Kay reminds me of my late grandmother. She was so sweet and earnest and worked hard at family gatherings to make us all dinner (usually parties of 18 or more). But her roasts were dry, the gravy was kinda burnt, unseasoned potatoes... We all ate it with smiles on our faces because it weirdly became comfort food.
@@ChefBrianTsao Couldn't agree more. After she passed we even made her favorite meal "grandma's way" and made light jokes about how it tastes bad but still feels like home.
That is most definitely bacon, it's the most common form of bacon in the UK even. Most commonly it's known as "Canadian Bacon" in the USA, but here it's just known as "back bacon" or... simply bacon, the variant that the USA uses is known as "streaky bacon" here.
@@AvEnGeD7X238 It's actually pretty good, although it's a fundamentally different experience to the streaky stuff, you'd generally not aim for crispness when cooking it, more of a chew.
@@AvEnGeD7X238 I’m American, but I’ve had English bacon, and it’s actually really good, but very different than our belly bacon. It’s dry-cured pork loin.
Cooking is an art. Anyone can cook. But whether it turns out well depends on experience and passion. The best chefs in the world are not made through experience alone. The secret recipe is passion and love for real professional cooking. But it's way too late for her. She probably doesn't even have two brain cells.
Brian that's British bacon. IIrc it's cut perpendicular to the cuts used for "streaky bacon" (the term used for the belly bacon you find in north america). It's actually a combo of what is often called Canadian Bacon (which is cut from the back) and streaky bacon. As I said it's cut perpendicular to how streaky bacon is cut if I remember correctly, which means you get a small round of pork belly and a larger round of the back muscle connected with fat
In Kay's defense, she did say her son can't have cheese. She didn't give a reason and if he can't have cheese then she shouldn't make carbonara for him (or maybe find a vegan alternative), but neither chef seemed to catch that line.
Some folks believe that Kay is trolling everyone. Not sure myself. I once believed that most people could cook and then I met my sister in-law. She literally screws up everything she tries to cook.
To be fair, you have to practice it. I firmly believe everyone should have at least a few dishes they can cook because it's a basic life skill to feed yourself. In an ideal world everyone should be able to cook from scratch somewhat decently. I've been cooking for 3 years as a hobby (started at university) and i still occasionally fuck up. Tried making naan breads the other day, looked like my kitchen exploded afterwards
@@SkaterBlades baking bread is very difficult tho, simply making an average dish is not hard at all. You litterally have millions of recipes out there and you just need to follow the steps, everyone should be able to do this, tho for some reason not everyone seems capable enough.
I think she's trolling people. She acts like she's following some recipe, but you know a recipe for pasta isn't going to say throw it in cold water or something like that. You can look at the box for directions on how to cook it properly. So if she ISN'T trolling she really needs to at least start reading package directions.
Just for carbonara, you need less water in order to boil the pasta because you need the starch for the creaminess later when adding boiled water with the mix of pecorino and egg
Kay is just such a wholesome person. I think she is so popular cus her cooking is just so bad that it enters into the it's so bad it's good territory. I love that both you and Vincenzo just take it with a laugh and not lay into her cus she comes across as such a lovely person but man is her cooking on a whole other level of bad xD
Does anyone have the history of Kay and her show? It's one thing to not be a great cook, but... damn. I mean no disrespect on her, but sometimes, it's hard to not think it's almost on purpose that she cooks so poorly. She seems like a nice person and genuinely is wanting to make good food. But damn... It's like if an alien came to Earth, had only heard the most vague notions of cooking, and started trying to make dinner.
I think it is somewhat representative of actual food that some British working class families eat. Having to make food, but not being ever teached to do it.
She's obviously of an older generation and those might not be as inclined to look at tutorials on the internet to learn things. I'm only 34 years old and in my youth/teens nobody was teaching me to cook and the few cookbooks and internet sites I got recipes from weren't always so helpful because they were evidently written for people who already have cooking experience. I basically taught myself through trial and error, the situation is much much better these days, you have people on YT giving out really great cooking advice on a professional and sometimes almost a scholarly level for free.
I heard she has some kind of cooking disorder and does not have any basic knowledge about cooking. Like what is common sense to us is unknown to her or something along that line. Her video is a record of her son trying to drill those common sense into her.
Brian! Just a Korean passing by, stumbled upon your videos whilst following some of Uncle Roger's vids. Thought you were of Chinese descent judging from your last name, Tsao, until today when I found this video where you talk about Korea! Did not know you also had Korean streaming in you man, very proud of you and the joy you bring to this world both by cooking & your wonderful videos. Lots of love from Korea 🇰🇷❤️
I feel like Kay definitely tries, and for that I can respect her. She's no pro and she's not trying to be either. She's just like "Hey I've never made this thing before, lemme try, this is my first attempt". A lot of times, people don't realize that people test their recipes several different times before they film the final attempt that makes things work well. They probably make mistakes in the testing phase that we as a watcher don't get to see. I mean... yeah... her cooking isn't the best, for sure. And I definitely wouldn't trust her to make my favorite dish of all time, curry goat roti. But I like that she tries and I also like that a good amount of her viewer base tries to be nice to her in the responses when critiquing the dish, since after all people are more likely to respond to nice vs mean. Idk, I just see a working class lady trying. And yeah it ain't really... great? But A for effort, even if it's not good execution.
Not sure if you can call that effort, when there is no effort spent in researching beforehand. There are 2 things I'd prefer people to do research carefully before hand, work involved human life or involved food.
@@DuoMaxwellDS It depends on what you define "effort" to be. Research to me is just a kind of effort, but lack of research isn't 0 effort. I just think like if someone makes a bunch of mistakes with something they're trying to do, there's two things you can do as a person: either A, you cheer them on, or B, you ridicule them for the sake of belittlement. Only one of those methods will actually result in the person improving. A few words can make a difference on people. I used to like two things as a kid: writing and drawing. I got a lot of encouragement about my writing, even though it was absolute trash if you ask me. I was much better at drawing imo when I look back at my old work, but I was always told my drawings were garbage by others. As an adult, I find that my writing has improved over the years, while my ability to draw is nigh non-existent. So... yeah that's why I cheer on Kay. It may not be perfect and it's definitely not close to "great" either, but she makes her mistakes and doesn't seem afraid to make them, and that's what I like about her and why I wanna cheer her on to hopefully get better at doing stuff.
