Shadowing Practice: I Challenged EVERY YouTube Chef - Learn English Speaking with Video
Les maken...
1
Nick: Today I brought together the biggest chefs on YouTube with over 250 million followers and tens of billions of views to put them through the hardest cooking challenge they've ever faced.
2
Welcome, chefs!
3
We're playing my version of "Follow The Leader".
4
Chef Rush: "Follow The Leader"? Max: Oh, boy!
5
Nick: I'll cook an extremely difficult egg yolk pasta dish, and each of you must copy it exactly.
6
Max: Woo! Nick: And when I finish, you'll have one of the world's most famous food judges decide how you did.
7
Chef Rush: I feel great. I feel wonderful. I feel like a winner.
8
Max: I hope there's steak, but may the best man win.
9
Uncle Roger: Uncle Roger really tired. Let's just cook and go home!
10
Guga: Little nervous. Chef Rush is a big guy.
11
Nick over there looking serious.
12
It's intense.
13
Bayashi: I'm a little nervous, but...I can do this.
14
Nick: Sous chefs, please bring in the ingredients!
15
Max: Oh, wow! Chef Rush: Yes! Uncle Roger: Fuiyoh! Bayashi: What?
16
Max: This just got real.
17
Nick: In front of you is everything you'll need to make this egg yolk raviolo with king crab and Beurre Blanc.
18
And your time to cook starts now.
19
First...king crab. Grab your scissors!
20
Cut off those legs!
21
Uncle Roger: Why you move so fast?
22
Max: Yeah. Whoa! I haven't used scissors since high school.
23
Uncle Roger: What is this? Art and Craft?
24
Chef Rush: These are small scissors.
25
Bayashi: Ah!
26
Guga: Bayashi, all right?
27
Bayashi: I'm very scared.
28
Max: Hahaha! Guga: Come on, buddy!
29
Max: Alright. Legs off.
30
Nick: Grab your burner and your pot...
31
Bayashi: Whoa! Nick: ...then fill the pot with hot water!
32
We're gonna steam the king crab. Crab legs in...cover it up!
33
Bayashi: How many? How many?
34
Uncle Roger: You move too fast.
35
Nick: And set the whole thing off to the side.
36
Max: Nick, you're moving fast right now.
37
Nick: Keep your workstations clean as you cook!
38
Uncle Roger: Okay, Nephew Nick.
39
Nick: Next...we need to make our herb oil.
40
Grab those herbs and grab your blender!
41
Max: Did you say "blender"?
42
Nick: Add all your chives and your parsley...and then most of your dill, but save a little bit for plating at the end!
43
Bayashi: I already did everything.
44
Guga: Hehehehehe!
45
Uncle Roger: Hey-ya!
46
Nick: Now grab the olive oil!
47
Fill some of the bottom of this with olive oil!
48
We're making our beautiful green herb oil for plating at the end.
49
By the way, remember that Mystery Judge that I mentioned?
50
Chef Rush & Uncle Roger: Yes. Nick: They won't be picking the winner.
51
They'll help to guide the decision. But the final call is yours...
52
Because you're the only-ones watching the full cook.
53
At the end of the video, make sure you comment down below to say who you think did it best!
54
Lid on! Screw it nice and tight!
55
Max: I got oil all over my hands.
56
Nick: And then we are going to blend for 2 minutes.
57
Go! Guga: Let's go, baby!
58
Nick: Take it off! Max: I can't hear you, Nick.
59
Uncle Roger: This remind me of my childhood. Talking over my mom and dad...yelling.
60
Nick: Grab a small bowl! Grab a piece of cheesecloth and then grab a mini strainer!
61
Place it over your bowl, unscrew that blender and strain the herb oil!
62
Beautiful. Max: This is the smallest cheesecloth I've ever seen.
63
Chef Rush: It is small, isn't it?
64
Uncle Roger: Where's the cheesecloth?
65
Nick: Use that mini whisk if you want, and help guide it through! Press that herb oil quickly through the cheesecloth! Hurry up! Do not let your crab overcook!
66
Uncle Roger: Where the whisk? Where the whisk?
67
Guga: It's a fancy one. Look at this!
68
Nick: Max, that's not a strainer.
69
Guga: Max! Hehehe!
70
Uncle Roger: Disqualify!
71
Nick: Grab your squeeze bottle! Pour in that herb oil!
72
Let's go! Hurry up! Hurry up!
73
Guga: Squeeze bottle. Okay.
74
Nick: Put that herb oil off to the side!
75
Grab your ice bath and bring that in!
76
Uncle Roger: Ice bath... Ice bath...
77
Guga: Ah! Why does it have to be so heavy?
78
Nick: The king crab is done.
79
Grab your tongs!
80
Guga: Ha! Let's go!
81
Nick: Move that king crab straight into the ice bath!
82
We need to shock it with that ice cold water right now, so it doesn't overcook.
83
Guga: Whoa!
