Shadowing Practice: I Challenged EVERY YouTube Chef - Learn English Speaking with Video
Creando lección...
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Nick: Today I brought together the biggest chefs on YouTube with over 250 million followers and tens of billions of views to put them through the hardest cooking challenge they've ever faced.
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Welcome, chefs!
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We're playing my version of "Follow The Leader".
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Chef Rush: "Follow The Leader"? Max: Oh, boy!
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Nick: I'll cook an extremely difficult egg yolk pasta dish, and each of you must copy it exactly.
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Max: Woo! Nick: And when I finish, you'll have one of the world's most famous food judges decide how you did.
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Chef Rush: I feel great. I feel wonderful. I feel like a winner.
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Max: I hope there's steak, but may the best man win.
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Uncle Roger: Uncle Roger really tired. Let's just cook and go home!
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Guga: Little nervous. Chef Rush is a big guy.
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Nick over there looking serious.
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It's intense.
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Bayashi: I'm a little nervous, but...I can do this.
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Nick: Sous chefs, please bring in the ingredients!
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Max: Oh, wow! Chef Rush: Yes! Uncle Roger: Fuiyoh! Bayashi: What?
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Max: This just got real.
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Nick: In front of you is everything you'll need to make this egg yolk raviolo with king crab and Beurre Blanc.
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And your time to cook starts now.
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First...king crab. Grab your scissors!
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Cut off those legs!
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Uncle Roger: Why you move so fast?
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Max: Yeah. Whoa! I haven't used scissors since high school.
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Uncle Roger: What is this? Art and Craft?
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Chef Rush: These are small scissors.
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Bayashi: Ah!
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Guga: Bayashi, all right?
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Bayashi: I'm very scared.
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Max: Hahaha! Guga: Come on, buddy!
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Max: Alright. Legs off.
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Nick: Grab your burner and your pot...
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Bayashi: Whoa! Nick: ...then fill the pot with hot water!
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We're gonna steam the king crab. Crab legs in...cover it up!
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Bayashi: How many? How many?
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Uncle Roger: You move too fast.
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Nick: And set the whole thing off to the side.
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Max: Nick, you're moving fast right now.
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Nick: Keep your workstations clean as you cook!
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Uncle Roger: Okay, Nephew Nick.
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Nick: Next...we need to make our herb oil.
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Grab those herbs and grab your blender!
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Max: Did you say "blender"?
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Nick: Add all your chives and your parsley...and then most of your dill, but save a little bit for plating at the end!
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Bayashi: I already did everything.
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Guga: Hehehehehe!
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Uncle Roger: Hey-ya!
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Nick: Now grab the olive oil!
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Fill some of the bottom of this with olive oil!
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We're making our beautiful green herb oil for plating at the end.
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By the way, remember that Mystery Judge that I mentioned?
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Chef Rush & Uncle Roger: Yes. Nick: They won't be picking the winner.
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They'll help to guide the decision. But the final call is yours...
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Because you're the only-ones watching the full cook.
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At the end of the video, make sure you comment down below to say who you think did it best!
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Lid on! Screw it nice and tight!
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Max: I got oil all over my hands.
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Nick: And then we are going to blend for 2 minutes.
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Go! Guga: Let's go, baby!
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Nick: Take it off! Max: I can't hear you, Nick.
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Uncle Roger: This remind me of my childhood. Talking over my mom and dad...yelling.
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Nick: Grab a small bowl! Grab a piece of cheesecloth and then grab a mini strainer!
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Place it over your bowl, unscrew that blender and strain the herb oil!
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Beautiful. Max: This is the smallest cheesecloth I've ever seen.
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Chef Rush: It is small, isn't it?
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Uncle Roger: Where's the cheesecloth?
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Nick: Use that mini whisk if you want, and help guide it through! Press that herb oil quickly through the cheesecloth! Hurry up! Do not let your crab overcook!
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Uncle Roger: Where the whisk? Where the whisk?
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Guga: It's a fancy one. Look at this!
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Nick: Max, that's not a strainer.
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Guga: Max! Hehehe!
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Uncle Roger: Disqualify!
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Nick: Grab your squeeze bottle! Pour in that herb oil!
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Let's go! Hurry up! Hurry up!
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Guga: Squeeze bottle. Okay.
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Nick: Put that herb oil off to the side!
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Grab your ice bath and bring that in!
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Uncle Roger: Ice bath... Ice bath...
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Guga: Ah! Why does it have to be so heavy?
