I lived watching you cook! It's so "real"! Makes me feel I can do it too. Plus, your sense of humor is great! I think your adorable! I hope you have children, they'd be blessed to have a Papa like you.
I am Hawaiian, been making tortillas for years, along with the failures. (If you coat the rolling pin with a little flour, it won't stick) I learned alot of new tips from this video. Mahalo and Aloha from Maui🌴
Thank you for your recipe!! I tried it and it work you are a great cook!! Your grandma did a good job by teaching you!!! My tortillas came out God bless you and your grandma both🙏
I'm watching from the outskirts of Paris, France. I was surprised that he'd be using French flour. We make savory crêpes (not dessert crêpes) with buckwheat flour.
I have one of those marble rolling pins and I love it. I just rub it really good with butter first and wipe it off with a paper towel and it keeps a very very very thin layer of oil on it and my dough never sticks. Do you notice after the first one when he uses the rolling pin It doesn’t stick as much because it has oil from the dough on it after the first one.
I did notice that! I never thought about the fact that it was getting coated with lard as I made more and more tortillas, but as you mention it, it makes total sense 🤩
If you want super soft fluffy tortillas do what I do and use bread flour. I have never been able to make halfway decent tortillas until I started using bread flour.
🌸 14:03 lol that’s funny But serious note, yes grandmothers can throw their slipper with deadly accuracy My nana sandals have been known the curb around corners of wall to slap your butt….Pow 💥 That slap’s sound is only reason she would be satisfied & return to her cooking & not throw the other slipper at you 😳
🌸 24:50 Tip you don’t just go in straight lines up and down You can actually go diagonally to left or right to shape your dough And you can rotate your dough to correct the shape Flour the rolling pin or put wee bit of oil to stop sticking 🎉
When I was in high school, I would stop by my friends house on the way to school. His mother always made fresh tortillas for his breakfast. Almost every time I stopped by she was making them and she always patted them out in the palm of her hands, I never saw her us a roller of any kind, just hand patted. They were the best tortillas I ever remember eating...
Did you notice that you don't need a measuring cup when taking your Tenderflake or if you had Crisco shortening. the measuring is right on the package.
Watch John Kirkwood's bread making videos -- you'll learn so, so much about kneading techniques, ingredients ratios/measuring, letting your dough rest, and other helpful stuff. I never had success with making any kind of bread until after I found his channel. Also check out the interviews with famous pizza chefs on Vincenzo's Plate channel. I learned even more about kneading, what different types of flour do, how you should always use less yeast than what the directions are on those instant yeast packets, because they're making the bread puff up FAST but have to do it by overdosing you on yeast, which makes us kinda sick to our stomachs, and the breads smell funny, versus using less yeast but giving it time to mature and condition the dough more gradually.
Who needs comedies when you've got Naey, and you also learn stuff. Sorry for laughing at your rolling pin misfortunes. Now, I've only just bumped into your channel, so maybe you already found the fix or bought a wooden rolling pin, if not, fret not (hehe), I'll just copy paste something that would explain the phenomenon, helped me, hope it'll help you as well. "Marble rolling pins are for laminated pastry, which is high in butter and kept fridge cold (the idea is to chill the rolling pin as well), so you need not flour the rolling pin or the dough. They are not for other types of dough. So if you're rolling out biscuits, cookies, or pretty much anything other than pastry dough with one, you're using it wrong. This is why you're having so much trouble with it. Get a heavy wooden rolling pin." - Some pro chef Before I leave, perhaps you know, would it be a problem if I melted the lard. I can't come to terms with the idea of mixing flour with semisolids. Oooooor, we could actually mix the melted lard with the minimum required amount of water, this way it will all be incorporated and we can just skip to flour + wet. But that's just me being lazy. Regardless, very much enjoyed this type of content and good luck with the channel
11/14/2024 - I like your funny attitude and the content of this video, but why couldn't you use a tad bit more flour to prevent it from sticking to the board and the rolling pin? wouldn't be a problem. Don't be so coward Naey. :) I am liking and subscribing because I like your funniness. Talk to much sometimes though, :) but talk and show us what to do at the same time ok? :) Blessings
Please be careful with what you say in your videos, because there are young fresh ears absorbing every word you say, because they respect your knowledge. I am referring to your joke about “believing everything that you hear on the internet,”. Try flouring your rolling pin, this will prevent your dough from sticking to the pin.