84
Uncle Roger: Even crab do cold plunge now.
85
Nick: Move that off to the side!
86
We need to clean the crab. Grab those scissors again!
87
Max: Oh, boy!
88
Nick: Crab legs! Max: Ha! Huh! Ow! Nick: You're going to open them up like this.
89
Pull out that tendo! Then with your scissors, cut very carefully down the edge of the king crab legs!
90
Both sides! Do not damage your king crab!
91
The judge and everybody watching will notice.
92
Max: Oh! That looks so good.
93
Nick: Look at how beautiful this is!
94
This is what your king crab legs should look like.
95
Bayashi: Can I eat this?
96
Max: Oh, it's so spiny. This thing is so sharp.
97
Nick: You need to clean 3 of these. Quickly!
98
Guga: 3? Uncle Roger: 3?
99
Max: Oh, man!
100
Uncle Roger: Fuiyoh!
101
Look at this! Nice and floppy.
102
Max: Hahahahaha! Guga: Ah!
103
Nick: Guga, hurry up! Come on!
104
Guga: No problem.
105
Nick: Legs out. Oh, beautiful.
106
Keep moving!
107
Uncle Roger: Nephew Nick, you have to relax a bit.
108
Time is just illusion.
109
Okay, I'm done. You can go now.
110
Don't need to wait for them.
111
Max & Guga: Hahahahaha!
112
Nick: Clean your workstation and get ready to make fresh pasta!
113
Max: I don't do fresh pasta.
114
Nick: Well, today you do. Flour into the center of your cutting board.
115
Guga: Come on, Nick!
116
Max: I need something to clean this with.
117
Nick: Use the bowl to make a nice well in the flour!
118
That's where the eggs are gonna go.
119
Guga: Boom! Use the bowl!
120
Nick: Listen very carefully!
121
I have given each of you 12 eggs.
122
You need to use 11 of the egg yolks in the pasta dough.
123
One of the egg yolks is for your pasta at the very end.
124
There is zero room for error here.
125
Now separate out 11 egg yolks into the center of your cutting board!
126
Max: I'm covered in eggs.
127
Guga: Why are you so messy, Max?
128
Max: Dude...I don't know, man.
129
Nick: Chef Rush, how are you separating small egg yolks so fast with such big hands?
130
Chef Rush: Oh, you know what? I'm delicate. Don't tell anybody!
131
Nick: 11 egg yolks. Remember, there is zero room for error, because you need that 12 egg yolk to finish your pasta at the very end.
132
Bayashi: Done.
133
Guga: Wow! Uncle Roger: Bayashi's so fast.
134
Guga: Well, of course...it makes sense. All Bayashi does is use egg yolks on his videos...
135
Bayashi: Yeah. Guga: ...so it makes sense.
136
Bayashi: Hurry up, guys!
137
Bayashi: Come on! Max: Hahahahaha!
138
Guga: Bayashi, can you help me?
139
Bayashi: Yeah, sure. Guga: Arigato, Bayashi!
140
Nick: Grab your fork and mix up those egg yolks!
141
Here we go. We all know how to make fresh pasta. Right?
142
Max: No. Uncle Roger: No. Nick: Once those egg yolks are mixed up fully, start to pull that flour in from the edges of your well!
143
Do not break the outside of the well, or everything will become a crazy mess.
144
Uncle Roger: Too late.
145
Bayashi: Hahahaha! Guga: Too late. Haha!
146
Nick: Grab your bench scraper to help you keep things organized too!
147
Uncle Roger: What is bench scraper?
148
Nick: Once you've mixed enough, use the bench scraper...
149
and then fold everything together here!
150
Bayashi: Uh...is this...? Uh... Max: Hahaha!
151
Nick: Oh, no. No, it's not. That's your final plate.
152
Uncle Roger: Oh, no!
153
Bayashi: Oh! Max: That's not good.
154
Uncle Roger: This not fair to Bayashi.
155
He need translator.
156
Guga: Hehehehe!
157
Bayashi: No translator here.
158
Nick: Get in there with your hands and start to knead!
159
Quick! Quick! Quick!
160
Max: One thing about Nick is...he moves fast.
161
Chef Rush: Uh...can I get some regular man gloves?
162
Max & Chef Rush: Hahahaha!
163
Chef Rush: What's this, like extra-extra small?
164
Max: Oh! Nick: Max, did you just lose a bunch of your pasta?
165
Max: Yeah, it just flew off. Maybe I can steal some from the chefs. Can I get like a...?
166
Chef Rush: Yeah, of course...you can.
167
Max: Just a little bit.
168
Chef Rush: Yeah. Of course.
169
Go ahead! Chef Rush: No. Take more! Take more! Max: This is fine. Okay.
170
Chef Rush: Yeah.
171
Max: I thought he was gonna hurt me.
172
Chef Rush: That's later.
173
Nick: You'll need to knead your pasta dough for about 5-7 minutes at least.
