Shadowing Practice: World Record With Gordon Ramsay! - Learn English Speaking with Video
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195 משפטים
אם המשפטים קצרים או ארוכים מדי, לחץ על ערוך כדי להתאים אותם.
1
Nick: Today we're breaking a Guinness World Record with Gordon Ramsay.
2
Gordon: Now we'll be making the world's largest beef Wellington using my personal recipe.
3
Nick: The record to beat is £50.
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But what exactly makes for the perfect beef Wellington?
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Gordon: Right. First of all, gotta get that sear.
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No colour, no flavour. Then that duxelle, then the prosciutto, then the crates.
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And then, of course, that delicious, flaky pastry.
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Nick: Luckily, if there's one thing Gordon is known for, it's the beef Wellington.
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Any advice on how we should do this?
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Gordon: Don't fuck it up.
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Okay. Off you go. Start the Wellington.
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I'll make the sauce. Excellent.
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Nick: The real challenge today, aside from the fact that Gordon is counting on me to turn this pile of ingredients into the perfect beef Wellington is time.
14
Because this is our biggest cooking challenge ever.
15
I've called in some backup to help me out some of the biggest names in food.
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I call them the Steak Avengers.
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Oh, looks like Gordon's already texting me.
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Guys, come on in. I think we got ourselves a message.
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Gordon: Hey, guys, it's me.
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Listen, Sauce's coming along fine.
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Please make sure when you put that Wellington together, it is absolutely precision and immaculate.
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I can't wait to see it.
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Hurry up, Nick. Let's go.
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Nick: Max. You guys got the meat? You're going to handle the duxelle and the crepes, and I'll take the prosciutto.
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Chef1: Three, two, one.
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Beef. Nick: One of the most important parts of a beef Wellington is the prosciutto.
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I'll be using this giant and very dangerous deli slicer to get the best slices of prosciutto I can possibly get.
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This prosciutto was shipped all the way from Spain and is some of the best in the world.
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I need to take off one corner of the prosciutto and now we're ready to slice for carving our prosciutto. I first need to set this at the proper number, which will adjust the thickness. I'll place my prosciutto into the machine, clamp this down to secure it, and it's time to slice.
30
Now the goal is to get even and consistent slices of prosciutto.
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These will eventually be used to wrap around the meat that Max and Guga are working on right now. This prosciutto looks incredible.
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It's ready to go. Guga:All right, Max.
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first thing we got to do is remove this fat.
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Let's do it. We're going to be completely fusing this thing together with meat glue.
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If there's any silver skin, it's not going to stick together.
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Guga: More fat, more better.
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But not today.
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Nick: The reason I gave you guys both the beef to work on is because I myself do not want to work with meat glue.
39
Guga: So you're making us do the dirty work for you?
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Oh, Nick, we like it.
41
Guga: It is a traditional mixture of mushrooms, shallots, garlic and thyme.
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We'll be using a mixture of mushrooms, starting with these white button mushrooms, shiitake mushrooms for that nice umami flavor, some golden oyster mushrooms, and finally, some king oyster mushrooms.
43
Now it's time to chop to cook our duxelle.
44
Both pans are going to get a little bit of olive oil.
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And this one here is for our crepes and both pans.
46
We're going to start with some shallots and just a little garlic.
47
And once these have become nice and softened, we'll add in my mushrooms.
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Nick: You look like you need a hand over here.
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I'm going to help you out with some crepes.
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These we're making ourselves.
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And what this will do for our Wellington is wrap it up nicely so there's no leakage.
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We need our Wellington to stay perfect.
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Golden brown.
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Max: I think we're just about done trimming here.
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It's time to suit up.
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Guga: Let's do it. Meat glue is extremely dangerous.
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Max: It's an enzyme that completely glues proteins together.
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Guga: I get scared every single time I have to use it.
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Max: If you breathe it in, it can literally make your lungs stick together.
60
Hence the gas masks.
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Guga: When dusting on this meat glue, we need to make sure that everything is spread nicely and evenly.
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Max: If we don't fully coat every part of this meat, the Wellington will look terrible when we eventually cut it open.
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Guga: To hold it together while it sets on the fridge, we'll tie it all up with Butcher string.
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Max: And now that none of the meat glue is exposed, we should be safe to take off our masks.
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Guga: Beautiful. We need to wrap it up because when we're cooking it, we don't want any water to go inside of the meat.
66
Max That's a big piece of meat.
67
Sure you can handle that?
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Guga: You know, they always say my meat is big and here's why.
69
Chef1: To finish off our duxelle, we're going to season this up with a little bit of time, a generous amount of salt and finally finish with some pepper when it's nice and cooked through. Add it to the rest of your mixture.
70
Nick: Now that we've got everything prepped out, it's time to start cooking.
71
And this here is going to be our giant sous vide bath.