ok homie i watched you cook for a bit and you know how to cook, heres a neat trick, add a quarter teaspoon per cup of flour of instant rise yeast and enjoy your newly found love, but make damn sure you drown those bastards in butter and not grease when you cook them
Gonna try this yeast thing next time! Couple of the Abuelas mentioned it, but to be honest I didn't have any and didn't want to go out to get some if it wasn't really necessary to make it puff.
@@NAEYCooking No, it's not necessary, but you're going to wonder how the hell you lived your life without It And cooking things in butter is how you get fat. You have been warned sir never trust a skinny chef
since i got tired of the process you are doing and i myself went through only pizza doughts that treatment, a good ass tortilla press costs 15 on amazon and you get the parchment papers for them, i make the mas or dough and make the balls then lay down aparchment then dough ball then another parchment and slam the press shut and repeat for as many as i want
a chep tripod on amazon for 20 dollars will never bitch about holding a camera steady, also cooking is all about touch sight and smell trust your senses and truck the naey sayers lmao
naey, im a fat white boy, my recipe for flour tortillas which you are making is , flour fine as hell, water very small ammounts and grease of any kind, simple vegetable oil works quite well, and dont be afraid to fry them in butter, like you are scared of flavor or something
Ah! That's what I forgot! To pass the flour through a sifter and the butter, of course 🤦🏻♂️ Thanks for all your awesome comments btw, had me wheezing in laughter a couple of times 🤣
ok the struggle fails at 24 mins are due to misunderstandings, surface of dough does not immediately mix ix with the rest, so with this weapon you drown the board in fowler and stop worrying about being gentle, your choice to youse too little was just that, the more you use to coat the surfaces you dont want to stick the better it works, and unless youre dumb enough to pour an entire cup of flour for what takes what you taught earlier in the video a feel by hand, just stick your hand in some flour and grab a healthy pinch and then do what you were doing, your porblem was being too stingy, alton brown is the reason im so good at cooking so check out his videos, also his basic fried chicken recipe made a black girl i dated mad, because it was the best she ever had........ get you some boy, also that looks like a badass marble rolling pin, while cool it is sticky as hell so flour the shit out of it or get a silicone rolling pin like i use cause im a lazy bitch
whats with the grandma sandal slap is that a thin in mexican culture, i have heard it a million times, you think thats bad, my grandma taught my mom to make naughty kids pick a switch and we grew willow bushes............ fml, no its too big and i cant hurt you proper go try again, no its too small and it falls apart whyen i try to hurt you, mmmm yeah thats the correct torture device, how many times you gotta learn that lesson son?
🌸 Or she will use her dhal ghootnie It’s slender long stick Thankfully my mom didn’t use it and only waved it around to make a point 😂 I don’t even own one because the fear it instilled into me I couldn’t buy one 🤣
I lived watching you cook! It's so "real"!
Makes me feel I can do it too. Plus, your sense of humor is great!
I think your adorable! I hope you have children, they'd be blessed to have a Papa like you.
I am Hawaiian, been making tortillas for years, along with the failures. (If you coat the rolling pin with a little flour, it won't stick) I learned alot of new tips from this video. Mahalo and Aloha from Maui🌴
Gonna try that trick next time 😊 Thank you for the love!
@@NAEYCooking
Happy cooking ♥️
Thank you for your recipe!! I tried it and it work you are a great cook!! Your grandma did a good job by teaching you!!! My tortillas came out God bless you and your grandma both🙏
man, that french flour joke caught me off guard hahaha
I'm watching from the outskirts of Paris, France. I was surprised that he'd be using French flour. We make savory crêpes (not dessert crêpes) with buckwheat flour.
