🎉 Was so excited to see onion 🧅 garlic 🧄 and soy sauce! Next time you might want to do the meat 🥩 in batches over higher heat with a little oil,salt and pepper before you add the other things so the meat doesn’t BOIL all of the liquid out. This makes the meat 🥩 tough and unnecessarily chewy. 🤗😉
Please stop nagging Kay about Lee,this is Kays Cooking channel,Lee is a grown up and has his own channel. I know we all miss his taste tests but lets support Kay and be happy ❤
Kay can you make sure Lee holds true to his promise of a Vlogmas in 2024? Us fans can’t take another year of prime reviews instead of a proper Vlogmas innit
Kay, I appreciate your lovely spirit. I thoroughly enjoy your heart and delightful whimsy. You're a true gem. Thank you for being the beauty of the world. I hope that you are enjoying yourself. Thank you, again. I wish you all the best this year and to many more food this year and then some!
I really like the confidence you're building over time, you look more confident, even about the stuff you're less sure about! Just jump in and trust the process!
Did you use steak, if so what type? Or did you use braising steak? With steak (sirloin, rump etc) you cook quickly. If you use stewing beef or braising steak - it needs to be cooked slowly for about 2 to 3 hours.
That stir fry looked proper succulent and delicious. The best thing about them is that they are quick and simple to cook up. Perfect for a mid week feast after a tough day at work on a Friday. I remember back in the day during the beef famine we could not get and beef meat anywhere so instead we substituted it for some sort of meat that only the meat shop could get. It was actually quite scrumptious and I still have a taste for it to this day. Fumbs up.
love the video Kay amazing as ever I love watching your videos they always put a smile on my face your really the best cook on RU-vid Kay I will always try to make your videos on time your just the best Kay keep up all the amazing work ❤
Read my mind Kay, this is what I'm making for dinner. Mine will have ginger, black pepper, and a sweet soy based sauce. Asian style on rice. Look for a ceramic non stick pan in your local clearance isle, those are safe to use metal in and easy to clean with old fashion steel wool.
Next time you make a stir fry you should add a tablespoon fresh grated garlic, fresh grated ginger but remember not to add the garlic too soon or you'll burn it. Soysauce is a good base but if you use some chinese bean paste you'll up the flavor tremendously. Try not to flip your meet as often- let it cook for awhile until you get more browning on each side. Love to see your progression as a cook- you've come a long way Kay!
Hi Kay, i loved this video so much. You nailed it. To hear that sizzle in your pan when you dropped the meat in was glorious. The seasonings, the peppers, all, just wonderful. Ty Kay 🩷
I heard the steak hit the pan and sizzle and I couldn't believe it, I thought I was on the wrong channel. You are getting better with each video Kay, I think you should follow your instincts a bit more though, the wok would have made it much easier. Keep up the good work.
Kay, please can you make this? Ingredients: 2 medium-sized potatoes, boiled and mashed 200g dark chocolate, chopped 1/4 cup cocoa powder 1/4 cup powdered sugar 1 teaspoon vanilla extract Pinch of salt Instructions: Start by boiling the potatoes until they are soft. Once cooked, peel and mash them until smooth. Allow the mashed potatoes to cool completely. In a microwave-safe bowl, melt the chopped dark chocolate in short bursts, stirring between each burst until smooth. Add the melted chocolate, cocoa powder, powdered sugar, vanilla extract, and a pinch of salt to the mashed potatoes. Mix well until all the ingredients are combined. Place the mixture in the refrigerator for about 30 minutes to chill and firm up. After chilling, take small portions of the mixture and shape them into truffles using your hands. You can also use a spoon or a melon baller to scoop out even portions. Roll each truffle in cocoa powder or melted chocolate for a smoother finish, if desired. Place the truffles on a baking sheet lined with parchment paper and refrigerate them again for another 15-20 minutes to set. Once set, the Chocolate Potato Truffles are ready to be served. Enjoy these unique and delicious treats! Note: You can also get creative and add some chopped nuts or shredded coconut to the mixture for extra texture and flavor.