I think you would enjoy watching Maangchi making homemade madu. She is a sweet lady who makes amazing traditional Korean dishes. As always I love your videos and I hope you have a nice day.
I was legitimately concerned that anyone would eat Kay's carbonara. Then I saw her video of fried rice: I would not wish that dish on my deepest enemy.
I always use guanciale for carbonara, and slow cook them so they become crispy. The most important thing is I never use cream, just beat eggs with pecorino cheese, and after spaghetti is cooked, put it into the sauce pan, off the fire, pour in the egg mixture, keep stir it to let it get cooked with the heat of the spaghetti. Then woala…food ready. Anyway I think I need to go to my cardiologist for now…. 🤣 and to be honest, I think it’s a miracle her kids have grown up and still alive with what she feeds them
@@seijiren5115 if you can afford it, guanciale is obviously the best option, but otherwise even cheap pancetta will do the job, although you'll need to add some fat beforehand. We don't really have bacon where I live but it's a fatty pig cut, so it should work, what really matters is the egg cream
@@ApexCalibre It has pork cheek but in asian usually we use whole head of pork to roast and use to tribute our ancestors. Not actually eat. Also guanciale is really western marrination technique not pure pig cheeks
Hey chef! Yes as some people has already pointed out this is UK bacon, it has more lean meat than fat as it does not use just pork belly as the US does. This UK cut is usually the lion and bits of the belly, which we call it back bacon.
This is effin hilarious. Vincenzo is having the time of his life LMAO. tbh I feel really sad for her. I hope one day she will have some chef to give her some hands on pointers.
I feel so sorry for him. My mother and my grandmother are very passionate cooks. They taught me how to cook properly as a son and said to me: If your wife is too stupid to cook, we'll teach you so you don't have to eat her food. I think it's weird to say something like that to an 11-year-old. But whatever. (Italians, after all) And to see that. It's a miracle that he's healthy and his values are all in the positive range.
First time I made carbonara, I accidentally added the yolks too soon and they scrambled a little. I live in a rural area so no guanciale, so I had to use thick cut bacon. BUT I didn't use cream or - god forbid - peas. However I used the pasta water and had some great local peccorino. So good.
Another winner, Chef Brian! Thanks for doing another reaction to Kay’s Cooking even though it’s hard on the heart (heart attack, heart ache, heart burn, etc.) I’m so looking forward to you and Vincenzo collaborating on some videos. It would be awesome. Meanwhile, more reactions to Vincenzo’s reactions are great, and please do more of them. Keep up the good work for great food through humor.👍🏻
No salt, no pepper, no cheese, no herbs. This son deserves two awards. A Bronze Star for having the guts to tell his own mother the truth, and a Purple Heart for his being subjected to such injurious cuisine!! Yes, I know they're Brits and the medals are from the U.S., but you get my meaning.
Ah, American bacon- I miss it so! As many have said, that's 'back bacon', or in our house 'floppy bacon'. Bacon here in the UK comes in a few styles- back bacon, streaky (American style), and medallion (really just the back bacon without the tail). It's available unsmoked or smoked, with (I believe) unsmoked being more popular. So, what she's cooking is essentially ham, with very little fat to render out. Honestly, bacon is one of my 'white whale' items here- no matter how much money I throw at UK bacon (smoked and streaky, of course), nothing is comparable to even the most generic American brands. It's not that it's bad, it's just that it's always cut so thin and short here (not quite, but think pancetra crisp), and whatever I try it's always oversalted or undersmoked/flavored.
I for as long as I have been cooking never have and never will throw away my pasta water. I boil it down even more till it's thick and milky due to all the starches and freeze it in ice cube trays. When I need to thicken stews, sausages or just make cacio e pepe. That stuff is culinary gold.
The cut of meat is English Bacon, it's much thicker than US/EU style bacon and has a considerable "hump". Also, that pan is a travesty. It's a nonstick pan that has had its nonstick coating scoured off. I'm sure it's super healthy and won't leak super dangerous stuff into the already dangerous to eat food.
Hot take here: I actually like pasta and scrambled eggs. I'll usually use a shape that holds onto the egg better, like orochiette or rotelle or macaroni, but spaghetti will do in a pinch. That said, it's definitely not the same thing as carbonara, and it still involves a lot of pecorino and black pepper. It's a bit of a comfort food from back when my mom was struggling to find things to feed my overly-picky self (I got better) on an extremely limited budget.
American bacon: made from the belly. Known as streaky bacon in the UK British bacon: the loin with some portion of the belly still attached. Also called back bacon. Canadian bacon: only the loin. Sometimes called peameal bacon if the exterior was rolled in peameal.
That is what we call in the UK back bacon: Back bacon is a cut of bacon that includes the pork loin from the back of the pig. It may also include a portion of the pork belly in the same cut. It is much leaner than side bacon made only from the pork belly. Back bacon is derived from the same cut used for pork chops. It is the most common cut of bacon used in British and Irish cuisine, where both smoked and unsmoked varieties of bacon are found.
What about a large pan for more heated surface and low level of water in it? The pasta will decrease the temp of the water but due to the larger heated surface and low amount of water it will be back on boiling point pretty fast isn't it? And you will higher starch concentration in the water, ist that a good thing for the sauce?
Carbonara is my favorite Italian dish. I love making it or eating that in a restaurant. Although in restaurants what they serve is not accurate but tasty. Now personally I love Pork a lot, but there is no Guancale in Israel. The only time I was able to find a Pig cheek who is uncured (I of course didn't take it) it looked bad in a very cheap quality. Bacon here is okay, but in general in Israel Pork is in low quality still taste great and in high price. So I use something else (Goose, Salami...) but I still haven't found the perfect Pork replacement for this dish. Now for the video- Hilarious and sad at the same time that is Kay for you. I don't understand why you did this to yourself but it was still pleasure to watch. Next please react to Gordon Ramsay Carbonara/Gnocchi & Bologonese videos. Believe me it's a must to see what Gordon is doing wrong, you would be surprised for the worse. He made Vincenzo cry and angry every time.