174
Make sure it's nice and beautiful and smooth! Okay?
175
Uncle Roger: Fuiyoh! Nick: Because of these beautiful egg yolks, it should look nice and bright orange.
176
Uncle Roger: Pasta is so exhausting.
177
Nick: Chef Rush has a really unfair advantage at this part.
178
Chef Rush: You know what? I was just thinking that. Hahaha!
179
Max: I just can't get mine to come together.
180
I'm gonna try adding a little water.
181
Uncle Roger: Little water?
182
Max: Oh, it's boiling water.
183
Max: Okay. Nick: Hurry up, guys! Let's go!
184
Uncle Roger: Uncle Roger so tired.
185
Nick: When your dough is nice and smooth like this, cover it up with plastic wrap, and set this off to the side to rest!
186
Guga: Ha! Max: Dude...I'm just going right through, man.
187
Guga: Here we go.
188
Bayashi: Ah!
189
Nick: Now...we're gonna move on to make our filling.
190
Max: Dude... Bayashi: What? Cheese...
191
Nick: Add in some ricotta cheese!
192
Guga: How much?
193
Nick: Grab a little bit of your dill, and chop that up nice and fine!
194
This is where we gotta do those knife skills, everybody.
195
Uncle Roger: Fuiyoh!
196
Guga: That goes in. Bada bing! Bada bong!
197
Nick: Then grab your lemon and a microplane!
198
Added some lemon zest. That'll give some nice acidity to the filling.
199
Max: Mhm... It smells amazing.
200
Guga: Oh, it smells so good.
201
Nick: Tiny sprinkle of seafood seasoning...
202
Not much. And then salt to taste.
203
Uncle Roger: Uncle Roger bring my own special seasoning: "MSG".
204
Nobody else have this.
205
We gonna beat all competition with this. Fuiyoh!
206
Max: What is that, Uncle Roger?
207
Uncle Roger: None of your business.
208
Nick: Last thing: grab one of the crab legs and chop it up super-super fine!
209
This is how we're gonna get that crab meat into that filling.
210
Uncle Roger: If Chef Rush "loosey" gonna beat you up, so Uncle Roger "scat".
211
Chef Rush: That's a true statement. Everybody go get it!
212
Nick: Add that crab filling in! Then mix it all up and season to taste!
213
Make sure this tastes delicious!
214
It should taste a little on the salty side, on purpose.
215
That's one big mistake you can make, if it's not salty enough.
216
Uncle Roger: This way, my "MSG" gonna shine.
217
Guga: Wait! What?
218
Uncle Roger: What? Nothing, nothing, nothing. Guga: What? Uncle Roger: Nothing, nothing.
219
Nick: Now...under your station, grab your piping bag, then trim off the tip and add in that ricotta king crab filling! Should look something like this.
220
Tie it up! Get it off to the side!
221
Uncle Roger: Wait! Wait! Wait!
222
Nick: Bring back in that burner! With your pan...
223
Guga: Hold on!
224
Max: Nick, relax!
225
Guga: You said "taste it" to seasoning!
226
We gotta taste it.
227
Nick: Then while that lightly starts heating up, grab a shallot...
228
and chop that shallot nice and fine!
229
Uncle Roger: Shallot... Shallot...
230
Guga: Oh, come on, Nick!
231
Nick: Chef Rush is so quick.
232
Guga: Chef Rush's not talking.
233
Uncle Roger: Very scary, when he stopped talking.
234
Chef Rush: If I don't win this, somebody's in trouble.
235
Nick: Chop that shallot up nice and fine!
236
Be very-very careful! Nobody cut their fingers here!
237
Uncle Roger: Do you want people to not cut themselves?
238
But you also want them to be quick?
239
Nick: Add a little bit of olive oil! Crank up the heat!
240
Grab your wooden spoon!
241
Max: Oh, that's hot.
242
Nick: Once that oil is nice and hot... shallots in!
243
You should hear that nice sizzle.
244
Max: Oh, yeah!
245
Nick: Hit those shallots with a little more Osmo... and then...watch carefully! Pour this in!
246
Then pull your pan back and flambé!
247
Uncle Roger: Fuiyoh! Woo!
248
Nick: Oh! There we go.
249
Max: Yo! Max: Oh, my God! Bayashi: Oh!
250
Uncle Roger: Look at this wok! Hey! Fuiyoh!
251
Max: Woo! Bayashi: Yeah! Guga: Ha-yeah!
252
Just like a dragon baby!
253
Bayashi: Mine is small.
254
Nick: Now we are cooking.
255
Uncle Roger: That was fun. That was fun.
256
Max: Do I still have eyebrows?
257
Uncle Roger: Yeah...a little bit. Max: Barely?
258
Nick: Now grab your white wine and your white wine vinegar, and toss each of these in!
259
Then grab your cream and add about half or 3 quarters!
260
Bayashi: Half...
261
Nick: Right now we are making a beautiful sauce called a "Beurre Blanc".
