Shadowing Practice: How Mozzarella Is Made - Learn English Speaking with Video

Les maken...
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You ready?
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You guys ready?
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Make sure you say wow, okay?
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Wow!
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My name is Horacio Garciotto.
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I'm owner of Casa La Mozzarella, my son.
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And we make fresh mozzarella for the city of New York.
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This is the mozzarella curd.
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Get a piece of curd like that, you cut through the guitar, and make small pieces.
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Because if you do this, you warm it up with hot water from the sink.
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Put some salt, give it a little taste.
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Because every day, the curd is different.
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Music.
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Okay, now you guys ready?
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Now we've got to come to the big part.
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From someone like he's been doing for 26 years, I could say the hardest part is that knowing what's enough water, what's not.
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Once you put too much hot water in, it messes it up is by filling.
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You see now they started melting already?
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It looks like what I put it wasn't just the right.
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you you It's actually unbelievable sometimes how water on a paddle can create something like this, because it just became a work of art.
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Okay, now we're ready for this shot because I pull it up now.
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Okay, now, Carlo, we make the bocconcini, and we make the mozzarella.
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The main thing that some people don't understand is, as you can see, we're not wearing gloves.
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Everything is clean, but there is no way possible.
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that you can make mozzarella with gloves.
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Because if mozzarella is so hot, it'll melt the plastic and you can't get the feel of the touch.
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With art, you sculpt, you design, and you start from scratch on the canvas.
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So for me, this is an Italian culture of art displayed through food.
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I have the best job in the world.
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from 1993 to now.
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It's 24 years.
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You feel good when people appreciate what you're doing.
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They treat me like I'm God.
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I'm not.
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I'm just making myself, let's say.
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You know, everyone has an idol, right?
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Some people like Derek Jeter, some people like Carmelo Antti.
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Not many people can say like their father's their idol to see from what he drove in 1993 until he drives now.
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Not that it matters, but the - Yes the sacrifice he put in
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to see on Christmas he would sleep in the store in the basement.
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Just.. to make the extra mozzarella.
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People from Italy come here and say, "I've never had mozzarella like this in my life." That makes this for me coming every day, satisfying.
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I'm happy, right? is my fault.
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This to me is like a story and a work of art and a canvas
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that's too beautiful to not keep using as a canvas.
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It's what makes me hungry.
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and determined to keep this because at the end I feel like as ready as this is There's another chapter, and I want to be that person to write that chapter for him when he's done.
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Bye.
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you you

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Wat is de Shadowing-techniek?

Shadowing is een wetenschappelijk onderbouwde taalleermethode die oorspronkelijk is ontwikkeld voor professionele tolkentraining en gepopulariseerd door polyglot Dr. Alexander Arguelles. De methode is eenvoudig maar krachtig: je luistert naar native Engelse audio en herhaalt het onmiddellijk hardop — als een schaduw die de spreker volgt met slechts 1–2 seconden vertraging. In tegenstelling tot passief luisteren of grammaticadrills, dwingt shadowing je hersenen en mondspieren om echte spraakpatronen tegelijkertijd te verwerken en te reproduceren. Onderzoek toont aan dat het de uitspraaknauwkeurigheid, intonatie, ritme, verbonden spraak, luisterbegrip en spreekvaardigheid aanzienlijk verbetert — waardoor het een van de meest effectieve methoden is voor IELTS Speaking-voorbereiding en echte Engelse communicatie.

Shadowing-techniek: lees de volledige stap-voor-stap-gids →