@@harounfarhani2138 Yes. I love Pork but basically we are not allowed just like Muslims. The Pork here is either imported for the most part or raised Illegally by Arab Christians and Christians in general. However by Jewish law, raising Pigs on the land of Israel is a crime. So what they do is a platform, on which the poor Pigs are crowded together and technically they are not on the land. So when the Pigs are either abused or imported, no wonder the quality is so bad. I have tasted Pork abroad, and I didn't believe it's the same animal. I thought what I was eating for life was good, but it would appear it isn't. I checked it out a long time ago, and Pork quality in my country is among the lowest in the world.
@@eranshachar9954 that's a shame, the biggest pork slaughterhouse of all of europe is in my town, and it smells so bad, I sometimes smell it in my room. Good quality pork here, but the smell is not fun hahah.
@@harounfarhani2138 You bet. I would go crazy if I lived near any slaughterhouse. I don't even want to begin thinking, where the imported Pork in my country is coming from. Too bad it's not imported from yours. Kind of contradiction- I love meat yet I am against animal cruelty. I think you can give them a painless end and then to eat them. For that reason I can't find proper Guancale or Pancheta. And I am not going to buy a piece online. Even if it's dried or frozen, still you must agree with me that Pork is sensitive. And by the time it would come to me, it would probably be full of bacteria.
Yes that is bacon as served in every British hotel at breakfast. It is deboned prime rib. What you know as bacon is made using the same curing method but it is made from the much cheaper pork belly. This side of the big pond the pork belly version is commonly referred to as streaky bacon.
@@hardywatkins7737 i've been there with many schoolmates as guests in various host-families, and i've heard many horror stories from my friends (we are from Italy)
@@hardywatkins7737 As an American who lived there for three years, I have to agree. British cooking is not uniformly bad, and I developed a taste for nice things like soft boiled eggs. A good meat pie is GOOD. The simple stuff is great (do you really need anything fancy added to a good Ploughman’s lunch?) Treacle. The joys of decent steamed puddings. And you can’t say, “oh, all British food is bad” and then turn around and enthuse about the cheeses.
The bacon she used is back bacon, the rounded part is from the loin and the narrow end is a bit of the belly. It's common in South Africa as well. You normally find back bacon, streaky bacon and shoulder bacon so you can choose the fat level you want.
Probably know by now, but the bacon she used is back bacon. Here in the UK, our main go to bacon (for bacon butty's) is back bacon. We do also have streaky bacon, which is the equivalent to the bacon in the US. Yes, our bacon is also smoked and you can also get unsmoked.
I do believe the pork cut was Englsih bacon, rather than American bacon. So far as pasta/water ratio, I try to minimize water to increase starch content of my water, when cooking at home. Granted, in a restaurant setting you can use Luciano Monosilio's gelled starch method for cacio e pepe and modify it for similar starch-dependent preparations. I often cook my spaghetti or similar pasta shapes in a steep-sided fry pan.
It's British bacon. They use a cutlet cut (and yes, it's basically like a very thin pork chop) instead of normal streaky bacon. More meat but less crispy.
I've found that in some situations, mostly when doing relatively small portions of pasta in a relatively large-bottomed pan with maybe 1/2"-ish of water over the top of the pasta, I get a really good result and a more concentrated amount of pasta water - aka dat good stuff. The biggest problem is when you have enough water that it won't reheat quickly because there's too much thermal mass being lost, and that's what leads to the advice that you should have a ludicrously large amount of water at a full rolling boil. But a really, really small amount of water (compared to standard advice) avoids this issue unless you have a truly anemic stove, just because it's easier to heat back up a small amount of water. This doesn't work at all for a commercial kitchen, where I've cooked tens of pounds of pasta off at a time in truly huge pot and you don't care as much because your reheater will rapidly become the starchiest pasta water you might ever need, but it works much better for home kitchens imo.
hey brian! im a fan from the philippines. the part wear you said your family eats table-cooked meat and you use scissors to cut the meat. correct me if im wrong, but that's samgyupsal (not sure about the spelling lol) right? i'd like to suggest you to do a cooking video of that too cuz it's soooo good. it's pretty popular here in the philippines too. thanks!:)
Edit: also really try to use bucatini for carbonara, it's spaghetti with a hollow middle and it soaks up all the cheese and guanciale sauce. Favorite pasta of all, really worth an extra 15 or 20 mins research to find it! Carbonara is an amazingly easy dish but also super easy to mess up. My boyfriend makes me cook it anytime I find guanciale (don't use pancetta or bacon, please). I've found five eggs and 130-160 grams of pecorino depending on the amount of pasta works perfect as a mix ahead of time, then thin it out with pasta water until it thickens. I use the whole egg, but if I'm just making enough for myself (like cacio e pepe), I'll use only two egg yolks and 20-30 grams of pecorino and I use the egg whites to cook with spinach for breakfast.
Not a butcher here but a meat cutter (there is a difference) Rib chops come from the front end of the whole loin just after the blade chops, and they do not have a tenderloin attached to them. The tenderloin is the underside of the loin chop (similar to a T Bone on a cow)
Strange that neither Vincenzo nor you commented on the pan she used. If I'm not mistaken, then this is a non-stick pan. Or to be more precise, it WAS a non-stick pan. It seems that she managed to scrape off the whole teflon layer...
That is english back bacon, the standard bacon in the UK and maybe other places. I believe it is cut from half way between american streaky bacon and canadian bacon medallions
Its back bacon the most common type of bacon in the UK. It includes mostly pork lion but a bit of the belly at the bottom (Unlike canadian that is all pork lion). So the fatty part and the lean part. Usually it is sliced more thickly. It will be cured either wet (in brine) or traditionally through a dry salt cure. Then it is sometimes smoked with unsmoked being slightly more popular. There are also sweet cured options. The American cut bacon is also availble and common in the UK as streaky bacon. This will still have mild diffrences in smoking and curing process to the US stuff but will have the same fat/shape. Both should not be near a carbonara but streaky would be preferable to back as panchetta also comes from the belly. Back bacon is great for a roll/sandwich or as the star of a dish, it has more meat making a more substantial option often serving as the core item of the dish while bacon from the belly usually works well as a addition to a dish.
hi that is bacon she’s using. what americans use we call streaky bacon. it doesn’t tend to go as crispy as american bacon, but is therefore much more sturdy in sandwiches and things.
