Love the fact Kay doesn't pretend it's her recipe. Always says "it just says" from whichever recipe she's following. I hope these people give credit to Kay for the justice she gives their recipes.
Just like i went to the Greek islands of Spyros and Lemnos amazing preparation by the Chef, The Technique used in this video was once used by the ancient Sumerians to create extravagant complex dishes , my compliments to the Chef
She’s just so sweet 😊 totally try’s her best with all her dishes 💜 best part of her cooking is when she says “I dunno how long you cook it for” or “you can just add whatever you like really” I’ve been watching her for so long she’s so addictive 😅 keep cooking Kay your the best xx
Can i just say that when you make a roux you need to cook out the raw flour before adding milk to turn it into a Béchameland you need to add more milk its meant to be a thick sauce not a dough and youre not supposed to mix it with the meat its meant to be layerd
@@SexyShabnamX Would you get off her back? She's trying her best and having fun doing it. Why watch if you're just going to be negative? Honestly. Grow up.
Your videos are great, Kay! You actually inspired me to make my own moussaka today after watching this. It’s going ok so far except I’ve just gone to take it out of the oven and discovered that it wasn’t turned on 🤦♀️
I really enjoy watching your cooking videos - and you have a great sense of humor. I love to hear you laugh. Keep up the good work and keep those recipes coming!
Kay, please look up what a Roux is. When a recipe asks you to mix butter and flour in a pan before milk, it wants you to melt the butter, add the flour, mix and cook until it smells nutty, and then add the milk. If you don't you taste raw flour.
With tomato puree its best to water it down with 50% water. Used to work in pizza hut haha and had to do that for the pizza sauce otherwise its too strong like lee says here
Does that cooker actually get warm? Sizzling and bubbling is usually a clue. No matter how much you poke it - heat is an essential ingredient to cook things.
Kay, you had me as soon as you poured the cold cooking oil over the frozen mince in the frying pan. My mouth was watering. Another show stopper, I shall try making mine more authentic as you do. X
Oh hun, I love you already, I was willingly you not to add the sauce to the meat, but good for you for trying something you have never cooked or tasted before. As you say practice makes perfect.
Where did the first moussaka go? You had one moussaka with tomatoes mixed in mince then it transformed into a different moussaka topped with potatoes and tomato sauce. Where did the first moussaka go!?
Kay love your vlogs. Lee loves all your food. I would say he would get a clip across the ear if he disliked what you cooked? You make me smile when you cook and how you pronounce your veg. "Taytas, mushierooms" etc. I notice you never seem to eat your own cooking on camera. And I take it "Curly" is the dog. Does Curly get the leftovers. How did you cook before Google. I hope you take these comments light heartedly. Keep the cooking up.....from a fan in 🇮🇪.
I hate it when people tell Kay how to cook but dang, tuck your fingers in when cutting, Kay. Search it up on youtube, then you won't cut your fingers so much.
@@CODrocker90 do you have something against kay? I've seen quite a few comments where you have replied either nasty or sarcastic comments....it's a bit obsessive and sad really.
Kay can you make a simple Australian dish called Fairy bread. All you have to do is spread some butter or marge on white bread and pour some sweet sprinkles (hundreds and thousands) over it, and then cut the bread into triangles.
As a proud Greek, I send my praise your way. Wonderful recipe, innovative technique, and lots of love make for the perfect Greek meal. Well done on this video as always, Chef Kay! :)
Love the fact Kay doesn't pretend it's her recipe. Always says "it just says" from whichever recipe she's following. I hope these people give credit to Kay for the justice she gives their recipes.
"Massouka"
near enough
Moussaka Mabuttu shall be an african man
Anyone else screaming “TURN THE PAN UP”
Just like i went to the Greek islands of Spyros and Lemnos amazing preparation by the Chef, The Technique used in this video was once used by the ancient Sumerians to create extravagant complex dishes , my compliments to the Chef
Looks better than the moussaka I had in Santorini last year- seriously, tourist trap food is the worst!