72
We'll fill it to the top with water and then set the circulators to 130°F.
73
Once our water has come to temp, we can finally take our giant log of meat and place it right into our sous vide bath, which hopefully will cook our meat to a perfect, medium rare. This is now going to cook overnight for about ten hours and we'll be back in the morning to check on it.
74
But we better hope this works because we're not going to have much time left to finish after we come back. It's currently just before 5:00 in the morning and we are going to check on our Wellington. I've been freaking out.
75
I've been nervous about this the whole time and I didn't want to wake the Steak Avengers because I felt kind of bad.
76
So I woke up Manny to come with me.
77
This has been going all night. Hold on.
78
Manny: What's wrong?
79
Nick: They're off. What do you mean?
80
The things are off? The water's cold.
81
Oh. Manny: My room time. Turn Back on.
82
Oh, man. Manny: How long is it off?
83
Nick: The fuse could have blown an hour ago, but it also could happen six hours ago.
84
I mean, it definitely doesn't feel cooked.
85
I think our best bet is just cranking these up as high as we can possibly get them.
86
I am probably going to sit here and watch till the water comes to temp, but the only worry now is that if we're not careful, this may overcook.
87
It's just past 630.
88
Now. We've let this go as long as we possibly can, and it's now time to bring this to the only bakery we could find that has an oven big enough to actually fit this in there. We've done the best we can, and at this point, we can really only hope that it's cooked. This right here is where we're going to be baking our Wellington today.
89
As you can see, it's so big that all four of us have no problem fitting inside.
90
You guys go start prepping the Wellington.
91
I'm going to FaceTime Gordon to check in and preheat this oven.
92
Hey, Gordon.
93
Gordon: Hey, Nick. How's it going?
94
Nick: It's going okay. We had a little bit of a mishap with the sous vide bath, but I think everything's coming together now.
95
Gordon: Okay. Hurry up, please.
96
I'm dying to see that Wellington.
97
See you in a bit.
98
Guga: After the mishap this morning, we can only hope that it's fully cooked, but we'll find out once it's baked.
99
Max You want to treat this thing extremely nicely?
100
Just like a little baby. A little meat baby.
101
It feels like the perfect medium rare.
102
Guga: You better believe it.
103
Nick: All right, guys, we got to move. We only have 30 minutes to get this thing in the oven.
104
Chef1: Next step, we have to pat the whole thing as dry as possible because we're about to torch it.
105
Nick: The final step before torching it is to remove all of the string that's wrapped around the meat. We have to be extremely careful right now because this is when the meat could split totally apart.
106
For me, this is a bit of a sore subject because it makes me remember when I left the string on in one of my last episodes of MasterChef.
107
Gordon: The strings are. We'd lose a star if we send that out to the customer.
108
Guga: There's no pain big enough to sear this.
109
It's time to torch.
110
Nick: Now that it's gotten a beautiful golden brown color, it's time for the mustard.
111
Max And this is the traditional way to do it.
112
For Wellington, directly after searing, we add a nice thin layer of mustard.
113
Nick: While those guys finish painting that in mustard.
114
We're going to go ahead and start rolling out our puff pastry for the outside of our Wellington. Once this has all been laid out and fused together, we're going to add some parchment on the.
115
Guga: Top and I'm going to roll everything together to fuse all the edges.
116
Nick: What we're trying to do is make one giant puff pastry sheet big enough to wrap around our whole Wellington.
117
Chef1: Next up, we're going to lay out our crepes on top of our puff pastry.
118
This is going to.
119
Max Help trap in that moisture and prevent a soggy bottom.
120
There is absolutely no way we're serving Gordon, a Wellington with a soggy crust.
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Guga start laying out the prosciutto.
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Guga: Okay. We need to make a bunch of perfect layers.
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Guys, you got.
124
Speaker9: To step it up. Literally. You got 15 minutes to get this in the oven.
125
Oh, we're done.
126
Nick: To finish this up. We're going to patch it up with prosciutto wherever we see an open hole.
127
Guga: The final step to bring it all together is to spread our duxelle.
128
Nick: This has sat in the fridge overnight and we have to make sure it's in a nice, perfect layer over our prosciutto.
129
Everything looks pretty spread out right now, but it'll all come together shortly.
130
Guga: I'm excited to roll this thing up, but I'm a little nervous.
131
I'm not going to lie. I hope it stays together.
132
Nick: We only have five minutes left to get this thing in the oven.
133
We're going to start rolling it, keeping it as tight as we possibly can because there could be no gaps in any Wellingtons.
134
Be careful. Be careful. Oh, shoot.
135
The prosciutto is coming off.
136
Good. Guga: Well done, guys. Wow.
137
Good job. Nick: We're going to push these tables together.
138
Max And now we'll continue rolling it up, being extremely careful here.