I have never had big enough pot to submerge straight pasta in it. So I started boiling water in a kettle and pouring it on the pasta, after which I just bend it into the pot. Didn't even know that boiling water was the correct way. Just wanted to submerge it all from the start.
The meat she used is called "back bacon" in UK. Not sure if is popular in America. But is bland and cheap version of normal bacon (not Smoked, barely salty). Sadly is very popular all over UK. Regular bacon (aka Smoked streaky bacon), it's very rarely used. Mostly in decent restaurants, because of the higher price, plus much better flavours
I was going to give her the benefit of the doubt and suggest maybe she figured you cook pasta like how you cook rice. But then I remembered this was the woman who poured uncooked rice in a pan to make egg fried rice.
Every time i watch Vincenzo’s videos, i want to taste the dish but he makes me feel so naughty/filthy/dirty for wanting it lol. He’s so much fun to watch lol😊
Does your fire alarm need a battery change? I've noticed occasional chirping sounds in some of your latest videos. Nonetheless, I enjoy watching your videos, so keep them coming! 😊😊😊
There was a Conan O'Brien skit about Sbaro's closing 2/3 of its locations and upsetting fake Italians. One of the fake Italians was an Asian guy in full chef's cloths and a fake mustache. 0:10 is spot on for that.
That is bacon, that is the way it is cut in the UK, in the US it is usually called Canadian or Back Bacon. Their bacon is cut from the loin unlike ours which is cut from the belly.
It's bacon. It's just a very thin cut and doesn't come from the belly like traditional American bacon. I could be wrong, but it might come from the tenderloin, where the round eye is cut out from.
I just adore Kay. I love this woman and will defend her against anyone. I can also say with certainty no one watches Kay and writes down the recipe. No one is taking a genuine recipe from her. She's just fun to watch
🤣🤣🤣love the moustache 🤣🤣🤣Kay is in the top 3 for worse carbonara videos together with Gordon and Giada.
*carbanara
I think you have not seen Cooking with Jack yet. Trust me, when you do, you will be in for a treat, Vincenzo.
@@Sseptember did you watch the original Vincenco Kay reaction video?
I'm sure Gordon Ramsay would love that he's been grouped together with Kay's cooking! 🤣
@@Sseptember you are clearly lost lmao
Kay reminds me of my late grandmother. She was so sweet and earnest and worked hard at family gatherings to make us all dinner (usually parties of 18 or more). But her roasts were dry, the gravy was kinda burnt, unseasoned potatoes... We all ate it with smiles on our faces because it weirdly became comfort food.
And as long as it was all about fam and love is all that matters
@@ChefBrianTsao Couldn't agree more. After she passed we even made her favorite meal "grandma's way" and made light jokes about how it tastes bad but still feels like home.
Grandma shared more than meals with you, she shared loved, humility and humanity as well.. sounds like she left a GREAT legacy ❣️
Half of what makes food good is the people you share it with.
@@Saint_SigismundHell naw dry, burnt unseasoned food ain’t good no matter who you eat it with. They just accepted it as their reality 😂😂
Kay: "Now the carbonara is done"
It's not done, it's finished 😂
😂
It's terminated ^^
Lolol, Indeed.. It's Finished.. 😹🤣
Fatality.
When I see this video and the word Finish, I'm reminded of a Mortal Kombat Fatality.
That is most definitely bacon, it's the most common form of bacon in the UK even. Most commonly it's known as "Canadian Bacon" in the USA, but here it's just known as "back bacon" or... simply bacon, the variant that the USA uses is known as "streaky bacon" here.
That bacon has legit no fat lmaoo. If UK thinks that’s bacon, then I feel for y’all
@@AvEnGeD7X238 It's actually pretty good, although it's a fundamentally different experience to the streaky stuff, you'd generally not aim for crispness when cooking it, more of a chew.
@@AvEnGeD7X238 Not everything has to be or have blocks of fat…
@@AvEnGeD7X238 I’m American, but I’ve had English bacon, and it’s actually really good, but very different than our belly bacon. It’s dry-cured pork loin.
@@AvEnGeD7X238 it is bacon.
If that boy can survive his mom's cookings, he can be a champ in the x-factor challenge.
Or that old show Joe Rogan hosted. I believe it was called fear factor.
Her son have a strong ass stomach, because he taste test all her meals.🤣🤣🤣🤣
He has to be immune against everything by how....
Imagine...he grew up on this...O.o
If only Fear Factor was still around
all of these amazing cooks need to do a collab with Kay to teach her how to be a great cook. it’s the content we all need!
That would break the internet. Lol
Probably too late for her old habits die hard
Cooking is an art. Anyone can cook. But whether it turns out well depends on experience and passion. The best chefs in the world are not made through experience alone. The secret recipe is passion and love for real professional cooking. But it's way too late for her. She probably doesn't even have two brain cells.
Brian that's British bacon. IIrc it's cut perpendicular to the cuts used for "streaky bacon" (the term used for the belly bacon you find in north america). It's actually a combo of what is often called Canadian Bacon (which is cut from the back) and streaky bacon. As I said it's cut perpendicular to how streaky bacon is cut if I remember correctly, which means you get a small round of pork belly and a larger round of the back muscle connected with fat
Yeah they call it Gammon Bacon don’t they?
Vincenzo saying “maybe it’s the future” is his polite way of trying to say “dis bish is crazy”.
I always feel bad but find it hilarious when the son taste tests and chews for so incredibly long I can tell he's formulating some damage control
😂
In Kay's defense, she did say her son can't have cheese. She didn't give a reason and if he can't have cheese then she shouldn't make carbonara for him (or maybe find a vegan alternative), but neither chef seemed to catch that line.
Some folks believe that Kay is trolling everyone. Not sure myself. I once believed that most people could cook and then I met my sister in-law. She literally screws up everything she tries to cook.
To be fair, you have to practice it. I firmly believe everyone should have at least a few dishes they can cook because it's a basic life skill to feed yourself. In an ideal world everyone should be able to cook from scratch somewhat decently. I've been cooking for 3 years as a hobby (started at university) and i still occasionally fuck up. Tried making naan breads the other day, looked like my kitchen exploded afterwards
@@SkaterBlades baking bread is very difficult tho, simply making an average dish is not hard at all. You litterally have millions of recipes out there and you just need to follow the steps, everyone should be able to do this, tho for some reason not everyone seems capable enough.