And overpriced!
Who's Spyros?
Delicate Flower boris Johnson
@@DJBEANZzROADTO1K hahaha sure, it's just Spyros is a male name in Greek and not an island 🤣
I discovered your channel recently and now I'm binging your videos. They're amazing and I love it when Lee does the taste tests! Love from Holland 🇾🇪💕
She’s just so sweet 😊 totally try’s her best with all her dishes 💜 best part of her cooking is when she says “I dunno how long you cook it for” or “you can just add whatever you like really” I’ve been watching her for so long she’s so addictive 😅 keep cooking Kay your the best xx
when she finally realizes what shes cooking 5:53
EEEEEEEEEEEEEEEET
I’m literally flinching for your poor fingers. That knife is truly scary.
I agree I'm scared of it
@@KaysCooking 😂😂😂
You no which direction it’s going in when moosooka is mentioned .
A great direction I love it
I love masooka one of me faves x
Glad to hear that
Kay's Cooking thanks for commenting Kay! luv yer vids!
@@gra-emed3617 I always try and comment to everyone thanks
Ήμουν εξαιρετικά λανθασμένος, θεέ μου να με βοηθήσει
Massouka. Just like giagia used to make.
@@pandamilkshake thanks for translation
This is funny, don't give up, you've found a niche.
Ok thanks
@@KaysCooking That reply took over a year lol
@@alixtheprofessionalcatherd6850 ok
Alix The Professional Cat Herder ok thanks
@@DJBEANZzROADTO1K ok
Can i just say that when you make a roux you need to cook out the raw flour before adding milk to turn it into a Béchameland you need to add more milk its meant to be a thick sauce not a dough and youre not supposed to mix it with the meat its meant to be layerd
Ok thanks
@@KaysCooking no problem im not trying to be mean im just giveing a few pointers
@@lilbow_peep6139 baking it should cook the flour taste out of the bech. Never had a problem myself...
Thank you 😎. I like to use them with cheese 😉
@@SexyShabnamX Would you get off her back? She's trying her best and having fun doing it. Why watch if you're just going to be negative? Honestly. Grow up.
Lee blink if you need help bro. we're here for you
Her dimples are cute 😊 new subscriber! I enjoy watching your videos 😊
Thanks so very much you are welcome to my channel
Favrit flavur wooden stick?
Greetings from Greece! You are so likable Kay.
You killed me at massokah 😂🤣😩
Your videos are great, Kay! You actually inspired me to make my own moussaka today after watching this. It’s going ok so far except I’ve just gone to take it out of the oven and discovered that it wasn’t turned on 🤦♀️
Hope it goes well
Views on Brexit Kay?
@@suleimanthemagnificent8985 😂 don’t start, the cooking is enough
@@suleimanthemagnificent8985 OH YOU!
big kay energy
Literally the best video title ive seen. Excellent Kay. You keep being you!
Love you Kay! Your videos make me smile!
Kay's lookalike in the US is sitting in prison her name is Amy Day. :D
Not me
@@KaysCooking No of course not! But your Doppelgänger! 👀😁😘
She is so cute while committing culinaric war crimes 😂❤
Hehe good on you Kay, you're wonderful, always bring a smile to my face. . Keep doing what you're doing :)
When I heard "Massookuh" I lost it! Excellent stuff Kay.
Thanks so much
Come on guys let’s get her to 100k!!
I agree! Very likeable lady. She’s not hurting anyone, she’s just doing what she loves. 💕
We are going to get there
She's made it!!!
She's finally got to 100k 😁🎉🥰✨she's done a Q&A a few days ago, just for anyone who doesn't know
I really enjoy watching your cooking videos - and you have a great sense of humor. I love to hear you laugh. Keep up the good work and keep those recipes coming!
Thanks so much
Amazing, learned a thing or two here. Keep cookin' !
Thanks so much
kay your delicate culinary intervention mixed with your soft feminine touch really made this dish feel like home
Your such an awesome person Kay!
