쉐도잉 연습: Quick & Easy Recipes With Gordon Ramsay - YouTube로 영어 말하기 배우기

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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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이 레슨에 대해

고든 램지의 "Quick & Easy Recipes" 동영상은 단순히 요리법을 넘어선 훌륭한 영어 말하기 연습 자료입니다. 이 영상에서 학습자는 동남아 길거리 음식에서 영감을 받은 빠르고 맛있는 볶음 요리와 이탈리아 뇨끼 만드는 과정을 통해 다양한 요리 관련 어휘와 표현을 접하게 됩니다. 특히, 재료 준비, 조리 과정 설명, 맛과 질감 묘사에 사용되는 생생한 영어 표현들을 학습하고 실제 대화에 활용하는 능력을 기를 수 있습니다.

주방 용어, 동사(썰다, 볶다, 섞다 등), 형용사(바삭한, 부드러운 등)를 익히며 IELTS 스피킹 시험의 '음식' 관련 주제에 효과적으로 대비할 수 있습니다. 동영상을 반복 시청하며 원어민의 자연스러운 발음과 억양을 익혀 영어 유창성을 향상시키는 데 큰 도움이 될 것입니다.

주요 어휘 및 표현

  • knock up a delicious dinner

    (빠르게) 맛있는 저녁을 뚝딱 만들다. 어려운 요리가 아니라 쉽고 빠르게 만들 수 있는 식사를 의미할 때 사용됩니다.

  • soak and rehydrate

    (면 등을) 담가 불리고 수분을 보충하다. 건조된 재료에 물을 흡수시켜 부드럽게 만드는 과정을 설명할 때 유용합니다.

  • butterfly the chicken

    닭고기(또는 다른 고기)를 나비 모양으로 저미다. 두께를 얇게 하여 더 빨리 익히거나 모양을 예쁘게 만들 때 사용하는 요리 기술입니다.

  • at your fingertips

    손이 닿는 곳에, 즉시 사용할 수 있도록 준비된 상태로. 요리뿐만 아니라 어떤 일을 하기 위해 모든 것이 완벽하게 준비되어 있을 때 사용할 수 있는 유용한 표현입니다.

  • sear off the chicken

    닭고기의 겉면을 고온에서 재빨리 굽다/지지다. 육즙을 가두거나 겉을 바삭하게 만들 때 쓰는 조리법입니다.

  • bring the dish together

    (재료나 맛이) 요리를 한데 어우러지게 하다. 특정 재료나 조리 과정이 음식의 전체적인 조화와 맛을 완성할 때 사용합니다.

  • don't overwork it

    과도하게 주무르거나 다루지 마라. 특히 반죽이나 섬세한 재료를 다룰 때, 너무 많이 만지면 질감이나 맛이 손상될 수 있음을 경고하는 표현입니다.

이 동영상 연습 팁

이 고든 램지 동영상을 활용하여 효과적인 영어 말하기 연습을 할 수 있는 구체적인 팁을 드립니다.

말하기 속도 및 억양

  • 속도 조절: 고든 램지는 빠르고 명료하게 말하는 경향이 있습니다. 처음에는 동영상의 속도를 늦춰 중요한 단어와 구를 정확히 발음하는 데 집중하세요. 점차 속도를 높여 원어민의 자연스러운 말하기 리듬과 억양을 따라 하면 영어 유창성과 발음 연습에 큰 도움이 됩니다. 특히, 요리 지시를 할 때의 빠르고 단호한 어조를 모방해 보세요.
  • 억양 따라 하기: 명령문(예: "slice that off", "drop the chicken in first")이나 강조하는 부분(예: "really nice and hot", "really really crucial")에서 램지의 억양 변화를 주의 깊게 들어보세요. 중요 단어에 강세를 두는 연습은 당신의 영어를 더욱 자연스럽게 만듭니다.

쉐도잉 기법 활용

  • 짧은 구간 반복: 짧은 문장이나 구 단위로 동영상을 멈추고 램지의 발음, 속도, 억양을 즉시 따라 하는 쉐도잉 기법을 적극 활용하세요. 특히 "the secret to getting it really nice and thin", "everything needs to be at your fingertips"와 같은 긴 구절을 통째로 따라 해보며 자연스러운 연결 발음을 익히는 것이 중요합니다. 시각적인 정보(요리 과정)와 함께 청각 정보를 처리하며 듣기 이해력도 동시에 향상시킬 수 있습니다.
  • 생생한 묘사 연습: 램지가 음식의 질감("crisper", "fluffy")이나 냄새("smells of delicious food")를 묘사하는 부분을 주의 깊게 듣고 따라 해보세요. 이는 IELTS 스피킹과 같은 시험에서 실제 상황을 구체적으로 설명하는 능력을 키우는 데 매우 유용합니다.