@@harounfarhani2138 baking bread is difficult indeed but making naan is very simple
@@harounfarhani2138 i was making a dough out of greek yogurt, flour and baking powder. It's a flatbread so it's a relatively easy bread to make
I think she's trolling people. She acts like she's following some recipe, but you know a recipe for pasta isn't going to say throw it in cold water or something like that. You can look at the box for directions on how to cook it properly. So if she ISN'T trolling she really needs to at least start reading package directions.
Oh no, gonna get heart attack, I hope Vincenzo will not get as disappointed as uncle roger, cuz he definitely got a heart attack
Just for carbonara, you need less water in order to boil the pasta because you need the starch for the creaminess later when adding boiled water with the mix of pecorino and egg
Kay is just such a wholesome person. I think she is so popular cus her cooking is just so bad that it enters into the it's so bad it's good territory. I love that both you and Vincenzo just take it with a laugh and not lay into her cus she comes across as such a lovely person but man is her cooking on a whole other level of bad xD
💯
Food poisoning isn’t wholesome.
Does anyone have the history of Kay and her show? It's one thing to not be a great cook, but... damn. I mean no disrespect on her, but sometimes, it's hard to not think it's almost on purpose that she cooks so poorly. She seems like a nice person and genuinely is wanting to make good food. But damn... It's like if an alien came to Earth, had only heard the most vague notions of cooking, and started trying to make dinner.
i have to agree but calling her an alien is too much 😐
@@Teahothy I’m not saying that *she’s* an alien. Just that it’s like she’s never even seen someone cook before.
I think it is somewhat representative of actual food that some British working class families eat. Having to make food, but not being ever teached to do it.
She's obviously of an older generation and those might not be as inclined to look at tutorials on the internet to learn things. I'm only 34 years old and in my youth/teens nobody was teaching me to cook and the few cookbooks and internet sites I got recipes from weren't always so helpful because they were evidently written for people who already have cooking experience. I basically taught myself through trial and error, the situation is much much better these days, you have people on YT giving out really great cooking advice on a professional and sometimes almost a scholarly level for free.
I heard she has some kind of cooking disorder and does not have any basic knowledge about cooking. Like what is common sense to us is unknown to her or something along that line. Her video is a record of her son trying to drill those common sense into her.
This video is just me laughing because Brian is laughing because Vincenzo is laughing (and a few times Vincenzo is laughing because Kay is laughing)😂
And Kay is laughing because she knows she's making us suffer.
Brian! Just a Korean passing by, stumbled upon your videos whilst following some of Uncle Roger's vids. Thought you were of Chinese descent judging from your last name, Tsao, until today when I found this video where you talk about Korea! Did not know you also had Korean streaming in you man, very proud of you and the joy you bring to this world both by cooking & your wonderful videos. Lots of love from Korea 🇰🇷❤️
Half Korean (mom) , half Taiwanese (dad - pretty sure that's where the Tsao comes from).
I'm laughing from Brian's laugh to how Vincenzo's laugh reacts to Kay's laugh. LAUGHCEPTION.
LOL
She is the one that used raw rice in her stir fried rice along with blackened garlic and onion.
Man i wonder if kays had any sandwich video brian will really got heart attack
🤣
I feel like Kay definitely tries, and for that I can respect her. She's no pro and she's not trying to be either. She's just like "Hey I've never made this thing before, lemme try, this is my first attempt". A lot of times, people don't realize that people test their recipes several different times before they film the final attempt that makes things work well. They probably make mistakes in the testing phase that we as a watcher don't get to see. I mean... yeah... her cooking isn't the best, for sure. And I definitely wouldn't trust her to make my favorite dish of all time, curry goat roti. But I like that she tries and I also like that a good amount of her viewer base tries to be nice to her in the responses when critiquing the dish, since after all people are more likely to respond to nice vs mean. Idk, I just see a working class lady trying. And yeah it ain't really... great? But A for effort, even if it's not good execution.
Not sure if you can call that effort, when there is no effort spent in researching beforehand.
There are 2 things I'd prefer people to do research carefully before hand, work involved human life or involved food.
@@DuoMaxwellDS It depends on what you define "effort" to be. Research to me is just a kind of effort, but lack of research isn't 0 effort. I just think like if someone makes a bunch of mistakes with something they're trying to do, there's two things you can do as a person: either A, you cheer them on, or B, you ridicule them for the sake of belittlement. Only one of those methods will actually result in the person improving. A few words can make a difference on people. I used to like two things as a kid: writing and drawing. I got a lot of encouragement about my writing, even though it was absolute trash if you ask me. I was much better at drawing imo when I look back at my old work, but I was always told my drawings were garbage by others. As an adult, I find that my writing has improved over the years, while my ability to draw is nigh non-existent. So... yeah that's why I cheer on Kay. It may not be perfect and it's definitely not close to "great" either, but she makes her mistakes and doesn't seem afraid to make them, and that's what I like about her and why I wanna cheer her on to hopefully get better at doing stuff.
There's no point if she tries but no common sense at all. Good for her that she enjoys cooking but damn, she has 0 basic skills.
@Duo Maxwell I believe she usually follows a recipe, which is a sort of research I guess.
When you were talking about salt I was over screaming for pepper. I’m so glad that got brought up at the end 😂
🤘
Cream-based sauces are usually heavily peppered, if I'm not mistaken.
poor uncle roger and vincenzo having to live with this
Vincenzo's comments are filled with the overwhelming mix of sarcasm and genuine pain.
I think you would enjoy watching Maangchi making homemade madu. She is a sweet lady who makes amazing traditional Korean dishes. As always I love your videos and I hope you have a nice day.
I was legitimately concerned that anyone would eat Kay's carbonara. Then I saw her video of fried rice: I would not wish that dish on my deepest enemy.
If you're talking about the chicken fried rice, she didn't even eat it. She held the fork up to her mouth, but didn't eat it.
@@MKDumas1981There was another "fried rice" she did where she literally used completely burnt garlic and uncooked rice... I'm not joking.