262
Max: That is the hardest sauce ever.
263
I've never gotten it right.
264
Uncle Roger: Sauce so easy. It's just cream and random stuff.
265
Nick: Stir this up for just a minute or 2! We want to thicken it up just slightly, and get all that beautiful sweet shallot flavor in there.
266
And once it's thick enough to coat the back of your wooden spoon like this, turn off the heat...
267
add in your butter and whisk until fully combined!
268
When that sauce is done, taste it!
269
Make sure it's perfect!
270
Chef Rush: My sauce is perfect.
271
Nick: Then use whatever container you have left, and strain that sauce!
272
It should be nice and thick and creamy.
273
Max: Alright. Let's see here!
274
Uncle Roger: Container? Uncle Roger have no more container.
275
Uncle Roger: Hey! Oh! There, there, there, there, there. Max: In front of you. It's right in front of you. Uncle Roger: Hey-ya!
276
Nick: Now for the hard part: rolling out the pasta.
277
Uncle Roger: Wait! Wait! Wait!
278
Nick: Open up your pasta now!
279
Cut your pasta dough in half!
280
Uncle Roger: Cut in half...
281
Nick: Then use that olive oil bottle to roll it out ever so slightly!
282
Uncle Roger: Oh, no! It's getting stuck to my olive oil bottle.
283
Nick: Bring in your pasta roller!
284
Max: Oh, God!
285
Nick: Go ahead and start rolling it out! We want to roll it out to the thinnest setting possible into a beautiful sheet.
286
Max: Mine can't even reach that far.
287
Nick: Bayashi, what are you doing? That's too low.
288
Bayashi: Watch! I can fix. I can fix.
289
Max: Mine is just not coming out. Chef, what is going on?
290
How? Dude, I'm putting it through the thing. What's wrong here?
291
Bayashi: Whoa! I can fix. There you go.
292
Nick: Alright, up to Setting # 3! Let's go!
293
Uncle Roger: Wait! 1...jump straight to 3?
294
Max: Mine is not going in.
295
Nick: Everybody else seems to know how to make pasta.
296
Max: I'm "Max The Meat Guy", not "Max The Pasta Guy".
297
Guga: We are the meat people. We don't make pasta.
298
Nick: The pasta sheet is gonna do most of the work for you if you do this correctly.
299
Bayashi: No, no, no!
300
Nick: Uncle Roger, what are you doing?
301
Max: The wheels are coming off right now, Nick.
302
Nick: Finish with Setting #8!
303
Max: That looks like a silk scarf, chef.
304
Chef Rush: I appreciate it, brother.
305
Nick: How is Chef Rush beating all of you guys like this?
306
Max: He's a White House chef, Nick.
307
What are you talking about?
308
Uncle Roger: Yeah. Chef Rush cook for all the Bushes and all the Obama.
309
Nick: I am done. Let's go!
310
Max: Uncle Roger...
311
Uncle Roger: I'm getting stuck. Uncle Guga, I need your help.
312
Guga: I got you, Uncle Roger. I got you.
313
Uncle Roger: It okay. It okay. It okay.
314
Uncle Roger: It okay. Guga: It's coming. It's coming.
315
Uncle Roger: It's like making ramen, but different.
316
Guga: That's right. But don't push it!
317
Uncle Roger: Done, done, done! Fuiyoh!
318
Guga: Oh, look at that! There you go. Uncle Roger: Yes!
319
Nick: Once you got your beautiful pasta sheet, flour it up a little bit, just to make sure nothing sticks. Take your pasta machine away!
320
I'm not stopping for anybody. Let's go! Cut the pasta sheet in half!
321
Here we go.
322
Max: Wow! Yours looks so good, chef.
323
Chef Rush: Thanks, brother! Max: That is beautiful.
324
Nick: Listen! You're only making one beautiful egg yolk raviolo.
325
It's gonna cut open and spill out with that egg yolk, like a chocolate lava cake.
326
Uncle Roger: Wait! What? All this for one raviolo?
327
Nick: Grab that bowl of water underneath your station! You're gonna take that piping bag with the crab ricotta filling. You're going to make a beautiful nest in a circle, just big enough for that egg yolk.
328
Uncle Roger: Little nest...
329
Max: Oh, boy!
330
Nick: Take that egg! Separate out a yolk!
331
Make sure that yolk does not break! And place that egg yolk into the center of your nest!
332
Guga: Aaah!
333
Guga: I broke the yolk... Max: Guga! Guga: ...and I don't have any more eggs.
334
Come on! Do you have more eggs?
335
Guga: Anybody? Max: Ah! Ha! Ha!
336
It's barely on there.
337
Nick: Now...take your water, and all around the edge, paint some water! We don't want the pasta to dry out here.
338
Make another top sheet!
339
And very carefully, you're going to lay this sheet of pasta right over the top of the other one!
340
Max: This is way too intense.
341
Nick: And shape it ever so carefully!
