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The WORST Soup on YouTube - Pro Chef Reacts
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- เผยแพร่เมื่อ 18 ส.ค. 2024
- Today I subject my good friend Byron Kutlusoy to Kay's Cooking. She makes beef alphabet "soup". It must be a British thing to boil ground beef and substitute farfalle. Not much has changed with Kay but at least everything is cooked through.
Show some love for Kay's original video and smack that like button : • Beef/Alphabet Pasta So...
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I'm convinced Kay is actually some sort of surrealist performance artist, because this sort of cooking is just absurd
😂
You sort of hope so, right? Otherwise.....well all I can say is "Her poor SON!!!"
Huge shout-out to her son though!
if you grow up eating like that you don't know any better.@@AsmodeusMictian
@@Mortyrianand probably are ready for any street food without the need to worry for food safety lol and maybe can drink tap water in any place on the planet 😂
@@luxvita2815He can eat food from the actual street and be ok. He could find a 3 day old piece of chicken by the curb and he'll think it tastes nice
OXO is a popular brand of bouillon cube available in the UK as well as Canada and several other countries. So she put in bouillon on top of gravy granules. Classic Kay ❤️
Also a 'popular' brand of kitchen tools and utensils. They've even had an 'Off to College' kit: small pot, small pan, cutting board, 2 knives, a few other utensils, and a storage tray/utensil holder. Not the best stuff, but decent enough for some basics at the price...
At least she added some kind of "seasoning," because she usually doesn't lol
Gotta luv it💯👍
OXO garbage..
i'm from canada and can confirm you I searched my local grocery stores and none of them ever heard of oxo brand man.
The beef goes confusingly into a pot of cold water and the pasta goes into a conspicuously dry pot. How can you not laugh? Kay is a brilliant comic, you cannot change my mind.
So, it's beef "stew" over noodles. Not her worst dish, by a long shot. Her special fried rice has to take that prize 😂
Don't forget the meat slops that she calls meatballs.
She deserves an oscar for creating such dishes 😂
For me it was the eggslut sandwich! 🤢
It's just shocking to see her boiling ground beef.
Aside from that, this dish is _probably_ *fine.*
I thought the burnt pasta bolognese was the top, but the utter horror of those "meatballs" is unbeatable in my eyes 😅
Y’know what? I love the heart she has for it. I wouldn’t eat it, but she’s so honest in her cooking.
I’d try it, simply because I’m a bit of a masochist
@@Sniperboy5551😂 You must be. I can’t think of one thing she’s made that I’d eat, even to be adventurous. Not even her avocado toastZ
I bet the dog loved this at least.
I love how Kay always starts her videos with a warning.
Well, I can never hear "I'm back cooking again" without a dramatic sting! 😂 Thanks for that lol
LOL
It's every single video. "I'm back cookin again..." like she is almost appalled that ppl keep asking her to do these
I always saw it as a threat.
At least she is aware unlike Jack. Jack is literally my mortal enemy and he needs to put a warning in the beginning of each video for food not being safe for consumption.
In Finland we have this thing called 'minced meat soup' translated from 'Jauhelihakeitto' in Finnish. It contains potato, carrots and all normal soup ingredients. But close to when the actual soup is ready we brown the ground beef and then at the very end add it to the soup and when done right it's hella good.
We have something similar in Sweden, too, called Nikkaluokta soup from the northernmost parts of Sweden. Instead of potato, we have cabbage.
“normal soup ingredients” killed me, that is hilarious…
No shade, I bet it’s delicious, just a weird turn of phrase lol
I'm going to add that the Finnish soup is clear, not muddy.
@@halmond8713helps that the ground beef is cooked before adding to the soup hahaha
In Chinese there’s also soup using ground beef. 西湖牛肉羹 (Xihu Niurou Geng, West Lake Beef Soup) has ground beef, diced tofu, shiitake mushroom, etc in it. The thing is we don’t actually make broth out of the ground beef. Instead the beef will be seared first before entering the soup itself, and won’t be cooked for long. The end product is supposed to be rich and thick (because of corn starch as the thickening agent) but half transparent, definitely not gravy-like.
