Pratica di Shadowing: The Best Steak Frites At Home - Impara a parlare inglese con i video
Scegli una modalità di pratica
Ogni modalità apre una sala di pratica a schermo intero.
123 frasi
Se le frasi sono troppo corte o troppo lunghe, clicca su Edit per modificarle.
1
If your steak doesn't look like this, and your fries don't sound like this, you didn't really make steak frites.
2
We'll begin by seasoning our steaks.
3
Here I've got a couple beautiful ribeyes that I'm going to cover generously with salt, making sure to flip them in the process so we cover both sides, even propping them up like this to make sure I season the edges as well.
4
The amount of salt you use will differ depending on what cut of steak you're using.
5
For instance, if you decide to make make your steak frites with a hanger steak, which actually happens to be my favorite cut of meat in the entire cow, you'd want to salt it more since hanger is a leaner cut of beef than a ribeye.
6
But today I thought we'd go fancy for all of you watching and use a couple beautiful ribeyes.
7
Once our steaks are fully seasoned we'll place this into the fridge overnight
8
which will give them flavor and dry out the crust so we can get a better sear.
9
While our steak is brining let's move on to make our fries.
10
First fill a bowl with cold water and set it off to the side, then cut a thin slice off your potato
11
so you can lay it flat like this
12
and then using a ruler as your guide cut a slice of potato that's a quarter of an inch thick.
13
Normally when food gets stuck to your knife like this your first instinct is usually to take it off
14
but here you want to leave it.
15
You can use it as a guide to cut your next
16
slice giving you the perfect built-in measurement tool for every single cut.
17
Once you've fully sliced a potato grab the ruler once again
18
and use it to cut a fry that's a quarter of an inch thick on all sides.
19
And now just follow that exact same technique using each fry you cut as a guide for cutting the next one.
20
And as you cut, toss those fries in the cold water to prevent them from browning.
21
As a next step, we're going to give our french fries an extra quick rinse.
22
This is to get off any excess starch before cooking, and you can see what already came off at the bottom of the bowl here.
23
And then into a big pot they go along with some water, a big handful of salt, and a sprinkle of baking soda.
24
Once it eventually comes to a boil, turn off the heat and let this sit for three minutes.
25
The goal with this step is to partially cook the fries, but the baking soda in there also does some fancy science to give you crispier fries later.
26
After three minutes have passed, transfer the fries to a paper towel lined baking sheet
27
and then carefully spread them all out to give them even space to cool down.
28
I thought I'd have some fun and give you a really cool french fry time lapse.
29
When your fries are done, place these in the fridge for 30 minutes or preferably overnight, left uncovered.
30
While our fries and steak are in the fridge, we're going to move on to make our sauce.
31
Classic french bistros often serve a sauce with their steak frites and for me, it's not complete without the sauce.
32
The sauce is really what brings the entire plate together.
33
For our sauce, we'll add some mayonnaise to a blender along with some sour cream, Dijon mustard, that, believe it or not, I brought back for my last trip to Paris, as well as a few cloves of garlic.
34
Now, we'll blend this up, making sure that garlic is completely blended into the sauce.
35
You'll probably need to scrape down the edges of the blender a couple times to make sure
36
that garlic really gets fully mixed.
37
Now, we add in my favorite part of the sauce, these beautiful fresh herbs.
38
We'll use a combination here of fresh parsley, fresh chives, and fresh tarragon.
39
Then, we'll add in some fresh lemon zest.
40
This, along with those herbs and everything else we're adding, is going to make a sauce that has everything that our steak frites doesn't.
41
It's why I think a sauce is so important with steak frites.
42
You can customize and add whatever you want in there to perfectly balance out the flavor of the steak and the fries.
43
Last but not least, make sure to use all that lemon juice, as well as some fresh cracked pepper, and a little pinch of salt.
44
Now, just blend it up until smooth, giving it a quick taste to make sure it doesn't need more seasoning, and you'll be left with a beautiful, balanced, vibrant green sauce.
45
This will go into the fridge until you're ready to use it, which reminds me, it's finally time to fry our french fries.
46
We'll cook our fries in batches and fry them not once, but twice.
47
This first fry is at a lower temperature, and it's what I call the cooking stage, with the goal being to cook our fries most of the way through.
