Pratique du Shadowing: The Best Burger You'll Ever Make - Apprendre l'anglais à l'oral avec la vidéo
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113 phrases
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That is how you make a double cheeseburger.
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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.
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Now give that a quick mix, add in your eggs and water, then add on your dough hook attachment and mix until just combined.
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Next, while still mixing, add your butter one tablespoon at a time, bit by bit until all that butter is fully combined.
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Once all that butter is incorporated, turn your mixer up to medium high speed and let it go for 15 to 20 minutes.
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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.
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Cover this with plastic wrap, then let it rest at room temp for one hour.
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Then place it in the fridge for 12 hours or overnight.
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Once your dough is fully hydrated, transfer it to a work surface and divide it into six equal portions.
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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.
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Your job now is to create tension.
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You want to shape each one into a perfect smooth ball like this.
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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.
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All we do here is make a quick egg wash and brush it across each of our buns.
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Make sure you get all the way around and underneath each one.
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And then once they're all covered, go ahead and coat them fully and evenly with sesame seeds.
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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.
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So even if it looks like a lot now, it may not look the same later.
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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.
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And now into the oven they go.
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Once finished, they should look something like this, ready to hold the perfect burger.
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But for now, we'll let these cool off to the side while we make our patties.
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Our patties will be made of three different meats.
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The foundation is chuck, which gives you that beefy classic burger flavor.
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Then short rib, which gives us that marbling and richness.
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And finally, brisket, which gives us fat and juiciness.
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As I grind, I'm going to alternate, and that ensures that these three different meats blend into each other evenly.
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You may be wondering, why are we making our own burger patties.
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Why not just buy pre-ground meat?
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I could give you a lot of reasons, but I think the best reason is control.
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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.
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But I guess the most important thing you need to know is that it just tastes better.
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There are three things to know when shaping patties.
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The first is that you want to handle them as little as possible.
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If you overwork them, they'll become heavy and bouncy.
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Next, you always want to make them wider than your buns because they shrink about 20% during cooking.
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And the easiest way to do that is to just measure with your bun.
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Finally, we want to put a dimple in the center, and that'll stop the patty from shaping up into a meatball.
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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.
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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,
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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.
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Now I'll turn this down to low and I'll let this cook while we move on to make our pickles.
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As a first step, we'll chop our cucumbers into nice thin rings.
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And by the way, the whole time we're doing this, we're going to be watching those caramelized onions.
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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.
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Back to these, I like my pickles cut super thin in a burger so they don't slide out.
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All we do here is add them to a jar.
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What we're doing right now, by the way, is called the quick pickle method because it takes literally just a few minutes.
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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.
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I'm going to take another look at my caramelized onions here.
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Just a quick splash of water and another quick stir.
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And now that this has come to a boil, I'll pour it carefully over my cucumbers.
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Do not cover this right now.
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That'd be dangerous because of how hot it is.
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These are going to turn into pickles very fast and they are
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so much better than what you can buy in a jar.
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The longer you let them sit in this liquid, the stronger they'll taste.
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Last thing to do before we cook our patties and assemble our burgers is make our secret sauce.
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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,
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smoked paprika, and a touch of lemon zest.
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My caramelized onions need more attention.
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See that dark char around the edges there?
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That's what really gives us that deeply caramelized flavor.
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And then every time you just use that liquid that you add to scrape all of it off, they're becoming all jammy.
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All those sugars are caramelizing.
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Look at those.
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You could stop them whenever, but I'm going to let them keep going for just a touch more.
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Let's give our secret sauce a good mix.
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Sometimes I love if the secret sauce has kind of this beautiful bright pop of color.
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So I add a little bit of extra paprika or turmeric.
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Once you're happy with your secret sauce, carve this up and toss it in the fridge until you're ready to assemble.
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That means pickles, ready, those are done.
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Caramelized onions, perfect jammy, those are also done.
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So now to cook our patties, first step is to do one final shape.
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You just wanna make sure now that you're happy with how they look.
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I'm also gonna cut my parchment so I can pick up and easily move around my patties as needed.
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Just before cooking, I'm gonna hit each of my patties with salt and fresh cracked pepper on both sides.
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And once they're ready, we'll preheat any kind of heavy bottomed or cast iron pan.
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You want to get it ripping hot.
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Oh no. And once that oil begins to smoke, we'll add on our patties.