139
Nick: And aside from cutting it open and feeding it to Gordon, this is definitely the scariest part of this challenge. And we had to bring in all hands on deck to finish this off.
140
We are so close here.
141
We just have to paint the whole thing in egg wash.
142
Man1: Two minutes left, guys.
143
Nick: Well, carefully place our lattice pattern over the Wellington.
144
Guga: And reposition it to make it look nice and pretty.
145
And we finish it off with a bit more of egg wash.
146
Nick: And finally, a nice pinch of salt.
147
The very last step is very carefully sliding this onto our sheet tray.
148
We can't mess this up, guys.
149
Oh, okay. Yeah, It's time.
150
The big gigantic oven.
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Max: We're going to push it all the way in until it clicks just like that.
152
Nick: And it's ready to cook.
153
Guys, you ready for this?
154
Guga: Yes. Come on, open it.
155
Let's go. Let's go, Let's go, Let's go.
156
Nick: Here we go.
157
Guga: Oh, wow, wow.
158
Guga: Wow. Nick: It is literally a perfect golden brown.
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Guga: Guys, hold on. It's what's on the inside that matters.
160
You guys ready for this?
161
Guga: Let's go. Okay, here we go.
162
Oh, my God. Is this scary?
163
Nick: Okay, The moment of truth.
164
Speaker10: Oh, it's perfect.
165
Nick: I really hope Gordon's going to like the Wellington, but we're about to find out.
166
Let's see. Gordon: Nick, you got the welly?
167
Nick: I got the welly. You got the sauce?
168
Gordon: Look at the size of that thing.
169
I've got the sauce. Let's go.
170
Look at that thing.
171
Beautiful. We need a vat of sauce, man.
172
It's got a beautiful sheen.
173
It's rich, it's sumptuous.
174
Nick:Do we take a bite before we find out if it's a world record?
175
Gordon: Shall we? What the F.
176
Oh, man. Look at that.
177
Nice and delicious.
178
That's good. The only thing.
179
Nick: Remaining is finding out if this is truly the largest beef Wellington in the entire world.
180
Gordon: I'll kill him if it's not.
181
Andy:Gordon.
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Pleasure. Nick. This was an official Guinness World Records attempt for the largest beef Wellington. Now, the record to beat was 20kg.
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I've confirmed the official measurement, and I can officially say that you achieved.
184
25.76kg. Congratulations.
185
You're officially amazing.
186
Yes. Yes. Gordon: I love you. Yes.
187
Amazing. Nick: Thank you all so much again, for 10 million subscribers.
188
Gordon, any last words?
189
Gordon: Yeah, don't subscribe to his subscribe tomorrow.
190
We got 20 million.
191
20 million.
192
Hurry up, Nick. Catch up.
193
Nick: And don't forget knife drop launches in just three days, so make sure to go pre-order your copy now. Ten of you who order will randomly get a signed copy by both me and Gordon.
194
And one last thing. Thank you so much to all of you for subscribing.
195
We couldn't have done this without you.
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אוצר מילים והערות הגייה לשיעור הזה
שיעור הדיבור הזה ברמה B1 מבוסס על הסרטון “World Record With Gordon Ramsay!”. המילים שחוזרות הכי הרבה: Nick, Guga, Wellington, Gordon, meat. בסרטון הזה יש 195 משפטים ו-2343 מילים לתרגול Shadowing. הדיבור נמשך 10:15. הדובר מדבר מהר, כ-228 מילים בדקה, אז צפו לצלילים מחוברים ומקוצרים. 82% מהמילים נמצאות בין 3,000 המילים הנפוצות ביותר באנגלית; כדאי ללמוד את השאר לפני שמתחילים.
אוצר מילים מרכזי בסרטון הזה
15 המילים המתקדמות ביותר בסרטון, עם ההגייה והמשמעות שלהן:
| מילה | הגייה | משמעות |
|---|---|---|
| glue שם עצם | /ɡlu/ | דֶבֶק |
| oven שם עצם | /ˈʌ.vn̩/ | תַּנּוּר |
| wrap פועל | /ɹæp/ | כרך, עטף |
| crepe שם עצם | /kɹeɪp/ | קְרֵפּ |
| pastry שם עצם | /ˈpeɪstɹi/ | מאפה |
| slice שם עצם | /slaɪs/ | פְּרוּסָה, נֵתַח |
| chef שם עצם | /ʃɛf/ | שֶׁף |
| mustard שם עצם | /ˈmʌstəɹd/ | חַרְדָּל |
| torch שם עצם | /ˈtɔːtʃ/ | לַפִּיד, אֲבוּקָה |
| subscribe פועל | /səbˈskɹaɪb/ | נִמְנָה |
| divide פועל | /dɪˈvaɪd/ | חילק, פיצל |
| oyster שם עצם | /ˈɔɪ.stɚ/ | צִדפָּה |
| bake פועל | /beɪk/ | אָפָה |
| garlic שם עצם | /ˈɡɑɹlɪk/ | שׁוּם |
| overnight תואר הפועל | /əʊvə(ɹ)ˈnaɪt/ | בִּן לַיְלָה |
Phrasal verbs שתשמעו
| מילה | הגייה | משמעות |
|---|---|---|
| take off פועל | הֵסִיר, הוֹרִיד | |
| come back פועל | שָׁב | |
| wake up פועל | /ˌweɪk ˈʌp/ | התעורר |
משפטים שכדאי לחזור עליהם
משפטים קצרים ושלמים מהסרטון שאפשר להשתמש בהם בשיחה יומיומית:
- Any advice on how we should do this?