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Nick: The king crab is done.
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Grab your tongs!
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Guga: Ha! Let's go!
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Nick: Move that king crab straight into the ice bath!
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We need to shock it with that ice cold water right now, so it doesn't overcook.
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Guga: Whoa!
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Uncle Roger: Even crab do cold plunge now.
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Nick: Move that off to the side!
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We need to clean the crab. Grab those scissors again!
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Max: Oh, boy!
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Nick: Crab legs! Max: Ha! Huh! Ow! Nick: You're going to open them up like this.
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Pull out that tendo! Then with your scissors, cut very carefully down the edge of the king crab legs!
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Both sides! Do not damage your king crab!
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The judge and everybody watching will notice.
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Max: Oh! That looks so good.
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Nick: Look at how beautiful this is!
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This is what your king crab legs should look like.
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Bayashi: Can I eat this?
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Max: Oh, it's so spiny. This thing is so sharp.
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Nick: You need to clean 3 of these. Quickly!
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Guga: 3? Uncle Roger: 3?
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Max: Oh, man!
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Uncle Roger: Fuiyoh!
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Look at this! Nice and floppy.
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Max: Hahahahaha! Guga: Ah!
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Nick: Guga, hurry up! Come on!
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Guga: No problem.
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Nick: Legs out. Oh, beautiful.
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Keep moving!
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Uncle Roger: Nephew Nick, you have to relax a bit.
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Time is just illusion.
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Okay, I'm done. You can go now.
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Don't need to wait for them.
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Max & Guga: Hahahahaha!
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Nick: Clean your workstation and get ready to make fresh pasta!
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Max: I don't do fresh pasta.
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Nick: Well, today you do. Flour into the center of your cutting board.
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Guga: Come on, Nick!
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Max: I need something to clean this with.
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Nick: Use the bowl to make a nice well in the flour!
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That's where the eggs are gonna go.
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Guga: Boom! Use the bowl!
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Nick: Listen very carefully!
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I have given each of you 12 eggs.
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You need to use 11 of the egg yolks in the pasta dough.
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One of the egg yolks is for your pasta at the very end.
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There is zero room for error here.
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Now separate out 11 egg yolks into the center of your cutting board!
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Max: I'm covered in eggs.
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Guga: Why are you so messy, Max?
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Max: Dude...I don't know, man.
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Nick: Chef Rush, how are you separating small egg yolks so fast with such big hands?
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Chef Rush: Oh, you know what? I'm delicate. Don't tell anybody!
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Nick: 11 egg yolks. Remember, there is zero room for error, because you need that 12 egg yolk to finish your pasta at the very end.
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Bayashi: Done.
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Guga: Wow! Uncle Roger: Bayashi's so fast.
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Guga: Well, of course...it makes sense. All Bayashi does is use egg yolks on his videos...
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Bayashi: Yeah. Guga: ...so it makes sense.
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Bayashi: Hurry up, guys!
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Bayashi: Come on! Max: Hahahahaha!
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Guga: Bayashi, can you help me?
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Bayashi: Yeah, sure. Guga: Arigato, Bayashi!
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Nick: Grab your fork and mix up those egg yolks!
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Here we go. We all know how to make fresh pasta. Right?
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Max: No. Uncle Roger: No. Nick: Once those egg yolks are mixed up fully, start to pull that flour in from the edges of your well!
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Do not break the outside of the well, or everything will become a crazy mess.
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Uncle Roger: Too late.
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Bayashi: Hahahaha! Guga: Too late. Haha!
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Nick: Grab your bench scraper to help you keep things organized too!
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Uncle Roger: What is bench scraper?
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Nick: Once you've mixed enough, use the bench scraper...
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and then fold everything together here!
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Bayashi: Uh...is this...? Uh... Max: Hahaha!
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Nick: Oh, no. No, it's not. That's your final plate.
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Uncle Roger: Oh, no!
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Bayashi: Oh! Max: That's not good.
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Uncle Roger: This not fair to Bayashi.
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He need translator.
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Guga: Hehehehe!
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Bayashi: No translator here.
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Nick: Get in there with your hands and start to knead!
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Quick! Quick! Quick!
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Max: One thing about Nick is...he moves fast.
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Chef Rush: Uh...can I get some regular man gloves?
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Max & Chef Rush: Hahahaha!
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Chef Rush: What's this, like extra-extra small?
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Max: Oh! Nick: Max, did you just lose a bunch of your pasta?