Here’s a recipe that I think you should make, spaghetti bolognese with meatballs. Also Kay love the videos keep it up and in your next video at the start put your finger like this : 👉🏻 and say keep it lemon!!
Hey, Kay. I really do enjoy your cooking process. It's quite fascinating. I want to collaborate with you on cooking. Show you some of my techniques because I strongly believe anyone can cook.
@@user-hy3gu2bf4q I often use fruit in my curries or tagines. I do a nice pasta dish with chicken, leek, peach slices and cream - it;s lovely. They are not pish takers.
Man... I didn't even watch your fried rice vid, but someone mentioned it in a cooking fails video and that has left an invisible scar on me, But atleast you tried, also, some of your cooking seems promising
hello love! I would like to give you a little advice. Please don’t use frozen vegetables and cook your meat on a lower temperature so it cooks evenly ❤
We love these in the United States. Some pepper on the steak, slivers of onions, green and red peppers. cook 'em completely then melt some cheese on them. Serve in submarine roll(Baguette). Name is interchangeably pepper steak sub or cheese steak sub
Hi Kay I am a big fan and I would like you you to make my family’s traditional jelled chicken Ingredients 1 diced zucchini 1 small onion finely diced 2 garlic cloves diced 3 sage 53 ozs whole chicken ( boiled skin and bones removed and 250 ml of broth ) 1 bell pepper cut in big chunks Salt and pepper 1 gelatin packet 1/2 lemon ( juiced ) Prep steps 1. Heat the olive oil in a pan over medium heat add the onion garlic sage . Cook until the onions are soft 2 tare the chicken into large pieces and place into a mixing bowl add the onion mix with the bell peppers . Season with salt and pepper. 3 in a small pan dissolve the gelatine in the broth add the lemon juice and stir well. 4 pour the chicken mixture into a container press down on the mixture and pure the gelatine in until it comes to the top of the meat . Cover with cling film and refrigerate over night . 5 take out fridge and eat This would be awesome if you could do this please 😊 Thank you kay ❤
Hello again, Kay😊. Another yummy dish to add to the repertoire. Do you like spaghetti carbonara? I have a cheats version that is quick and yummy if you ever fancy trying it: Put your spaghetti on to cook in lots of boiling salted water. While it's cooking, dice some (about 150g) pancetta or nice flavoured bacon into small pieces, then fry in a pan over medium heat till crispy and golden, set aside in the pan. In a jug, put a small carton of single cream, 1 egg and 1 egg yolk, and about 50g grated parmesan cheese and some ground black pepper. Mix well, then add to the bacon in the pan, and heat very gently until the sauce is hot but not like scrambled egg!! The spaghetti should be cooked by now, but if not, just take the sauce off the heat for a few minutes, while the spaghetti finishes cooking. As soon as the spaghetti is cooked to your liking, drain it and add it to the sauce in the pan. Mix thoroughly, make sure the sauce is nice and warm, then serve. The egg might go a bit scrambly now, but it still tastes lovely❤. It isn't really proper carbonara but it's scrummy and easy! I hope you're feeling well...... any snow? We have about 8 inches of it.... and my poor husband fell over and broke his ribs😢😢. So I will cook him some stir fried steak to cheer him up😊. Best love Kay.❤❤
Because you added more meat the pan was overcrowded and you boiled it instead of stir frying it. This will make the meat tough. Cook high and fast and don't overcrowd the pan and you will find your meat is much more tender and doesn't take long to cook either.
You try very hard, but like in this recipe, you have it backwards, Kay. The peppers takes a lot longer than those thin pieces of meat, if you want the full flavor of this dish to come thru. But keep cooking girlfriend.
Hope you quit using metal apparatus in your teflon coated food cooking receptacles.. Or in other words don't use metal on teflon pans, it can cause cancer..Especially in birds, and humans. Good luck on your journey Kay, you will need it with some extra seasonings.. You should take Uncle roger up on his collaboration he was wanting to do, might learn a few new tricks or something... Have good day.