342
Do not break your yolk, and do not leave any air bubbles!
343
Max: Ah! My dough isn't big enough.
344
Nick: Grab a ring mold and use that ring mold to shape the pasta perfectly!
345
It must be a perfect circle for our judge and for everybody watching.
346
Chef Rush: Ah! I don't think I've ever been this focused before. Locked in.
347
Nick: Look at that! Perfectly flat.
348
Uncle Roger: Fuiyoh!
349
Nick: Take your pasta cutter!
350
Cut it into a perfect square!
351
You need to be really, really focused and careful when you cut this here.
352
Max: Stick for me!
353
Uncle Roger: So many equipment Uncle Roger never see before.
354
Nick: This is what yours should look like. See it?
355
Nick: 3, 2, 1. Good. Bayashi: What? Nick: Put that off to the side!
356
Guga: Voila!
357
Nick: It's time to cook that pasta.
358
Grab your burner! Heat back on!
359
Max: Nick... Nick: Grab your pan! Max: Relax! Nick: A little bit of boiling water into the pan.
360
We're going to cook it in some shallow boiling water. As I think we all know...
361
you cannot forget to salt your pasta water.
362
Bayashi: Oh, I messed up.
363
Nick: You're behind, Bayashi. Let's go!
364
Uncle Roger: Nephew Nick very bossy today.
365
Nick: Pasta is going in. We're not gonna cook it for long.
366
Just enough that the outsides get nice and warm.
367
The pasta cooks, but the egg yolk cannot overcook.
368
Guga: Yes, sir!
369
Nick: Each of you must decide how long to cook your pasta.
370
It must be perfectly cooked for when the judge cuts into that egg yolk.
371
If it doesn't spill out like a chocolate lava cake, you failed.
372
Guga: Uh-oh!
373
Nick: Clean off your cutting board! Grab your plate!
374
Now...watch carefully! I'm only gonna do this once.
375
And when I finish, you'll have just 60 more seconds, before one of the world's most famous food judges decides how you did. While your pasta is cooking, take a king crab leg! Cut it in a beautiful diagonal angle!
376
We need 3 nice pieces like this to go on top of our king crab dish...
377
And then cut some really nice, super-super thin pieces of that king crab!
378
To plate...ring mold in the center of your plate!
379
Then take the small, thin pieces of king crab and place them all down, like a little king crab carpaccio!
380
Once that's in, trout roe...into your sauce! Beurre Blanc...all around the plate!
381
Herb oil...around the plate like that! And then...pasta! A little bit more lemon zest!
382
Over the top, 3 pieces of king crab...
383
Place them around as you wish!
384
Finishing touch... Just a little bit of dill on top.
385
Done. Your 60 seconds starts now.
386
Nick: Let's go! Max: What?
387
Chef Rush: 60 seconds... 60 seconds... Uncle Roger: Hey-ya! Max: Thin slices in?
388
Dude, I'm not even close right now.
389
Guga: Ah! Nick: 45 seconds! Let's go!
390
Uncle Roger: Trout in...
391
Max: All my trout's in.
392
Nick: Come on, guys! Quick! Quick! Quick!
393
Uncle Roger: I cannot open this trout container.
394
Nick: 30 seconds! Get it on the plate!
395
Max: Why does mine look so floppy?
396
Uncle Roger: Green thing... Where's the green?
397
Guga: Yes, yes, yes.
398
Nick: 10 seconds!
399
Max: What? Chef Rush: Can I get a little of your dill, Max? Just a little piece of it...
400
Thanks for that!
401
Max: Yes, sir.
402
Nick: 5, 4, 3, 2, 1.
403
Hands up! Uncle Roger: This the best I can do.
404
Max: Ah! Guga: Look good. Give me five!
405
Nick: Nice job. How does everyone feel?
406
Guga: Nervous.
407
Max: Scared.
408
Guga: Chef, are you nervous?
409
Chef Rush: I don't get nervous.
410
Uncle Roger: Chef Rush don't have feelings.
411
Guga: Haha!
412
Max: So who's the judge?
413
Nick: Your judge today is one of the most famous people in food television history.
414
She's judged one of my favorite shows, Chopped, for over a decade.
415
Max: Wow! Nick: And maybe best of all... she's one of the few "Iron Chefs" anywhere in the world.
416
Guga & Bayashi: Oh!
417
Chef Rush: Ah!
418
Nick: And remember: she's not actually picking a winner. She'll help you make your decision on who did best, in the comments down below. Please welcome our judge...
419
Alex Guarnaschelli!
420
Bayashi: Whoa!
421
Chefs: Whoa!
422
Max: Wow! No way!
423
Guga: Let's go! Nick: Start over with me!
424
Let's see how I did!
425
Alex: I'm gonna grade the teacher in front of the students? In case the egg doesn't break...
426
May I say how stunning this dish looks?
427
Nick: The egg will break.
428
Alex: Okay, I'm going for it.