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Max: Yeah, it just flew off. Maybe I can steal some from the chefs. Can I get like a...?
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Chef Rush: Yeah, of course...you can.
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Max: Just a little bit.
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Chef Rush: Yeah. Of course.
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Go ahead! Chef Rush: No. Take more! Take more! Max: This is fine. Okay.
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Chef Rush: Yeah.
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Max: I thought he was gonna hurt me.
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Chef Rush: That's later.
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Nick: You'll need to knead your pasta dough for about 5-7 minutes at least.
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Make sure it's nice and beautiful and smooth! Okay?
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Uncle Roger: Fuiyoh! Nick: Because of these beautiful egg yolks, it should look nice and bright orange.
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Uncle Roger: Pasta is so exhausting.
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Nick: Chef Rush has a really unfair advantage at this part.
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Chef Rush: You know what? I was just thinking that. Hahaha!
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Max: I just can't get mine to come together.
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I'm gonna try adding a little water.
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Uncle Roger: Little water?
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Max: Oh, it's boiling water.
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Max: Okay. Nick: Hurry up, guys! Let's go!
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Uncle Roger: Uncle Roger so tired.
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Nick: When your dough is nice and smooth like this, cover it up with plastic wrap, and set this off to the side to rest!
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Guga: Ha! Max: Dude...I'm just going right through, man.
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Guga: Here we go.
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Bayashi: Ah!
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Nick: Now...we're gonna move on to make our filling.
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Max: Dude... Bayashi: What? Cheese...
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Nick: Add in some ricotta cheese!
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Guga: How much?
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Nick: Grab a little bit of your dill, and chop that up nice and fine!
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This is where we gotta do those knife skills, everybody.
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Uncle Roger: Fuiyoh!
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Guga: That goes in. Bada bing! Bada bong!
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Nick: Then grab your lemon and a microplane!
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Added some lemon zest. That'll give some nice acidity to the filling.
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Max: Mhm... It smells amazing.
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Guga: Oh, it smells so good.
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Nick: Tiny sprinkle of seafood seasoning...
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Not much. And then salt to taste.
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Uncle Roger: Uncle Roger bring my own special seasoning: "MSG".
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Nobody else have this.
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We gonna beat all competition with this. Fuiyoh!
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Max: What is that, Uncle Roger?
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Uncle Roger: None of your business.
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Nick: Last thing: grab one of the crab legs and chop it up super-super fine!
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This is how we're gonna get that crab meat into that filling.
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Uncle Roger: If Chef Rush "loosey" gonna beat you up, so Uncle Roger "scat".
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Chef Rush: That's a true statement. Everybody go get it!
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Nick: Add that crab filling in! Then mix it all up and season to taste!
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Make sure this tastes delicious!
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It should taste a little on the salty side, on purpose.
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That's one big mistake you can make, if it's not salty enough.
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Uncle Roger: This way, my "MSG" gonna shine.
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Guga: Wait! What?
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Uncle Roger: What? Nothing, nothing, nothing. Guga: What? Uncle Roger: Nothing, nothing.
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Nick: Now...under your station, grab your piping bag, then trim off the tip and add in that ricotta king crab filling! Should look something like this.
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Tie it up! Get it off to the side!
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Uncle Roger: Wait! Wait! Wait!
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Nick: Bring back in that burner! With your pan...
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Guga: Hold on!
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Max: Nick, relax!
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Guga: You said "taste it" to seasoning!
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We gotta taste it.
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Nick: Then while that lightly starts heating up, grab a shallot...
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and chop that shallot nice and fine!
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Uncle Roger: Shallot... Shallot...
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Guga: Oh, come on, Nick!
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Nick: Chef Rush is so quick.
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Guga: Chef Rush's not talking.
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Uncle Roger: Very scary, when he stopped talking.
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Chef Rush: If I don't win this, somebody's in trouble.
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Nick: Chop that shallot up nice and fine!
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Be very-very careful! Nobody cut their fingers here!
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Uncle Roger: Do you want people to not cut themselves?
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But you also want them to be quick?
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Nick: Add a little bit of olive oil! Crank up the heat!
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Grab your wooden spoon!
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Max: Oh, that's hot.
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Nick: Once that oil is nice and hot... shallots in!
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You should hear that nice sizzle.
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Max: Oh, yeah!
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Nick: Hit those shallots with a little more Osmo... and then...watch carefully! Pour this in!
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Then pull your pan back and flambé!
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Uncle Roger: Fuiyoh! Woo!