It's normal for the center of older beef case-ready packs to be a bit more brown in the center. It's the myglobin draining. The reason the top stays red and the package is bloated is that those case ready packs are filled with an inert gas like nitrogen to displace the oxidation and keep the color.
I was tired when I wrote this. I meant that the nitrogen displaces the oxygen to reduce oxidation of the meat.
The fact you're so surprised that Kay decided to not use Letter Pasta for her Alphabet Soup and just use regular pasta kinda shows me you haven't watched nearly enough Kay's Cooking, that's just par for the course with her cooking 🤣🤣
Kay didn't wanna stay up all night cutting letters out of the regular pasta
She could have easily took a trip to M&S foods and found a packet of alphabet pasta.
She says she doesn't want to cut letters out of her pasta. Meaning, of course, she doesn't know there IS letter-shaped pasta for sale. I mean, I knew she couldn't cook, but I really didn't expect THIS level of stupidity.
@@SuperPoopatron She doesn't know that exists. She ACTUALLY seem to think alphabet pasta is made by manually cutting the letters out of pasta.
Such a sweet wonderful lazy person.
"Its beef alphabet soup"
"Which alphabet, Klingon ? Has science classified the animal this beef came from ?" Kay seems like a very nice lady, but her cooking scares me.
Farfalle has 8 letters, isn't that enough? 😂
Almost funny.
The tragic consequences of inbreeding in the north of England.
That’s what I thought too …. No order of process or cooking techniques …. She finds a list of ingredients & has not much an idea how it comes together …..
Might just be Klingon, because it definitely looks like Gagh.
I’m a Brit and an Oxo cube is a brand of stock cube. It’s a cube of seasoning that when added to any liquid turns it into a stock of the flavour on its packaging.
Gravy granules are similar to what was said, it’s this granulated substance that when heated with hot water thickens into a gravy we pour typically over a Sunday roast, not pasta. It’s a topping.
Yes, usually you dissolve stock cubes in hot water before you add them to the dish. You don't just crumble it over the top of an already thickened put of 'soup' like Kay does.
I wish we had big cannisters of gravy granules here. I do the cooking and my roommate is a gravy-holic
Ground beef soup is actually very common where I live! It's basically a tradition. Of course, we also first fry the ground beef (or beef/pork 50/50) before adding it into the soup. The rest is potatoes, carrots, parsley and parsnips, leek and onions and rutabaga. And spices of course, and it's not half bad at all. But I guess anything is pretty good when you live around the arctic circle and there's not a whole lot of choice when it comes to native ingredients, owing to the 6 month long winter.
I'm sure that most of Kay's viewers are people who know how to cook, and love to see how she does it so badly. She is, after all, the woman who made fried rice with raw rice.
And most of them are only positive to her.
She may not be a functional cook, but she is a sweet old lady.
@@LikeTheBirbshe's notoriously said some pretty racist shit
@@HokeHogan92 shes an old lady I fn believe it
Kay is the worlds greatest avant-garde experimental food artist who offers an existential experience within each bite that no other professional chef could pull off if they wanted to, legally. Making Alphabet Soup without the alphabet, putting ground meat into a pot full of water but putting pasta into an empty one, thats depth. Her art has more layers than the onions she intentionally left out.
4:35 Actually meat is treated with a gas to keep it looking pink and not oxidized.
The reason it's gray in the middle is... that's what Blood drained meat looks like.
The same thing happens if you get two steaks in one package and they're overlapping just a little. You'll get pink-gray spots where the gas didn't treat it.
The bright red color we think of as fresh meat is actually the unnatural color, not the gray.
💯 I'm actually quite surprised @Chef Brian Tsao didn't know this. Carbonmonoxide (opposite of oxygen basically), delays "browning." Almost all red meat in the USA is done this way.
@@jonnyskray3000 it also happens when packed in oxygen just much faster. grab a pack your local store does in house and look in the middle after 1 day it looks similar
The only store I've seen pack meat like this is Target, maybe thats why they feel justified charging twice as much
That bowl definitely was for the dog. There's at least one Kay video where she makes something and shows the dog eating it lol
Poor Byron. You can see the pain on his face in some parts of the video. He will never be the same again.