I think you’re funny and I am proud of you for making the effort of making them. They look delicious ! Good job
I have one of those marble rolling pins and I love it. I just rub it really good with butter first and wipe it off with a paper towel and it keeps a very very very thin layer of oil on it and my dough never sticks.
Do you notice after the first one when he uses the rolling pin It doesn’t stick as much because it has oil from the dough on it after the first one.
I did notice that! I never thought about the fact that it was getting coated with lard as I made more and more tortillas, but as you mention it, it makes total sense 🤩
@@NAEYCooking
👍🏻😀
You did a great job. Perfect amount of water!🤗
You have me cracking up 😂 you’re freaking hilarious and you teach at the same! I feel like I’m hanging out with you and cooking with you
Looking delicious will try your recipe, you make it look simple, look8ng on from Trinidad .
🌸 So happy to find another Trinidadian 🇹🇹
Thank you for sharing i learn how much good job..guy.
👏
Love your recipe.
I see you are a fellow brother on the path to learn the secret arts of the abuelas. 🎉
I love lard! I love your trick of putting plastic wrap in measuring cup! Awesome video❤️
Your Awesome you made me laugh but good job on this video and your tortillas
If you want super soft fluffy tortillas do what I do and use bread flour. I have never been able to make halfway decent tortillas until I started using bread flour.
🌸 14:03 lol that’s funny
But serious note, yes grandmothers can throw their slipper with deadly accuracy
My nana sandals have been known the curb around corners of wall to slap your butt….Pow 💥
That slap’s sound is only reason she would be satisfied & return to her cooking & not throw the other slipper at you 😳
🌸 24:50 Tip you don’t just go in straight lines up and down
You can actually go diagonally to left or right to shape your dough
And you can rotate your dough to correct the shape
Flour the rolling pin or put wee bit of oil to stop sticking 🎉
When I was in high school, I would stop by my friends house on the way to school. His mother always made fresh tortillas for his breakfast. Almost every time I stopped by she was making them and she always patted them out in the palm of her hands, I never saw her us a roller of any kind, just hand patted. They were the best tortillas I ever remember eating...
Did you notice that you don't need a measuring cup when taking your Tenderflake or if you had Crisco shortening. the measuring is right on the package.
enjoyed watching you.
6 minutes in and all you’ve done is put the flour in, please continue 😂
Buy a comal, they're cheap! No time to let them rest. Eat them hot with butter.😊
Lard is great people just don't understand cooking anymore.
Don’t be quick to judge people. There are many reasons WHY people don’t consume lard, and cooking doesn’t have a damn thing to do with it.
Watch John Kirkwood's bread making videos -- you'll learn so, so much about kneading techniques, ingredients ratios/measuring, letting your dough rest, and other helpful stuff. I never had success with making any kind of bread until after I found his channel.
Also check out the interviews with famous pizza chefs on Vincenzo's Plate channel. I learned even more about kneading, what different types of flour do, how you should always use less yeast than what the directions are on those instant yeast packets, because they're making the bread puff up FAST but have to do it by overdosing you on yeast, which makes us kinda sick to our stomachs, and the breads smell funny, versus using less yeast but giving it time to mature and condition the dough more gradually.
Who needs comedies when you've got Naey, and you also learn stuff.
Sorry for laughing at your rolling pin misfortunes.
Now, I've only just bumped into your channel, so maybe you already found the fix or bought a wooden rolling pin, if not, fret not (hehe), I'll just copy paste something that would explain the phenomenon, helped me, hope it'll help you as well.
"Marble rolling pins are for laminated pastry, which is high in butter and kept fridge cold (the idea is to chill the rolling pin as well), so you need not flour the rolling pin or the dough. They are not for other types of dough.
So if you're rolling out biscuits, cookies, or pretty much anything other than pastry dough with one, you're using it wrong. This is why you're having so much trouble with it.
