Shadowing Practice: I Tested Weird Al FOOD HACKS! - Learn English Speaking with Video

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The weirdest food videos on TikTok right now are these animated AI food hacks.

Fake food, fake voice, fake confidence, but somehow surprisingly convincing.

So today, I'm testing these AI food hacks in real life to find out

if they're AI slop brain rot or they're actually genius.

I'm not sure if AI has learned that water and oil doesn't mix, but according to this hack...

Hate bacon popping everywhere?

Start with a little water in the pan.

It says that if you pour a little bit of water into the pan before cooking your bacon, you're supposed to be able to avoid popping and splatter.

But in my opinion, I feel like that would cause it.

So let's test it.

So let's add a little bit of water to the pan first.

I guess that's enough.

Let's turn on the heat.

Okay, I have my bacon.

And there is a good amount of fat on these bacon.

So let's see how this goes.

But actually, now that it's in there, I also don't like boiled bacon.

So as it's cooking, I'm seeing white stuff come out of the bacon and that's supposed to be fat being rendered.

And as the water's evaporating quickly, so far there's no splatter.

But let me flip it on the other side.

I guess let's add a little more water because now it's starting to pop and splatter.

So usually when I cook bacon, when it gets to this point where it's almost half shriveled up, there's usually a big pool of oil.

But the water somehow made it turn white like this so it's pulled up inside of this thing.

And now that the water has completely evaporated, it's starting to pop and splatter.

And now the grease is pulling out.

Well, our bacon did end up crisping, and I do notice less of an oil splatter around the pan.

Usually, it's a giant greasy mess.

So I'm gonna say water apparently does help with oil, so I'm gonna give this hack a 7 out of 10.

Boiling eggs?

Drop in a lemon wedge.

Peeling often feels easier, and you can feel less eggy smell.

This AI hack says if you're boiling an egg, dropping in a lemon wedge while you boil it makes it peel easier and it gets rid of that eggy smell.

Sounds a little too good to be true.

So let's test it.

Okay, I have some water.

Let's bring it up to a boil and then we'll drop our egg in. And now we wait.

And since I'm always skeptical of these AI hacks, here's one that I pre-boiled without the lemon wedge.

Time's up.

Let's get this out.

Is there an eggy smell?

slightly.

But now I'm gonna put this into an ice bath and let it cool.

Whoa.

So I just took my egg out of the water bath and there's something crazy that I noticed.

The acid from the lemon took out part of the peel.

Wow.

Look at this.

I have never seen my eggs do this before.

It completely stripped the enamel coating and I could just like rub it off like this.

That's crazy.

So I wonder if it actually weaken the shell too, making it easier to peel.

But before we peel this one, I have to test my control.

So I just boiled this the plain old simple normal way.

And how I like to peel my eggs is just give it a tap and roll.

Sometimes it comes off in one big piece.

I'd say that was pretty painless.

But would this be even easier than that?

I'm gonna do the same thing.

Tap and roll.

It does feel a little more crackly.

And the membrane that usually holds on to the egg white, I feel like it's little bit looser.

The shell doesn't feel any weaker though.

Whoa.

Well that was pretty painless too.

But in terms of the eggy smell, yeah, I'm gonna say that was a lie.

It still smells like an egg.

I'm gonna give this hack an 8 out of 10.

I'm sparkling water.

Replace regular water with me and pancake batter.

The bubbles make pancakes incredibly fluffy and light.

So to make the fluffiest pancake, This AI hack says the bubbles from sparkling water will make the pancakes incredibly fluffy and light.

I have never heard of that before because pancakes have lemony in them, and that's usually what makes it fluffy and light, but let's test it.

As per usual, I'm gonna have my control.

So we'll add half a cup of our mix, follow the package's direction, oil in both bowls.

Our control mix gets water, and now the AI version gets our fancy sparkling water.

Whoa, oh my god, it's already super bubbly.

If this works, I might even end up getting souffle pancakes.

But let's mix both of them up.

It's kind of hard to see under all these bubbles.

It's still kind of clumpy.

Now it's ready, let's cook them up.

So these have sat for like a good minute.