Oxo is a popular and cheap brand of bouillon cubes. Theres beef, chicken, vegetable and lamb.
Look, I’m saying this as someone of British/UK heritage, stuff like this is why our people have the culinary reputation they do all over the world. The number of times this video made me wince and/or grimace…I thought we were going to cut to footage of Kay in the A+E room after she sliced a finger off cutting those carrots.
Oh as another British/UK heritage individual. This hurt me
As a Brit of different heritages and background, I have always been embarrassed that this demographic of Brits are our standard, and make it clear to foreigners online that my personality, speech and of course culinary skills are very different from this!
Why does she cut like that?
Another Brit here, and this very much reminds me of food when I was a child in the 1980s. Except our pasta came from a can.
@@lm-pw9ul Honestly? she's probably used to cutting with dull blades. Holding the veggies like that allows you to kind of clamp the blade down into the stuff you're cutting to compensate for a very dull knife that is hard to force through the fibrous material you're trying to cut.
I worked at a grocery store, and the butchers showed me how they used to package the ground beef (and even steaks, etc), and then insert a hose into the package that would vacuum out all the air and fill it instead with carbon monoxide, which turns the outer surface of the beef pink, but underneath it's dark in color. It wasn't that they put 'newer' beef over the older stuff...
This reminds me of one of my mom's sopas. She used to throw ground beef, canned corn, canned green beans and diced potatoes into one pot and boil the sh!t out of it. Never skimmed. Never browned, lol. One of the reasons I became a chef! 😂 But we never went hungry. Love you mama.
I think that's also what her son is thinking. Like, for once, I think he might not be used to anything else and it probably took a few years for him to understand just how bad his mother's cooking truly is. Then again, it might just be that normal stuff tastes pretty average or even normal when she makes it, no matter how badly she does it in technique.
When her son flees the scene, she's like "Nice? So it's garbage," yet he doubles down on it. I don't know if what he said were his true feelings, but I like to believe he simply wanted his mother to safe face a bit.
My mom was a great cook. My stepmom... not so much. She usually served spaghetti when I was visiting my dad. She just sort of tossed everything together in one pot, and then added her secret ingredient... a cup of sugar. The noodles were mushy, there was no moisture left in the sauce, and the beef was flavorless. It was like eating a weirdly sweet spackle with a hint of tomato flavor.
My half-brothers sure liked it, though. You know why? Because to them, it was Mom's cooking. It was what they were used to eating. That's probably what's going on with Kay's son. He grew up eating her cooking, and just look at him. He's a pretty big guy. He gets enough to eat. He probably does legitimately like Kay's cooking, because that's his mom.
Even if he has eaten better food, he probably still has a soft spot for Mom's cooking. It's what he grew up with.
I really enjoy how you and your guests always make your jokes at the expense of the food and techniques and not the people themselves. Great compliment to my morning coffee. :) Kay is such a gem; I love seeing you show her to people!
❤️
True. Kay can't cook but she seems like a nice person and her son is a trooper with a stomach that should be studied because damn, he can handle some shit!
Absolutely! Tear apart the food or the technique, not the person! ❤
@@dvdkolk "seems like a nice person" a nice person wouldn't feed their children poison.
☝️This, there is way too much hate in the world today and I find Chef Brian and Uncle Roger videos endearing because they just do the food and not the human being cooking it.
Bless her heart, right? 😉 I agree that Kay seems like a sweet person, and I admire her courage to put herself out there - even if she is a terrible cook. 🤣
Agreed
Oxo is meat seasoning or stock, depending on the consistency, and she adds powered gravy. I heard of the recipe normal you brown the ground meat than use a stock followed by vegetables and pasta.
Yeah we def have oxo bullion cubes for a makeshift beef stock in the states.
As far as I know, low sodium Oxo cubes have glucose syrup as their main ingredient instead of salt. Uncle Roger would be pleased to know that both types contain MSG
I think you can actually make boiled ground beef work, but you got to sear it first. That's what we do in Mexico with a dish called picadillo. You sear your ground beef first, then add tomato sauce (tomato, onion, garlic and chipotle), you add a bay leaf and some carrots, potatoes and green peas and it's great, specially on top of some tostadas.