429
Come on! Nick: Yep.
430
Alex: We have a winner.
431
Nick: There you go.
432
Alex: Mhm! I would give this a 9.999/10.
433
Perfect. I've started with the gold standard.
434
And now let's see where everybody else ends up!
435
Hi! Bayashi: Nice to meet you.
436
Alex: First reaction... I know that you got all the flavors here.
437
I can tell by the way it looks. Visually...
438
I'd say I wish you had turned these pieces of crab on their side.
439
I think the roe could have been spread out a little more. But the real test...
440
Is it gonna break?
441
Bayashi: Yes.
442
Alex: I'm nervous for you.
443
Bayashi: Oh! Come on!
444
Alex: It probably just got ever so slightly overcooked.
445
It's your first time making it.
446
Bayashi: Yes.
447
Alex: Flavors are really good.
448
I'm just missing that dramatic egg break. Might hurt you in the comments a little bit there.
449
Bayashi: Arigato!
450
Nick: Um...next is Guga.
451
Guga: Hmm...
452
Alex: Are you ready?
453
Guga: Yes. Yes.
454
Alex: I need you to just exude positivity towards this. Guga: Medium rare!
455
Medium rare!
456
Uncle Roger: Yo! Guga: Whoa!
457
Alex: Oh, wow!
458
Bayashi: Nice.
459
Alex: Literally...perfect. Let's see your filling!
460
Alex: Mhm! Guga: Hm? Alex: Exceptionally seasoned filling.
461
I wouldn't have minded...
462
42 more seconds on the pasta cook.
463
The filling is really the star of your plate for me.
464
Guga: Thank you so much! Coming from you...big deal.
465
Uncle Roger: Hello! Hello, Niece Alex!
466
Alex: How are you? Uncle Roger: Good. Alex: It's nice to meet you.
467
Uncle Roger: This very stressful dish.
468
My life expectancy shorter now after this cooking.
469
Uncle Roger: Okay, I know what you're gonna say: "Crap!". Alex: Hey, hey, hey, hey, hey!
470
Uncle Roger: Oh! Oh! Oh!
471
Alex: Don't judge yourself! Uncle Roger: Okay.
472
Okay. I feel nervous.
473
Alex: Sauce is fantastic. Uncle Roger: Huh! Alex: What do I taste in there?
474
Uncle Roger: It's just salt. Regular salt.
475
Max: I'm pretty sure it's "MSG".
476
Uncle Roger: What? No! No! Don't sabotage me like that!
477
If the yolk not runny, "MSG" cannot save.
478
Alex: Are you ready?
479
Uncle Roger: Yes. Let's do it!
480
Uncle Roger: Oh! Oh! Oh! Alex: Oh! Oh!
481
Uncle Roger: Fuiyoh! Alex: Oh!
482
Beautiful. Bayashi: Nice. Nice. Uncle Roger: It's so sensual.
483
Alex: The cook on your dough is perfect.
484
Uncle Roger: What? Really?
485
Alex: Yeah. I'm surprised. Uncle Roger: Oh! Alex: You don't need the "MSG".
486
Max: How's it going?
487
Alex: Good. Oh, I like you lead with a smile.
488
Good...good job. But...you know... it comes down to the food.
489
Max: Quaking in my boots.
490
Alex: You shouldn't be. It's beautiful.
491
Max: Thank you!
492
Alex: I wish these pieces of crab were thicker.
493
Max: Yeah. I had a whole king crab too to start with. And that's what I put in front of you. I'm...I'm ashamed.
494
Alex: Let's see the cook! It's shell.
495
Max: Oh! Oh!
496
Alex: It's alright. It's okay.
497
Max: How could that possibly be a shell in there?
498
Alex: Are you ready?
499
Max: No. Alex: Look at this! Uncle Roger: Fuiyoh! Alex: Look at this!
500
Come on! That's stunning.
501
Max: Ah! I'm not a "Pasta Guy".
502
Max: I'm a "Meat Guy". Alex: What does that mean?
503
Max: I'm a "Meat Guy". Alex: You're a "Meat Guy"?
504
Max: Yeah. By name.
505
Alex: What is your name?
506
Max: Well...Max...
507
Alex: "The Meat Man" or something?
508
Max: Pretty much.
509
Alex: You have the best tasting dough of any dish here.
510
But I did eat a shell...so I'm gonna let everybody do the math on that.
511
Hi! Chef Rush: Hello!
512
Alex: I'm a little intimidated.
513
Chef Rush: Well...I am as well.
514
Alex: You didn't exactly follow the rules that Nick set.
515
Chef Rush: What's he gonna do about it?
516
Alex: I mean, I'm feeling a little like...
517
I don't even know if I want to judge you. Your dish looks great. Thank you!
518
Alex: I'm not gonna eat it. I'm too scared. Chef Rush: Hahaha!
519
You must. Alex: Okay. Oh, my God! It's perfect.
