@@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 🇺🇸
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.
@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
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?
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.
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?
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 ☺️👌🏻
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! 👍
Short crust pastry fry your bacon lightly ( small peices!!) Lay in pastry case beat eggs and seasoning and herbs ( if using) pour over bacon cover with pastry lid seal and egg wash hole for steam to escape and bake SIMPLE 😊
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
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!
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!
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!
Kay you were so happy in these old vids. I hope everything is okay with you. Maybe all the negative comments are too much, and I don't blame you. Miserable people can't stand to see someone who isn't as miserable as they are. I've been a fan for years, have gotten lots of laughs, and some cautionary recipes at times, but I love you and your content. ❤❤❤❤❤❤❤
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
![[LIVE] : ONE ลุมพินี 89 | คู่เอก "ยอดไอคิว vs คิริลล์"](http://i.ytimg.com/vi/Z3vYkHJ_5Ig/mqdefault.jpg)
In love the fact that you flat out refuse to heat the fat up before adding food. An inspiration.
Ukscfc you always do that with streaky bacon, it turns it crispy :)
@@sophiaadcock6769 no it doesn’t 😂😂
@@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 has had it's day Kay.
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!
Save yourself from cancer and just buy a new pan. It's cheaper.
@@rezmonalisa1021 That’s what I was thinking...yikes. Teflon must have a million chemicals in it. I hope she reads this and throws it away.
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 :)
its...... not it's
21:35 “tastes like bacon and scrabbled egg” thats because IT FUCKING IS BACON AND SCRAMBLED EGG
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.
Every year around Christmas i come to this Video.I find this comment and laugh like never before.Truly a Masterpiece
@@melanie122899able happy new year!!!
Lmao ! Terrific post!
Yeah but I think you're supposed to cook the pasty for ten minutes or so first
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 !
Reading these comments is like watching a mom congratulate her toddler after it made a brownie in an easy bake oven.
Most underrated comment here..
I am sorry to have to correct you but Kay is the way, a phenomenon. Watch and learn
No fr sista
because theyre supporting kay and thats sweet, it doesnt matter if its easy or hard, you can become a chef if you try
also is it wrong if theyre congratulating kay like that? would YOU like some hate comments from posting something you have deep passion for??
I think the fly on my desk just threw up.
😂😂😂
Funniest comment I've seen on these
Watching from America and sharing it with all my friends. I hope Kay becomes a global phenomenon. Absolutely stunning work.
yess
You called it, she’s got merch and everything
Are you high???? That’s disgusting, not amazing.
@@TheBaseballer557 ur so dumb it a joke guess u dont understand sarcasm
Allllll the people that have liked his comment clearly don't know what Sarcasm is lmao
Kay is the most wholesome content creator on TH-cam. We don't deserve her, but we're lucky to have her! Never change, Kay!
Change.
Now why’d you have to tell her that?
Is there a Nobel prize for bravery? That boy deserves some recognition.😂
what? its just a taste test, its not deep :/
Savage 😂
@@aliceandtheanimals2017 💀
He's probably immune to every form of biological warfare.😊
remember a pig died for this
Yes, but did her family?
That guy most have a stomach of titanium.
Fuck me, Food safety has left the building!!
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 🇺🇸
I know your normal response is that you're making it "your way" but pastry really needs some kind of fat in it. Otherwise it's just unleavened bread.
I love your face Kay when your son is taste testing. You have lovely expressions. Hope your cough soon gets better.
Are they high?
I think she took meth
Yes and drunk
She took meth aswell
No, they’re British.
That pan looks like a scratch and sniff my god Kay
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. :)
Kay doesn't like butter she uses marg
@@susanangelcakes5384 Can't buy/get marg here anymore, it's a butter alternative. Margarine was banned many moons ago.
@@teenybabs where?
@@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.
@@teenybabs so why keep saying marg tell her not me
Her and her son have a very lovely relationship. He’s such a sport for being the official taste tester.
@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 really???
@@loveonfire4145 yeah really
@@hangkhuongmurderedvi5510 bollocks does he
@@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
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?
No please don’t
😂😂
I love it when Lee does the taste test! You all are so funny together!
A moment of silence for the Teflon 0:45
I bet their house is really clean
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.
I think you should make bread cakes with cheese in them. But just bread cakes for Lee.
THAT BACON WAS PINK
Kay: now it’s time to make the pastry
*makes dough*
I feel sick
Lmfaooooooo
Hi Kay. You killed it - literally. Keep up the good work. :)
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 do wish people would stop asking for " cream pies" kaye may be not very good at cooking, but she not stupid! ...give it a rest gob shites.....
Amanda Ford you're just jealous no ones asking you for cream pies
She is, love.
HAHAHAHAHAHAHAHAHAHA
Amanda Ford omg this is so funny
Amanda Ford they just need attention. Sexual attention:)
thanks kay for another cracking recipe. Have you thought about releasing a cook book for all us fans x
That’s a good idea
The New age arsenic
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 ☺️👌🏻
En una isla desierta, después de varios meses sin comer, este pastel sería delicioso.