I grew up in England, and there are a lot of legit English recipes such as steak pie, that use gravy granules (usually as a substitute for other thickening agents). But not nearly in the volume that Kay is using. For a pot that size, one and a half tablespoons would probably have been more than enough.
Will always say it, Kay's comments are generally pretty friendly because she's not pretending that she knows what she's doing, she's not pretending to be a great cook, she's just someone who cooks whatever she feels like.
IF possible would you show Kay the ropes? Like collab and teach her a few techniques? Like how funny would it be if Kay either does improve immensely suddenly on the channel, or Kay stays at the same level and starts using cooking phrases from an actual chefs vocabulary. Ah yes blanch the mincemeat while julienneing the carrots (as she slices them)
Yes, absolutely. I’ve mentioned in past reactions to her content I’d gladly give her lessons!
The way she's sliding and scraping her pot across her glass stove at 17:30 made me put my leg down from chair.
😂
haiyaaaaaa
Bless her heart, and thank you for not attacking her but commenting on her cooking and explaining some tidbits.
🤘
Kay is just a delight, awful food and all, and I love that a: y'all are having fun reacting, and b: I'm actually learning useful tips from you guys in the process.
Thanks for tuning in!
You can absolutely use ground beef in a soup. In a traditional finnish ground beef soup you boil the potatoes and veggies first and prepare and season the beef on a pan separately and add it to the soup at the end. It´s really good.
Chef Brian reacts with Chef Byron! Now all we need is Chef Brian reacting with Chef Byron and Chef Bryan.
She really plated a dish for her dog in that silver bowl. 🤣😭
You can totally start pasta from cold and still get it al dente. The trick is to time it from when the water starts steaming. You can also use less water with that method. It takes a little more attention and stirring, but if you get it right you have just enough water left to reserve for sauce, which means you get to keep more of the starch and salt in that finishing water.
Yup just a little more work.
When I grew up there was a recipe handed down through my family from the before the 1930's when food was harder to come by and you had to rely heavily on the farms around you. It was a hamburger soup and contained varying kinds of root vegetables, celery, onions and sometimes tomatoes. We used salt, garlic, bay leaf, and pepper to season and down the line of course this changed a bit from person to person. The one solid point was the hamburger. It was easy to get, fast to fry and what it came down to was an onion/beef soup base to ground it all together. It's a really good soup if made right and thickening it the next day was a good way to turn it into leftover stew. It was also very well paired with dumplings , soft buttered buns or biscuits.
Look up food of the great depression. You'd be amazed with what food was made in those times and just how many relied on what you had the ability to acquire while impoverished. The way Kay makes it is a little odd, but maybe that's how she learned how. I don't think I've ever seen it done this way with pasta.
I love kay because reaction videos like this help improve my cooking by learning what not to do and getting insight on what to do. She is my inspiration, if she can do this, maybe I can too!
🤘
Kind of like me with Sid Vicious and playing bass, then :)
@@PedroBenolielBonito Kay over here living without rules
Man, I thought this one was punching down. But that moment at 8:24 where we see the foamy and bubbling concoction, I was laughing so hard tears were coming down. Great video and reactions!
"I'm back cooking, again." Four of the most terrifying words on TH-cam.
"She's got waaay more subscribers than me." *self-burn inflicted* :D But I do agree, she looks like a sweet lady with good intentions.
And she's right at the end - she really gave us a rough idea on how to make it.
Oxo is one of those little cube things that adds flavor to the food. I believe Knorr also makes them.
You mean stock cubes?
Ooooh
@@LasseHG1 Yeah I think so. It's like a replacement for broth or stock.
@@ChefBrianTsao the actual name in cooking is called Bouillon which just refers to making a broth for a stew. you can bye already made Bouillon cubes which is just dehydrated meats and vegetables and other added ingredients or you can actually make your on broth which is the same thing
This is what i imagine how a witch cauldron looks like. Also, i love how she boils the meat in shitton of water and then basically add a glass worth of water to cook the pasta (cold water too lol).
LOL
You'll just wait for her to add stuff like Bat Wings, Frog Eyes or Rabbit Feet.