And what I've noticed is the sparkling water side is super loose.

And it kind of reminds me of sourdough starter.

So I don't know how this is going to turn out.

But this side is exactly how you would expect a pancake batter.

Still a little lumpy, but thick.

Let me heat up the pan, and then we're gonna spread some butter at the bottom and cook the pancakes.

Control goes in first.

And the sparkling water.

Oh, it's so thin and runny.

I am a skeptic on this one.

So as you can see, because it was super runny, it spread out a lot, but there is a lot more bubbling action going on in the sparkling water pancake,

whereas this one is just kind of chilling.

I'm still waiting for the bubbles to appear so I can flip it.

Let me just check.

Oh yeah, it's ready.

Ooh, look at that beautiful crust.

And because this one has been bubbling the whole time, it's hard for me to tell.

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But let me just check on it too.

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Oh, we have a nice crust.

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But it's the crust that you get from like a flat pancake.

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But this is supposed to be incredibly fluffy.

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So I am not sure.

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And just by the looks in the pan alone, I already know what the answer is going to be.

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Let me just spread some butter and maple syrup to make it taste good.

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Control.

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Just look at how fluffy the plain water turned out.

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Mmm.

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Mmm. So good.

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And how sad and flat our sparkling water one turned out.

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This is exactly how flat I'd want it if I were making a McGriddle sandwich.

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Mmm.

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There's a little bit of a sponginess to it that's not apparent in the regular control one.

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But to say it's incredibly fluffy and light is a lie.

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Drink your sparkling water, make your pancakes a regular way.

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I'm going to give this hack a 4 out of 10.

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Next time you make coffee, add one tiny pinch of salt.

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It kills the bitterness and makes the whole cup taste smoother.

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Then add a pinch of cinnamon to the grounds before you brew.

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It melts into the coffee and makes it taste softer and naturally sweeter.

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So I like to make coffee every single morning, but AI says to make the perfect cup of coffee before you brew your coffee grounds.

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Let me go ahead and add some to my machine first.

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Then it says to sprinkle in some cinnamon directly into the coffee grounds

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because it's gonna melt into your coffee and then round out the flavor making it sweeter.

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It didn't specify how much so I'm just gonna give it a good shake.

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I feel like that should be enough.

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Do I stir it up or do I just leave it as is?

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We'll just leave it as is.

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Now let's brew it.

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Coffee's ready.

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Let's pour in our cup.

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It does have a very nice cinnamony smell, but now to take out the bitterness that you normally get in coffee, it's said to sprinkle a pinch of salt.

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So am I gonna get cinnamony salty coffee after this?

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Let me give it a quick mix.

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And let's see, it's supposed to be a softer, naturally sweeter, not bitter cup of coffee.

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Let's see if those claims are true.

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There's a hint of that cinnamon flavor in there.

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But I'm gonna say the only thing that's ever made my coffee less bitter

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and softer is by adding a little bit of milk

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Now that's the perfect cup of coffee

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And I'm gonna say this hack only half worked five out of ten

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because despite adding salt still pretty bitter I am a cookie.

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I've gone hard add bread to the container.

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I absorb moisture.

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I soften overnight These are hard day old dried out cookies

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and according to this AI video Apparently we can revive them

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and make them soft again by putting them in a container with bread.

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I've actually seen this hack work before with brown sugar.

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So I feel like this could half work, but there's a lot more things involved in the cookies.

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So we're going to have to test this theory.

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And because you guys know I always have to do a control, I'm going to cut both of these cookies in half.

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So hard it's not even cutting.

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Keep one in a container without the bread and one with the bread.

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This is soft

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and fluffy milk bread too put it right over here this

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half goes here this half goes here we'll close up our airtight container

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and these two halves in a container with no bread i'm supposed to leave it overnight

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so we're gonna check on this later making burgers mix small

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pieces of cold butter in the raw meat before you form the patties it melts inside as they cook

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and bastes the beef from within you're just basically adding extra

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fat into your meat of course it would make it juicier but let's see if we can taste the difference.

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I of course got the leanest ground beef I can find.

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It's a 93.7 blend and we'll just chop up some salted butter.