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Nick: Oh! There we go.
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Max: Yo! Max: Oh, my God! Bayashi: Oh!
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Uncle Roger: Look at this wok! Hey! Fuiyoh!
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Max: Woo! Bayashi: Yeah! Guga: Ha-yeah!
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Just like a dragon baby!
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Bayashi: Mine is small.
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Nick: Now we are cooking.
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Uncle Roger: That was fun. That was fun.
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Max: Do I still have eyebrows?
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Uncle Roger: Yeah...a little bit. Max: Barely?
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Nick: Now grab your white wine and your white wine vinegar, and toss each of these in!
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Then grab your cream and add about half or 3 quarters!
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Bayashi: Half...
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Nick: Right now we are making a beautiful sauce called a "Beurre Blanc".
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Max: That is the hardest sauce ever.
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I've never gotten it right.
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Uncle Roger: Sauce so easy. It's just cream and random stuff.
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Nick: Stir this up for just a minute or 2! We want to thicken it up just slightly, and get all that beautiful sweet shallot flavor in there.
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And once it's thick enough to coat the back of your wooden spoon like this, turn off the heat...
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add in your butter and whisk until fully combined!
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When that sauce is done, taste it!
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Make sure it's perfect!
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Chef Rush: My sauce is perfect.
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Nick: Then use whatever container you have left, and strain that sauce!
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It should be nice and thick and creamy.
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Max: Alright. Let's see here!
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Uncle Roger: Container? Uncle Roger have no more container.
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Uncle Roger: Hey! Oh! There, there, there, there, there. Max: In front of you. It's right in front of you. Uncle Roger: Hey-ya!
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Nick: Now for the hard part: rolling out the pasta.
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Uncle Roger: Wait! Wait! Wait!
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Nick: Open up your pasta now!
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Cut your pasta dough in half!
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Uncle Roger: Cut in half...
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Nick: Then use that olive oil bottle to roll it out ever so slightly!
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Uncle Roger: Oh, no! It's getting stuck to my olive oil bottle.
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Nick: Bring in your pasta roller!
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Max: Oh, God!
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Nick: Go ahead and start rolling it out! We want to roll it out to the thinnest setting possible into a beautiful sheet.
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Max: Mine can't even reach that far.
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Nick: Bayashi, what are you doing? That's too low.
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Bayashi: Watch! I can fix. I can fix.
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Max: Mine is just not coming out. Chef, what is going on?
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How? Dude, I'm putting it through the thing. What's wrong here?
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Bayashi: Whoa! I can fix. There you go.
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Nick: Alright, up to Setting # 3! Let's go!
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Uncle Roger: Wait! 1...jump straight to 3?
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Max: Mine is not going in.
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Nick: Everybody else seems to know how to make pasta.
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Max: I'm "Max The Meat Guy", not "Max The Pasta Guy".
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Guga: We are the meat people. We don't make pasta.
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Nick: The pasta sheet is gonna do most of the work for you if you do this correctly.
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Bayashi: No, no, no!
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Nick: Uncle Roger, what are you doing?
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Max: The wheels are coming off right now, Nick.
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Nick: Finish with Setting #8!
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Max: That looks like a silk scarf, chef.
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Chef Rush: I appreciate it, brother.
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Nick: How is Chef Rush beating all of you guys like this?
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Max: He's a White House chef, Nick.
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What are you talking about?
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Uncle Roger: Yeah. Chef Rush cook for all the Bushes and all the Obama.
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Nick: I am done. Let's go!
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Max: Uncle Roger...
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Uncle Roger: I'm getting stuck. Uncle Guga, I need your help.
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Guga: I got you, Uncle Roger. I got you.
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Uncle Roger: It okay. It okay. It okay.
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Uncle Roger: It okay. Guga: It's coming. It's coming.
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Uncle Roger: It's like making ramen, but different.
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Guga: That's right. But don't push it!
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Uncle Roger: Done, done, done! Fuiyoh!
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Guga: Oh, look at that! There you go. Uncle Roger: Yes!
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Nick: Once you got your beautiful pasta sheet, flour it up a little bit, just to make sure nothing sticks. Take your pasta machine away!
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I'm not stopping for anybody. Let's go! Cut the pasta sheet in half!
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Here we go.
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Max: Wow! Yours looks so good, chef.
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Chef Rush: Thanks, brother! Max: That is beautiful.
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Nick: Listen! You're only making one beautiful egg yolk raviolo.
