Shadowing Practice: The Best Burger You'll Ever Make - Learn English Speaking with Video
Creando lección...
1
That is how you make a double cheeseburger.
2
We'll start by making our buns by adding some all-purpose flour, milk powder, sugar, salt, and instant yeast to the bowl of a stand mixer.
3
Now give that a quick mix, add in your eggs and water, then add on your dough hook attachment and mix until just combined.
4
Next, while still mixing, add your butter one tablespoon at a time, bit by bit until all that butter is fully combined.
5
Once all that butter is incorporated, turn your mixer up to medium high speed and let it go for 15 to 20 minutes.
6
Once your dough has cleaned the edges of the bowl and looks something like this, butter a medium glass bowl, then shape your dough into a ball and toss it in.
7
Cover this with plastic wrap, then let it rest at room temp for one hour.
8
Then place it in the fridge for 12 hours or overnight.
9
Once your dough is fully hydrated, transfer it to a work surface and divide it into six equal portions.
10
Technically, if you want to be ultra precise, you should use a scale here, but as you can see, I've chosen to eyeball it.
11
Your job now is to create tension.
12
You want to shape each one into a perfect smooth ball like this.
13
Place these on a parchment lined baking sheet and cover with plastic wrap, then let them proof for one hour, and now we can finally prep them for baking.
14
All we do here is make a quick egg wash and brush it across each of our buns.
15
Make sure you get all the way around and underneath each one.
16
And then once they're all covered, go ahead and coat them fully and evenly with sesame seeds.
17
You can put as many or as few as you want of these, but remember, as the buns bake, the sesame seeds are all going to spread out.
18
So even if it looks like a lot now, it may not look the same later.
19
The final step, if you want restaurant quality buns, is to add buttered ring molds around each one, which will help them bake fully and evenly.
20
And now into the oven they go.
21
Once finished, they should look something like this, ready to hold the perfect burger.
22
But for now, we'll let these cool off to the side while we make our patties.
23
Our patties will be made of three different meats.
24
The foundation is chuck, which gives you that beefy classic burger flavor.
25
Then short rib, which gives us that marbling and richness.
26
And finally, brisket, which gives us fat and juiciness.
27
As I grind, I'm going to alternate, and that ensures that these three different meats blend into each other evenly.
28
You may be wondering, why are we making our own burger patties.
29
Why not just buy pre-ground meat?
30
I could give you a lot of reasons, but I think the best reason is control.
31
I can grind it to the exact size I want, which gives the perfect texture to my burgers, but also I know exactly what that fat to lean ratio looks like.
32
But I guess the most important thing you need to know is that it just tastes better.
33
There are three things to know when shaping patties.
34
The first is that you want to handle them as little as possible.
35
If you overwork them, they'll become heavy and bouncy.
36
Next, you always want to make them wider than your buns because they shrink about 20% during cooking.
37
And the easiest way to do that is to just measure with your bun.
38
Finally, we want to put a dimple in the center, and that'll stop the patty from shaping up into a meatball.
39
Once our patties are shaped, we'll cover them loosely with plastic wrap and place them in the fridge until they're ready to be cooked.
40
While those are resting, we'll make some caramelized onions by adding some butter and oil into a pan over medium heat, and once that's melted down,
41
we'll add our sliced onions as well as a generous handful of salt, and give this an initial mix to make sure every piece of onion is coated in that butter and oil.
42
Now I'll turn this down to low and I'll let this cook while we move on to make our pickles.
43
As a first step, we'll chop our cucumbers into nice thin rings.
44
And by the way, the whole time we're doing this, we're going to be watching those caramelized onions.
45
Whenever it starts to get too brown anywhere, add a little bit of water and give it a stir and just let those keep going.
46
Back to these, I like my pickles cut super thin in a burger so they don't slide out.
47
All we do here is add them to a jar.
48
What we're doing right now, by the way, is called the quick pickle method because it takes literally just a few minutes.
49
And then we'll move over here to a small pot and add some water and vinegar, as well as some sugar, salt, peppercorns, crushed garlic, chili flakes, and a bay leaf.
50
I'm going to take another look at my caramelized onions here.
51
Just a quick splash of water and another quick stir.
52
And now that this has come to a boil, I'll pour it carefully over my cucumbers.
53
Do not cover this right now.
54
That'd be dangerous because of how hot it is.
55
These are going to turn into pickles very fast and they are
56
so much better than what you can buy in a jar.
57
The longer you let them sit in this liquid, the stronger they'll taste.
58
Last thing to do before we cook our patties and assemble our burgers is make our secret sauce.
59
For this, we'll add mayonnaise, Dijon mustard, a little ketchup, a few chopped pickles, as well as a little splash of our pickle brine, vinegar, garlic powder, onion powder,
60
smoked paprika, and a touch of lemon zest.
