シャドーイング練習: Quick & Easy Recipes With Gordon Ramsay - YouTubeで英語スピーキングを学ぶ
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Some of the best street food I've ever eaten was in Asia.
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Some of the best street food I've ever eaten was in Asia.
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Every one of those little markets was filled with smells of delicious food that all centered around an Asian staple, noodles.
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Learn to cook those properly and you'll be surprised how quick and easy it is to knock off a delicious dinner.
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First off, we're going to soak our noodles.
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Now these are rice noodles.
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Into a bowl and just pour hot water over the rice noodles.
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soak and rehydrate.
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12 to 15 minutes to soften up.
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If you've got a wok, perfect.
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If not, just a normal sized frying pan with big sloping sides.
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Pan on.
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Get it really nice and hot.
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Chicken breast, very lean, hardly any fat.
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On there you've got this little fillet.
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Just slice that off.
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Now, the secret to getting it really nice and thin and to cut it into strips.
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Take a knife, keep it nice and flat on the board and sort of slice it in half like a sort of scallop.
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Like that.
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We call this butterfly in the chicken.
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Take a rolling pin and nice and gently roll over the chicken.
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What it does is it sort of flattens it and allows you to slice it even thinner.
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And the thinner the slices of the chicken, the sort of crisper it gets, the quicker it cooks.
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Slice it in half.
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Start slicing these nice, thin slices.
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The good news is, one chicken breast can serve two or three easily.
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Next, wash your knife and finely sliced garlic.
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The thinner the garlic, the crispier.
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This is a young, tender broccoli.
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Just slice them down.
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I want a bite to the broccoli.
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And normally you sort of paste the dish with one third noodles, one third vegetables and one third of your protein chicken.
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With a dish that takes literally minutes to put together, it's really important to get everything organised.
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Everything needs to be at your fingertips.
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Touch of olive oil.
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Get that pan really nice and ready.
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Just starting to smoke.
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Drop the chicken in first.
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A bit of salt and pepper.
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Open up those little strands of chicken.
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Nice.
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Once you've started to sear off the chicken, get the garlic in.
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Now, let that get really nice and crispy.
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The way to do it is to sort of spread all the chicken, the garlic, up the side of the pan.
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You see why it's so important to cut the chicken to thin strips, because it colours and cooks at the same time as well.
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Really, really crucial.
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Now that garlic's getting really nice and crispy.
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Broccoli in.
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Feels strange putting raw broccoli in like that.
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Normally, you blanch it in boiling water, dry it out, You want that crunch.
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Now soy sauce.
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That helps to season it but also stains beautifully.
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Soy sauce in.
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Lovely.
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It's exactly what I want.
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Now take that out.
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Give your pan a little wipe out.
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A little teaspoon of olive oil.
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Get that wok.
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Really nicely oiled again.
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Drain your noodles.
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They're beautiful.
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This is a really exciting way of finishing this quick stir-fry.
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Very classic.
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Two eggs in.
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Whisk up the eggs.
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Give that a really good whisk.
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Sort of almost spread it at the side of the pan.
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Lightly season the eggs.
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Noodles in.
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Chicken and broccoli in.
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Give that a really nice mix.
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You want the egg to sort of almost bring the dish together.
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That egg's cooked.
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Make sure you've got that nice, even distribution of chicken, broccoli, garlic.
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Lovely.
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And then just finish that, that fresh lime.
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And there you have a very simple, delicious stir fry with rice noodles.
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Making your gnocchi is so simple to do, yet the results are absolutely stunning.
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And it's a great way of using up leftover baked potatoes.
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You can make gnocchi just with flour and eggs.
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However, the potato gives it a nice, light, sort of creamy, fluffy texture.
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Cut them in half.
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Take your spoon and scoop the inside of those potatoes.
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I'm using leftover baked potatoes, but this really works as well with leftover ball potatoes.
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Two choices.
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You can get a fork and sort of mash the potato and get it nice and light and fluffy.
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Or this little gadget.
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It's called a ricer.
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I suppose it's a posh word for a potato masher.
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Just squeeze gently.
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You can see how nice and light it is, almost like fluffy, little strands of potato.
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You can do this when the potatoes are hot, it'll go through the rice, that's so much quicker.
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Just slice that off there.
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Now a nice spoon of ricotta in.
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Little touch of salt and pepper.
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It's really important to season the mixture as we go along, otherwise the gnocchi becomes really bland.
