Pratica di Shadowing: How to make Peppercorn Sauce Recipe - Impara a parlare inglese con YouTube

B2
If you like steak, if you like any sort of roasted meat,
⏸ In Pausa
142 frasi
Se le frasi sono troppo corte o troppo lunghe, clicca su Edit per modificarle.
1
If you like steak, if you like any sort of roasted meat,
2
there's always a condiment that you've got to have with it.
3
Peppercorn sauce is one of my favourites and we're going to make it today.
4
The heat from the pepper,
5
the roundness from the shallot,
6
and that stunning back note of cognac.
7
Proper peppercorn sauce.
8
Let's get it.
9
Now peppercorn sauce is an easy sauce to make in my opinion.
10
There's a couple of base flavours that you need to get right at the start of cooking and that builds those layers,
11
builds the complexity and builds the stunning back notes that a good peppercorn sauce should have.
12
It starts with shallots.
13
I'm using banana shallot, for me they're the easiest to work with.
14
You take the top off,
15
the bottom off, in half and we skin it.
16
Now you might find when you're skinning your shallots,
17
there's this like almost leathery half skin,
18
half shallot piece just on the outside layer.
19
Take that off completely.
20
People like to keep the skins and the roots for the stock.
21
In my personal opinion, if you put rubbish in your stock,
22
it's going to taste like garbage.
23
Always put premium peeled vegetables into your stock for a premium product.
24
Skins and roots, compost all the bin.
25
If you're an avid watcher of this channel,
26
you will know that at this stage,
27
we're doing the mise en place.
28
The preparation before cooking.
29
So when the heat is turned on we haven't got to mess around chopping
30
and taking our attention away from the main event.
31
If you're not an avid watcher of this channel then like, subscribe.
32
We're a growing community and we're trying to share the knowledge as far as it can go.
33
My shallots are peeled.
34
Down onto the board with the root away from the knife we're just going to create little strips.
35
And those little strips are all made keeping the root intact.
36
So you end up the slice shallot that doesn't fall apart
37
when you dice it and then you engage your knife
38
and start to dice just rocking through turning those batons into a lovely fine dice.
39
Now onions and garlic go together like brother
40
and sister they're two peas in a pod
41
if you have one in most recipes you've got to have the other it deepens the flavor creates
42
that sweetness and gives an amazing aromat to the dish.
43
Grate some garlic straight on top.
44
If you're doing a big batch of this you can work
45
into a bowl I don't want to get my bowl dirty I just want to use one board,
46
one pan to make this sauce.
47
Once your shallots are chopped and your garlic is ready to rock then we can start looking at the peppercorns.
48
I've got black peppercorns and pink peppercorns for mine.
49
You can get the brined green peppercorns and add those in as well.
50
Now they've got a great appearance and they do have a good flavour but they're not my favourite.
51
I'm going to go black peppercorns and pink peppercorns straight into a mortar and pestle.
52
Now like all great cooking this is a labour of love so get your arm in there,
53
a little bit of elbow grease and crush those peppercorns down.
54
Once you're all crushed down the smell will be filling the room.
55
Beautiful flecks of pink and black.
56
It's good.
57
It's done.
58
Ready to cook.
59
A medium pan straight into the heat.
60
We've got two knobs of butter inside the pan.
61
On a medium heat that'll come up to a foaming stage.
62
When it's foaming it's starting to brown slightly you go in with your shallot.
63
Now at this stage you instantly smell why you put onions and garlic together.
64
It's just an amazing round flavour.
65
So on a medium high heat,
66
you're sautéing and caramelising, building the base flavour.
67
This stage you want a little pinch of salt.
68
Now once I've taken some rawness off of the garlic and the onion,
69
what I want to do is add the peppercorns early into the cooking,
70
so the heat can wake up those corns,
71
release the oils, release the aromas and really build a depth of pepper.
72
And some people don't even think of pepper as a flavour,
73
they think of as a seasoning,
74
but black pepper has a wonderful fruitiness.
75
It's got an amazing aroma and it can hold its own in a sauce like this.
76
You may see it in some fancy restaurants,
77
or if you've watched a couple of episodes of Hell's Kitchen you know what's next, the flambe.
78
This is where we burn off high percentage alcohol with flame to add smoke,
79
to add richness and to add a certain je ne sais quoi to the sauce.
80
So with the pan turned up slightly your cognac goes straight in and then we ignite.
81
While the flames are still flickering,
82
in with your time and those flames will just toast
83
and roast and crack all those thyme leaves just to release some of those oils
84
and with a quick flame
85
and a puff of smoke it's all over the cognac has done its job
86
and now we're ready for reduction good beef stock goes straight into the pan alongside
87
that goes a good hit double cream now the viscosity of
88
the beef stock the gelatin the gelatinous properties it's taken from the bones
89
that it was cooked in it's going to help the thickness
90
of this sauce we also add double cream as a layer
91
of fat it brings a lovely sheen a lovely velvety feel
92
to this sauce now at this stage don't be alarmed it
93
looks soupy it looks watery it looks a bit wrong
94
but that's okay reduction is our friend
95
and reduction is going to turn this pepper soup into a
96
beautiful thick pepper sauce this has been reducing now for about probably 10 minutes to be honest it takes a
97
while make sure you don't do it too fast,
98
the bottom might scorch and it might overflow.
99
You want a happy rolling reduce and you end up with this thick,
100
homogenous, beautifully golden peppercorn sauce.
101
You can smell it fill in the room,
102
it looks good, it's shiny,
103
it's got great viscosity from the cream and from the reduction of the stock.
104
At this point you do want to give it a little bit of a stir,
105
make sure the bits around the outside that are evaporating a little bit fast
106
and mix back into the sauce and you create stunning finished product.
107
Now this can go with steak,
108
this can go with chicken,
109
this can even go with meaty fish, roasted monkfish, roasted turba.
110
A peppercorn sauce will accompany any hearty bolstered food.
111
But personally I enjoy mine with the ribeye steak.
112
And what you'll see as you're reducing it is there are little streaks coming at the top of the sauce.
113
This is indicating that the moisture level inside that emulsification is reducing
114
and that is what we call in the chef in game a dry emulsion.
115
It needs moisture.
116
Now if you get it to the stage where it's just starting to show the streaks on top,
117
turn it off, give it a good stir
118
and you know by the time that's cooled slightly you'll end up with a beautifully rich,
119
beautifully thick peppercorn sauce.
120
Now when we're at this stage it's important to taste.
121
I've got the warmth of pepper,
122
I've got the reduction of beef stock and cream,
123
that underlying smoky hit of cognac,
124
perfect seasoning from the salt,
125
sweetness from the onion and sweetness from the garlic.
126
This is a good peppercorn sauce.
127
Now, what do we do to take this to the next level?
128
There's two things, a little squeeze of lemon juice, or raw alcohol.
129
In many of the good restaurants across the world,
130
sauces are made, perfected, and then finished with raw alcohol.
131
Not a lot, just a touch,
132
to lift the sauce, to bring it into that next dimension,
133
and to bolster that flavor of cognac.
134
And that little trickle of cognac is all you need to transform an already well-made sauce into a powerhouse pan of flavour.
135
It's lifting me up.
136
That hit of alcohol, that intensity from the stock,
137
the garlic and the shallot,
138
and the round warmth of pepper.
139
Perfect for a steak and a solid recipe for you to learn at home.
140
Peppercorn sauce, just the way I like it.
141
Avangil!
142
you