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I try to cut them as small as possible

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but these chunks still look super huge and I'm afraid

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that once we mix it

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and cook it it's just gonna be like spilling out in every bite which doesn't sound that appetizing to me.

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But we're gonna make a quarter pounder here.

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We'll season it with some salt and pepper

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and then I feel like one tablespoon for this much meat Looks a little excessive.

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So I'll just add that much.

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And we mix.

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I don't know about this, guys.

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Instead of a cheese stuffed burger, we get butter.

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And here's our patty, studded with butter.

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I've got my hot griddle.

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Let's cook this up.

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You can already see some of the fat pulling out, but I do wonder, because it's so studded with the chunks of butter, that it keeps the meat from shrinking too much.

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It does look like the burger's getting a nice crust, though.

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Whoa You have the indentation from the butter melting out of

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the meat still there I have the tendency to smash my burgers whenever I cook them like this

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But I'm gonna try not to Oh my gosh, the butter is just pulling out of it

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And our meat patty is done It does look incredibly juicy I think the only thing

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that I hate about this recipe Is that it triggers my trypophobia

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Because the butter left indentation in the meat And it's just like weirding me out.

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Let's close it.

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But let's see how juicy this burger is.

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Oh, it's dripping down my fingers.

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It is quite tasty.

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I'm not gonna lie.

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Instead of buttering your bun, you're buttering your burger.

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Pretty good hack if someone else cooks it for you.

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8 out of 10.

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I'm baking powder.

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Toss wings in me before baking for ultra crispy skin.

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I dry out the skin so it crisps perfectly in the oven.

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I don't know if you've ever tasted baking powder.

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It's pretty metallic-y.

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So am I supposed to just dip this straight into here?

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Something doesn't sound right.

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So I'm going to try it three ways.

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Just plain salt and pepper without the baking powder.

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And then I'm going to follow that hack, but then I'm going to twist my own.

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So let's first season our chicken wings with some salt and pepper.

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I'm going to pour in some baking powder into this dish.

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But if this hack were up to me, I think we should be adding a little bit of baking powder into a flour mixture

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so that we might avoid that metallic-y flavor.

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But again, I could be wrong, so let's try it.

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Okay, let's mix this up real quick.

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We have our air fryer ready.

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So like I said, we're going to do one wing with no coating

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and then one wing in the baking powder for the AI hack.

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This just feels so wrong.

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And finally, my version, the baking powder with some flour.

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Put the lid on.

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We'll air fry it for 10 minutes and we'll see what happens. And it's done.

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It sounds hot and ultra crispy with the sizzling sounds

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but I'm gonna let them cool down real quick before we test the crispiness.

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So now that I'm looking at the cooled wings I will say the one without any coating looks kind of sad.

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However the one with baking soda looks the most like a tempura where it has a scraggly skin.

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And the one where I coated with flour and baking powder looks a little better than the non-coated one, but nowhere near as crispy looking as the baking powder.

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So I could be wrong.

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Let's see if our plain naked one is still crispy without any coating.

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Not bad.

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Let's try the flour dredged one.

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There's a little bit of a crispiness to the wing, Definitely more so than the naked one, but now let's try the AI hack one.

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It looks crispy, but I'm scared that it's going to taste metallicy.

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Did AI just prove me wrong?

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I wouldn't say the skin is super crispy.

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I would say it feels, if anything, a little bit lighter than the flour one.

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There's just something that's a little bit more airy about the skin.

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And when it comes to the aftertaste of the baking powder, honestly, I didn't taste anything at all.

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So could AI actually be a genius in this case?

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I might have to say yes.

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This hack gets an 8 out of 10.

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Want way more juice?

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Roll me hard first, then microwave for 10 seconds.

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It's honestly crazy.

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So apparently AI says if I roll my lemon and microwave it for 10 seconds, I can yield more juice out of it than just juicing one alone.

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So here's two lemons about identical size and from the same tree.

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So to test if that theory is true, this is just a plain lemon that I'm gonna juice first without the AI hack.

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And we'll see how much juice we get out of this.

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From half that lemon alone, I feel like this is a lot of juice.

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But we're not done yet because some still get stuck inside and I like to do this.