61
My caramelized onions need more attention.
62
See that dark char around the edges there?
63
That's what really gives us that deeply caramelized flavor.
64
And then every time you just use that liquid that you add to scrape all of it off, they're becoming all jammy.
65
All those sugars are caramelizing.
66
Look at those.
67
You could stop them whenever, but I'm going to let them keep going for just a touch more.
68
Let's give our secret sauce a good mix.
69
Sometimes I love if the secret sauce has kind of this beautiful bright pop of color.
70
So I add a little bit of extra paprika or turmeric.
71
Once you're happy with your secret sauce, carve this up and toss it in the fridge until you're ready to assemble.
72
That means pickles, ready, those are done.
73
Caramelized onions, perfect jammy, those are also done.
74
So now to cook our patties, first step is to do one final shape.
75
You just wanna make sure now that you're happy with how they look.
76
I'm also gonna cut my parchment so I can pick up and easily move around my patties as needed.
77
Just before cooking, I'm gonna hit each of my patties with salt and fresh cracked pepper on both sides.
78
And once they're ready, we'll preheat any kind of heavy bottomed or cast iron pan.
79
You want to get it ripping hot.
80
Oh no. And once that oil begins to smoke, we'll add on our patties.
81
I've got my buns right here so I can easily measure when they've shrunken up enough.
82
Once you've got that nice golden brown char, go ahead and flip.
83
Then add your cheese.
84
I'm using two pieces.
85
I like a lot of cheese.
86
And then get creative with whatever method you want to melt it.
87
I feel like I do something completely different every time.
88
While those melt, I'm going to quickly fry off a couple of French fries here.
89
I just bought some of my favorite frozen fries.
90
Today was not the day to make homemade fries as well.
91
But I do still feel that if you're going to put in all this time and effort making these beautiful homemade burgers, you might as well at least have some solid fries.
92
And while those finish, I'm also going to toast off my buns.
93
I'm running out of space here.
94
To toast my buns, I'll first cut them in half.
95
Then melt down some butter, place each side of my bun face down, making sure they're coated with that butter, and toss on a lid to let it steam.
96
People hate on frozen fries, but they can be some of the best fries I've ever had.
97
Listen to this.
98
Wait till you hear the crunch.
99
They're insane.
100
Our patties are done.
101
What's great is that my patty should now be the perfect size for my burger bun.
102
Our buns are beautifully toasted.
103
Our fries are crispy golden brown, which means it's time to assemble.
104
We've got our bottom bun, secret sauce, some iceberg lettuce, tomato, our first patty, then our pickles, second patty, then our caramelized onions, some diced red onions, a little more burger sauce,
105
and finally that top bun.
106
Before we taste, one last thing.
107
I feel like no one ever eats burgers and fries in a fancy way, so just dump these out.
108
Press it down a little bit.
109
Don't get mad at me for that.
110
It's a big burger.
111
Mmm.
112
It really is one of the best foods. That is so good.
113
I don't know what else to say.
📺 Mismo canal
B11
How To Make Perfect New York Pizza
Business EnglishDaily ConversationWorking Adults
B21
Every Way To Cook an Egg
Business EnglishDaily ConversationUniversity Students
B11
How To Make Authentic Banh Mì
Travel EnglishDaily ConversationUniversity Students
B21
The World's Best BBQ Ribs
Travel EnglishDaily ConversationWorking Adults
B2How To Make Authentic Spanish Paella
Daily ConversationUniversity StudentsWorking Adults
B12
Why France Has The Best Steak
Business EnglishDaily ConversationUniversity Students
B22
Every Way To Cook Chicken
Business EnglishDaily ConversationUniversity Students
B11
How To Make The Best Fried Chicken
TeensDaily ConversationHigh School Students
B110
Perfect Pancakes
TeensDaily ConversationHigh School Students
B12
The Cheesiest Chicago Deep Dish Pizza
Travel EnglishDaily ConversationUniversity Students
B12
The Best Steak Frites At Home
Travel EnglishDaily ConversationWorking Adults
B13
Hot Honey Chicken Tenders
TeensDaily ConversationHigh School Students
B14
The Best Vietnamese Pho Made At Home
Travel EnglishDaily ConversationUniversity Students
B21
How To Bake Sourdough Like A Pro
Business EnglishDaily ConversationUniversity Students
B15
The Best Restaurant-Style Ramen At Home
Travel EnglishDaily ConversationUniversity Students
B12
Best Way To Make Sushi At Home
Travel EnglishTeensDaily Conversation
B23
The Best Spaghetti & Meatballs You’ll Ever Make
Business EnglishDaily ConversationUniversity Students
B12
Best Fettuccine Alfredo You'll Ever Make (Easy)
TeensDaily ConversationHigh School Students
B2Master Japan's Hardest Dish At Home
Travel EnglishDaily ConversationWorking Adults
✨ Recomendar Video
B11
57 oraciones
Stop frying eggs the old way! Here's an egg frying trick that not everyone knows | Kitchen Tips
Travel EnglishTeensDaily Conversation
B14
8 oraciones
THICC Brisket Burger & Pork Belly #foodreview #bbq #losangeleseats
Travel EnglishTeensDaily Conversation
B11
48 oraciones
The Perfect Cheesecake - Anyone Can Bake
TeensDaily ConversationHigh School Students
B11
30 oraciones
Crème sandwich #food @jacksdiningroom
Travel EnglishTeensDaily Conversation
B13
50 oraciones
How To Make a McDonald's Cheeseburger
TeensDaily ConversationHigh School Students
B11
1463 oraciones
100 YouTubers Cooked For Me
TeensDaily ConversationHigh School Students
B1585
10 oraciones
Best instant ramen ever!!!
