쉐도잉 연습: The Best Grilled Cheese You'll Ever Make | Epicurious 101 - 영상으로 영어 말하기 배우기
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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.
이 수업에 대해
이번 영상에서는 집에서 가장 맛있는 그릴드 치즈 샌드위치를 만드는 방법에 대해 배울 수 있습니다. 프랭크 프로토 셰프는 다양한 빵과 치즈의 조합이 그릴드 치즈의 맛에 미치는 영향을 상세히 설명합니다. 이 수업에서는 각 재료의 특징과 요리 과정을 살펴보며, 영어로 요리에 관련된 어휘와 표현을 익힐 수 있습니다. 또한, 영상을 활용하여 영어 회화 연습과 발음을 개선하는 방법도 배울 수 있습니다.
주요 어휘 및 표현
- 그릴드 치즈 (Grilled Cheese): 구운 치즈 샌드위치
- 부드러운 (Melty): 치즈가 부드럽게 녹아 있는 상태
- 바삭한 (Crunchy): 바삭바삭한 식감
- 빵의 부스러기 (Crumb): 빵의 안쪽 부분
- 재료 (Ingredients): 요리에 사용하는 것들
- 음식의 질감 (Texture): 음식의 표면과 입 안에서의 느낌
- 햄 (Rind): 치즈의 껍질
- 치즈 블록 (Block of Cheese): 치즈 덩어리
연습 팁
이 영상은 프랭크 셰프의 유창하고 느긋한 말투 덕분에 shadowing 연습에 적합합니다. 셰프의 말속도를 따라가며 shadow speech를 하면 발음 개선에 큰 도움이 됩니다. 영상이 시작되면, 프랭크의 발음을 잘 듣고 따라 해 봅시다. 말이 빠르지 않으니 천천히 발음하면서 중요한 어휘에 집중하세요.
특히, IELTS 스피킹 시험을 준비하는 학습자에게는 이와 같은 요리 주제를 활용하는 것이 영어로 대화하는 데 유리합니다. 또한, 모든 문장을 체계적으로 따라 해보며 shadowspeaks 연습을 할 수 있습니다. 요리와 관련된 다양한 표현을 실생활에서도 활용할 수 있는 좋은 기회입니다.
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.