@@parrot998: Oh, I know. I've seen it. They looked like deer poop.
when she said "it's done", i agree that the pasta is... "done". lol
I always use guanciale for carbonara, and slow cook them so they become crispy. The most important thing is I never use cream, just beat eggs with pecorino cheese, and after spaghetti is cooked, put it into the sauce pan, off the fire, pour in the egg mixture, keep stir it to let it get cooked with the heat of the spaghetti. Then woala…food ready. Anyway I think I need to go to my cardiologist for now…. 🤣 and to be honest, I think it’s a miracle her kids have grown up and still alive with what she feeds them
Really unfortunate not every country can find guanciale at a fair price
Thick cut pancetta that you cut yourself works just fine.
@@seijiren5115 if you can afford it, guanciale is obviously the best option, but otherwise even cheap pancetta will do the job, although you'll need to add some fat beforehand. We don't really have bacon where I live but it's a fatty pig cut, so it should work, what really matters is the egg cream
@@seijiren5115 It's weird because...every country that eats pork has pigs...what do they do with the cheeks???
@@ApexCalibre It has pork cheek but in asian usually we use whole head of pork to roast and use to tribute our ancestors. Not actually eat. Also guanciale is really western marrination technique not pure pig cheeks
Hey chef!
Yes as some people has already pointed out this is UK bacon, it has more lean meat than fat as it does not use just pork belly as the US does. This UK cut is usually the lion and bits of the belly, which we call it back bacon.
This is effin hilarious. Vincenzo is having the time of his life LMAO. tbh I feel really sad for her. I hope one day she will have some chef to give her some hands on pointers.
I don't know how the son survived his mom's cooking growing up...
Ha! He's lucky to be alive! 🤣
He obviously is more impervious to poison them Rasputin and more protected from snake venom than Bill Haast.
I feel so sorry for him. My mother and my grandmother are very passionate cooks. They taught me how to cook properly as a son and said to me: If your wife is too stupid to cook, we'll teach you so you don't have to eat her food. I think it's weird to say something like that to an 11-year-old. But whatever. (Italians, after all) And to see that. It's a miracle that he's healthy and his values are all in the positive range.
I've never seen Vincenzo before, but he seems so genuinely sweet that I have to go check him out! Also loved the boiling water "blub, blub, blub"😂
Weird how you alway upload at my primetime despite being on the other side of the world.
That is bacon, it’s usually bought like that in the UK, I hav no idea why tbh.
As a Cook and a Father i feel sorry for her kids
I can't believe brian hasn't broke 100K yet! The production value on his videos seems really good and I love watching him
Maybe one day!
@@ChefBrianTsao You'll get there! Great content! Love your vids
Brian's doing meta reactions now 😲 It seems like Kay's stove has only two modes: OFF and Nuclear
She fucked up egg fried rice now she be fucking up Carbonara
First time I made carbonara, I accidentally added the yolks too soon and they scrambled a little. I live in a rural area so no guanciale, so I had to use thick cut bacon. BUT I didn't use cream or - god forbid - peas. However I used the pasta water and had some great local peccorino. So good.
🤘
Another winner, Chef Brian! Thanks for doing another reaction to Kay’s Cooking even though it’s hard on the heart (heart attack, heart ache, heart burn, etc.) I’m so looking forward to you and Vincenzo collaborating on some videos. It would be awesome. Meanwhile, more reactions to Vincenzo’s reactions are great, and please do more of them. Keep up the good work for great food through humor.👍🏻
No salt, no pepper, no cheese, no herbs. This son deserves two awards. A Bronze Star for having the guts to tell his own mother the truth, and a Purple Heart for his being subjected to such injurious cuisine!! Yes, I know they're Brits and the medals are from the U.S., but you get my meaning.
That is 'Imperial cut' bacon which is a UK thing. I think you are right about it being the ribeye or something.
I love Vincenzo. I love his passion for his craft and Italian culinary tradition, and watching his recipes has really made me change my own cooking.
Kay is the best of the worst! And that makes her a winner
If you're reading this. Have a damn good day
Except Vincenzo, abit rough day criticizing this lady
@@chair-realyou-knee-key683 mhm
Thanks! Will certainly be damned (I work at WM) and fingers crossed, it will be good as well.
At least she “cooked” the noodles first, unlike her egg fried rice when she didn’t cook the damn rice.
Def! 😂
There was a great one of Vincenzo watching a cook put cream in Carbonara, and he said 'you go to jail for that' I lost it laughing.
Ah, American bacon- I miss it so! As many have said, that's 'back bacon', or in our house 'floppy bacon'. Bacon here in the UK comes in a few styles- back bacon, streaky (American style), and medallion (really just the back bacon without the tail). It's available unsmoked or smoked, with (I believe) unsmoked being more popular. So, what she's cooking is essentially ham, with very little fat to render out. Honestly, bacon is one of my 'white whale' items here- no matter how much money I throw at UK bacon (smoked and streaky, of course), nothing is comparable to even the most generic American brands. It's not that it's bad, it's just that it's always cut so thin and short here (not quite, but think pancetra crisp), and whatever I try it's always oversalted or undersmoked/flavored.
Her long suffering son had not liked it.
I've never tried American bacon but I would hazard a guess that a nice farm produced, cured British bacon is as good as any other.
@@hardywatkins7737 Theyre really not similar though. British bacon is a back cut, American bacon is cured/smoked pork belly
I'm just responding to the negative review of British bacon is all. Sure they may be different, but so are peoples tastes.
I for as long as I have been cooking never have and never will throw away my pasta water. I boil it down even more till it's thick and milky due to all the starches and freeze it in ice cube trays. When I need to thicken stews, sausages or just make cacio e pepe. That stuff is culinary gold.
This is the first time I have heard her son be critical. He is an absolute saint when it comes to tasting her creations.
The cut of meat is English Bacon, it's much thicker than US/EU style bacon and has a considerable "hump".