주제 난이도 및 활용

  • 실용적인 어휘 습득: 일상적인 요리 주제는 생활 영어를 익히기에 매우 좋습니다. 재료의 이름, 요리 과정 동사, 맛을 표현하는 형용사 등 실용적인 어휘가 풍부합니다. 동영상의 내용을 바탕으로 자신만의 요리법을 설명하는 연습을 해보세요. 이는 IELTS 스피킹 파트 2와 같은 상황에서도 유용합니다.
  • 순서 설명 연습: 요리법은 단계별 지시가 핵심이므로, "first off", "next", "then"과 같은 연결어를 활용하여 과정을 순서대로 설명하는 연습을 해보세요. 이는 논리적 사고와 함께 영어로 설명을 구성하는 능력을 키워줍니다.

쉐도잉이란? 영어 실력을 빠르게 키우는 과학적 방법

쉐도잉(Shadowing)은 원래 전문 통역사 훈련을 위해 개발된 언어 학습 기법으로, 다언어 학자인 Dr. Alexander Arguelles에 의해 대중화된 방법입니다. 핵심 원리는 간단하지만 매우 강력합니다: 원어민의 영어를 들으면서 1~2초의 짧은 지연으로 즉시 소리 내어 따라 말하는 것——마치 '그림자(shadow)'처럼 화자를 따라가는 것입니다. 문법 공부나 수동적인 청취와 달리, 쉐도잉은 뇌와 입 근육이 동시에 실시간으로 영어를 처리하고 재현하도록 훈련합니다. 연구에 따르면 이 방법은 발음 정확도, 억양, 리듬, 연음, 청취력, 말하기 유창성을 크게 향상시킵니다. IELTS 스피킹 준비와 자연스러운 영어 소통을 원하는 분들에게 특히 효과적입니다.

ShadowingEnglish에서 효과적으로 학습하는 방법

  1. 영상 선택: 자연스럽고 명확한 영어가 사용된 YouTube 영상을 선택하세요. TED Talks, BBC 뉴스, 영화 장면, 팟캐스트, IELTS 모범 답변 영상이 좋습니다. URL을 복사해서 검색창에 붙여넣으세요. 짧은 영상(5분 이내)과 실제로 관심 있는 주제부터 시작하는 것이 동기 유지에 효과적입니다.
  2. 먼저 듣고 내용 이해하기: 처음에는 1배속으로 그냥 듣기만 하세요. 아직 따라 말할 필요는 없습니다. 문장의 의미를 파악하고, 화자가 어떻게 단어를 강조하고, 소리를 연결하고, 쉬어 가는지 주목하세요. 내용을 이해한 후 쉐도잉 연습을 하면 효과가 훨씬 좋아집니다.
  3. 쉐도잉 모드 설정:
    • Wait Mode (대기 모드): +3s 또는 +5s를 선택하면 한 문장이 재생된 후 자동으로 잠시 멈춰서 따라 말할 시간을 줍니다. 직접 컨트롤하고 싶다면 Manual을 선택해서 Next를 눌러 진행하세요.
    • Sub Sync (자막 동기화): YouTube 자막이 오디오와 맞지 않을 수 있습니다. ±100ms로 조정해서 정확한 타이밍에 따라갈 수 있도록 맞추세요.
  4. 소리 내어 쉐도잉하기 (핵심 연습): 이것이 연습의 핵심입니다. 문장이 재생되는 순간——또는 일시정지 중에——크고 자신감 있게 소리 내어 따라 하세요. 단순히 단어를 읽는 것이 아니라, 화자의 리듬, 강세, 음의 높낮이, 연음 방식을 그대로 흉내 내는 것이 중요합니다. 목표는 화자의 '그림자'처럼 들리는 것입니다. Repeat 기능으로 같은 문장을 여러 번 반복해서 자연스럽게 입에 붙을 때까지 연습하세요.
  5. 난이도 높이며 꾸준히 연습: 한 구절이 편해지면 더 도전적인 수준으로 올리세요. 속도를 <code>1.25x</code> 또는 <code>1.5x</code>로 높여 빠른 언어 반사 신경을 훈련하세요. Wait Mode를 <code>Off</code>로 설정해서 연속 쉐도잉을 하는 것이 가장 고급스럽고 효과적인 모드입니다. 매일 15~30분씩 꾸준히 연습하면 몇 주 안에 눈에 띄는 변화를 느낄 수 있습니다.

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