I'm glad I'm not the only one who came to that comparison with a witch cauldron.
@@nanaya7e433 I think a witch's cauldron would've looked way prettier lol
Chef Brian: *cackling for every time Kay butchers the dish*
Chef Byron: … *Internally facepalming*
Love this dynamic 😂
LOL, I was brought up on food like this, just replace the mince with corned beef and replace the pasta with potato slices. It don't look good but it does taste nice... :)
EDIT: Let's just say, when you have no money you eat what you can.
Nah darling, even poor people with skills can do marvels with food. if she has money for carrots she could have bought a single can of tomato soup, cooked the same exact beef in a separate pan before tossing the cooked meat patties or balls into her soup along the pasta.
in your case, potatoes can be cooked in different ways, from roasted whole to smashed, sliced, fried, etc. it's one of the most versatile ingredient we have while being rather cheap and fulfilling.
A slice of bread with butter and brown sugar, or "the poor's man sandwich" if you prefer, would taste better than her sludge of a soup.
Not having lots of money doesn't equate eating poorly made food, that's just an excuse we gave ourselves for not using our imagination and developing those skills further.
@@daemok4752Most poor people don't have the TIME to 'develop those skills further'. We just want to throw something together when we get home after work that we can fill our bellies with.
@@shadowtheimpure As someone who came from a really poor family, we were always looking at ways to improve our cooking. It has nothing to do with your amount of wealth. Some people want to work and improve themselves and some people don't, simple as. Rarely was it as simple as "just fill your bellies", and in general the worst food I ate was the prepackaged garbage we'd get from the food kitchen every now and then.
@@shadowtheimpure right right, so you make a sandwich, find out you don't like it but will never change the ingredient or the process to see if you can make it taste better... Don't give me that crap that you don't have time because you're poor, the rich person says the exact same thing. That's nothing but BS to make your ego feel better for not making the mental effort, it's a psychological defense mechanism, doesn't mean you can't bypass it with some will, or would you rather eat mediocre food your whole life because you're being lazy ?
Even Kay, despite making a sludge with thick gravy, tried to make it better by not putting the carrots at the very beginning, but by your logic she doesn't have time for that... Laziness takes more time too, boiling that meat takes an hour while cooking it in a pan takes 20m considering the quantity, meaning i could have the whole kitchen cleaned before her "soup" is ready.
You're tripping yourself with BS excuses and that's something that you will do your whole life if not corrected.
@@daemok4752 You make a sandwich, find you don't like it, YOU NEVER MAKE IT THAT WAY AGAIN. Christ, you're self-righteous.
I made something similar very often (because that was literally the only thing my mom taught me how to cook!), but it's easy to get a MUCH better result by using the exact same ingredients. First, cook the ground beef in a pan. Boil the carrots. In one pot, cook the pasta. When there's about 3-4 minutes left on those pasta, THEN start the gravy, and NEVER bring at more than a low simmer. The sauce will be ready really quickly. Mix it all up, and you got yourself a quick, easy meal done in about 10 minutes. Not the best health-wise, but it's something.
@13:50 For those wondering, Oxo is a brand of stock cube. She looks like she using a beef flavoured one.
Hi butcher here.
The oxidation that occurs in the middle of ground meat is typically from them not chilling their grinder parts before hand or meat afterwards. That oxidation can start as little as an hour with fresh ground beef.
The whole covering old beef with new is only a fear in private business your local grocery store will not do that.
I started watching Kay’s videos during the pandemic. At first I kind of felt sorry for her because she did seem so sweet and humble. She seemed to really want to make something that her son would enjoy. Then I just had to laugh, because her creations were so horrible. I can’t unsee the things I’ve seen her do in her kitchen! But now I can’t even laugh anymore. I’m starting to think that this is all somehow an act. No one can cook for as long as Kay has and not learn anything, not one damn thing. Viewers will make suggestions about her methods and even her cookware, and she totally ignores them. Now I really think she’s just throwing crap together for the views and the sale of her merchandise. Oh, and by the way, she really does feed that junk to her dog!
I think the dog died at some point.