Also, that pan is a travesty. It's a nonstick pan that has had its nonstick coating scoured off. I'm sure it's super healthy and won't leak super dangerous stuff into the already dangerous to eat food.
shes talented kays talented to make all ancestor crying 🤣🤣🤣🤣
Hot take here: I actually like pasta and scrambled eggs. I'll usually use a shape that holds onto the egg better, like orochiette or rotelle or macaroni, but spaghetti will do in a pinch. That said, it's definitely not the same thing as carbonara, and it still involves a lot of pecorino and black pepper. It's a bit of a comfort food from back when my mom was struggling to find things to feed my overly-picky self (I got better) on an extremely limited budget.
Someone should ask Vincenzo if he's ok.🤣🤣🤣
American bacon: made from the belly. Known as streaky bacon in the UK
British bacon: the loin with some portion of the belly still attached. Also called back bacon.
Canadian bacon: only the loin. Sometimes called peameal bacon if the exterior was rolled in peameal.
That is what we call in the UK back bacon:
Back bacon is a cut of bacon that includes the pork loin from the back of the pig. It may also include a portion of the pork belly in the same cut. It is much leaner than side bacon made only from the pork belly. Back bacon is derived from the same cut used for pork chops. It is the most common cut of bacon used in British and Irish cuisine, where both smoked and unsmoked varieties of bacon are found.
"Right, taste test..."
Can't you just feel his excitement?
😂
kay, chef vincenzo and chef brian laughs are so contagious! haha
Chef feeling yourself at 10:58 is where Uncle Roger would probably say "sorry children"
What about a large pan for more heated surface and low level of water in it?
The pasta will decrease the temp of the water but due to the larger heated surface and low amount of water it will be back on boiling point pretty fast isn't it?
And you will higher starch concentration in the water, ist that a good thing for the sauce?
Carbonara is my favorite Italian dish. I love making it or eating that in a restaurant. Although in restaurants what they serve is not accurate but tasty. Now personally I love Pork a lot, but there is no Guancale in Israel. The only time I was able to find a Pig cheek who is uncured (I of course didn't take it) it looked bad in a very cheap quality. Bacon here is okay, but in general in Israel Pork is in low quality still taste great and in high price. So I use something else (Goose, Salami...) but I still haven't found the perfect Pork replacement for this dish. Now for the video- Hilarious and sad at the same time that is Kay for you. I don't understand why you did this to yourself but it was still pleasure to watch. Next please react to Gordon Ramsay Carbonara/Gnocchi & Bologonese videos. Believe me it's a must to see what Gordon is doing wrong, you would be surprised for the worse. He made Vincenzo cry and angry every time.
Is pork less prevelant in Israel because of Judaism? I'm not actually sure how jews view pork, is it similar to Islam?
@@harounfarhani2138 Yes. I love Pork but basically we are not allowed just like Muslims. The Pork here is either imported for the most part or raised Illegally by Arab Christians and Christians in general. However by Jewish law, raising Pigs on the land of Israel is a crime. So what they do is a platform, on which the poor Pigs are crowded together and technically they are not on the land. So when the Pigs are either abused or imported, no wonder the quality is so bad. I have tasted Pork abroad, and I didn't believe it's the same animal. I thought what I was eating for life was good, but it would appear it isn't. I checked it out a long time ago, and Pork quality in my country is among the lowest in the world.
@@eranshachar9954 that's a shame, the biggest pork slaughterhouse of all of europe is in my town, and it smells so bad, I sometimes smell it in my room. Good quality pork here, but the smell is not fun hahah.
@@harounfarhani2138 You bet. I would go crazy if I lived near any slaughterhouse. I don't even want to begin thinking, where the imported Pork in my country is coming from. Too bad it's not imported from yours. Kind of contradiction- I love meat yet I am against animal cruelty. I think you can give them a painless end and then to eat them. For that reason I can't find proper Guancale or Pancheta. And I am not going to buy a piece online. Even if it's dried or frozen, still you must agree with me that Pork is sensitive. And by the time it would come to me, it would probably be full of bacteria.
Yes that is bacon as served in every British hotel at breakfast. It is deboned prime rib. What you know as bacon is made using the same curing method but it is made from the much cheaper pork belly. This side of the big pond the pork belly version is commonly referred to as streaky bacon.
I've been in England and this is literally how they cook
Oh you're just being mean! Lol We don't all cook as bad as this. This is quite literally the worst!
@@hardywatkins7737 i've been there with many schoolmates as guests in various host-families, and i've heard many horror stories from my friends (we are from Italy)
@@hardywatkins7737 As an American who lived there for three years, I have to agree. British cooking is not uniformly bad, and I developed a taste for nice things like soft boiled eggs. A good meat pie is GOOD. The simple stuff is great (do you really need anything fancy added to a good Ploughman’s lunch?) Treacle. The joys of decent steamed puddings. And you can’t say, “oh, all British food is bad” and then turn around and enthuse about the cheeses.
I’ve been to the UK and i love the food there. It wasn’t bad. That was why I was shocked that people jokes British food is bad
@@emanuelebolli6437 I'm not a fan of Italian food either. It is very different from English food.
The bacon she used is back bacon, the rounded part is from the loin and the narrow end is a bit of the belly. It's common in South Africa as well. You normally find back bacon, streaky bacon and shoulder bacon so you can choose the fat level you want.
Probably know by now, but the bacon she used is back bacon. Here in the UK, our main go to bacon (for bacon butty's) is back bacon. We do also have streaky bacon, which is the equivalent to the bacon in the US. Yes, our bacon is also smoked and you can also get unsmoked.
I do believe the pork cut was Englsih bacon, rather than American bacon.
So far as pasta/water ratio, I try to minimize water to increase starch content of my water, when cooking at home. Granted, in a restaurant setting you can use Luciano Monosilio's gelled starch method for cacio e pepe and modify it for similar starch-dependent preparations. I often cook my spaghetti or similar pasta shapes in a steep-sided fry pan.
6:31 I've seen this video a couple of times now, but what everyone seems to miss is that this USED TO BE a NON STICK PAN. They ate all the teflon 😨
It's British bacon. They use a cutlet cut (and yes, it's basically like a very thin pork chop) instead of normal streaky bacon. More meat but less crispy.
I've found that in some situations, mostly when doing relatively small portions of pasta in a relatively large-bottomed pan with maybe 1/2"-ish of water over the top of the pasta, I get a really good result and a more concentrated amount of pasta water - aka dat good stuff. The biggest problem is when you have enough water that it won't reheat quickly because there's too much thermal mass being lost, and that's what leads to the advice that you should have a ludicrously large amount of water at a full rolling boil. But a really, really small amount of water (compared to standard advice) avoids this issue unless you have a truly anemic stove, just because it's easier to heat back up a small amount of water.