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Get every last drop of it out.

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Let's do the other one.

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I gotta say, without having to do any of that hack at all, that's a lot of lemon juice from one lemon.

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Let's see if I can get more juice with the hack.

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Let's roll.

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I'm putting all the pressure into it.

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And now we microwave for 10 seconds.

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It feels warm.

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Let me cut it in half.

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And we'll see if it's easy peasy lemon squeezy.

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Putting it in the squeezer though, it does feel a lot easier to press down.

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I don't know.

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I still have half to go.

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Will we beat the other cup?

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Hard to say.

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Hard to say.

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I'm almost done.

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It's almost done dripping.

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Let's do a side by side comparison.

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Oh, just barely.

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It's like a hairline higher than the other lemon.

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But I did notice one thing is

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that the oil from the lemon peel dripped into this one making it look a lot more Concentrated

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and it probably has a bolder lemon juice flavor, but for science.

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Let's see if it's more lemony And now the bolder one Actually,

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this is good some hacks end up surprising you

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and i'm gonna say this hack worked

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and it tastes better too from all the oils This lemon hack gets 9 out of 10.

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I'm butter.

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Add a tablespoon of me to pasta water while it boils.

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I help sauce stick better and add richness.

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According to AI, you can make your pasta taste even better if you boil some butter with your pasta water.

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It's supposed to help your sauce cling to the pasta better and make your sauce richer.

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I've seen people do this with olive oil before, but I just thought that it kept the pasta from sticking to each other.

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Let's test it.

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So let me get the water boiling, then I'll add my pasta, and once it starts to cook, we're gonna add in a tablespoon of butter.

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So the butter is just kind of floating on top, because like I said, oil and water don't mix.

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But it's trying its best.

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But we'll let it finish cooking and see what happens.

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Okay, our pasta is just about done.

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It looks like because the pasta released so much of its starch, the butter was able to emulsify with the water.

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So it's all mixed up together now.

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But let me go ahead and drain this and see if it does in fact make our sauce richer.

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The sauce is clinging to the pasta, but not without any noticeable difference to me.

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Let's just try it.

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It's not so much the sauce, but the pasta has a little bit of a butteriness to it.

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It's hard to explain.

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You know like how when you salt your water, your pasta becomes a little more salty?

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This one just became a little more buttery.

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Not a huge difference if you don't know what you're looking for, but I can taste the slightest subtle difference.

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So I'm going to say the semi worked 7 out of 10.

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I'm bread.

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Drop a thick slice of me into over salted soup and simmer for 10 minutes.

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I absorb excess salt, then pull me out.

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Now AI thinks that it can salvage our food.

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And I've seen people do this with potatoes before, which kind of makes sense.

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But to drop in a whole slice of bread like this, I feel it would just absorb all the liquid, leaving you with nothing, which is probably why it's not going to be as salty.

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But let's test that theory.

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I have this jar of soup right here, which is probably the saltiest soup I've ever had in my life.

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It has 61% of your daily salt intake just in this one single jar right here.

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So it's pretty salty.

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Let me bring it up to a boil and then I'll taste it.

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Our soup is nice and hot.

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Let me go ahead and taste it.

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Make sure that it is, in fact, salty.

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Taste just like the ocean.

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Now let me go ahead and drop in this thick slice of bread

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and simmer for 10 minutes to see if it makes a difference.

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10 minutes is up and surprisingly, there is still plenty of liquid left in the soup.

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Let me fish out the piece of bread.

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Let's see how soggy it is.

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It's relatively soaked through.

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And it did take away quite a bit of liquid from our soup.

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Because look at the line here.

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But the more important question is, does this still taste like the sea?

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There is still a saltiness there.

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But I will have to say it's not as salty as tasting the ocean in my mouth.

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So I'm gonna have to say this hack actually worked.

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But is this bread now super salty?

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Mm-hmm.

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Mm-hmm.

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That is straight up salt.

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Ugh.

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8 out of 10.

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Making chili, add one small square of chocolate in the last 15 minutes.

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No chocolate flavor, just a deeper, richer pot that makes everyone ask what your secret is.