Scarica l'app

Valutazione AI per ogni frase che pronunci

Scansiona per scaricare
Scansiona per scaricare
Download on theApp Store
Get it onGoogle Play
TRENDING

Popolari

Informazioni su Questa Lezione

In questa lezione, esplorerai la preparazione della salsa al pepe, un condimento ideale per ogni tipo di carne arrosto. Imparerai a riconoscere e a utilizzare ingredienti chiave come le scalogni e i pepe, comprendendo come questi elementi contribuiscono a costruire sapori complessi e aromatici. Attraverso una combinazione di ascolto e pratica di conversazione in inglese, avrai l'opportunità di migliorare le tue capacità di comprensione e di espressione verbale, rendendo l'apprendimento dell'inglese più coinvolgente e pratico.

Vocabolario e Frasi Chiave

  • Salsa al pepe - Peppercorn sauce
  • Scalogno - Shallot
  • Arrosto - Roasted
  • Condimento - Condiment
  • Profondità di sapore - Depth of flavor
  • Aromatizzare - To flavor
  • Pepe nero - Black peppercorns
  • Pepe rosa - Pink peppercorns

Consigli per la Pratica

Quando ti dedichi alla pratica di shadowing in inglese, segui questi suggerimenti per trarre il massimo dal tuo esercizio. Assicurati di riprodurre il video a una velocità adeguata, iniziando magari con il rallentatore se necessario, per cogliere ogni sfumatura delle parole pronunciate. Focalizzati sulla tua intonazione e sulla pronuncia delle parole, in particolare quelle chiave come "scalogno" e "salsa al pepe", che saranno utili quando ti eserciti a parlare di cucina in inglese.

Implementa il tuo vocabolario nel tuo linguaggio quotidiano e in conversazioni pratiche. Sfrutta un shadowing site o confrontati con amici per esercitarti. Ricorda l'importanza di ascoltare attentamente e di ripetere in modo da migliorare la tua fluidità. Con il tempo, questa pratica ti aiuterà a padroneggiare non solo il lessico culinario, ma anche le strutture grammaticali comuni. Utilizzando YouTube come strumento principale, diventerai sempre più sicuro nel tuo parlare in inglese con lessico appropriato.

Cos'è la tecnica dello Shadowing?

Shadowing è una tecnica di apprendimento delle lingue supportata da studi scientifici, originariamente sviluppata per la formazione dei traduttori professionisti e resa popolare dal poliglotta Dr. Alexander Arguelles. Il metodo è semplice ma potente: ascolti un audio in inglese di madrelingua e lo ripeti immediatamente ad alta voce — come un'ombra che segue il parlante con un ritardo di solo 1–2 secondi. A differenza dell'ascolto passivo o degli esercizi di grammatica, lo shadowing costringe il tuo cervello e i muscoli della bocca a elaborare e riprodurre simultaneamente i modelli di discorso reale. La ricerca dimostra che migliora significativamente la precisione della pronuncia, l'intonazione, il ritmo, il discorso connesso, la comprensione dell'ascolto e la fluidità del parlato — rendendolo uno dei metodi più efficaci per la preparazione alla prova di speaking dell'IELTS e per la comunicazione reale in inglese.

☕ Offrici un caffè