This doesn't work at all for a commercial kitchen, where I've cooked tens of pounds of pasta off at a time in truly huge pot and you don't care as much because your reheater will rapidly become the starchiest pasta water you might ever need, but it works much better for home kitchens imo.
hey brian! im a fan from the philippines. the part wear you said your family eats table-cooked meat and you use scissors to cut the meat. correct me if im wrong, but that's samgyupsal (not sure about the spelling lol) right? i'd like to suggest you to do a cooking video of that too cuz it's soooo good. it's pretty popular here in the philippines too. thanks!:)
Kay's Cooking made Auntie Helen put her leg down from chair... She also broke Uncle Roger heart 💜
Edit: also really try to use bucatini for carbonara, it's spaghetti with a hollow middle and it soaks up all the cheese and guanciale sauce. Favorite pasta of all, really worth an extra 15 or 20 mins research to find it!
Carbonara is an amazingly easy dish but also super easy to mess up.
My boyfriend makes me cook it anytime I find guanciale (don't use pancetta or bacon, please). I've found five eggs and 130-160 grams of pecorino depending on the amount of pasta works perfect as a mix ahead of time, then thin it out with pasta water until it thickens. I use the whole egg, but if I'm just making enough for myself (like cacio e pepe), I'll use only two egg yolks and 20-30 grams of pecorino and I use the egg whites to cook with spinach for breakfast.
Not a butcher here but a meat cutter (there is a difference)
Rib chops come from the front end of the whole loin just after the blade chops, and they do not have a tenderloin attached to them. The tenderloin is the underside of the loin chop (similar to a T Bone on a cow)
What you said is true Brian, I learned a lot of the fine details of cooking Egg Fried Rice from watching Uncle Roger lol
that's just regular old bacon that you'll get in the UK.
back bacon, or Canadian bacon some people call it
Strange that neither Vincenzo nor you commented on the pan she used. If I'm not mistaken, then this is a non-stick pan. Or to be more precise, it WAS a non-stick pan. It seems that she managed to scrape off the whole teflon layer...
😂
That is english back bacon, the standard bacon in the UK and maybe other places. I believe it is cut from half way between american streaky bacon and canadian bacon medallions
Its back bacon the most common type of bacon in the UK. It includes mostly pork lion but a bit of the belly at the bottom (Unlike canadian that is all pork lion). So the fatty part and the lean part. Usually it is sliced more thickly. It will be cured either wet (in brine) or traditionally through a dry salt cure. Then it is sometimes smoked with unsmoked being slightly more popular. There are also sweet cured options.
The American cut bacon is also availble and common in the UK as streaky bacon. This will still have mild diffrences in smoking and curing process to the US stuff but will have the same fat/shape. Both should not be near a carbonara but streaky would be preferable to back as panchetta also comes from the belly.
Back bacon is great for a roll/sandwich or as the star of a dish, it has more meat making a more substantial option often serving as the core item of the dish while bacon from the belly usually works well as a addition to a dish.
@1:48 Sounded like "can you taste the cream?" "Yeah but not a lot if you get what I mean" "you might have to have it all then"
Dying🤣I feel so bad for Kay. I’m a mere home cook, even I wouldn’t attempt this dish and serve it to my family without a test run first.
hi that is bacon she’s using. what americans use we call streaky bacon. it doesn’t tend to go as crispy as american bacon, but is therefore much more sturdy in sandwiches and things.
I have never had big enough pot to submerge straight pasta in it. So I started boiling water in a kettle and pouring it on the pasta, after which I just bend it into the pot. Didn't even know that boiling water was the correct way. Just wanted to submerge it all from the start.
There is one compliment I can readily give Kay. She rocks some bad ass shirts.
The meat she used is called "back bacon" in UK. Not sure if is popular in America. But is bland and cheap version of normal bacon (not Smoked, barely salty). Sadly is very popular all over UK.
Regular bacon (aka Smoked streaky bacon), it's very rarely used. Mostly in decent restaurants, because of the higher price, plus much better flavours
I was going to give her the benefit of the doubt and suggest maybe she figured you cook pasta like how you cook rice. But then I remembered this was the woman who poured uncooked rice in a pan to make egg fried rice.
😂
Every time i watch Vincenzo’s videos, i want to taste the dish but he makes me feel so naughty/filthy/dirty for wanting it lol. He’s so much fun to watch lol😊
Agreed!
Bacon in the uk includes the “Canadian bacon” cut with the American bacon part so that’s why it looks like that I think
I love Kay, she is 100% the best most amazing chef ever and she cooks things unlike anyone or anything else!
there r american bacon (pork belly), canadian bacon (pork loin) and the type Kay is using is english bacon (pork loin and belly)
Kay's "cooking" is such a trip
Yes it is… better than any substance
Thank you Chef Tsao for saying what they said was not understand or I thought I was too high.
That Kay's cooking channel is seriously revolting to watch, mad props for actually watching that.
Does your fire alarm need a battery change? I've noticed occasional chirping sounds in some of your latest videos. Nonetheless, I enjoy watching your videos, so keep them coming! 😊😊😊
What do mean i can't boil the asparagus and the ham in the hollandaise 😂
There was a Conan O'Brien skit about Sbaro's closing 2/3 of its locations and upsetting fake Italians. One of the fake Italians was an Asian guy in full chef's cloths and a fake mustache. 0:10 is spot on for that.
I often make pasta in a multicooker for convenience, it never comes out bad.
That is bacon, that is the way it is cut in the UK, in the US it is usually called Canadian or Back Bacon. Their bacon is cut from the loin unlike ours which is cut from the belly.
It's bacon. It's just a very thin cut and doesn't come from the belly like traditional American bacon. I could be wrong, but it might come from the tenderloin, where the round eye is cut out from.
I just adore Kay. I love this woman and will defend her against anyone.
I can also say with certainty no one watches Kay and writes down the recipe. No one is taking a genuine recipe from her. She's just fun to watch
Kay just wants her son to move out, that's why she cooks how she cooks.