Al menos, la cocinera desborda entusiasmo!!
I do admire your will for homemade cooking. To many folks go out and buy fully prepared dish's/meals. nothing better than doing it yourself.
Always good cooking from Kay. Keep it up.👍
This woman could ruin a bowl of cereal.
this looks good Kay, I think I will try this recipe but the flour and stuff is complicated for me I like to just put a bread slices for pie
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! 👍
the bacons RAWWW
Dear god alive
Kay is doing stand up. 😂😂😂
please stop talking so loudly to me
... at least she meks her own pastry x
Lmfaooooooo
i love that she has no idea what the butter in the skillet is for
Lee can't have cheese
god those chunks of bacon with full fat left on with butter melting next to it, absolutely revolting
Where’s Gordon Ramsay when you need him damn
You guys ATE all that Teflon. How are you still alive?
Wtf I am going to be sick
Lmfaooooooo
Stop slapping the pastry
Short crust pastry fry your bacon lightly ( small peices!!)
Lay in pastry case beat eggs and seasoning and herbs ( if using) pour over bacon cover with pastry lid seal and egg wash hole for steam to escape and bake SIMPLE 😊
Flour and water with no fat is playdoh lol
You mess about with the flour far too much
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
welly
Love you Kay! You make kneading dough look so easy
Kay sweetheart flour and water don’t make pastry you need to add butter or margarine ❤️
i have no idea why but this makes me so happy
Such a bubbly and fun person too watch
AND WHY SCISSORS
A NOONE DOES BACON AND EGG PIES AND B ITS GOING TO BE THE DRYEST PIE EVER MADE IN THE WORLD NEEDS SOMETHING
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!
Frying pan looks like its from 1930s 😂
Ahh England’s finest at it again
Bless your heart you sweet summer child and I hope that you feel better soon.
Came from dazgames page and im loving watching you progress kay us dazzlers love ya ❤
Dazzler here also 👌
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!
You need to get a Patreon page set up so we can help fund your interesting recipes and videos. Your FB guy will no doubt be able to help you with it.
I feel so bad for the bacon.
Kay, I love watching you and Lee having so much fun together, you are great.
God bless your heart for trying but oh my....
Kay I really do love you and you're such a lovely lady but this dish looked repulsive. Sorry.
That looks a really scruffy table your making that pastry on, ( if u can call it pastry ) how do your stomachs take it !!?
I like how much you enjoy cooking.
Shes just enjoying it without love 🥴 but yea nvm lol
Really look forward to your videos........thanks Kay and lee xx
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!
Kay you were so happy in these old vids. I hope everything is okay with you. Maybe all the negative comments are too much, and I don't blame you.
Miserable people can't stand to see someone who isn't as miserable as they are.
I've been a fan for years, have gotten lots of laughs, and some cautionary recipes at times, but I love you and your content. ❤❤❤❤❤❤❤
Love the channel ❤
@DexterMorgan71Me too. Washing blood of the ceilings is a pain in the a...
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
I'm glad you're improving and making your own dough! It's very nice to see you progess Kay! Have a nice day
No respect for Cooking at all
Lmfaooooooo
Maybe it’s cheaper and healthier to go to MC 🙃
Poor old Lee .. always respectfully nice lad
Can you make a blue waffle?
Thanks
She already had one in her k ickers which Lee eats for breakfast
Yes, but probably not intentionally.
24 minutes of footage to make a pie? You're the David Lean of cooking channels on TH-cam
Kay do you have a facebook page? You should go LIVE & we can all cook with you!!!! Would be awesome!! xxx
facebook.com/kaysgoodcooking/?fref=ts
Hi Kay! love the t-shirt! where can I get one?!
I don't know about pie dough, but it looked like Kay just accidentally discovered a new form of elastic foam-rubber...
No it's her dildo
Elon Musk, bought the recipe and has it patented for use as heat shielding on future space shuttle missions.
Kay, thank you. But where do you get your recipes from? Thank you for sharing.
Honions, heggs and carriots 😂
This is by far the best cooking channel on social media.
Kay, your a friggin star. 🥰🥰🥰👍
good video, try baking the pastry for 20 Min then poor the eggs in with cooked bacon then bake again until the eggs are cooked.
That would actually be the proper method and would be far less likely to keel you. 😊
Hey Kay! Where can I buy that top? Love it xx
Somethings gotta be said about Kay's kneading technique 😂❤
Don't get me wrong but I use plain flour for pastry and use some sort of fat lard or butter
This was just.... average (for Kay) until the egg scraping happened 16 minutes in, GOOD LORD.
Dear God unbelievable
im a vegan but this inspired me to give Bacon & Egg Pie a go
Craving botulism?
Where can i get your shirt with the flames??
STOP WHAT YOURE DOING. JUST STOP IT.
Another kay classic 👍 good to see the taste test at the end. 10/10