48
We're not going to get too much color on the fries during this phase.
49
We'll get that later when we fry again.
50
Making french fries at home is one of those things that's actually not easy.
51
Getting a crispy french fry is difficult.
52
So I will admit, I usually have a couple bags of frozen french fries in
53
my freezer since it's harder to make them than you might think.
54
And because some of these can be pretty darn good i should also mention
55
that we fry these in two separate batches each time so
56
that we don't overcrowd the pot
57
when frying looks like my second batch here is done they're not quite fully crispy yet
58
but i can't wait for you to hear what they sound like
59
when we actually finish them we need to give our oil a bit of time to heat up to
60
that higher temperature now so i'm going to move it off to the side
61
while we make our steak to cook our steak we'll go oil into a cast iron pan
62
and get that oil ripping hot get it to the point that you see very light smoke Just before searing, we'll add black pepper to each of our steaks.
63
My friend Babish gave me this pepper mill as a present, so every time I use it, I think of him.
64
If you're watching, Babish, thank you.
65
I love this thing.
66
Alright, time to cook.
67
Right as that steak goes down, I'm gonna press it down in every little corner to make
68
sure it's making full contact with the whole bottom of the pan, and if you like, you can add on a couple weights to make sure it really gets that hard sear.
69
After I feel an initial crust has formed on the bottom, I'm gonna constantly move my steak around, just to make sure I let the oil climb up into every nook and cranny to get us the perfect crust.
70
Once you feel like you've gotten the perfect crust, go ahead and flip.
71
Once we've flipped our steak, we're going to turn down the heat and add in some butter, some crushed cloves of garlic, a little bit of thyme, and a squeeze of lemon, which we're going to throw in there to get some extra flavor too.
72
When butter basting, I like to push all the aromatics above the steak
73
so they stay up there as I spoon
74
that flavorful butter all across the steak to finish cooking it and give it that incredible flavor.
75
Butter basting is absolutely something you should learn if you cook a lot of steaks.
76
I've done it so many times now that I can literally just do it with my eyes closed.
77
Maybe I'll do the rest of the video with my eyes closed.
78
Actually, I won't because I have to fry those french fries in a second, and I think that doesn't set a very good example.
79
I've cooked enough steaks now that if I just poke it a few times, I can generally tell if it's done or not.
80
And I can tell that after resting, this one's going to be perfect medium.
81
I know, I know.
82
I'm supposed to like medium rare, I get it.
83
But I like medium, it's good.
84
One of the best things Gordon Ramsay ever taught me was
85
to rest those aromatics on top of the steak once you finish cooking, and then hit it with a few nice spoonfuls of that hot, delicious butter.
86
I'm not going to cook this second steak.
87
I'll save that for one of you if you decide to come over later for steak frites, but for now, we need to get back to those French fries.
88
Actually, we might have to wait a little bit because I forgot to turn on my heat.
89
We'll be right back.
90
With our beautiful steak resting off to the side, it's time to finish the fries.
91
In we go into our hotter oil.
92
This time, we're frying at a much higher oil temperature, and we don't have to fry in batches.
93
For this step, you shouldn't need to fry for too long.
94
I barely had time to say anything and already mine are ready.
95
Listen to this.
96
Nice.
97
Quickly, while the fries are still hot, hit them with your favorite seasoning
98
and make sure they get a generous sprinkle of salt and then give them a nice toss.
99
I'm just going to play some nice music for you for a second
100
and let you watch this because how great did those look?
101
One more thing with the french fries before we plate.
102
I need you to listen to this crunch.
103
Fries done.
104
Let's cut our steak and plate.
105
Even though I've probably cooked thousands of steaks, I still get nervous every time when I go to cut into one.
106
I get nervous mostly that it'll be medium rare instead of medium.
107
I'm just kidding.
108
I like medium rare too.
109
I'm going to slice the whole ribeye all the way down at a nice angle
110
because I think that'll look pretty for our plating.
111
But let's see how we did on the cook.
112
That is as perfect medium as I think I've ever seen on a steak.
113
I'll let you be the judge of that.
114
All right, time for plating.
115
I'll leave this here for my sauce and as for my steak I'll curl it nicely around the side of my plate.
116
We still got plenty of scraps over here for snacking on.
117
Wow!