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It's gonna cut open and spill out with that egg yolk, like a chocolate lava cake.
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Uncle Roger: Wait! What? All this for one raviolo?
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Nick: Grab that bowl of water underneath your station! You're gonna take that piping bag with the crab ricotta filling. You're going to make a beautiful nest in a circle, just big enough for that egg yolk.
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Uncle Roger: Little nest...
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Max: Oh, boy!
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Nick: Take that egg! Separate out a yolk!
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Make sure that yolk does not break! And place that egg yolk into the center of your nest!
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Guga: Aaah!
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Guga: I broke the yolk... Max: Guga! Guga: ...and I don't have any more eggs.
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Come on! Do you have more eggs?
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Guga: Anybody? Max: Ah! Ha! Ha!
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It's barely on there.
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Nick: Now...take your water, and all around the edge, paint some water! We don't want the pasta to dry out here.
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Make another top sheet!
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And very carefully, you're going to lay this sheet of pasta right over the top of the other one!
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Max: This is way too intense.
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Nick: And shape it ever so carefully!
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Do not break your yolk, and do not leave any air bubbles!
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Max: Ah! My dough isn't big enough.
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Nick: Grab a ring mold and use that ring mold to shape the pasta perfectly!
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It must be a perfect circle for our judge and for everybody watching.
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Chef Rush: Ah! I don't think I've ever been this focused before. Locked in.
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Nick: Look at that! Perfectly flat.
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Uncle Roger: Fuiyoh!
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Nick: Take your pasta cutter!
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Cut it into a perfect square!
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You need to be really, really focused and careful when you cut this here.
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Max: Stick for me!
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Uncle Roger: So many equipment Uncle Roger never see before.
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Nick: This is what yours should look like. See it?
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Nick: 3, 2, 1. Good. Bayashi: What? Nick: Put that off to the side!
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Guga: Voila!
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Nick: It's time to cook that pasta.
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Grab your burner! Heat back on!
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Max: Nick... Nick: Grab your pan! Max: Relax! Nick: A little bit of boiling water into the pan.
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We're going to cook it in some shallow boiling water. As I think we all know...
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you cannot forget to salt your pasta water.
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Bayashi: Oh, I messed up.
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Nick: You're behind, Bayashi. Let's go!
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Uncle Roger: Nephew Nick very bossy today.
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Nick: Pasta is going in. We're not gonna cook it for long.
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Just enough that the outsides get nice and warm.
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The pasta cooks, but the egg yolk cannot overcook.
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Guga: Yes, sir!
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Nick: Each of you must decide how long to cook your pasta.
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It must be perfectly cooked for when the judge cuts into that egg yolk.
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If it doesn't spill out like a chocolate lava cake, you failed.
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Guga: Uh-oh!
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Nick: Clean off your cutting board! Grab your plate!
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Now...watch carefully! I'm only gonna do this once.
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And when I finish, you'll have just 60 more seconds, before one of the world's most famous food judges decides how you did. While your pasta is cooking, take a king crab leg! Cut it in a beautiful diagonal angle!
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We need 3 nice pieces like this to go on top of our king crab dish...
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And then cut some really nice, super-super thin pieces of that king crab!
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To plate...ring mold in the center of your plate!
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Then take the small, thin pieces of king crab and place them all down, like a little king crab carpaccio!
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Once that's in, trout roe...into your sauce! Beurre Blanc...all around the plate!
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Herb oil...around the plate like that! And then...pasta! A little bit more lemon zest!
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Over the top, 3 pieces of king crab...
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Place them around as you wish!
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Finishing touch... Just a little bit of dill on top.
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Done. Your 60 seconds starts now.
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Nick: Let's go! Max: What?
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Chef Rush: 60 seconds... 60 seconds... Uncle Roger: Hey-ya! Max: Thin slices in?
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Dude, I'm not even close right now.
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Guga: Ah! Nick: 45 seconds! Let's go!
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Uncle Roger: Trout in...
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Max: All my trout's in.
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Nick: Come on, guys! Quick! Quick! Quick!
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Uncle Roger: I cannot open this trout container.
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Nick: 30 seconds! Get it on the plate!
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Max: Why does mine look so floppy?
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Uncle Roger: Green thing... Where's the green?
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Guga: Yes, yes, yes.
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Nick: 10 seconds!
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Max: What? Chef Rush: Can I get a little of your dill, Max? Just a little piece of it...
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Thanks for that!
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Max: Yes, sir.