@@Edax_Royeaux I do remember the dog passing away. It was a greyhound, and I have greyhounds. I was sad, but didn’t think she killed the dog with her cooking! It’s horribly unpalatable, but I doubt any of it is toxic! 😊
That's the same thing commenters say about Jack. I feel sorry for the guy, because I watched a video of his today where he had use of only his left arm. It was sad to see him struggle to flip and rotate chicken using that arm.
I've used ground beef in chili (the tomato/bean soup variant) and in tomato based beef soups when I had ground beef that needed to be eaten, or no other meat. It isn't as rich and delicious as using chuck, but it's still pretty good.
I love how much useful stuff I learn for home cooking just from watching these types of videos from you, like the part where you explained why you need so much water for boiling pasta. One of those things people always say but they never say WHY and then when you explain it like that it actually makes sense.
Kay is a sweet angel here to make us all (Jaime Oliver included) look fantastic
Gravy granules are just a dehydrated instant "gravy" product. It seems to be more common in the UK. At least, every instance I've seen of it has been from a Brit.
As for the jumbled hard to understand bit after the gravy granules, according to comments on other reaction videos, she's referring to a specific brand of bouillon called OXO.
Gravy granules = instant gravy powder, just add water for a not terrible gravy if you are lazy or dont have the time or the skills to make gravy. its not terrible, not great though but varies wildly depending on brand.
OxO = a brand of bouillon cube. She crubmled it and added it to the pot.
happy to be your british english to english(simplified) translator for the day.
when she was cutting the carrots and saying you could toss anything in, i think her son's suggestion was "haribos," which is a candy company known for their gummy bears.
Love the tag team review of bad cooking, probably easier to get through on your end as well.
You should do a review of The Menu (the movie)!
It’s coming!
@Chef Brian Tsao scoooore! As a former service worker it's one of my new favourite movies 😂
Oxo is a stock cube basically. Hope this helps.
Did he say “Don Johnson from Magnum PI?!” Good sir, don’t besmirch the sexy mustache that is Tom Selleck. You are thinking Miami Vice with Don Johnson.
Correction - Brian, you are wrong on the color of the beef. The color difference comes from the packaging - they put gas (usually nitrogen) in the pack instead of air to reduce bacterial growth and increase shelf life. This changes the color, temporarily. Ground beef changes color back once exposed to air over time.
Omg, I love Kay. Bless her heart. She has such a sweet personality. She's the only reason I even know gravy granules exist. Funny enough. Kay was very close to making picadillo. One of my fave dish's. Very simple but when seasoned properly it's amazing. I season at the beginning and yes I skim the pot regularly. Good amount of cumin, garlic, pepper and some seasoning salt. I boil ground beef with cubed potatoes and half an unchopped yellow onion until tender. Less water though. The idea is to cook out all or most of the water. Because you usually serve these in soft tortillas or hard shell tortillas. Who wants a soggy picadillo taco 👀. But you can leave it a little soupy and put it over some Mexican rice with the taco garnishes. I make different topped enchiladas. Red sauce, green sauce or topped with either carne guisada or picadillo. Boiled ground beef is weird but it can be delicious 😋!
Alphabet Beef Soup.
There is no Alphabet. There is no Soup. And the Beef looks like alien brain noodles.
I think I'll take one of those carrots.
Carrots coming right up! 🥕
"I'm back cooking again!" Is that a notification..... or a warning? What amazed me the most is that the "soup" actually looked better than I expected. It's amazing how much gravy can hide.
You have amazing production for how small of a channel this is. You have a 134k and this prod like you have a couple mill, thanks for the effort man it makes the videos more enjoyable with these clean face cams and relaxing music thrown in every now and then. Vids are awesome man I love watching people make shit food with you and your guest.
I always watch these video's while eating my lunch. It makes me wants to eat my grandma's vegetable soup. Seeing Kay cook this makes me want to try out my own. Can't be worse looking then this.
Lol
Watching Kay cut them carrots that way gave me warm memories of my Nan(though my Nan could actually cook) she’d make the best potato salad and she’d hold the cooked potato in her hand like that and managed to get uniformed cuts every time🤷♀️if I did that all cuts would be different😂.
