Pratique du Shadowing: Science hacks for crispy snacks - Apprendre l'anglais à l'oral avec la vidéo
Choisissez un mode d'entraînement
Chaque mode ouvre une salle d'entraînement en plein écran.
77 phrases
Si les phrases sont trop courtes ou trop longues, cliquez sur Edit pour les ajuster.
1
If you aren't getting that sound in your own kitchen, pull up a stool.
2
Because we are breaking down the science of crispy.
3
This is Minute Food.
4
There is nothing more disappointing than a limp spring roll or a soft french fry.
5
Crispiness makes or breaks these foods.
6
But in order to achieve crispy, you need to understand what it is.
7
Scientists test and quantify crispiness in all sorts of ways.
8
But it pretty much comes down to how loudly a food fractures.
9
There's disagreement about how different crispiness is from crunchiness, and we can debate that somewhere else.
10
But here, I'm going with crispy.
11
Anyway, there are two main qualities that make food more likely to do that loud, fracture-y thing we love so much.
12
The first is that the food, at least the surface of the food, has been dehydrated.
13
It's dried out.
14
And the second quality is that it's porous.
15
There's some space inside.
16
If you want to get ultimate crispiness at home, you need to consider and maximize these qualities.
17
Now, crispy foods can take lots of different forms.
18
I mean, here's a tiny subset of the crispy-liciousness out there.
19
But most often, they're fried, like my go-to guilty pleasure, fried pickles.
20
There's a reason we associate fried stuff with crispiness.
21
See, when you drop your food in hot oil, the bubbles that erupt from the food aren't the oil boiling.
22
They're moisture in the food that's gotten so hot that it vaporizes and escapes.
23
And as it escapes, it creates tunnels and pockets and crevices.
24
So with each bubble, you're dehydrating the surface of the food and creating spaces.
25
The two crisp-making qualities.
26
This is why frying is so good at making stuff crispy.
27
Or why it can be if you keep those crisp-making qualities in mind.
28
Like, say you're using batter.
29
Use it to boost that airspace.
30
You can add a leavener, like baking powder, or even some frothy beer to help form a network of beautiful airy bubbles.
31
And while we're talking booze, throw a little vodka in your batter too.
32
Alcohol is really volatile and will basically explode when it heats up, leaving behind big airy spaces.
33
If you're on team breading, choose large irregular shapes like panko.
34
Those flakes will form a big loose complex, giving you tons of nooks, crannies, and spaces.
35
And panko itself is full of nooks, crannies, and spaces, compounding its airiness.
36
Now once you're ready to fry, come in hot.
37
Because hot oil makes water evaporate more quickly, dehydrating the food more efficiently and creating more and larger air spaces.
38
So wait until your oil is nice and hot.
39
Use a pan that holds heat well, like cast iron.
40
That way the temp won't drop too much when you add the food.
41
And don't crowd the pan.
42
Fry in small batches.
43
And if you've ever noticed that your second batch is crispier than your first, you're onto something.
44
As you use oil, it breaks down and creates surfactants.
45
Essentially, molecules that help oil make better contact with food.
46
And more contact with food means more dehydration and more airy spaces.
47
So you'll actually get crispier food with oil that's already been used.
48
Up to a point.
49
Food that's been used too many times, say six or so, will have too many surfactants.
50
Food will get too dried out.
51
At that point, get rid of the oil.
52
But save a little bit to break in your new oil.
53
About a tablespoon of old stuff per cup of new stuff will help replicate that second batch sweet spot.
54
Now your food is cooked.
55
But your quest for crispiness isn't over.
56
Almost immediately, moisture inside the food will start creeping outside, rehydrating that surface you worked so hard to dehydrate.
57
That's one reason lots of restaurants fry their foods twice.
58
A second bath in hot oil removes additional moisture and adds even more air space, doubling down on crispiness.
59
If you've got the time at home, a double fry is worth a try.
60
Alternatively, until you're ready to serve, put the food on a metal rack in a low oven to drive away any of that creeping moisture.