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Nick: 5, 4, 3, 2, 1.
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Hands up! Uncle Roger: This the best I can do.
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Max: Ah! Guga: Look good. Give me five!
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Nick: Nice job. How does everyone feel?
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Guga: Nervous.
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Max: Scared.
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Guga: Chef, are you nervous?
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Chef Rush: I don't get nervous.
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Uncle Roger: Chef Rush don't have feelings.
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Guga: Haha!
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Max: So who's the judge?
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Nick: Your judge today is one of the most famous people in food television history.
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She's judged one of my favorite shows, Chopped, for over a decade.
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Max: Wow! Nick: And maybe best of all... she's one of the few "Iron Chefs" anywhere in the world.
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Guga & Bayashi: Oh!
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Chef Rush: Ah!
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Nick: And remember: she's not actually picking a winner. She'll help you make your decision on who did best, in the comments down below. Please welcome our judge...
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Alex Guarnaschelli!
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Bayashi: Whoa!
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Chefs: Whoa!
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Max: Wow! No way!
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Guga: Let's go! Nick: Start over with me!
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Let's see how I did!
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Alex: I'm gonna grade the teacher in front of the students? In case the egg doesn't break...
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May I say how stunning this dish looks?
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Nick: The egg will break.
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Alex: Okay, I'm going for it.
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Come on! Nick: Yep.
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Alex: We have a winner.
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Nick: There you go.
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Alex: Mhm! I would give this a 9.999/10.
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Perfect. I've started with the gold standard.
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And now let's see where everybody else ends up!
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Hi! Bayashi: Nice to meet you.
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Alex: First reaction... I know that you got all the flavors here.
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I can tell by the way it looks. Visually...
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I'd say I wish you had turned these pieces of crab on their side.
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I think the roe could have been spread out a little more. But the real test...
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Is it gonna break?
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Bayashi: Yes.
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Alex: I'm nervous for you.
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Bayashi: Oh! Come on!
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Alex: It probably just got ever so slightly overcooked.
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It's your first time making it.
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Bayashi: Yes.
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Alex: Flavors are really good.
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I'm just missing that dramatic egg break. Might hurt you in the comments a little bit there.
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Bayashi: Arigato!
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Nick: Um...next is Guga.
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Guga: Hmm...
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Alex: Are you ready?
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Guga: Yes. Yes.
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Alex: I need you to just exude positivity towards this. Guga: Medium rare!
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Medium rare!
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Uncle Roger: Yo! Guga: Whoa!
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Alex: Oh, wow!
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Bayashi: Nice.
459
Alex: Literally...perfect. Let's see your filling!
460
Alex: Mhm! Guga: Hm? Alex: Exceptionally seasoned filling.
461
I wouldn't have minded...
462
42 more seconds on the pasta cook.
463
The filling is really the star of your plate for me.
464
Guga: Thank you so much! Coming from you...big deal.
465
Uncle Roger: Hello! Hello, Niece Alex!
466
Alex: How are you? Uncle Roger: Good. Alex: It's nice to meet you.
467
Uncle Roger: This very stressful dish.
468
My life expectancy shorter now after this cooking.
469
Uncle Roger: Okay, I know what you're gonna say: "Crap!". Alex: Hey, hey, hey, hey, hey!
470
Uncle Roger: Oh! Oh! Oh!
471
Alex: Don't judge yourself! Uncle Roger: Okay.
472
Okay. I feel nervous.
473
Alex: Sauce is fantastic. Uncle Roger: Huh! Alex: What do I taste in there?
474
Uncle Roger: It's just salt. Regular salt.
475
Max: I'm pretty sure it's "MSG".
476
Uncle Roger: What? No! No! Don't sabotage me like that!
477
If the yolk not runny, "MSG" cannot save.
478
Alex: Are you ready?
479
Uncle Roger: Yes. Let's do it!
480
Uncle Roger: Oh! Oh! Oh! Alex: Oh! Oh!
481
Uncle Roger: Fuiyoh! Alex: Oh!
482
Beautiful. Bayashi: Nice. Nice. Uncle Roger: It's so sensual.
483
Alex: The cook on your dough is perfect.
484
Uncle Roger: What? Really?
485
Alex: Yeah. I'm surprised. Uncle Roger: Oh! Alex: You don't need the "MSG".
486
Max: How's it going?
487
Alex: Good. Oh, I like you lead with a smile.
488
Good...good job. But...you know... it comes down to the food.
