The funniest thing I've ever seen is someone trying to thicken something up and puts a lid on it 🤣🤣🤣🤣 A lid traps moisture in so keeps the water content. To thicken a sauce you need to leave it lid off to release the moisture into the air not the pan as its gonna stay runny when it runs off the lid back into the pan 😂
Brilliant Keith!! But leave the lid off mate. It'll reduce without all the moisture going in off the lid 😉 Glad l saw this video because I was going to try Maysan 😖
Maysan is the best mate honestly. You really need to measure it though and then it's perfect. Make sure you weigh it and then add the water and mix with a fork. I promise you'll love it!!!
I use Maysan all the time i have never had that problem and i just add boiling water and then put it in the microwave i never measure it just scrape what i want off the block with a fork I think you may have put to much water in it just give it another go before you give up on it, honestly its very nice. Try adding the water to the paste but scrape the paste so its all broke up and not lumps, add the water bit by bit untill you have the thickness you want it will go thicker as it cools down then you can add a bit more water if you want to get it to the right consistency then add the chicken and onions and stuff.
I think it took along time to heat the fluids in the wok because it had a very large surface area to cool and small area heating it on your cooker. A saucepan was a good swap.
That's a shame and all the work you put into it. If you ever need to thicken curries, casseroles, curries etc use cornflower or even plain old flour, a few teaspoons in a cup of water and mix together then add to your cooking dish till it thickens to the consistency you like, always works for me
Always keep some potato starch from the Chinese supermarket cheap as mix in cold water add slowly to the curry cooking to thicken otherwise you've not measured it properly,it's probably the best one out there ❤🇬🇧
Big mistake by adding far too much water. Also why didn't you just add more paste to thicken it up instead of adding paste mixed with water? 😂🤣😂 At the end you were trying to make it thicker by keeping the lid on which just automatically kept on adding more water 🤦♂️
Curry paste is always going to be better than mayflower powder. However with these sauces you need to be as precise as a baker would be other it turns to muck however long you cook it to death 😂😂😂😂😂🎉🎉🎉
Can't work out what you did wrong in this one Keith, Maysan might not be the best on the market but it's certainly better than you've shown it to be, or at least it used to be... i suspect you've added far too much water but it's hard to tell what ratio you used in the video.
Hello Keith and Nat 👋 I have not tried this brand.. but flipping heck, it looked hard work trying to get the curry to thicken. PS... Id like to ask where you got your wok from please? Take care!
Hahahaha you have your measurements wrong. It's 85 grams per serving. You added too much water too. You could thicken with a cornflour slurry but the whole consistency was wrong 😜😜😜
If want a proper chinese curry take out expereince,use "goldfish brand"(IMOE) you can by from tesco etc and depending on your taste/heat lvl,use the chi chow chilli oil,you will not be dissapointed 👍.You can do your own thing also in the cooking by adding a bit turmeric,garlic ,elevates it to the next level 😁👊
I think that i will stick to the mayflower Keith and Nat, its always bang on and thickens really well sorry your dinner was not very nice. Hope tomorrows is better regards as ever Maggie
when you first started your you tube channel you actually said maysan curry sauce mix was lovely so how come now you are slagging it off and i have watch your channel from the start ,so please explain
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The funniest thing I've ever seen is someone trying to thicken something up and puts a lid on it 🤣🤣🤣🤣 A lid traps moisture in so keeps the water content. To thicken a sauce you need to leave it lid off to release the moisture into the air not the pan as its gonna stay runny when it runs off the lid back into the pan 😂
Brilliant Keith!! But leave the lid off mate. It'll reduce without all the moisture going in off the lid 😉 Glad l saw this video because I was going to try Maysan 😖
fact😂😂
@@steveclarke2739it’s actually a nice curry sauce, I wouldn’t trust this guys review try it for yourself, takes a few minutes to make and thicken
@@kr4zyh he's not the brightest bulb in the box.
How not to cook by Keith book coming soon 😉
Maysan is the best mate honestly. You really need to measure it though and then it's perfect. Make sure you weigh it and then add the water and mix with a fork. I promise you'll love it!!!
Wise words, a really tasty, quick and easy, curry sauce :)
I agree I've tried them all and this is by far the best.
I use chicken stock instead of water, and I add a teaspoon of curry powder. Adds a bit more flavour to it.
Cornflour and water,.make a slurry and add whilst stirring will thicken
Putting a lid on it to thicken it was an interesting tactic!
In all fairness,you messed up! Also,if you want sauces to thicken/reduce,you take the lid off! Do it again .
@@robertlonergan9401 You sound like Ramsay 🤣 Brilliant!! 😅
I use Maysan all the time i have never had that problem and i just add boiling water and then put it in the microwave i never measure it just scrape what i want off the block with a fork I think you may have put to much water in it just give it another go before you give up on it, honestly its very nice. Try adding the water to the paste but scrape the paste so its all broke up and not lumps, add the water bit by bit untill you have the thickness you want it will go thicker as it cools down then you can add a bit more water if you want to get it to the right consistency then add the chicken and onions and stuff.
I think it took along time to heat the fluids in the wok because it had a very large surface area to cool and small area heating it on your cooker. A saucepan was a good swap.