520
It's so good. I feel like if the...the egg is so afraid, that it's gonna break, even if it's overcooked.
521
Because it's...even the egg is afraid of you.
522
Alex: Oh, a tell tale sign. Yeah... Chef Rush: Perfect.
523
Alex: This is beautiful. Look at this! Look at that! It's like a perfect little triangle in there. This is the best seasoned dish out of all of them.
524
I think you could have been a little neater with your dill and your crab...
525
but the flavors, the seasoning in particular... really tip-top.
526
Alex: Delicious. Chef Rush: Thank you! Alex: Can I go now?
527
Chef Rush: You can go.
528
Alex: Okay. It's so good to meet you.
529
Alex: Yeah. Chef Rush: You as well. Alex: Bye!
530
Nick: Go to the comments down below, and vote who you think did best!
531
Chef Rush & Max: Woo! Bayashi: Me! Me! Woo-hoo! Uncle Roger: Uncle Roger! Me! Me! Me!
📺 Zelfde Kanaal
B111
Fire Paan
American AccentDaily ConversationUniversity StudentsWorking Adults
B12
Testing Dry Aged Steaks
Daily ConversationUniversity StudentsWorking Adults
B113
Too Much Butter...
American AccentTeensDaily ConversationHigh School Students
B14
Can I Turn MrBeast Into A Chef?
American AccentTeensDaily ConversationHigh School Students
B12
Brazil vs Norway Food
American AccentTeensDaily ConversationHigh School Students
B14
I Trained A Rat To Cook Ratatouille
American AccentBusiness EnglishDaily ConversationUniversity Students
B15
Norway vs England Snacks
American AccentTeensDaily ConversationHigh School Students
B12
I Cooked Against My Girlfriend
American AccentTeensDaily ConversationHigh School Students
B24
I Cooked Against Uncle Roger
American AccentBusiness EnglishDaily ConversationUniversity Students
B12
World Record With Gordon Ramsay!
American AccentBusiness EnglishTeensDaily Conversation
B21
I Cooked EVERY YouTuber’s Last Meals
American Accent
B12
I Ate Every Japanese Fast Food
American AccentTravel EnglishTeensDaily Conversation
B12
I Cooked YouTubers Their Favorite Foods
American AccentTeensDaily ConversationHigh School Students
B16
I Tried Every Viral TikTok Food Hack
American AccentTeensDaily ConversationHigh School Students
B12
France vs Spain Food
American AccentDaily ConversationHigh School StudentsUniversity Students
B14
France vs England Food
American AccentDaily ConversationHigh School StudentsUniversity Students
B13
I Ate Every YouTuber Food Product
American AccentTeensDaily ConversationHigh School Students
B12
I Cooked Every Food From SpongeBob
American AccentTeensDaily ConversationHigh School Students
B25
I Cooked For EVERY World Cup Star
American AccentTeensDaily ConversationHigh School Students
B14
I Cooked Against Robots
American AccentBusiness EnglishDaily ConversationUniversity Students
✨ Aanbevolen Video
B21
237 zinnen
Master Cooking In Under 20 Minutes
Business EnglishDaily ConversationUniversity Students
B21
791 zinnen
Master Chef mùa 3 tập 4
Business EnglishDaily ConversationHigh School Students
B2680 zinnen
Gordon Ramsay Savagely Critiques Spicy Wings | Hot Ones
Business EnglishDaily ConversationUniversity Students
B22
629 zinnen
Last Cheater Standing Wins $10,000!
American AccentBusiness EnglishUniversity StudentsWorking Adults
B2153 zinnen
Paying Strangers to Cook For Me in NYC (Thom)
Business EnglishDaily ConversationUniversity Students
B12
467 zinnen
Gym Bro vs. Sumo Diet Swap
Business EnglishDaily ConversationUniversity Students
B23
639 zinnen
Suits Clips to Watch While You Eat
American AccentBusiness EnglishDaily ConversationUniversity Students
B11
326 zinnen
Matteo Lane & Nick Make Mac and Cheese
Business EnglishDaily ConversationUniversity Students
B21
172 zinnen
I Turned My Apartment Into a Fine Dining Restaurant
Business EnglishDaily ConversationUniversity Students
B1694 zinnen
Which AI is The Best Chef?
Business EnglishDaily ConversationUniversity Students
Woordenschat en spreektips bij deze les
Deze woorden komen het vaakst terug: Nick, Max, Uncle, Roger, Guga. Deze video bevat 531 zinnen en 4532 woorden om na te spreken. Het gesproken deel duurt 19:01. De spreker praat snel, ongeveer 238 woorden per minuut, dus reken op verbonden en ingeslikte klanken. Slechts 75% van de woorden hoort bij de 3.000 meest gebruikte Engelse woorden, dus de woordenschat is pittig. 86 van de 531 zinnen zijn vragen, dus het is goede oefening voor vraagintonatie en korte antwoorden.