118
And then on go my fries in a nice big pile.
119
Here let me turn that for you so you can actually see what's going on.
120
And to finish you can't forget about that green sauce.
121
And there it is everybody the best steak frites you will ever see.
122
Well maybe outside of France.
123
I'd say something if my mouth wasn't so full right now.
Scarica l'app
Tutto ciò che serve per parlare fluentemente
Pronuncia con IAVoto per ogni frase
Pratica IPAPadroneggia ogni suono
VocabolarioCostruisci il tuo lessico
Gioco di vocabolarioImpara giocando
Stesso Canale
B21
How To Make Perfect New York Pizza
Daily ConversationWorking Adults
B11
How To Make The Perfect Brownies
Daily ConversationWorking Adults
B2Make Soup Dumplings Like A Chinese Restaurant
Daily ConversationWorking Adults
B2How To Make Authentic Spanish Paella
Daily ConversationWorking Adults
B22
Why France Has The Best Steak
Daily ConversationWorking Adults
B22
Every Way To Cook Chicken
Daily ConversationWorking Adults
B21
How To Make The Best Fried Chicken
Daily ConversationWorking Adults
B110
Perfect Pancakes
Daily ConversationWorking Adults
B22
How To Make Authentic Banh Mì
Daily ConversationWorking Adults
B12
The Cheesiest Chicago Deep Dish Pizza
Travel EnglishDaily ConversationUniversity Students
B15
The Best Burger You'll Ever Make
Travel EnglishTeensDaily Conversation
B13
Hot Honey Chicken Tenders
TeensDaily ConversationHigh School Students
B21
How To Bake Sourdough Like A Pro
Business EnglishDaily ConversationUniversity Students
B12
Every Way To Cook an Egg
Daily ConversationWorking Adults
B15
The Best Restaurant-Style Ramen At Home
Travel EnglishDaily ConversationUniversity Students
B12
Best Way To Make Sushi At Home
Travel EnglishTeensDaily Conversation
B23
The Best Spaghetti & Meatballs You’ll Ever Make
Business EnglishDaily ConversationUniversity Students
B12
Best Fettuccine Alfredo You'll Ever Make (Easy)
TeensDaily ConversationHigh School Students
B12
The World's Best BBQ Ribs
Daily ConversationWorking Adults
B15
The Best Vietnamese Pho Made At Home
Travel EnglishDaily ConversationUniversity Students
FOR YOU
Video consigliato
A29
24 frasi
Ordering a Steak: Rare, Medium or Well Done?
American AccentTravel EnglishDaily ConversationWorking Adults
B11
71 frasi
BBQ Burgers | Buddy Oliver
Daily ConversationWorking Adults
![Journée à Paris [FRENCH VLOG w 🇫🇷 SUBS] Oldest pâtisserie in Paris, île de la Cité & St Michel](https://img.youtube.com/vi/fFjkKvpWRMk/mqdefault.jpg)
B22
165 frasi
Journée à Paris [FRENCH VLOG w 🇫🇷 SUBS] Oldest pâtisserie in Paris, île de la Cité & St Michel
Travel EnglishDaily ConversationWorking Adults
B15
163 frasi
Dua Lipa Makes Roasted Sea Bass Dinner | Now Serving | Vogue
Travel EnglishDaily ConversationUniversity Students
B11
237 frasi
Master Cooking In Under 20 Minutes
Daily ConversationWorking Adults
A297
26 frasi
Fish and Chips by the Sea
British AccentTravel EnglishTeensDaily Conversation
A21
10 frasi
How to Cook Steak in the Air Fryer
Daily ConversationWorking Adults
B11
16 frasi
How to cook Pork Belly Crackle #porkbelly #catering #cateringservice #sydneycatering #hospitality
Daily ConversationWorking Adults
B11
8 frasi
How To Make Peppercorn Sauce | Cookery School | Waitrose
Daily ConversationWorking Adults
B15
94 frasi
Improve your Speaking and Conversational skills at Home: English speaking practice
Travel EnglishDaily ConversationWorking Adults
Vocabolario e note di pronuncia per questa lezione
Questa lezione di conversazione di livello B1 si basa sul video “The Best Steak Frites At Home”. Le parole che ritornano più spesso: steak, fries, fry, sauce, cut. Questo video contiene 123 frasi e 1862 parole da ripetere con lo shadowing. Il parlato dura 7:22. Chi parla va veloce, circa 253 parole al minuto: aspettati suoni legati e ridotti. Solo il 79% delle parole rientra nelle 3.000 più comuni dell’inglese, quindi il lessico è impegnativo.