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AI thinks it can make my chili better by simply adding a piece of chocolate in the sauce.

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Apparently, the chocolate's supposed to give it more depth, but I feel like my chili recipe is pretty dang good as it is.

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Because why else would I put it in my cookbook?

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Mmm, smoky and delicious.

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But I'm not above improving if this in fact helps.

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So you're supposed to just put in a square of chocolate directly into the sauce, let it melt, and then stir it.

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Okay, our chocolate looks like it's nice and melted.

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Did that piece of chocolate turn my chili into dessert soup?

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Hopefully not.

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Let's taste.

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It has that hint of cocoa in there that's throwing me off.

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Kind of reminds me of like a Mexican hot chocolate.

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But here we go.

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I'm gonna say this might have ruined my chili.

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It added a sweet flavor to the chili, which I don't really like.

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And I used dark chocolate too.

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Somehow, it just doesn't go with my particular recipe.

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But maybe for a different chili, it could work.

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But in my opinion, this was AI slop and it did not work.

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4 out of 10.

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Freeze me before scooping desserts.

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I glide, not fight.

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Same food, man.

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Zero struggle.

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Now this AI hack might seem a little counterintuitive

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because apparently a frozen spoon is supposed to be able to scoop ice cream better than a room temperature spoon.

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I don't see how that's possible because wouldn't the room temperature kind of just glide through and melt the ice cream?

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Or even a warm spoon, but let's put this in the freezer and get it nice and cold.

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Our spoon looks nice and chilled.

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And I want to test it against a regular spoon first.

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And here's my cherry lime frozen yogurt that I made.

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It does fight through the ice cream and made it rather crumbly.

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But nonetheless, you're still able to get a scoop.

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And with the frozen spoon, there's not supposed to be any resistance.

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It was a little bit easier to scoop.

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I think it just like cut through the ice a little bit better.

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But it also could have been the angle that I was coming in from.

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So let me try it on a different ice cream.

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This time with peanut butter fudge ripple swirl.

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Room temperature spoon cuts through like butter.

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Makes sense.

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Frozen spoon.

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If anything, I feel like this was a little bit more resistant.

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I don't know.

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It just didn't cut through as easily.

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But they were both able to scoop some ice cream.

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So I'm gonna say this hack is inconclusive.

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5 out of 10.

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It's the next day.

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And did our cookie soften?

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Let's find out.

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Here's the one with the bread slice.

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And here's the one without.

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This cookie, still hard and stale.

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But the one stored with a slice of bread?

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Still stale, just slightly softer.

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Let me try this one.

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Crumbly and dry.

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The bread is still soft.

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So the slice of bread didn't make it magically soft and chewy again.

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It kind of just gave it a little bit more moisture.

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But both of them are still pretty stale.

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I wouldn't say that the bread brought it back to life to its delicious soft cookie glory.

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So this hack didn't work that great.

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And it's just brain rot.

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5 out of 10.

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I am too spicy.

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Water won't help you.

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Add dairy.

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Fat absorbs heat.

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Balance restored.

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I'm not sure if this hack is going to work at all, but apparently, if you have something spicy, water's not going to help you.

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Dairy will.

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And this one is two times spicy.

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So spicy, the sauce looks black.

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And in my experience, anytime I've had anything super spicy milk has never helped is

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it supposed to look like this here's a bite without the dairy

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can confirm it's very spicy i've seen people use mayo in their ramen hacks

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but that's not exactly dairy at this point i wouldn't even know

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if it worked because my mouth is still on fire Yeah.

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The only thing I can say is that the dairy fat globules floated to the top, so skimmed that off to take away the spiciness.

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1 out of 10.

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But if you liked this video, go watch me test more TikTok hacks.

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Woordenschat en spreektips bij deze les

Deze spreekles op niveau B1 is gebaseerd op de video “I Tested Weird Al FOOD HACKS!”. Deze video bevat 414 zinnen en 4171 woorden om na te spreken. Het gesproken deel duurt 22:33. De spreker praat snel, ongeveer 185 woorden per minuut, dus reken op verbonden en ingeslikte klanken. Slechts 78% van de woorden hoort bij de 3.000 meest gebruikte Engelse woorden, dus de woordenschat is pittig.