Good depths of flavour going on here :)
I love Kay's Cooking!
Thanks
You an your son are just precious..😊😊
Thanks so much
Kay what video is it that you referenced? I'd love to watch it
Heat. Oil. First.
No. Put oil in pan, put thing you’re cooking in, warm up on nice medium heat together 👌🏻
@@buckbumble Put oil on the stove, then pan on the oil, food on the handle, turn on the stove.
@@pandamilkshake 😄 ffs
@@pandamilkshake lmao
i always love how she has shirts of metal/rock bands i love it lmao
she actually said in a q/a that she has never even listened to iron maiden and thats so funny to me
That is the best Bechamel ever prepared. It fits perfectly in the Mazouka. Keep up the great work. Big fan ☺️😉
Thanks so much
That no doubt must be the most *solid* bechamel I’ve seen in this fantastic Mazooouka❣️❗️❣️👏👏👏🤗
Love it!
The sauce was for layering not to mix with the meat
Where did you get the recipe from Kay love?
Kay, please look up what a Roux is. When a recipe asks you to mix butter and flour in a pan before milk, it wants you to melt the butter, add the flour, mix and cook until it smells nutty, and then add the milk. If you don't you taste raw flour.
Come on, even using a recipe she still does it the way she wants to, she’s not gonna research anything.
This is near enough moussaka, not whatever crap you lot make. Kay’s specialty is al dente roux, please don’t act like you can do better!
r/Lewronggeneration
With tomato puree its best to water it down with 50% water. Used to work in pizza hut haha and had to do that for the pizza sauce otherwise its too strong like lee says here
Awwww she’s so happy lee like it well done Kay 👍🏼
Thanks
Great video keep up the great work, you've inspired me to make food
Glad to hear it
Please please please can you tell me where you get your recipes from Kay???
You’ve absolutely nailed that!!!
I Google them
@@KaysCooking lmaooooo
@@serratoanthony you got problem with Google?
She gets them from the poisons book
Kay please go careful with that knife x
I will promise thanks
Lovely knife skills as always!
big up kay with another banger
A whisk will prevent lumps when you make the sauce. I enjoyed watching :)
Miss Kay. Thank you for being part of my life ,and letting me be part of your's. Sending much love.
Turn the heat up for God sake
Lol @ Lee..." just get on with it!"
Does that cooker actually get warm? Sizzling and bubbling is usually a clue. No matter how much you poke it - heat is an essential ingredient to cook things.
Thinking the same! Thought I was the only one!
I don't think she is using an induction friendly pan, it's wobbling a lot, probably poor heat transfer...
This made my tastebuds cry (love you though Kay) 😊
Kay a good tip would be to collect, portion, and prep all of your ingredients before cooking.
Your knife skills give me nightmares.
are you based in the UK or a country Foreign to USA?
Based in the uk
Nice! But may I ask, What happened to the other food you made???? With the egg plant??? Where'd it go????? That Pour Lamb!!! And Egg Plant???!!!
Looks yum, great job!
Thanks so much
Looks great Kay well done love xx
Me and my 2 year old love watching your videos kay
Thanks so much
Did you add frozen meat to the pan?
Cant remember
I don’t know either, what is that clacking or clicking, did you ever find out
Well done kay😉
Upgrading to a new knife, I’m so proud of you
Thanks so much
Kay, you had me as soon as you poured the cold cooking oil over the frozen mince in the frying pan. My mouth was watering. Another show stopper, I shall try making mine more authentic as you do. X
Thanks so much
Hi Kay The bechamel was to this kid as less flour
Oh hun, I love you already, I was willingly you not to add the sauce to the meat, but good for you for trying something you have never cooked or tasted before. As you say practice makes perfect.
Well done Kay
Thanks so much
Hello Kay, could you make shuba please, aka "herring under a fur coat"?
Yes sure
@@KaysCooking Thank you so much Kay, it would make my day!