Get a heavy wooden rolling pin." - Some pro chef
Before I leave, perhaps you know, would it be a problem if I melted the lard. I can't come to terms with the idea of mixing flour with semisolids. Oooooor, we could actually mix the melted lard with the minimum required amount of water, this way it will all be incorporated and we can just skip to flour + wet. But that's just me being lazy. Regardless, very much enjoyed this type of content and good luck with the channel
11/14/2024 - I like your funny attitude and the content of this video, but why couldn't you use a tad bit more flour to prevent it from sticking to the board and the rolling pin? wouldn't be a problem. Don't be so coward Naey. :) I am liking and subscribing because I like your funniness. Talk to much sometimes though, :) but talk and show us what to do at the same time ok? :) Blessings
Please be careful with what you say in your videos, because there are young fresh ears absorbing every word you say, because they respect your knowledge. I am referring to your joke about “believing everything that you hear on the internet,”. Try flouring your rolling pin, this will prevent your dough from sticking to the pin.
ok homie i watched you cook for a bit and you know how to cook, heres a neat trick, add a quarter teaspoon per cup of flour of instant rise yeast and enjoy your newly found love, but make damn sure you drown those bastards in butter and not grease when you cook them
Gonna try this yeast thing next time! Couple of the Abuelas mentioned it, but to be honest I didn't have any and didn't want to go out to get some if it wasn't really necessary to make it puff.
@@NAEYCooking No, it's not necessary, but you're going to wonder how the hell you lived your life without It
And cooking things in butter is how you get fat. You have been warned sir never trust a skinny chef
Talks to much😒
since i got tired of the process you are doing and i myself went through only pizza doughts that treatment, a good ass tortilla press costs 15 on amazon and you get the parchment papers for them, i make the mas or dough and make the balls then lay down aparchment then dough ball then another parchment and slam the press shut and repeat for as many as i want
a chep tripod on amazon for 20 dollars will never bitch about holding a camera steady, also cooking is all about touch sight and smell trust your senses and truck the naey sayers lmao
naey, im a fat white boy, my recipe for flour tortillas which you are making is , flour fine as hell, water very small ammounts and grease of any kind, simple vegetable oil works quite well, and dont be afraid to fry them in butter, like you are scared of flavor or something
Ah! That's what I forgot! To pass the flour through a sifter and the butter, of course 🤦🏻♂️ Thanks for all your awesome comments btw, had me wheezing in laughter a couple of times 🤣
ok the struggle fails at 24 mins are due to misunderstandings, surface of dough does not immediately mix ix with the rest, so with this weapon you drown the board in fowler and stop worrying about being gentle, your choice to youse too little was just that, the more you use to coat the surfaces you dont want to stick the better it works, and unless youre dumb enough to pour an entire cup of flour for what takes what you taught earlier in the video a feel by hand, just stick your hand in some flour and grab a healthy pinch and then do what you were doing, your porblem was being too stingy, alton brown is the reason im so good at cooking so check out his videos, also his basic fried chicken recipe made a black girl i dated mad, because it was the best she ever had........ get you some boy, also that looks like a badass marble rolling pin, while cool it is sticky as hell so flour the shit out of it or get a silicone rolling pin like i use cause im a lazy bitch
whats with the grandma sandal slap is that a thin in mexican culture, i have heard it a million times, you think thats bad, my grandma taught my mom to make naughty kids pick a switch and we grew willow bushes............ fml, no its too big and i cant hurt you proper go try again, no its too small and it falls apart whyen i try to hurt you, mmmm yeah thats the correct torture device, how many times you gotta learn that lesson son?
🌸 Or she will use her dhal ghootnie
It’s slender long stick
Thankfully my mom didn’t use it and only waved it around to make a point 😂
I don’t even own one because the fear it instilled into me I couldn’t buy one 🤣
🌸 I got the slipper smacks though and the hand 😭
ok the well crafted editing is awesome, if thats you i now respecc you, if its not i respecc your editor, diabeatis
Thank you for your encouraging comment! It's all done by my wife and me 😊
@@NAEYCooking then you two are some funny mofos. Enjoy my views then bro