You can literally watch her spoon get soft and flexible the longer the spoon is in that mess, was waiting for it to melt lol.
Ok so, somebody needs to go rescue K from her cooking. We could have a whole channel about teaching K to cook.
Kay is amazing because she seems so genuinely good natured as she makes some of the most abominable things a kitchen could fear happening in it, she is the Light Side answer to Darth Cooking With Jack.
I'd definitely eat her cooking before his; it might be cooked to shit but I'll dodge the salmonella.
Gravy Granules is basically the Powder gravy you have, but it hasn't been turned into powder and probably has less preservitives.
OXO Cube is what she said. It's a stock cube.
Brit here - OXO is a brand of bullion that comes in compressed cubes you can crumble into your water, very nice and flavoursome. Gravy granules, on the other hand, are basically the cheapest form of gravy bullion you can get. Tends to look like sticks chopped up really small. I used it once, couldn't get it to soften up and dissolve in boiling water, and it tasted bloody awful. Bless her heart, Kay tries but my god.... I dread to think she actually feeds her family with her recipes.
Gonna go ahead and say it: the recipe I use for Cincinnati style Chili just calls for you to dump everything into a pot and bring it to a boil... including the raw ground meat. And it comes out absolutely delicious.
Watching her cook makes me unsure how to feel, on one hand it's funny because it's so bad but on the other if someone working in my kitchen did anything she does I'd literally have an aneurysm 😅
It takes a whole lot to make me see something and want to throw up. Kay actually accomplished that. Good job Kay.
😂😂😂
I'm coming over from watching CinnamonToastKen's playlist of Kay and wanted to mention that I've actually made a quick soup like this.
- boiled water with beef and veggie bullion powder
- added noodles, wait roughly 5 minutes
- added beef, skimming the top often
- added veggies (carrots, peas)
- added beef gravy roux to thicken (gravy packet, just a bit of water)
All in all, took about 30 minutes while waiting for the water to boil and it was good. I didn't have a lot of food at the time but I also needed to eat something because I hadn't eaten for about 2 days previously. Things were going on and I just didn't think about it. Once I made it, I had plenty of extra to section out and reheat as I needed and it lasted about 2 days.
I think where Kay goes wrong in her recipes is missing the how to properly cook starches. She once made fried rice and put *uncooked* rice in it. Honestly her recipes aren't too bad but she just misses the finer points to make it good.
my mothers stew is a ground beef stew and its one of my favourite foods, its not just raw beef thrown into water though its brownd in bigger clumps and then added to a beef stock with diced potatoes, onion, tomatoes, corn, carrots or any other canned good we had at the time like kidney beans and it ends up a bit more like chilli but you know with more veg
The way she cuts into her hand reminds me of my grandparents. My mum still does it sometimes. Usually a serrated knife too, because her regular knives are blunt as shit. Just such an old school post-war Britain style of cooking where everything is roughly chopped and boiled to death.
I promise you...this is not the worst soup. It's her mushroom soup. Be prepared to change the name of this video when you watch it xD
😳
@@ChefBrianTsao Any video where she makes a roux is hilarious. Whenever she makes roux she adds such a small amount of liquid at a time that it almost all boils off immediately and she's left with a paste.
@@ChefBrianTsao Please do a video on the mushroom soup. It's "amazing"
What a coincidence!! I just happen to be making soup (with veal roast) on a day that turned rainy & reviewing Kay's latest attempt of cooking.......I season my soups but KayI don't know how it would come out?!
I already sauted the veal chunks in a mixture of wine, 🌻 oil & garlic butter, added garlic powder & coarsely ground peppercorn medley.
I used to own a country diner in the Pacific Northwest. We made all our food from scratch. Wednesdays soup was called Hearty Hamburger and we served big bowls of it with hot homemade mini loaves of bread and butter. It tied with our clam chowder and hot rolls on Fridays as our best selling soups.
Hearty Hamburger Soup; Cooked hamburger, chopped in bite size pieces (not strings!) and drained, sauteed mire poix (carrots, celery & onion), cubed potatoes, diced tomatoes with the juice, corn, green beans, tomato paste, garlic, bay leaves, oregano, thyme, enough water to cover. Of course, corn & green beans went in at the end. For other beef soups like Beef Barley or stew, I cut up chuck roast.
