@@linkey03 Reviving this because it is the best way to cook American style bacon imo. You render the fat slowly instead of dropping it into a hot pan and it prevents the bacon from curling up and burning and you end up with nice crispy bacon that doesn't have any unrendered fat left.
@@CayneTJ Low heat, sure. This is cold pan. It seems as if a long time later a strip or two are half cooked and the other half is raw, while adding more raw bacon. With the bacon everything else is also added in immediately (before the fat even begins to slowly melt of course) and in this case the eggs are cooked before half the bacon is. This is a repeating phenomenon on this channel regardless of the dish.
I think the non stick pan could explain the black eggs from the bacon & egg butty. You really shouldn't be using metal utensils with non-stick. Apart from that, astounding work Kay!
that non stick pan used to feed ww1 soldiers during the war it looks so old. If I knew her address I would send some new ones, it's probably affecting her food aswell. EDIT: If Kay reads this, i don't wanna come across rude btw. Im a huge fan and re-read this comment and thought it sounded harsh. Keep up the great work :)
Don't quote me on this but I THINK you should've poured the raw egg into the pastry case Kay. Would've all cooked together. That pie looked as dry as a nuns gusset.
Yes bless her, I make this one a lot and was begging may not to put the eggs with the bacon, plus she over rolls the pastry ... But I love her to bits , and she is improving !
Dear Sweet Kay, You are such a kind lady and all can see the wonderful relationship you and your son share. Even though you struggle with cooking, I have to offer 1 big tip. PLEASE only put raw pasta in salted fully boiling 🙏 water! I beg you as a cook and an Italian. Love you so much. Always, Your friend from America 🇺🇸
Hi Kay Just letting you know you've gone international! I work in a school in China and show your videos to the kids! They love you and are wondering if you could make Wanton Soup with Chinese Dumplings?
Kay, you know pastry is supposed to have some fat content - so lard or butter, not just flour, salt and water! I do think you'd have been better off cooking your bacon, but adding the eggs raw as liquid and letting them set with the heat of the oven as it baked the pie. Gawd bless you, Lee. Your descriptive taste testing is very kind. :)
@@susanangelcakes5384 The UK. The 'margarine' you get now is not what it used to be. Not since 2018. Margarine had 80-90% fat content, which is no longer the case. The term is still used, but it's not marg.
Pastry DOES NOT want to be mixed that aggressively, handled over and over, rolled and re rolled, smacked and over floured. Also, too much water added at the beginning. And where is the fat? Shortening or butter? This is supposed to be light and flaky pie crust not a tough and stretchy pizza dough. With pie pastry, LESS IS MORE!
@J Mfj he beat her up a few times aswell if you see in some of her videos she's always wearing a wrist band or always complaining about her pain. And then she said she had shakes in this video because Lee is behind the camera
@@hangkhuongmurderedvi5510 lol how do you know he beat her up? Are you literally just making up a stories in your head and then saying them as facts lol
I watched a video where she said "when well I learn to turn the heat down, probably never I've been cooking this long and still don't do it" 😂😂😂😂😂 she just takes everything as it is and doesn't complain. Gotta love it!
Not sure what that's got to do with a cooking video, or how you come to that conclusion from a 2' square corner of the kitchen but I bet you look like you've got a pole up your a*se and are chewing a wasp
It could be like her cooking. The house looks clean but suddenly a closet door bursts open and dirty clothes and garbage explodes into the room like a dead whale rotting on a beach.
Just a tip, the bacon doesn’t need fat whilst cooking as the bacon will render any fat down and will cook it. However, please either use butter or lard when making pastry ☺️👌🏻
Well done Kay, that must be the most well used Frying Pan in the whole world. And it's nice to see Lard being used, I like tradition I do, if you stop using Lard the Lard Industry would go out of business. And the country is in enough trouble as it is, isn't it?
I love the technique of kneading the pie dough! I used to like my pies with a flaky crust, but I found that the kneaded dough was much more dense like starchy bread. Much much better both texture and flavor wise. Thanks for showing another great recipe, Kay! 👍
Don't know how I missed this, but Kay this was 5 years ago, I'd like to see you do this again now in 2023, I bet you'll nail it now having learned 5 years. Love you Kay thumbs up love!
She's got new content, posted in 2024. And believe it or not she actually uses minimal amounts of seasoning now. She's actually made some food that is at least borderline safe for human consumption.😊 Kay is the best!
No wonder no Teflon! You're burning it off, well burnt it off. She's tippled! "Should've melted lard first!" Did she say "fear of bacon?" Should've used Tripe! More eggs? WTF is That? "The end result" You are a Great Food Critic, all I'd do is criticise!
A little tip perhaps ... if you let the pan get hot first, before you put any kind of meat in, the pores in the meat will close and it will stay juicier
Hi Kay, i really want you to make a beef wellington, i've tried again since last week and I struggled again. It looked more like a trainer than a wellington! Love your videos, from Gavin
When making crust, the key to making it right is to put as little effort as possible... if that makes any sense. Lemme explain. Usually when baking, you need to THOROUGHLY mix everything and make sure it's all incorporated well and holds its shape. With pie crust, it's the opposite. You pretty much NEED butter, or else it'll turn into a cracker instead of crust, as well. Anyways, as I was saying, don't incorporate things too well. Make sure the butter is still chunky. You essentially just chop it into pieces and then chuck it into the pie flour. If you want to know what size the butter should be, you should google it, since I don't know how to explain it. But you should make sure the butter chunks are distributed evenly through the crust. Just make sure they're not a PART of the crust. As for the water, use as little as you can. The wetter you make it, the harder the crust becomes. You want to make it JUST wet enough that when you ball it up, it stays a ball. It should still have some crumble to it. Especially good if you can use little enough water that it stays powder until after it sits in plastic in the fridge for a few minutes. If you do it right, after sitting in the fridge, it'll become that crumbly but workable texture I talked about. The amount of water needed varies based on the weather, so always just add it about one tablespoon at a time or so. As for MIXING the water... Don't mix too much. Just mix until it's incorporated, and then stop. The more you mix the more glutin is activated, which causes the dough to sort of... bind itself more tightly together, losing the flaky quality. That's why it was stretchy. Pie crust is supposed to have little to no stretch factor. And never, and I mean NEVER, knead your dough. The whole point in kneading is to activate glutin, which is the polar opposite of what pie crust needs. Also, most pies require the dough to be cooked a little bit before the filling is added. That is why your dough was chewy. If it did cook fully, though, it'd probably be hard, which is quite unpleasant as well. I hope that if you see this comment, you find it helpful and make some wonderful crust next time. Otherwise, though, you'd probably make some great crackers! A good skill in itself!
Lard? What Century are you from? Oh and I'd advise melting the Lard first. This is unhealthy at best. That's right, "always remember to cough as you mix" I've got a 706/1 and 2, so know a wee bit. This woman could use the Machinery on a building site to help. Cement Mixer would've done your Dough, and Steam Roller for rolling it out. Flour? Not much left? Try Cement! I'm off, sorry out of here! "Make two lots?" NO PLEASE!!
Hi Kay I’m 12 minutes in and looks more like a quiche then a pie but keep up the good work! Are you doing another festive video this year with a new recipe? :)