61
That's assuming you can actually wait.
62
Because by maximizing these crisp-making qualities, you're going to have some gloriously loud, fracture-y food.
63
Of course, crispiness isn't the only thing that makes fried food awesome.
64
And maybe we'll chew on some of the other important stuff another time.
65
But for now, I'm gonna go eat these pickles.
66
Mmm. So good.
67
When we make minute food videos, we spend a lot of time making sure we're representing stuff in a way that clearly conveys what's important.
68
Like here we wanted to focus on the bonds within molecules, but here we wanted to emphasize structural similarity.
69
So we chose to represent the molecules in different ways.
70
The folks at our sister channel, MinuteEarth, have actually spent lots of time thinking about molecular representations, so much that they created an entire course about it over at Brilliant.
71
In this course, like all the other great courses at Brilliant, you can learn interactively at your own pace in a low-pressure environment.
72
is my first stop when I'm working on a video and need to get up to speed on new concepts.
73
You can get started there for free.
74
Just visit brilliant.org slash minute food or click on the link in the description.
75
The first 200 of you will get 20% off Brilliant's annual premium subscription.
76
And make sure to check out the awesome molecules course.
77
It'll change how you think about chemistry.
Télécharger l'application
Tout pour parler couramment
Prononciation IAChaque phrase notée
Phonétique (IPA)Maîtrisez chaque son
VocabulaireEnrichissez votre lexique
Jeu de vocabulaireApprenez en jouant
Même chaîne
FOR YOU
Vidéo recommandée
B21
61 phrases
The Best Fried Eggs You’ll Ever Make | Epicurious 101
Daily ConversationWorking Adults
B215
43 phrases
Candy Corn In Space
Daily ConversationWorking Adults
B21
46 phrases
Finger Food vs Chopsticks vs Fork & Knife | The Science of Touch
Daily ConversationWorking Adults
B23
151 phrases
SLEEP BETTER with these evening snacks 😴
Daily ConversationUniversity StudentsWorking Adults
B21
189 phrases
Crumbl: How We Built A Cookie Company That Brings In $1 Billion A Year
Business EnglishDaily ConversationWorking Adults
B210
33 phrases
Why 350°F is the magic number for baking
Daily ConversationWorking Adults
B21
275 phrases
Trying Clickbait Clothing "Hacks" From Instagram
Daily ConversationWorking Adults
B21
415 phrases
I Crushed Every Chip Into One Chip
Daily ConversationWorking Adults
B21
98 phrases
how to make Coca Cola
Daily ConversationWorking Adults
B21
327 phrases
I Studied Nutrition for 30 Years. Here’s What Actually Matters.
Daily ConversationWorking Adults
B11
16 phrases
How to cook Pork Belly Crackle #porkbelly #catering #cateringservice #sydneycatering #hospitality
Daily ConversationWorking Adults
B22
114 phrases
How To Make The Best Croissants At Home
Daily ConversationUniversity StudentsWorking Adults
Vocabulaire et conseils d’expression pour cette leçon
Cette leçon d’expression orale de niveau B2 s’appuie sur la vidéo « Science hacks for crispy snacks ». Les mots qui reviennent le plus souvent : oil, crispiness, space, crispy, hot. Cette vidéo contient 77 phrases et 942 mots à répéter en shadowing. La partie parlée dure 5:09. Le locuteur parle vite, environ 183 mots par minute : attendez-vous à des liaisons et à des sons réduits. Seuls 78 % des mots font partie des 3 000 mots les plus courants en anglais, le vocabulaire est donc exigeant.