489
Max: Quaking in my boots.
490
Alex: You shouldn't be. It's beautiful.
491
Max: Thank you!
492
Alex: I wish these pieces of crab were thicker.
493
Max: Yeah. I had a whole king crab too to start with. And that's what I put in front of you. I'm...I'm ashamed.
494
Alex: Let's see the cook! It's shell.
495
Max: Oh! Oh!
496
Alex: It's alright. It's okay.
497
Max: How could that possibly be a shell in there?
498
Alex: Are you ready?
499
Max: No. Alex: Look at this! Uncle Roger: Fuiyoh! Alex: Look at this!
500
Come on! That's stunning.
501
Max: Ah! I'm not a "Pasta Guy".
502
Max: I'm a "Meat Guy". Alex: What does that mean?
503
Max: I'm a "Meat Guy". Alex: You're a "Meat Guy"?
504
Max: Yeah. By name.
505
Alex: What is your name?
506
Max: Well...Max...
507
Alex: "The Meat Man" or something?
508
Max: Pretty much.
509
Alex: You have the best tasting dough of any dish here.
510
But I did eat a shell...so I'm gonna let everybody do the math on that.
511
Hi! Chef Rush: Hello!
512
Alex: I'm a little intimidated.
513
Chef Rush: Well...I am as well.
514
Alex: You didn't exactly follow the rules that Nick set.
515
Chef Rush: What's he gonna do about it?
516
Alex: I mean, I'm feeling a little like...
517
I don't even know if I want to judge you. Your dish looks great. Thank you!
518
Alex: I'm not gonna eat it. I'm too scared. Chef Rush: Hahaha!
519
You must. Alex: Okay. Oh, my God! It's perfect.
520
It's so good. I feel like if the...the egg is so afraid, that it's gonna break, even if it's overcooked.
521
Because it's...even the egg is afraid of you.
522
Alex: Oh, a tell tale sign. Yeah... Chef Rush: Perfect.
523
Alex: This is beautiful. Look at this! Look at that! It's like a perfect little triangle in there. This is the best seasoned dish out of all of them.
524
I think you could have been a little neater with your dill and your crab...
525
but the flavors, the seasoning in particular... really tip-top.
526
Alex: Delicious. Chef Rush: Thank you! Alex: Can I go now?
527
Chef Rush: You can go.
528
Alex: Okay. It's so good to meet you.
529
Alex: Yeah. Chef Rush: You as well. Alex: Bye!
530
Nick: Go to the comments down below, and vote who you think did best!
531
Chef Rush & Max: Woo! Bayashi: Me! Me! Woo-hoo! Uncle Roger: Uncle Roger! Me! Me! Me!
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Vocabulario y notas de pronunciación para esta lección
Las palabras que más se repiten: Nick, Max, Uncle, Roger, Guga. Este vídeo tiene 531 frases y 4532 palabras para practicar shadowing. La parte hablada dura 19:01. El hablante habla rápido, unas 238 palabras por minuto, así que espera sonidos enlazados y reducidos. Solo el 75 % de las palabras está entre las 3.000 más comunes del inglés, por lo que el vocabulario es exigente. 86 de sus 531 frases son preguntas, así que sirve para practicar la entonación de las preguntas y las respuestas cortas.
Vocabulario clave de este vídeo
Las 15 palabras más avanzadas del vídeo, con su pronunciación y significado:
| Palabra | Pronunciación | Significado |
|---|---|---|
| pasta sustantivo | /ˈpɑ.stə/ | pasta |
| crab sustantivo | /kɹæb/ | cangrejo, jaiba |
| yolk sustantivo | /joʊk/ | yema |
| shallot sustantivo | /ˈʃælət/ | chalota, chalote |
| herb sustantivo | /hɜːb/ | hierba culinaria |
| dough sustantivo | /doʊ/ | masa, pasta |
| hurry verbo | /ˈhʌ.ɹi/ | apresurarse, apurarse |
| dill sustantivo | /dɪl/ | eneldo |
| overcook verbo | /oʊ.vɚ.kʊk/ | recocer, cocer demasiado |
| scissors sustantivo | /ˈsɪzəz/ | tijeras |
| olive sustantivo | /ˈɑ.lɪv/ | aceituna, oliva |
| cheesecloth sustantivo | estameña | |
| whisk sustantivo | /ˈwɪsk/ | barrido |
| chop verbo | /t͡ʃɑp/ | picar, tajar |
| flour sustantivo | /ˈflaʊ.ə/ | harina, farina (disused) |
Phrasal verbs que vas a escuchar
| Palabra | Pronunciación | Significado |
|---|---|---|
| go ahead verbo | /ˌɡoʊ əˈhɛd/ | venga, adelante |
| mix up verbo | revolver | |
| bring together verbo | concitar | |
| come out verbo | /ˌkʌm ˈaʊt/ | revelarse, salir a la luz |
| come together verbo | /ˈkʌm tʊˈɡɛðɚ/ | juntarse, concitarse |
| end up verbo | terminar, ir a parar | |
| hands up | /hæn(d)ˈzʌp/ | ¡arriba las manos!, ¡manos arriba! |
| mess up verbo | desbarajustar, desbarahustar |
Frases que vale la pena repetir
Frases cortas y completas del vídeo que puedes reutilizar en la conversación diaria:
- Let's just cook and go home!