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Flour over the ricotta, sieved so there's no lumps.
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delicious egg.
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Give that a little whisk.
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Now make a little well in the center.
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You want a nice soft pliable ball of dough.
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Give that a really good mix.
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Get some thyme flours in there.
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And this thyme is light, fragrant, and it's just a really nice herb.
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And with the ricotta, it tastes brilliant.
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Just pick the little tips of the thyme flours.
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Next, flour your hands generously and knead the mixture into a dough.
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Fold in and push.
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And basically what it's doing is get it nice and smooth.
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to get it nice and smooth.
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As it starts to get a little bit wet, then just add a little touch of flour.
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We want something really nice and soft.
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Now don't overwork it.
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It stops the gnocchi from expanding when it hits the pan.
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That's exactly what I want.
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A nice sort of soft, fragrant ball.
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Cut the ball in half, lightly flour the hands and just roll it gently.
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And just think of a big, long cigar.
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The mixture will start getting a little bit sort of wetter, but do not add lots of flour.
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Now, lightly flour the knife, so when you slice the gnocchi, it doesn't stick.
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Cut the dough into bite-sized pieces.
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Just take your finger, dip it in the flour, and push down.
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Why?
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I want my gnocchi to look like a pillow.
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And for me, the most important part there is that not one of them are identically the same shape.
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Water on.
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Bring it up to the boil.
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Little touch of olive oil in there.
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Lightly flour your hand.
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Lift up the gnocchi.
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In to the rolling boiling water.
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Turn that pan to stop them from sticking at the bottom.
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And let them simmer.
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And they start to sort of tell you they're cooked when they start floating.
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Get a pan on.
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Get that nice and hot.
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Now they're just starting to come up to the top.
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And you can continue cooking them like that.
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I like blanching them in the water, taking them out, and then frying them.
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To saute the gnocchi, heat olive oil in a frying pan.
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Gently lift up and look, they've doubled in size.
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Drain it, get rid of the excess water, and straight in to the hot pan.
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This is where they start to take on a completely different texture.
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A nice crisp, sauteed texture on the outside.
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Gnocchi loves fresh pepper.
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So, pepper in.
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And you'll see, as I start turning them, got this really nice little sort of brown colour.
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And they're almost puffing up now like little parcels.
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So I want them nice and sautéed, both sides.
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But light and creamy in the centre.
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Fresh garden peas in.
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And the butter gives it that really nice sort of beignoisette flavour on the end.
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Beautiful.
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Put a little bit of fresh thyme over the peas.
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And then finally, I want to lift it up.
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Fresh lemon.
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Zest the lemon over.
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Smells incredible.
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And then finally, seal the deal with a touch of grated palms and cheese.
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Give your veg some attitude, and you'll get amazingly elegant dishes on a budget that are always guaranteed to impress.
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What more do you want from Great Cooking?
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Cheap to make, easy to cook, and absolutely stunning.
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For me, food always has to be impressive.
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But when it comes to dessert, often you see spun sugar or wild decorations.
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Remember, simple is always the most impressive.
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This cheesecake is so straightforward, yet so delicious.
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Now, cream cheese.
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Leave it out of the fridge for five or ten minutes.
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Go nice and soft.
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Trust me, your arms will be thanking you.
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Sugar in.
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This cheesecake is New York cheesecake because it's baked.
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So there's no base.
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Start creaming the cheese and the sugar.
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Spending the amount of time I do in the States, if there's one thing they know how to do out there, it's the most amazing, impressive cheesecake.
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Rich, delicious, but so simple.
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Work the bowl.
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Lift the bowl to your advantage.
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Really whisk.
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Whisk, whisk, whisk.
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Lovely.
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Nice and creamy.
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Now, get your eggs.
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Add the eggs to the mixture bit by bit.
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Doing it this way, it's more efficient.
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A, you're incorporating a lot of air.
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B, the mixture doesn't separate.
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Blaster your egg.
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Lovely.
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Of course you can use an electric mixer, but why go to the gym where you can just make a cheesecake a day?
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A cheesecake a day?
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Keep the bingo wings away.
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Now, couple of tablespoons of flour.
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Give it a whisk.
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Stop something going lumpy.
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Now, I want to scent that cheesecake.
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I've got the freshness, the zest of the lemon in there.
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I want to sort of tart it up even more.
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Fold in some fresh raspberries.
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Sort of just mix them through.