Belangrijke woorden in deze video
De 15 moeilijkste woorden uit de video, met uitspraak en betekenis:
| Woord | Uitspraak | Betekenis |
|---|---|---|
| pasta zelfstandig naamwoord | /ˈpɑ.stə/ | deegwaren, pasta |
| crab zelfstandig naamwoord | /kɹæb/ | krab |
| yolk zelfstandig naamwoord | /joʊk/ | dooier, eidooier |
| shallot zelfstandig naamwoord | /ˈʃælət/ | eslook, sjalot |
| herb zelfstandig naamwoord | /hɜːb/ | keukenkruid |
| dough zelfstandig naamwoord | /doʊ/ | deeg |
| dill zelfstandig naamwoord | /dɪl/ | dille |
| scissors zelfstandig naamwoord | /ˈsɪzəz/ | schaar |
| olive zelfstandig naamwoord | /ˈɑ.lɪv/ | olijf |
| cheesecloth zelfstandig naamwoord | kaasdoek | |
| whisk zelfstandig naamwoord | /ˈwɪsk/ | garde, klopper |
| chop werkwoord | /t͡ʃɑp/ | hakken |
| flour zelfstandig naamwoord | /ˈflaʊ.ə/ | meel, bloem |
| container zelfstandig naamwoord | /kənˈteɪ.nəɹ/ | bak |
| flavor zelfstandig naamwoord | /ˈfleɪvə/ | meug, smaak |
Phrasal verbs die je zult horen
| Woord | Uitspraak | Betekenis |
|---|---|---|
| come out werkwoord | /ˌkʌm ˈaʊt/ | uitkomen |
| come together werkwoord | /ˈkʌm tʊˈɡɛðɚ/ | bijeenkomen, samenkomen |
| end up werkwoord | belanden, terechtkomen | |
| hands up | /hæn(d)ˈzʌp/ | handen omhoog! |
| mess up werkwoord | verrommelen, in de war brengen | |
| turn off werkwoord | uitzetten, uitschakelen |
Zinnen om te herhalen
Korte, volledige zinnen uit de video die je in alledaagse gesprekken kunt gebruiken:
- Let's just cook and go home!
- Can I get like a...?
- What are you talking about?
- Do you have more eggs?
- May I say how stunning this dish looks?
Grammatica in deze video
De structuren die de spreker het meest gebruikt, met de exacte woorden uit de video:
| Structuur | In de video |
|---|---|
| Present perfect have/has + voltooid deelwoord — iets uit het verleden dat nu nog telt | they've ever faced · I've ever seen · have given |
| Lijdende vorm be + voltooid deelwoord — het gaat om wat er gebeurt, niet om wie het doet | is done · are mixed · have been spread |
Uitspraak om op te letten
De spreker gebruikt 113 samentrekkingen en verkorte vormen, zoals I'm, gonna, don't. Spreek ze kort uit, zoals je ze hoort.
- De “th”-klanken: thicken /ˈθɪkən/, underneath /ˌʌndɚˈniθ/, mathematics /mæθ(.ə)ˈmæt.ɪks/
- De klanken “sh” en “zh”: shallot /ˈʃælət/, workstation /ˈwɝkˌsteɪʃən/, sensual /ˈsɛn.ʃu.əl/, sabotage /ˈsæb.əˌtɑʒ/, illusion /ɪˈl(j)uːʒ(ə)n/
- Lange woorden — let op de klemtoon: ravioli /ɹæ.viˈoʊ.li/, acidity /əˈsɪd.ɪ.ti/, diagonal /daɪ̯ˈæɡ(ə)nəl/, expectancy /ɪkˈspɛktənsi/, intimidate /ɪnˈtɪmɪdeɪt/
Klanken die Nederlandstaligen lastig vinden:
- Stemhebbende eindmedeklinker — /b/, /d/, /g/, /z/, /v/ niet verscherpen: crab /kɹæb/, herb /hɜːb/, scissors /ˈsɪzəz/, olive /ˈɑ.lɪv/, mold /moʊld/
- /æ/ — opener dan de Nederlandse “e”: crab /kɹæb/, shallot /ˈʃælət/, ravioli /ɹæ.viˈoʊ.li/, translator /ˈtɹænzleɪtɚ/, diagonal /daɪ̯ˈæɡ(ə)nəl/
- /g/ — een harde plofklank, geen Nederlandse “g”: diagonal /daɪ̯ˈæɡ(ə)nəl/, vinegar /ˈvɪnəɡɚ/, glove /ɡlʌv/, ingredient /ɪnˈɡɹiːdi.ənt/, exhaust /ɪɡˈzɔst/
Zo oefen je met deze video
- Luister de hele video één keer zonder te spreken en noteer de woorden die je niet kent.
- Begin op 0,75× snelheid, spreek zin voor zin na en ga terug naar normale snelheid zodra het makkelijk gaat.
- Neem jezelf op en vergelijk met het origineel; let daarbij op woorden als pasta, crab, yolk.
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.