Vocabulaire clé de cette vidéo
Les 15 mots les plus avancés de la vidéo, avec leur prononciation et leur sens :
| Mot | Prononciation | Sens |
|---|---|---|
| crispy adjectif | /ˈkɹɪs.pi/ | croustillant |
| fry verbe | /fɹaɪ/ | faire frire |
| dehydrate verbe | /diːhaɪˈdɹeɪt/ | déshydrater |
| molecule nom | /ˈmɑ.lɪ.kjul/ | molécule |
| moisture nom | /ˈmɔɪs.t͡ʃɚ/ | humidité |
| airy adjectif | /ˈɛə.ɹi/ | aéré |
| fracture nom | /ˈfɹæk.t͡ʃʰəː/ | fracture |
| batch nom | /bæt͡ʃ/ | fournée |
| bubble nom | /ˈbʌbəl/ | bulle |
| nook nom | /nʊk/ | coin, angle |
| pickle nom | /ˈpɪkəl/ | pickles |
| surfactant nom | /səɹˈfæktənt/ | tensioactif, mouillant |
| maximize verbe | /ˈmæksəmaɪz/ | maximiser |
| creep verbe | /kɹiːp/ | ramper |
| airspace nom | espace aérien |
Les verbes à particule que vous entendrez
| Mot | Sens |
|---|---|
| break down verbe | tomber en panne |
| dry out verbe | dessécher |
| check out verbe | mater, regarder |
| drive away verbe | repousser |
| get off verbe | descendre, faire descendre |
| get up to verbe | commettre |
| heat up verbe | chauffer |
| leave behind verbe | abandonner |
La grammaire de cette vidéo
Les structures que le locuteur utilise le plus, avec les mots exacts de la vidéo :
| Structure | Dans la vidéo |
|---|---|
| Present perfect have/has + participe passé — une action passée qui compte encore maintenant | has been dehydrated · you've ever noticed · that's already been |
| Voix passive be + participe passé — l’accent est mis sur ce qui arrive, pas sur qui le fait | has been dehydrated · is cooked |
Prononciation à surveiller
Le locuteur utilise 26 contractions et formes réduites, comme you're, I'm, aren't. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Les sons « sh » et « zh »: dehydration /dihaɪˈdɹeɪʃən/, subscription /səbˈskɹɪpʃən/, structural /ˈstɹʌk(t͡)ʃəɹəl/
- Mots longs — placez bien l’accent: dehydration /dihaɪˈdɹeɪʃən/, evaporate /ɪˈvæp.ə.ɹeɪt/, similarity /ˌsɪm.ɪˈlæɹ.ɪ.ti/, disagreement /dɪsəˈɡɹiːmənt/, irregular /ɪˈɹɛɡ.jə.lɚ/
Les sons difficiles pour les francophones :
- /h/ — il se souffle, il n’est pas muet: dehydrate /diːhaɪˈdɹeɪt/, dehydration /dihaɪˈdɹeɪʃən/
- /tʃ/ et /dʒ/ — à ne pas adoucir en « ch » et « j »: moisture /ˈmɔɪs.t͡ʃɚ/, fracture /ˈfɹæk.t͡ʃʰəː/, batch /bæt͡ʃ/, chew /tʃuː/
- /r/ anglais — langue recourbée, sans frotter la gorge: crispy /ˈkɹɪs.pi/, fry /fɹaɪ/, dehydrate /diːhaɪˈdɹeɪt/, airy /ˈɛə.ɹi/, fracture /ˈfɹæk.t͡ʃʰəː/
Comment s’entraîner avec cette vidéo
- Écoutez la vidéo en entier une fois sans parler et notez les mots que vous ne connaissez pas.
- Commencez à la vitesse 0,75×, répétez phrase par phrase, puis revenez à la vitesse normale quand cela devient facile.
- Enregistrez-vous et comparez avec l’original, en faisant attention à des mots comme crispy, fry, dehydrate.
Qu'est-ce que la technique du Shadowing ?
Le Shadowing est une technique d'apprentissage des langues fondée sur la science, développée à l'origine pour la formation des interprètes professionnels. Le principe est simple mais puissant : vous écoutez de l'anglais natif et le répétez immédiatement à voix haute — comme une ombre suivant le locuteur avec un décalage de 1 à 2 secondes. Les recherches montrent une amélioration significative de la précision de la prononciation, de l'intonation, du rythme, des liaisons, de la compréhension orale et de la fluidité.