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Be careful not to crush them.
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Then grease the cake tin with butter.
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This will ensure your cheesecake slides out beautifully.
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Get your mix.
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Let that fall in.
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Now take your cake tin and just tap it.
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The mixture hits the bottom of the cake tin, the raspberries rise and you've got raspberries at the top, the middle and the bottom.
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It also stops all those little pockets of air trapping underneath the mixture in the cake tin, so there's no holes in the cheesecake.
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Now into the oven 180 degrees for 35 to 40 minutes.
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Mmm, slightly soufflé'd up.
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Pull off.
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That's the colour I wanted on top.
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And look at it.
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It's one of the simplest, yet the most stylish cheesecakes anywhere.
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Beautiful.
12:48.92 – 12:49.76 (0.8s)
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I'll see you next time.
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このレッスンについて
このレッスンでは、カリスマシェフ、ゴードン・ラムゼイが手早く簡単に作れる絶品料理のレシピを紹介します。具体的には、アジア風の炒め麺と、残り物ポテトを活用したニョッキの作り方を学びます。料理の準備から調理のコツまで、細部にわたる説明は、単に料理のスキルだけでなく、英語学習者にとって非常に実践的な内容が詰まっています。
学習者が練習できること
- 語彙トピック: street food（ストリートフード）、staple（主食）、rehydrate（水で戻す）、wok（中華鍋）、fillet（切り身）、butterfly（観音開きにする）、rolling pin（麺棒）、slice（薄切りにする）、finely slice（みじん切りにする）、blanch（湯通しする）、sear off（焼き固める）、whisk（泡立てる）、distribution（分配）、ricer（ポテトマッシャー）、knead（こねる）、dough（生地）など、料理に関する具体的な単語や表現を豊富に習得できます。
- 文法パターン: レシピの説明であるため、命令形が多用されています。「Soak our noodles」（麺を戻す）、「Slice that off」（それを切り取る）、「Get everything organized」（全てを準備する）といった具体的な指示は、日常生活での指示や説明に役立つでしょう。また、食材や調理の状態を表す形容詞（nice and hot、very lean、crisper、fluffyなど）の使い方も豊富で、表現の幅を広げることができます。
- スピーキングの文脈: 調理の手順やコツを説明する場面で、明確かつ簡潔に情報を伝える方法を学ぶことができます。これは、プレゼンテーションや説明を行う際の英語スピーキング練習に非常に効果的です。
重要な語彙とフレーズ
- knock up a delicious dinner
（手早く美味しい夕食を作る）
「it's quick and easy to knock up a delicious dinner」のように使われ、手際よく食事を準備する際に役立つ口語表現です。 - rehydrate
（水分を補給する、水で戻す）
特に乾燥食品を水で元の状態に戻すことを指します。例:「soak and rehydrate 12 to 15 minutes」。 - butterfly the chicken
（鶏肉を観音開きにする）
「we call this butterfly in the chicken」と説明されているように、肉を薄く広げる特定の調理法を指す専門用語です。 - at your fingertips