That’s it add frozen peas which are full of water too that should help thicken it 🤦🏼♂️😂😂
That's a shame and all the work you put into it. If you ever need to thicken curries, casseroles, curries etc use cornflower or even plain old flour, a few teaspoons in a cup of water and mix together then add to your cooking dish till it thickens to the consistency you like, always works for me
Always keep some potato starch from the Chinese supermarket cheap as mix in cold water add slowly to the curry cooking to thicken otherwise you've not measured it properly,it's probably the best one out there ❤🇬🇧
The difference between winging it and knowing it is clear in this video keith lad!.. 👀😂
Have you tried the colmans packet of Chinese chicken curry mix
Was very surprised how nice they are . Worth a try
I buy this the extra hot one and we absolutely love it! So don’t agree with you on this one I’m afraid!
My son agrees 💯 with you just sent him the video
Poor keith lost the will to live lol, perhaps a little less water would of helped? I got a irish curry mix called McDonald's lovely 😍
You diluted it to the max no wonder it tasted crap lol
Used this for years but too much water in, despite instructions. Just experiment, it usually only takes a few minutes! 👍
Not great Keith but can’t win them all 🤣 All the best to you all!! ….Smithy
Cornflour with some water would have thickened it.
Or use mayflower mate lol. Thanks
@@oldfoodguy mayflower isn’t a patch on it u screwed it up ffs 😂😂😂
Big mistake by adding far too much water. Also why didn't you just add more paste to thicken it up instead of adding paste mixed with water? 😂🤣😂 At the end you were trying to make it thicker by keeping the lid on which just automatically kept on adding more water 🤦♂️
Curry paste is always going to be better than mayflower powder. However with these sauces you need to be as precise as a baker would be other it turns to muck however long you cook it to death 😂😂😂😂😂🎉🎉🎉
I’m guessing you have added to much water mate looked far to much water that’s the reason it didn’t have much taste because of to much water
Have some jam on toast
proper mad, i love him. keep up the great work, ill stick with goldfish and mayflower then 🤣🤣
Good idea
Can't work out what you did wrong in this one Keith, Maysan might not be the best on the market but it's certainly better than you've shown it to be, or at least it used to be... i suspect you've added far too much water but it's hard to tell what ratio you used in the video.
Hi Keith the mason gravy is lovely it tastes like proper Chinese gravy
Hello Keith and Nat 👋
I have not tried this brand.. but flipping heck, it looked hard work trying to get the curry to thicken.
PS... Id like to ask where you got your wok from please?
Take care!
Hahahaha you have your measurements wrong. It's 85 grams per serving. You added too much water too. You could thicken with a cornflour slurry but the whole consistency was wrong 😜😜😜
If want a proper chinese curry take out expereince,use "goldfish brand"(IMOE) you can by from tesco etc and depending on your taste/heat lvl,use the chi chow chilli oil,you will not be dissapointed 👍.You can do your own thing also in the cooking by adding a bit turmeric,garlic ,elevates it to the next level 😁👊
I would not of scrambled the egg 1st in doing that rice
Hi, stick to Mayflower, consistently great every time.
Some times everything goes wrong very stressful I no that feeling
Someone complains and your doing best 😂
Mix with cold water as directions honestly Keith it's far better than Mayflower, give it another go.
I have to taste these sauces before serving. You may have recovered it by adding a little bit of sugar & some chilli powder
Safe to say it’s not the best you’ve done 😂
lol mate
You must try the extra hot.
Don’t encourage Keith to try the extra hot, it’ll burn his bloody mouth off.
🌶️🧢🌶️
✌🏻👨🏻🦲✌🏻
Don’t do it, Keith .
It’s far from very hot.
Just right
Looking forward to the live Mr Gaggster from Lichfield 😂😂😂🎉
The chinese supermarket has nice Chicken Boulion powder add some of that tastes good
Keith shame it didn't look great l couldn't eat it and glad Nats honest opinion very disappointing!! ❤❤❤xxxxxx
How come the channel name has changed
It's nice the one from home bargains is nice too...
Lee Kum Kee Chi Chow Chilli Oil Keith.The Answer,! 1 teaspoon in there and you will be Converted Brother 😁👌👍
That's my fav sauce to much water mate
Another of your gourmet meals then
We appreciate your effort keith,shame its not good😮😮
I think that i will stick to the mayflower Keith and Nat, its always bang on and thickens really well sorry your dinner was not very nice. Hope tomorrows is better regards as ever Maggie
Too much water obviously! You can add but can’t take away
lol Maysan is ace mate you must of got somat wrong 😂
Sorry pal I wam old , Mayflower was the one I was thinking of lol
You need to make it up cold water and measure it 🐝😛🐝
Looked weak, but still appetising.
pop it in the compost bin
Poor Keith 😁
I just noticed all the e numbers in it 😂😂😂😂
i work in retail and i notice every third world brand of food even beef burgers has a tonne of E numbers
to much water mate i like maysan
can't wack the mayflower
spewing about the end result keitho i bet you make a better one from scratch!
to much water in that ive had maysan and its banging curry sauce ,think you messed up had a bad day 🤣🤣🤣
when you first started your you tube channel you actually said maysan curry sauce mix was lovely so how come now you are slagging it off and i have watch your channel from the start ,so please explain
Fck that, lol.
be alrite after 15 pints mun
Probably lots of MSG in it?
Mayflower is decent!
No issue with MSG at all, I use it all the time.
@@jak76 Not saying MSG. is bad, I use it a lot. They said it was salty tasting 🙄
@@jak76MSG is bad
@@louisbeerreviews8964 do your research, nothing wrong with MSG mate. Its actually in most foods
@@kevowski My bad mate, thought you meant it tasted bad because the MSG🤣
Good video
Its not the curry its the cook trying to wing things I’m surprised you didn’t put paprika in you do everything else