If you are making Russian salad , maybe you can make borscht too ?
@@rusticcheese712 sadly she never did.
@@nathanrayne Russian cuisine is hard.
Frozen lamb mince with over cooked slimy red onions, yummy
Yes
Lmao 😂
@@daisyjefferson184 your having for tea tonight! 😀
@Woolhead games dude, you sound like a nine year old that has just discovered ‘swearing’. You really need to calm down
@Woolhead games “you sound like,” I never called you a child.
Yeaaaaa wooooooo ur killin it kay
Thanks
Reminds me of my nan, best wishes Kay 🥰
pog
Can’t wait to try this
Hope it goes well
A little tip, use warm milk to add in to make a roux, it helps to take away any lumps!
Kay doesn’t need your tips luv x
Where did the first moussaka go? You had one moussaka with tomatoes mixed in mince then it transformed into a different moussaka topped with potatoes and tomato sauce.
Where did the first moussaka go!?
Massookah!
I'm on the edge of my seat everytime she uses a knife.
Ok
i love it!
Thanks
So Lee can have milk but not cheese?
Glad I found your new channel!! 😍
So am I thanks
Kay are you and Lee Wednesday or United?
None of us like football
Mmm takes me back to Greece
Love it kay
Thanks
I love me a “ Masoooka” 😂 Thanks Kay
nope
Love that you said "onions" correctly
Yes my mistake
how many Iron Maiden T-shirts do you have ? are they original vintage ? :)
Yes there vintage not sure how many
Thanks Kay, very cool!
Thanks
Good job Kay, might try this for a first date xx
Hope it goes well
“EEEEHH-“ I LOVED
Nice food! I really enjoy watching this video.
Thanks so much
Kay - Is Lee lactose intolerant or does he just not like cheese?
No he isnt
@@KaysCooking So he just doesn’t like cheese? What a pity. He’s missing out on all those cheese-based dishes you make!
That minced meat looked like wood pellets. Anyway, great video kay. 😋
Who's kate
Kay's Cooking woops. Autocorrect Made it Kate instead of Kay. 😅
@@q-fesh3498 I let you off thanks
Cat litter.. remember he can’t have cheese
That was minced meat? I was trying to figure out what that was ...
Kay love your vlogs. Lee loves all your food. I would say he would get a clip across the ear if he disliked what you cooked? You make me smile when you cook and how you pronounce your veg. "Taytas, mushierooms" etc. I notice you never seem to eat your own cooking on camera. And I take it "Curly" is the dog. Does Curly get the leftovers. How did you cook before Google. I hope you take these comments light heartedly. Keep the cooking up.....from a fan in 🇮🇪.
Curly is my wonderful dog I watched people cook before Google
I hate it when people tell Kay how to cook but dang, tuck your fingers in when cutting, Kay. Search it up on youtube, then you won't cut your fingers so much.
Yes your right
What recipe did you use Kay ?
From Google
@@KaysCooking there's a lot of recipes on Google, thanks for being so helpful
@@CODrocker90 do you have something against kay? I've seen quite a few comments where you have replied either nasty or sarcastic comments....it's a bit obsessive and sad really.
You deserve a more grateful, patient son than Lee
Have you not heard Kay threaten him nearly every video???? 🤣
oil doesnt evaporate kay
Kay can you make a simple Australian dish called Fairy bread. All you have to do is spread some butter or marge on white bread and pour some sweet sprinkles (hundreds and thousands) over it, and then cut the bread into triangles.
I haven't had them with condensed milk but that does sound like a good idea.
I think you have it mixed up as it's new Zealand 🇳🇿♥️ dish 🤣🇳🇿
@@tanzpenhalluriack3299 yea but nz and australia are basically the same thing
As long as she can add honions
As a proud Greek, I send my praise your way. Wonderful recipe, innovative technique, and lots of love make for the perfect Greek meal. Well done on this video as always, Chef Kay! :)
Is this Leigh?