Vocaboli chiave di questo video
Le 15 parole più avanzate del video, con pronuncia e significato:
| Parola | Pronuncia | Significato |
|---|---|---|
| steak sostantivo | /steɪk/ | bistecca |
| fry verbo | /fɹaɪ/ | friggere |
| slice sostantivo | /slaɪs/ | fetta, trancio |
| batch sostantivo | /bæt͡ʃ/ | infornata |
| garlic sostantivo | /ˈɡɑɹlɪk/ | aglio |
| flavor sostantivo | /ˈfleɪvə/ | sapore, gusto |
| crispy aggettivo | /ˈkɹɪs.pi/ | croccante |
| sear verbo | /sɪə̯(ɹ)/ | rosolare, bruciacchiare |
| bake verbo | /beɪk/ | cuocere (al forno), infornare |
| blend verbo | /blɛnd/ | mescolare, amalgamare |
| lemon sostantivo | /ˈlɛmən/ | limone |
| potato sostantivo | /pəˈteɪ.təʊ/ | patata, pomo di terra |
| pepper sostantivo | /ˈpɛp.ə/ | peperone |
| flip verbo | /flɪp/ | capovolgere, spadellare |
| aromatic aggettivo | /ˌɛɹ.əˈmæt.ɪk/ | aromatico |
I phrasal verb che sentirai
| Parola | Pronuncia | Significato |
|---|---|---|
| get off verbo | scendere | |
| go ahead verbo | /ˌɡoʊ əˈhɛd/ | procedere, andare avanti |
| go along with verbo | accettare, adeguarsi | |
| turn down verbo | rifiutare | |
| turn off verbo | spegnere |
Frasi da ripetere
Frasi brevi e complete del video che puoi riutilizzare nella conversazione di tutti i giorni:
- We'll begin by seasoning our steaks.
- Then, we'll add in some fresh lemon zest.
- We'll get that later when we fry again.
- I'm supposed to like medium rare, I get it.
- I'm not going to cook this second steak.
La grammatica di questo video
Le strutture che chi parla usa di più, con le parole esatte del video:
| Struttura | Nel video |
|---|---|
| Present perfect have/has + participio passato — un’azione passata che conta ancora adesso | you've fully sliced · have passed · has formed |
| Forma passiva be + participio passato — conta ciò che accade, non chi lo fa | are fully seasoned · is completely blended · be left |
| Consigli con “should” should + verbo — dire che cosa è meglio fare | should also mention · should learn · shouldn't need |
| Possibilità con “might / may” might/may + verbo — qualcosa di possibile ma non certo | might think · might have |
Pronuncia a cui fare attenzione
Chi parla usa 67 contrazioni e forme ridotte, come we'll, I'm, we're. Pronunciale nella forma breve, così come le senti.
- I suoni “sh” e “zh”: measurement /ˈmɛʒ.ə.mənt/, crush /kɹʌʃ/, partially /ˈpɑɹʃəli/
I suoni difficili per chi parla italiano:
- /h/ — va soffiata, non è muta: hanger /ˈhæŋ.ə/, herb /hɜːb/, handful /ˈhæn(d)fʊl/
- Consonante finale — senza aggiungere una vocale dopo: steak /steɪk/, slice /slaɪs/, crust /kɹʌst/, batch /bæt͡ʃ/, garlic /ˈɡɑɹlɪk/
- /æ/ — più aperta della “e”: batch /bæt͡ʃ/, aromatic /ˌɛɹ.əˈmæt.ɪk/, hanger /ˈhæŋ.ə/, cranny /ˈkɹæni/, tarragon /ˈtæɹəɡɑn/
Come esercitarsi con questo video
- Ascolta tutto il video una volta senza parlare e annota le parole che non conosci.
- Inizia a velocità 0,75×, fai shadowing frase per frase e torna alla velocità normale quando diventa facile.
- Registrati e confronta con l’originale, facendo attenzione a parole come steak, fry, slice.
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.