Pratica di Shadowing: The Best Grilled Cheese You'll Ever Make | Epicurious 101 - Impara a parlare inglese con i video
Creazione lezione...
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I'm Frank Proto, professional chef and culinary instructor, and today I'm going to show you the best way to make grilled cheese at home, Frank style.
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We're talking everything you need to know to make the crispiest, crunchiest, cheesiest grilled cheese sandwich you've ever had.
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This is Grilled Cheese 101.
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When you talk about grilled cheese, everyone has an opinion.
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There are tons of variables when it comes to a really good grilled cheese.
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You got your bread, you got your mayonnaise or butter, you have the cheese that you use as well.
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I believe mine is the best.
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The bread that I like to use for my grilled cheese has a very tight crumb.
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Now, if you don't know anything about bread, the inside is the crumb.
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I don't want lots of holes in here.
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So the Wonder Bread is okay.
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You know, it's a nice slice.
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It's got a nice tight crumb.
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I find that when you use this type of bread, the outside gets nice and crispy, but the inside gets a little pasty.
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And I don't like the texture of it when it's cooked.
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Versus this loaf.
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This one's a little sturdier.
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It's got a nice crust.
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pretty tight and it's not mushy and it won't get pasty
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when it's cooked sourdough is delicious
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but once you start toasting it it's like razor blades on the roof of your mouth
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and this also has a lot of air pockets in it
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which for bread is great
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but for grilled cheese isn't great the cheese just kind of slips through it's less of a sandwich
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and more of crispy cheese with bread around it this bread
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is kind of a nice marriage between a really nice loaf and a store -bought white All right,
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it's time to get funky with the cheese.
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I have a block of Gruyere cheese.
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Gruyere cheese is Swiss cheese's stinkier, smellier cousin.
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If you've never had it, it is delicious.
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It's got some funk to it.
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It's expensive, but what we're also going to use is something a little cheaper, American cheese.
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Each of these cheeses have properties that I like in a grilled cheese sandwich.
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The American cheese, nice and melty.
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The Gruyere cheese, really flavorful.
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and we have a really nice combination of cheeses.
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We're gonna start out by shredding our Gruyere cheese.
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We're gonna cut the rind off.
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Whenever I grate cheese, I like to make a small piece, right?
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This piece is really big and I have decent sized hands, but this one is just too big for my hand.
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So I take a smaller piece of cheese and when I grate it, grate her on the side, not like this, I call that granny style.
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I put the grater on the side, I hold the tray and the grater together and I push.
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doing less work.
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You're using your body weight, not necessarily your muscles.
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I will never use pre -shredded cheese for these sandwiches
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because pre -shredded cheese has things in there that stop them from sticking together, which also makes them not melt really great.
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Not melty enough, not good.
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Shred your own cheese.
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What I'm looking to do here is get a nice crunchy exterior and a nice melty interior.
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And everything medium low heat.
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If I have it on high, my bread's gonna burn before my cheese is melted.
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And then I'm gonna get some mayonnaise.
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I hear all your haters out there.
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Mayonnaise, not butter?
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What are you, crazy?
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Yes, I'm crazy.
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Mayonnaise, in my opinion, is the better thing to use here for a grilled cheese.
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It's got a little more zip, a little more flavor.
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It doesn't burn like butter.
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You brush it on the bread so that you get a nice even browning on your bread.
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And then what I do .
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that and I put it in my pan, right?
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So the first layer's down.
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And then I'm gonna add my American cheese.
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And I'm not worried if my cheese overflows on the sides.
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Part of the reason I'm using a non -stick pan is because I'm kinda hoping that happens.
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So cheese kinda like goes over the sides, gets in the holes and gets super crunchy.
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And I want little bits and pieces of that because I think it just makes the overall experience better.
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So I'm gonna do about three slices Gruyere.
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The fact that the Gruyere is shredded makes it melt a little quicker.
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But I'm gonna try and go all the way up to the edges.
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I like to season the inside of my sandwich with salt and pepper.
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Cheese has a lot of salt content, but I think that a little more salt makes this all the more better, just to kind of bump up that cheese flavor.
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I find just doing this or assembling it in the pan, you don't have to transport it.
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It's just a lot easier to do it this way.
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And then this goes on top, make sure that you match.
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And now we wait.