Belangrijke woorden in deze video

De 15 moeilijkste woorden uit de video, met uitspraak en betekenis:

Woord	Uitspraak	Betekenis
lemon zelfstandig naamwoord	/ˈlɛmən/	citroen
bake werkwoord	/beɪk/	bakken
pancake zelfstandig naamwoord	/ˈpæn.keɪk/	pannenkoek
pasta zelfstandig naamwoord	/ˈpɑ.stə/	deegwaren, pasta
boil werkwoord	/bɔɪ(ə)l/	koken, aan de kook brengen
powder zelfstandig naamwoord	/ˈpaʊ.dɚ/	poeder
spoon zelfstandig naamwoord	/spuːn/	lepel
bacon zelfstandig naamwoord	/ˈbeɪ.kən/	spek, bacon
chili zelfstandig naamwoord	/ˈt͡ʃɪli/	chili, chilipeper
salty bijvoeglijk naamwoord	/ˈsɔlti/	zout
melt werkwoord	/mɛlt/	smelten, laten smelten
cookie zelfstandig naamwoord	/ˈkʊki/	koekje
soup zelfstandig naamwoord	/sup/	soep
spicy bijvoeglijk naamwoord	/ˈspaɪsi/	scherp, pikant
peel werkwoord	/piːl/	schillen

Phrasal verbs die je zult horen

Woord	Uitspraak	Betekenis
end up werkwoord		belanden, terechtkomen
turn out werkwoord		uitvallen, resulteren
find out werkwoord		ontdekken, onderzoeken
cool down werkwoord	/kuːl ˈdaʊn/	afkoelen, koelen

Zinnen om te herhalen

Korte, volledige zinnen uit de video die je in alledaagse gesprekken kunt gebruiken:

Let's turn on the heat.
I'd say that was pretty painless.
I'm gonna do the same thing.
As per usual, I'm gonna have my control.
Will we beat the other cup?

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	has learned · have never seen · have never heard
Lijdende vorm be + voltooid deelwoord — het gaat om wat er gebeurt, niet om wie het doet	being rendered · is done
Betrekkelijke bijzinnen who / which + zin — extra informatie over een persoon of ding	nothing, which is · here, which is
Overtreffende trap the -est / the most … — het hoogste of laagste van een groep	The weirdest · the fluffiest · the leanest

Uitspraak om op te letten

De spreker gebruikt 135 samentrekkingen en verkorte vormen, zoals I'm, gonna, we'll. Spreek ze kort uit, zoals je ze hoort.

De klanken “sh” en “zh”: indentation /ˌɪndɛnˈteɪʃən/, gosh /ɡɑːʃ/, smash /smæʃ/, dish /dɪʃ/, shake /ˈʃeɪk/
Lange woorden — let op de klemtoon: indentation /ˌɪndɛnˈteɪʃən/, surprisingly /səˈpɹaɪzɪŋli/

Klanken die Nederlandstaligen lastig vinden:

Stemhebbende eindmedeklinker — /b/, /d/, /g/, /z/, /v/ niet verscherpen: freeze /ˈfɹiːz/, absorb /æbˈsɔɹb/, wedge /wɛd͡ʒ/, microwave /ˈmaɪkɹoʊˌweɪv/, glide /ˈɡlaɪd/
/æ/ — opener dan de Nederlandse “e”: pancake /ˈpæn.keɪk/, splatter /ˈsplætɚ/, absorb /æbˈsɔɹb/, batter /ˈbætə/, patty /ˈpæti/
/g/ — een harde plofklank, geen Nederlandse “g”: burger /ˈbɝ.ɡɚ/, eggy /ˈɛɡi/, glide /ˈɡlaɪd/, yogurt /ˈjɒɡ.ət/, grease /ɡɹis/

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 lemon, bake, pancake.

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.

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Woordenschat en spreektips bij deze les

Belangrijke woorden in deze video

Phrasal verbs die je zult horen

Zinnen om te herhalen

Grammatica in deze video

Uitspraak om op te letten

Zo oefen je met deze video

Wat is de Shadowing-techniek?