- Can I get like a...?
- What are you talking about?
- Do you have more eggs?
- May I say how stunning this dish looks?
Gramática en este vídeo
Las estructuras que más usa el hablante, con las palabras exactas del vídeo:
| Estructura | En el vídeo |
|---|---|
| Present perfect have/has + participio pasado — una acción pasada que sigue importando ahora | they've ever faced · I've ever seen · have given |
| Voz pasiva be + participio pasado — importa lo que ocurre, no quién lo hace | is done · are mixed · have been spread |
Pronunciación a tener en cuenta
El hablante usa 113 contracciones y formas reducidas, como I'm, gonna, don't. Dilas en su forma corta, tal como las oyes.
- Los sonidos de “th”: thicken /ˈθɪkən/, underneath /ˌʌndɚˈniθ/, mathematics /mæθ(.ə)ˈmæt.ɪks/
- Los sonidos de “sh” y “zh”: shallot /ˈʃælət/, workstation /ˈwɝkˌsteɪʃən/, sensual /ˈsɛn.ʃu.əl/, sabotage /ˈsæb.əˌtɑʒ/, illusion /ɪˈl(j)uːʒ(ə)n/
- Palabras largas — cuida el acento: ravioli /ɹæ.viˈoʊ.li/, acidity /əˈsɪd.ɪ.ti/, diagonal /daɪ̯ˈæɡ(ə)nəl/, expectancy /ɪkˈspɛktənsi/, intimidate /ɪnˈtɪmɪdeɪt/
Sonidos difíciles para hispanohablantes:
- s + consonante al inicio — sin añadir una “e” delante: scraper /ˈskɹeɪpɚ/, scare /skɛɚ/, strainer /ˈstɹeɪnɚ/, stun /stʌn/, spill /spɪl/
- /v/ — no es /b/: los dientes tocan el labio inferior: overcook /oʊ.vɚ.kʊk/, olive /ˈɑ.lɪv/, flavor /ˈfleɪvə/, ravioli /ɹæ.viˈoʊ.li/, lava /ˈlɑvə/
- /z/ — sonora, no /s/: scissors /ˈsɪzəz/, zest /zɛst/, translator /ˈtɹænzleɪtɚ/, squeeze /skwiːz/, positivity /ˌpɑ.zɪˈtɪv.ɪ.ti/
Cómo practicar con este vídeo
- Escucha el vídeo entero una vez sin hablar y anota las palabras que no conoces.
- Empieza a velocidad 0,75×, haz shadowing frase por frase y vuelve a la velocidad normal cuando te resulte fácil.
- Grábate y compara con el original, prestando atención a palabras como pasta, crab, yolk.
¿Qué es la Técnica de Shadowing?
Shadowing es una técnica de aprendizaje de idiomas respaldada por la ciencia, desarrollada originalmente para la formación de intérpretes profesionales y popularizada por el políglota Dr. Alexander Arguelles. El método es simple pero poderoso: escuchas audio en inglés nativo y lo repites en voz alta de inmediato, como una sombra que sigue al hablante con solo 1-2 segundos de retraso. A diferencia de la escucha pasiva o los ejercicios de gramática, el shadowing obliga a tu cerebro y músculos de la boca a procesar y reproducir simultáneamente patrones de habla reales. Las investigaciones muestran que mejora significativamente la precisión de la pronunciación, la entonación, el ritmo, el habla conectada, la comprensión auditiva y la fluidez al hablar, convirtiéndola en una de las metodologías más efectivas para la preparación del IELTS Speaking y la comunicación en inglés en el mundo real.