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The reason I like to do this over low heat is that it makes it more foolproof.
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The bread's gonna cook slowly and crisp up.
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The cheese is gonna melt all the way through.
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It takes a little more time, but it's worth it.
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How many times have you had a burnt on the outside grilled cheese with the cheese that's not melted in the middle?
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It is just a cheese sandwich, it is not a grilled cheese.
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So to make sure this isn't burning, I just check once in a while to see where we're at, I'm not really getting brown yet, and that's okay.
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Let's turn this.
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Oh my lord, look at that.
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Come on, how does that not make you smile?
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Look at that.
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Look, I have some cheese toasties on the edge.
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Even I'm impressed with myself.
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So you'll know that your cheese is starting to melt when you try and pull this top piece of bread off, and it sticks, right?
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That means the cheese is melting and holding everything together.
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One caution here, give it a little more time than you think, because the center usually takes a little longer than the rest of the outside of the sandwich.
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My cheese is starting to melt, and that's going to give me a nice crispy edge.
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That is the stuff right there.
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That makes me happy.
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It's gonna be great.
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Get your hot grilled cheese sandwich.
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Make sure you have chef hands.
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But look at that.
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This is what I'm talking about.
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This is what makes me happy when I see a grilled cheese sandwich.
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Little bit of cheese leaking out and getting crispy, okay?
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Nice brown.
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Nice and crisp.
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I'm gonna cut it in half.
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Quick downward motion.
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Put it on the plate. of crunchy potato chips.
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And that is my perfect grilled cheese sandwich.
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Let's look at this baby.
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Oh, we got some cheese pulled there.
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Look at that.
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So when you open up this sandwich, you can see my cheese is fully melted.
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It's gooey and delicious.
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I have crunchy cheese along the edges.
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My bread is nice and crispy.
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Come on.
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Is that not a beautiful grilled cheese sandwich?
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creaminess, cheesiness, crispiness, it hits all the notes and that's why I think it's the best grilled cheese sandwich out there.
Contesto & Background
In questo video intitolato "Il miglior grilled cheese che tu abbia mai fatto", il chef professionista Frank Proto condivide la sua esperienza e le sue tecniche per preparare un panino al formaggio tostato perfetto. Frank ci introduce ai vari aspetti e variabili che rendono un grilled cheese eccezionale, come il tipo di pane, il burro o la maionese, e la scelta dei formaggi. La sua passione per la cucina e il suo approccio pratico offrono spunti utili per chi desidera migliorare le proprie abilità culinarie e, di riflesso, anche le competenze linguistiche in inglese.
Le 5 Frasi Chiave per la Comunicazione Quotidiana
- "What kind of bread do you like to use?" - Che tipo di pane ti piace usare?
- "I believe mine is the best." - Credo che il mio sia il migliore.
- "The inside is the crumb." - L'interno è la mollica.
- "Each of these cheeses has properties that I like." - Ognuno di questi formaggi ha delle caratteristiche che mi piacciono.
- "Shred your own cheese." - Grattugia il formaggio da solo.
Guida passo-passo per il Shadowing
Il shadowing in inglese è una tecnica estremamente efficace per migliorare la fluidità e la pronuncia. Per affrontare le specifiche difficoltà di questo video, segui questi passaggi per una pratica di conversazione in inglese efficace:
- Inizia guardando il video senza riprodurre il suono. Concentrati sui movimenti delle labbra di Frank e sulle espressioni facciali.
- Ascolta il video una volta intera. Annota le frasi che trovi più difficili da comprendere e ripeti lentamente quelle frasi per un migliore apprendimento tramite il shadow speech.
- Riproduci il video e prova a mimare l'enfasi e l'intonazione di Frank mentre parla. Questo ti aiuterà a assimilare nuove espressioni e vocaboli.
- Registrati mentre pratichi il tuo shadowing. Riascolta la tua registrazione e confrontala con l'originale per notare miglioramenti e aree da migliorare.
- Infine, pratica regolarmente con altri video di cucina, come quelli su imparare l'inglese con youtube, per espandere il tuo vocabolario e la tua comprensione dell'inglese parlato.
Utilizzando queste tecniche, sarà più facile migliorare non solo la tua capacità di cucinare un delizioso grilled cheese, ma anche il tuo inglese nella vita quotidiana.
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.