Cutting carrots or other vegetables in your hand was a common practice in America up until about the 70s. I remember watching my grandma and great grandma cutting everything in their hands. They grew up without chef knives and cutting boards and they'd tell me, "Use the two hands God gave you and a knife to cut with". They used Old Hickory paring and butcher knives. Cutting in your hand or against your thumb makes one very aware of the sharpness of your knife and theirs were always sharp. I don't ever remember them cutting themselves.
This reminds me of the hotdog and hamburger soups my grandfather used to make. That smell is haunting.
In the words of Gordon Ramsay
_It looks like a dog's dinner._
Lol
As someone who worked in the beef industry, it's not that the old meat was in the center, it's that the center wasn't exposed to oxygen like the outside.
Also the meat at most grocery store counters is the exact same as in the packets, from the same grinder...
Don Johnson, was in Miami Vice, not Magnum PI. That was Tom Selleck, which took place in Hawaii.
Was looking for a top comment with this, didn’t find it, but fortunately I found yours quickly in “newest.” My 80’s heart was breaking. 😂
@@katvtay was being polite, nothing nice to say about Kay's Cooking, but it was something.
Outsides of this beef is lighter because it is usually packaged in oxygen heavy atmosphere that preserves the food.
Rofl, "Is she really about to serve a dog?" Hahaha great line!
16:10 LOLOLOLOL
The pasta that fell on the stove goes to Lee... The Dog gets the fresh untainted pasta.
That looks more like a dog food rather than soup. THIS IS A COMPLETE NIGHTMARE. If she met my trainer from my cookery class, she already failed the course hahahaha
the darker color on the inside of the ground beef isn't because of old meat, factories remove can sometimes remove oxygen so the inside doesn't turn red. if you expose it to air for a while you can watch it turn red
Oxo is Bullion (beef bullion)
Gravy Granules is just powdered gravy... in granules for easier measuring.
As you can see though, Experts like Kay have no need for measurements.
“Two people and a dog” 😂😂 15:50 this made my day 🤣🤣🤣
I will never forget, some dude thought that the foam when you cook meat forming on the top was "herbs and shit, its the umami, that's the good stuff", he was never welcome in my house ag ain.
🤦♂️oh boy
Kay cuts veggies the same way my grandma did against her thumb/palm. Brought back some good memories of gram's cooking.
we need a collab between jack and kay. i don't think humanity is ready but i still want it
In Finland, all the schools and free things like camps for children use ground meat in meat soup, it's pretty common here for the cheap stuff, but never seen it used in home soups. And I think that that ground beef was browned first.
OXO cubes are bullion cubes, OXO is just a brand in the UK, if you are interested in the gravy granules, she didn't use it, but the normal UK brand is Bisto.
'Can you explain what blanching is and why we do it?', 'Well, blanching is when you blanch the beef into the water...', "Couldn't have explained it any better myself.'
...Brian. You beat Bobby Flay. You best hope you could put that better because he just did a Kay-tier job of explaining it.
'Let our audience know what deglaze means.', 'You take a liquid and deglaze with the liquid...'
And again! This guy's Kay at explaining things.
This is the perfect video for me to watch.
I gotta crawl under a leaky bathroom crawlspace in another hour... Definately dont want to get hungry and eat before doing that.
Dark center is due to lower oxygen reaching the center. the bright color is a sign of oxidation. the one from the counter is typically older than the packaged beef not counting the chubs.(the tubes)
What she made is essentially a nasty stew of minced beef in gravy with pasta. I always figured alphabet soup is like minestrone soup, so like a tomato and veg based soup with pasta
I always come back to this video now that I'm trying to lose weight. This makes me go from being hungry to losing my appetite for the whole day!
ground beef turns colors on the inside no matter what when its packed tightly if you open it up it generally lightens up as oxygen gets into it. Worked 3 years in the beef industry.
Ty. Glad someone said it. 15 years in the industry and 7 years a meat cutter here. Information like this is the reason I had misinformed people asking me to pick around the outside of freshly ground beef because they KNOW what we do. Always out to con the customers apparently.