sugar is dissolved. Slowly pour your milk mixture into the eggs while whisking Mix together flour and salt in a separate bowl. Slowly incorporate egg/milk mixture into flour while whisking until no lumps remain. The batter will be very thin. Let the batter rest for about an hour Pour batter into a popover pan greased with vegetable shortening and dusted with flour. Fill each cup about 3/4 full. Bake at 450F for about 20 mins, then adjust the heat down to 300F. Do not open the oven at any time during baking! Let bake for another 30-40mins until popovers are deep brown. Once done, use a skewer to poke a hole in the top of each popover to help prevent them from deflating during cooling.