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I've got my buns right here so I can easily measure when they've shrunken up enough.
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Once you've got that nice golden brown char, go ahead and flip.
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Then add your cheese.
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I'm using two pieces.
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I like a lot of cheese.
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And then get creative with whatever method you want to melt it.
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I feel like I do something completely different every time.
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While those melt, I'm going to quickly fry off a couple of French fries here.
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I just bought some of my favorite frozen fries.
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Today was not the day to make homemade fries as well.
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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.
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And while those finish, I'm also going to toast off my buns.
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I'm running out of space here.
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To toast my buns, I'll first cut them in half.
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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.
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People hate on frozen fries, but they can be some of the best fries I've ever had.
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Listen to this.
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Wait till you hear the crunch.
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They're insane.
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Our patties are done.
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What's great is that my patty should now be the perfect size for my burger bun.
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Our buns are beautifully toasted.
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Our fries are crispy golden brown, which means it's time to assemble.
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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,
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and finally that top bun.
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Before we taste, one last thing.
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I feel like no one ever eats burgers and fries in a fancy way, so just dump these out.
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Press it down a little bit.
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Don't get mad at me for that.
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It's a big burger.
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Mmm.
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It really is one of the best foods. That is so good.
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I don't know what else to say.
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Vocabulaire et conseils d’expression pour cette leçon
Cette vidéo contient 113 phrases et 1606 mots à répéter en shadowing. La partie parlée dure 6:41. Le locuteur parle vite, environ 240 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
15 mots de la vidéo à retenir, avec leur prononciation et leur sens :
| Mot | Prononciation | Sens |
|---|---|---|
| burger nom | /ˈbɝ.ɡɚ/ | burger |
| onion nom | /ˈʌn.jən/ | oignon, ognon |
| butter nom | /ˈbʌtɚ/ | beurre |
| bun nom | /bʌn/ | petit pain |
| fry verbe | /fɹaɪ/ | faire frire |
| melt verbe | /mɛlt/ | fondre, se dissoudre |
| bake verbe | /beɪk/ | cuire |
| dough nom | /doʊ/ | pâte |
| coat nom | /ˈkoʊ̯t/ | manteau, paletot |
| powder nom | /ˈpaʊ.dɚ/ | poudre |
| wrap verbe | /ɹæp/ | envelopper, emballer |
| toast nom | /toʊst/ | pain grillé, toast |
| toss verbe | /tɔs/ | lancer |
| evenly adverbe | /ˈiːvənli/ | uniformément |
| assemble verbe | /əˈsɛm.bəl/ | assembler, rassembler |
Les verbes à particule que vous entendrez
| Mot | Prononciation | Sens |
|---|---|---|
| go ahead verbe | /ˌɡoʊ əˈhɛd/ | vas-y, allez-y |
| pick up verbe | soulever |
La grammaire de cette vidéo
Les structures que le locuteur utilise le plus, avec les mots exacts de la vidéo :
| Structure | Dans la vidéo |
|---|---|
| Voix passive be + participe passé — l’accent est mis sur ce qui arrive, pas sur qui le fait | is fully combined · is incorporated · is fully hydrated |
| Present perfect have/has + participe passé — une action passée qui compte encore maintenant | has cleaned · I've chosen · has come |
| Propositions relatives who / which + proposition — une précision sur une personne ou une chose | one, which will · brown, which means |
| Superlatifs the -est / the most … — le plus haut ou le plus bas d’un groupe | the best · the most important · the easiest |
Prononciation à surveiller
Le locuteur utilise 52 contractions et formes réduites, comme we'll, I'm, they're. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Les sons « th »: thin /ˈθɪn/, smooth /smuːð/, underneath /ˌʌndɚˈniθ/
- Les sons « sh » et « zh »: splash /splæʃ/, sheet /ʃit/, ratio /ˈɹeɪ.ʃoʊ/, brush /bɹʌʃ/, tension /ˈtɛnʃən/
- Mots longs — placez bien l’accent: technically /ˈtɛk.nɪˌkəl.i/, beautifully /ˈbju.tɪ.fə.li/, incorporate /ɪŋˈkɔɹ.pɚ.eɪt/, caramelize /ˈkaɹ(ə)məlʌɪz/, preposition /ˌpɹɛpəˈzɪʃən/
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 burger, onion, butter.
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.