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.
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!
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 🤦♀️
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.
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
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.
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! :)
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.
So Kay this is a layered dish like lasagna. What we do is put the meat in a baking sheet first then layer your potatos and eggplant slices on that. After that is when you wanna pour the white bechamel sauce on and bake. Great try tho im sure it was still lovely.
Made this recipe! It was soo good!! Even the Frozen Lamb that I was a bit worried about (even though it was still a bit frozen and raw in the centre, but I think that's my fault since Kays was normal), but everything worked well together. Overall a 8/10!
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.
I have no idea 💡 why there lot of people that criticize her food tell u something I could eat even rocks 🪨 if there was no food in other words I eat what ever u put on my table I don’t go around been a picky eater.
if you really dont want to cut your veggies in half to have a flat surface, at least use a fork to keep the veg in place and your fingers out. a healthy survival instinct and critical thinking is key here
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
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.
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!?
Hi Kay, thanks for doing this video, it's one I've requested from you before. I'm really pleased to see that you've reverted back to how you used to do your videos where you show us the prep as well as the cooking! I've missed this style! Great longer video which makes for better viewing! 😁
Hmmm is she maybe trolling us? What kind of video did she see in which it showed mixing roux in with the minced meat instead of making a bechamel sauce?🤔🤔🤔
My thoughts too. With how popular Kay's channel is, there's no need for her to cook properly. The trill cooking is working well for her. Kudos for being successful at being bad at something. The epitome of society these days. If your attitude is good you can pretty much gwt away with a lot more than a competent person with a bad attitude. Personally, I prefer skill over attitude. Especially cooking. Saves good poisoning!
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
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 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
Anyone else screaming “TURN THE PAN UP”
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
You no which direction it’s going in when moosooka is mentioned .
A great direction I love it
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 is so cute while committing culinaric war crimes 😂❤
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 😂😂😂
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
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! 👀😁😘
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.
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
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
Ήμουν εξαιρετικά λανθασμένος, θεέ μου να με βοηθήσει
Massouka. Just like giagia used to make.
@@pandamilkshake thanks for translation
μένω κόκαλο
Πω πω
Greetings from Greece! You are so likable Kay.
kay your delicate culinary intervention mixed with your soft feminine touch really made this dish feel like home
You killed me at massokah 😂🤣😩
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
When I heard "Massookuh" I lost it! Excellent stuff Kay.
Thanks so much
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❣️❗️❣️👏👏👏🤗
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
You an your son are just precious..😊😊
Thanks so much
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.
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
Upgrading to a new knife, I’m so proud of you
Thanks so much
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 love Kay's Cooking!
Thanks
Miss Kay. Thank you for being part of my life ,and letting me be part of your's. Sending much love.
Love it kay
Thanks
Amazing, learned a thing or two here. Keep cookin' !
Thanks so much
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
Well done Kay
Thanks so much
Great video keep up the great work, you've inspired me to make food
Glad to hear it
Hehe good on you Kay, you're wonderful, always bring a smile to my face. . Keep doing what you're doing :)
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
Lovely knife skills as always!
Literally the best video title ive seen. Excellent Kay. You keep being you!
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
Looks great Kay well done love xx
Awwww she’s so happy lee like it well done Kay 👍🏼
Thanks
Me and my 2 year old love watching your videos kay
Thanks so much
The sauce was for layering not to mix with the meat
This made my tastebuds cry (love you though Kay) 😊
Turn the heat up for God sake
A whisk will prevent lumps when you make the sauce. I enjoyed watching :)
Kay a good tip would be to collect, portion, and prep all of your ingredients before cooking.
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?
Favrit flavur wooden stick?
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...
Reminds me of my nan, best wishes Kay 🥰
Kay please go careful with that knife x
I will promise thanks
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
So Kay this is a layered dish like lasagna. What we do is put the meat in a baking sheet first then layer your potatos and eggplant slices on that. After that is when you wanna pour the white bechamel sauce on and bake. Great try tho im sure it was still lovely.
You need Jesus. ✝
Who I'm a atheist
Kay slicing spuds. Now that is real suspense!
Made this recipe! It was soo good!! Even the Frozen Lamb that I was a bit worried about (even though it was still a bit frozen and raw in the centre, but I think that's my fault since Kays was normal), but everything worked well together. Overall a 8/10!
You deserve a more grateful, patient son than Lee
Have you not heard Kay threaten him nearly every video???? 🤣
Public health hazard
@Woolhead games not a hate just a comment… great channel and great fun… cooking… not so
Your such an awesome person Kay!
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.
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
I love legacy of kain and soul reaver good job Kay
Thanks so much
oil doesnt evaporate kay
I'm on the edge of my seat everytime she uses a knife.
Ok
Looked fantastic. I hope one day I can be as good a cook as you.
You are so nice thanks
@@CODrocker90 watching this video that statement was on point
Your knife skills give me nightmares.
Yeaaaaa wooooooo ur killin it kay
Thanks
bazoooka
big up kay with another banger
Glad I found your new channel!! 😍
So am I thanks
I love me a “ Masoooka” 😂 Thanks Kay
nope
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???!!!
Thanks
Good depths of flavour going on here :)
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 ...
What the hell did my eyes just witness??
You want to get to spec savers
Are you dumb, Rose?
Love that you said "onions" correctly
Yes my mistake
I have no idea 💡 why there lot of people that criticize her food tell u something I could eat even rocks 🪨 if there was no food in other words I eat what ever u put on my table I don’t go around been a picky eater.
pog
Love you Kay! Your videos make me smile!
if you really dont want to cut your veggies in half to have a flat surface, at least use a fork to keep the veg in place and your fingers out. a healthy survival instinct and critical thinking is key here
Yes will try that thanks
or curve your fingers
Love it!
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
Kay what video is it that you referenced? I'd love to watch it
Thank you! My moussaka was missing something, but your instructions helped. Thank you again.
What was missing ?
@@Nazo_moon Kay's special touch. A Greek grandmother gifted me a Moussaka recipe but this is far superior.
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
Anybody seen her use seasoning of any kind, ever?
Yes
“EEEEHH-“ I LOVED
She is so incompetent
based on this channel's audience.
Today so far
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19:18 is the best part
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!?
Big love for Kay and Lee, inspirations of the kitchen
Hi Kay, thanks for doing this video, it's one I've requested from you before. I'm really pleased to see that you've reverted back to how you used to do your videos where you show us the prep as well as the cooking! I've missed this style! Great longer video which makes for better viewing! 😁
Glad it made you happy thanks
omg hun.... 😳
Pretty sure oil doesn’t evaporate, but what do I know?! 😁
Can do
Hmmm is she maybe trolling us? What kind of video did she see in which it showed mixing roux in with the minced meat instead of making a bechamel sauce?🤔🤔🤔
The fact that we are not sure if she is a troll makes it so funny...maybe she is, that makes her a top comedienne
My thoughts too. With how popular Kay's channel is, there's no need for her to cook properly. The trill cooking is working well for her. Kudos for being successful at being bad at something.
The epitome of society these days. If your attitude is good you can pretty much gwt away with a lot more than a competent person with a bad attitude.
Personally, I prefer skill over attitude. Especially cooking. Saves good poisoning!