Travel EnglishTeensDaily Conversation
B11
109 oraciones
VEGAN SCHOOL LUNCH IDEAS » healthy + easy (bento box)
TeensDaily ConversationHigh School Students
B11
130 oraciones
PIZZA TURCA (Pide): Receita fácil para fazer no forno de casa
TeensDaily ConversationHigh School Students
B13
36 oraciones
I made the HARDEST baked good
TeensDaily ConversationHigh School Students
Vocabulario y notas de pronunciación para esta lección
Este vídeo tiene 113 frases y 1606 palabras para practicar shadowing. La parte hablada dura 6:41. El hablante habla rápido, unas 240 palabras por minuto, así que espera sonidos enlazados y reducidos. Solo el 78 % de las palabras está entre las 3.000 más comunes del inglés, por lo que el vocabulario es exigente.
Vocabulario clave de este vídeo
15 palabras del vídeo que vale la pena aprender, con su pronunciación y significado:
| Palabra | Pronunciación | Significado |
|---|---|---|
| patty sustantivo | /ˈpæti/ | empanadilla, tortita |
| burger sustantivo | /ˈbɝ.ɡɚ/ | búrguer, burger |
| onion sustantivo | /ˈʌn.jən/ | cebolla |
| butter sustantivo | /ˈbʌtɚ/ | mantequilla, manteca |
| bun sustantivo | /bʌn/ | bollo, panecillo |
| fry verbo | /fɹaɪ/ | freír |
| melt verbo | /mɛlt/ | derretirse, fundirse |
| bake verbo | /beɪk/ | hornear, enhornar |
| dough sustantivo | /doʊ/ | masa, pasta |
| coat sustantivo | /ˈkoʊ̯t/ | abrigo, saco |
| powder sustantivo | /ˈpaʊ.dɚ/ | polvo |
| wrap verbo | /ɹæp/ | envolver, fajar |
| toast sustantivo | /toʊst/ | pan tostado, tostada |
| toss verbo | /tɔs/ | lanzar, arrojar |
| evenly adverbio | /ˈiːvənli/ | uniformemente |
Phrasal verbs que vas a escuchar
| Palabra | Pronunciación | Significado |
|---|---|---|
| go ahead verbo | /ˌɡoʊ əˈhɛd/ | venga, adelante |
| move around verbo | movilizarse | |
| pick up verbo | coger, asir |
Gramática en este vídeo
Las estructuras que más usa el hablante, con las palabras exactas del vídeo:
| Estructura | En el vídeo |
|---|---|
| Voz pasiva be + participio pasado — importa lo que ocurre, no quién lo hace | is incorporated · will be made · are shaped |
| Present perfect have/has + participio pasado — una acción pasada que sigue importando ahora | has cleaned · I've chosen · has come |
| Oraciones de relativo who / which + oración — información extra sobre una persona o cosa | one, which will · brown, which means |
| Superlativos the -est / the most … — lo más alto o lo más bajo de un grupo | the best · the most important · the easiest |
Pronunciación a tener en cuenta
El hablante usa 52 contracciones y formas reducidas, como we'll, I'm, they're. Dilas en su forma corta, tal como las oyes.
- Los sonidos de “th”: thin /ˈθɪn/, smooth /smuːð/, underneath /ˌʌndɚˈniθ/
- Los sonidos de “sh” y “zh”: splash /splæʃ/, sheet /ʃit/, ratio /ˈɹeɪ.ʃoʊ/, brush /bɹʌʃ/, tension /ˈtɛnʃən/
- Palabras largas — cuida el acento: technically /ˈtɛk.nɪˌkəl.i/, beautifully /ˈbju.tɪ.fə.li/, incorporate /ɪŋˈkɔɹ.pɚ.eɪt/, caramelize /ˈkaɹ(ə)məlʌɪz/, preposition /ˌpɹɛpəˈzɪʃən/
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 patty, burger, onion.
¿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.