（すぐ手の届くところに、準備万端で）
「everything needs to be at your fingertips」は、調理をスムーズに進めるために、全ての材料や道具がすぐに使える状態にあるべきだというニュアンスを表します。 - sear off
（表面を焼く、焼き固める）
「once you've started to sear off the chicken」のように、食材の表面を高温で短時間焼き、風味と食感を閉じ込める調理法を意味します。 - bring the dish together
（料理全体をまとめる、調和させる）
「you want the egg to sort of almost bring the dish together」のように、特定の材料が料理全体の味や食感を一つにまとめる役割を果たすことを表現します。 - knead the mixture into a dough
（混ぜたものをこねて生地にする）
パンやパスタの生地を作る際によく使われる表現で、材料をこねてなめらかな状態にする工程を指します。
この動画の練習のコツ
この動画は、ゴードン・ラムゼイ特有の流れるような話し方と詳細な説明が特徴で、英語の流暢さ向上を目指す方に最適です。以下の点を意識してシャドーイングや発音練習に取り組んでみてください。
- 話速とリズム: ラムゼイは比較的速いペースで話しますが、重要なポイントでは強調を置きます。まずは、彼の話すリズムとイントネーションを真似ることから始めましょう。特に、調理の手順を説明する部分では、文と文のつながりや、動詞の強調の仕方に注目してください。
- アクセントと発音: イギリス英語（スコットランド訛り）の特徴が強く出ています。例えば、「r」の音や母音の発音に注意しながら、彼の発音を忠実に模倣することで、発音練習の効果を高めることができます。特定の単語（例: "water"、"garlic"）の発音を繰り返し練習してみましょう。
- 語彙と表現の模倣: 「lovely」、「beautiful」、「crucial」といった彼が頻繁に使う感情的な表現や強調の仕方を自分のスピーキングにも取り入れることで、より自然で表現力豊かな英語を話せるようになります。料理に関する専門用語だけでなく、一般的な状況でも使えるフレーズも多いです。
- IELTS対策への応用: 料理という日常的なトピックは、IELTS対策のスピーキングテストPart 1やPart 2で出題される可能性があります。この動画で学んだ料理の語彙や手順説明のパターンは、そうした場面で具体的な説明をする際に非常に役立ちます。例えば、「好きな料理の作り方を説明する」といった課題に対して、この動画で得た表現を応用してみましょう。
- 具体的な練習方法:
- まず、字幕なしで動画全体を聞き、内容の大まかな流れを把握します。
- 次に、字幕付きで再度視聴し、聞き取れなかった単語やフレーズの意味を確認します。
- レシピの手順を説明する部分（「First off...」、「Next...」、「Then...」など）に焦点を当て、一時停止しながら少しずつシャドーイングを行います。
- 特に「鶏肉を薄く切るコツ」や「ニョッキの生地の作り方」など、具体的な手順を説明する箇所を選び、繰り返し練習することで、詳細を伝える英語スピーキング練習になります。
シャドーイングとは？英語上達に効果的な理由
シャドーイング（Shadowing）は、もともとプロの通訳者養成プログラムで開発された言語学習法で、多言語習得者として知られるDr. Alexander Arguelles によって広く普及されました。方法はシンプルですが非常に効果的：ネイティブスピーカーの英語を聞きながら、1〜2秒の遅延で声に出してすぐに繰り返す——まるで「影（shadow）」のように話者を追いかけます。文法ドリルや受動的なリスニングと異なり、シャドーイングは脳と口の筋肉が同時にリアルタイムで英語を処理・再現することを強制します。研究により、発音精度、抑揚、リズム、連音、リスニング力、そして会話の流暢さが大幅に向上することが確認されています。IELTSスピーキング対策や自然な英語コミュニケーションを目指す方に特におすすめです。
ShadowingEnglishでの効果的な学習方法
- 動画を選ぶ: 自然で明瞭な英語が使われているYouTube動画を選びましょう。TED Talks、BBC News、映画のシーン、ポッドキャスト、IELTS模範解答などが最適です。URLをコピーして検索バーに貼り付けてください。短い動画（5分以内）や、自分が本当に興味を持てるテーマから始めるのがコツです。
- まず聞いて内容を理解する: 最初は1倍速でただ聞くだけにしましょう。まだ繰り返す必要はありません。文の意味を理解し、話者がどのように単語を強調し、音を繋げ、間を取っているかに注目してください。内容を把握してからシャドーイングに入ると、はるかに効果的です。
- シャドーイングモードを設定する:
- Wait Mode（待機モード）:
+3sまたは+5sを選ぶと、動画が一文を読み終えた後に自動で一時停止し、繰り返す時間が生まれます。完全に手動でコントロールしたい場合はManualを選んでNextを自分で押しましょう。 - Sub Sync（字幕同期）: YouTubeの字幕と音声がずれることがあります。
±100msで調整して、正確なタイミングで追えるようにしてください。
- Wait Mode（待機モード）:
- 声に出してシャドーイングする（最重要）: ここが練習の本質です。文が流れると同時に——または一時停止中に——はっきりと自信を持って声に出して繰り返しましょう。ただ単語を読むだけでなく、話者のリズム、強調、高低、連音をそっくりそのまま真似することが大切です。「影」のように話者に重なるのが理想。Repeat機能を使って同じ文を何度も繰り返し、自然に出てくるまで定着させましょう。
- 徐々に難易度を上げて続ける: 一つのパッセージに慣れたら、さらに挑戦してみましょう。速度を <code>1.25x</code> や <code>1.5x</code> に上げれば、高速の言語反射を鍛えられます。Wait Modeを <code>Off</code> にして連続シャドーイングするのが最も上級で効果的なモードです。毎日15〜30分継続すれば、数週間で目に見える変化を実感できます。