- You guys got the meat?
- Sure you can handle that?
- Guys, you ready for this?
- You guys ready for this?
דקדוק בסרטון הזה
המבנים שהדובר משתמש בהם הכי הרבה, עם המילים המדויקות מהסרטון:
| מבנה | בסרטון |
|---|---|
| הווה מושלם ממושך (Present perfect continuous) have/has been + -ing — פעולה שהתחילה בעבר ועדיין נמשכת עכשיו | I've been freaking · has been going |
| הווה מושלם (Present perfect) have/has + past participle — פעולה שקרתה בעבר ועדיין יש לה חשיבות או השפעה עכשיו | I've called · have become · has come |
| סביל (Passive voice) be + past participle — הדגש הוא על מה שקורה, לא על מי שעושה את הפעולה | is known · was shipped · is spread |
| שם תואר מובהק (Superlatives) the -est / the most … — לציין את הגבוה או הנמוך ביותר בקבוצה | our biggest · the biggest · the most important |
הגייה ששווה לשים לב אליה
הדובר משתמש ב-68 קיצורים וצורות מקוצרות, כמו we're, we'll, I'm. אמרו אותם בצורה הקצרה, כפי שאתם שומעים אותם.
- הצלילים של “th”: thickness /ˈθɪknəs/, breathe /bɹiːð/
- הצלילים של “sh” ו-“zh”: prosciutto /pɹəˈʃuː.toʊ/, mushroom /ˈmʌʃˌɹuːm/, chef /ʃɛf/, shallot /ˈʃælət/, shiitake /ʃɪˈtɑkeɪ/
- מילים ארוכות — שימו לב להטעמה: immaculate /ɪˈmæk.jʊ.lət/, ingredient /ɪnˈɡɹiːdi.ənt/
צלילים שדוברי עברית מתקשים בהם:
- /w/ — שפתיים מעוגלות, לא /v/: welly /ˈwɛli/, wherever /(h)wɛɹˈɛvɚ/
- /æ/ — פתוח יותר מה-“אֶ” העברית, לא כמו “a” ב-“cup”: wrap /ɹæp/, mishap /ˈmɪshæp/, shallot /ˈʃælət/, mask /mæsk/, immaculate /ɪˈmæk.jʊ.lət/
- /r/ — הלשון לא נוגעת בשום מקום, לא ה-“ר” הגרונית: prosciutto /pɹəˈʃuː.toʊ/, mushroom /ˈmʌʃˌɹuːm/, wrap /ɹæp/, crepe /kɹeɪp/, pastry /ˈpeɪstɹi/
איך לתרגל עם הסרטון הזה
- הקשיבו לכל הסרטון פעם אחת בלי לדבר, ורשמו את המילים שאתם לא מכירים.
- התחילו במהירות 0.75×, תרגלו Shadowing משפט אחר משפט, וחזרו למהירות רגילה כשזה מרגיש קל.
- הקליטו את עצמכם והשוו למקור, תוך תשומת לב למילים כמו glue, oven, wrap.
מהי טכניקת השאדואינג?
שאדואינג היא טכניקת למידת שפה מבוססת מדע שפותחה במקור להכשרת מתורגמנים מקצועיים ופופולרית על ידי הפוליגלוט ד"ר אלכסנדר ארגואלס. השיטה פשוטה אך עוצמתית: אתה מקשיב לאודיו באנגלית ילידית וחוזר עליו בקול רם מיד — כמו צל העוקב אחרי הדובר עם עיכוב של 1–2 שניות בלבד. בניגוד להאזנה פסיבית או תרגילי דקדוק, שאדואינג מכריח את המוח והשרירים בפה לעבד ולשחזר דפוסי דיבור אמיתיים בו זמנית. מחקרים מראים שזה משפר משמעותית את דיוק ההגייה, האינטונציה, הקצב, הדיבור המחובר, הבנת השמיעה ושטף הדיבור — מה שהופך אותו לאחת השיטות היעילות ביותר להכנה לIELTS Speaking ולתקשורת באנגלית בעולם האמיתי.