Shadowing Practice: Science hacks for crispy snacks - Learn English Speaking with Video
Kies een oefenmodus
Elke modus opent een volledig scherm oefenruimte.
77 zinnen
Als zinnen te kort of te lang zijn, klik op Bewerken om ze aan te passen.
1
If you aren't getting that sound in your own kitchen, pull up a stool.
2
Because we are breaking down the science of crispy.
3
This is Minute Food.
4
There is nothing more disappointing than a limp spring roll or a soft french fry.
5
Crispiness makes or breaks these foods.
6
But in order to achieve crispy, you need to understand what it is.
7
Scientists test and quantify crispiness in all sorts of ways.
8
But it pretty much comes down to how loudly a food fractures.
9
There's disagreement about how different crispiness is from crunchiness, and we can debate that somewhere else.
10
But here, I'm going with crispy.
11
Anyway, there are two main qualities that make food more likely to do that loud, fracture-y thing we love so much.
12
The first is that the food, at least the surface of the food, has been dehydrated.
13
It's dried out.
14
And the second quality is that it's porous.
15
There's some space inside.
16
If you want to get ultimate crispiness at home, you need to consider and maximize these qualities.
17
Now, crispy foods can take lots of different forms.
18
I mean, here's a tiny subset of the crispy-liciousness out there.
19
But most often, they're fried, like my go-to guilty pleasure, fried pickles.
20
There's a reason we associate fried stuff with crispiness.
21
See, when you drop your food in hot oil, the bubbles that erupt from the food aren't the oil boiling.
22
They're moisture in the food that's gotten so hot that it vaporizes and escapes.
23
And as it escapes, it creates tunnels and pockets and crevices.
24
So with each bubble, you're dehydrating the surface of the food and creating spaces.
25
The two crisp-making qualities.
26
This is why frying is so good at making stuff crispy.
27
Or why it can be if you keep those crisp-making qualities in mind.
28
Like, say you're using batter.
29
Use it to boost that airspace.
30
You can add a leavener, like baking powder, or even some frothy beer to help form a network of beautiful airy bubbles.
31
And while we're talking booze, throw a little vodka in your batter too.
32
Alcohol is really volatile and will basically explode when it heats up, leaving behind big airy spaces.
33
If you're on team breading, choose large irregular shapes like panko.
34
Those flakes will form a big loose complex, giving you tons of nooks, crannies, and spaces.
35
And panko itself is full of nooks, crannies, and spaces, compounding its airiness.
36
Now once you're ready to fry, come in hot.
37
Because hot oil makes water evaporate more quickly, dehydrating the food more efficiently and creating more and larger air spaces.
38
So wait until your oil is nice and hot.
39
Use a pan that holds heat well, like cast iron.
40
That way the temp won't drop too much when you add the food.
41
And don't crowd the pan.
42
Fry in small batches.
43
And if you've ever noticed that your second batch is crispier than your first, you're onto something.
44
As you use oil, it breaks down and creates surfactants.
45
Essentially, molecules that help oil make better contact with food.
46
And more contact with food means more dehydration and more airy spaces.
47
So you'll actually get crispier food with oil that's already been used.
48
Up to a point.
49
Food that's been used too many times, say six or so, will have too many surfactants.
50
Food will get too dried out.
51
At that point, get rid of the oil.
52
But save a little bit to break in your new oil.
53
About a tablespoon of old stuff per cup of new stuff will help replicate that second batch sweet spot.
54
Now your food is cooked.
55
But your quest for crispiness isn't over.
56
Almost immediately, moisture inside the food will start creeping outside, rehydrating that surface you worked so hard to dehydrate.
57
That's one reason lots of restaurants fry their foods twice.
58
A second bath in hot oil removes additional moisture and adds even more air space, doubling down on crispiness.
59
If you've got the time at home, a double fry is worth a try.
60
Alternatively, until you're ready to serve, put the food on a metal rack in a low oven to drive away any of that creeping moisture.
61
That's assuming you can actually wait.
62
Because by maximizing these crisp-making qualities, you're going to have some gloriously loud, fracture-y food.
63
Of course, crispiness isn't the only thing that makes fried food awesome.
64
And maybe we'll chew on some of the other important stuff another time.
65
But for now, I'm gonna go eat these pickles.
66
Mmm. So good.
67
When we make minute food videos, we spend a lot of time making sure we're representing stuff in a way that clearly conveys what's important.
68
Like here we wanted to focus on the bonds within molecules, but here we wanted to emphasize structural similarity.
69
So we chose to represent the molecules in different ways.
70
The folks at our sister channel, MinuteEarth, have actually spent lots of time thinking about molecular representations, so much that they created an entire course about it over at Brilliant.
71
In this course, like all the other great courses at Brilliant, you can learn interactively at your own pace in a low-pressure environment.
72
is my first stop when I'm working on a video and need to get up to speed on new concepts.
73
You can get started there for free.
74
Just visit brilliant.org slash minute food or click on the link in the description.
75
The first 200 of you will get 20% off Brilliant's annual premium subscription.
76
And make sure to check out the awesome molecules course.
77
It'll change how you think about chemistry.
App downloaden
Alles wat je nodig hebt om vloeiend te spreken
AI UitspraakScoor elke zin
IPA OefeningBeheers elk geluid
WoordenschatBouw je woordenschat op
WoordenspelLeren terwijl je speelt
Zelfde Kanaal
FOR YOU
Aanbevolen Video
B21
61 zinnen
The Best Fried Eggs You’ll Ever Make | Epicurious 101
Daily ConversationWorking Adults
B215
43 zinnen
Candy Corn In Space
Daily ConversationWorking Adults
B23
151 zinnen
SLEEP BETTER with these evening snacks 😴
Daily ConversationUniversity StudentsWorking Adults
B21
189 zinnen
Crumbl: How We Built A Cookie Company That Brings In $1 Billion A Year
Business EnglishDaily ConversationWorking Adults
B210
33 zinnen
Why 350°F is the magic number for baking
Daily ConversationWorking Adults
B21
275 zinnen
Trying Clickbait Clothing "Hacks" From Instagram
Daily ConversationWorking Adults
B23
165 zinnen
Dr Nick Coatsworth separates medical fact from fiction | 9 News Australia
Daily ConversationWorking Adults
B22
266 zinnen
Food Theory: Can You EAT Your Sadness Away?
Daily ConversationWorking Adults
B21
415 zinnen
I Crushed Every Chip Into One Chip
Daily ConversationWorking Adults
B21
98 zinnen
how to make Coca Cola
Daily ConversationWorking Adults
![Why your supermarket food became a chemistry experiment [English Listening]](https://img.youtube.com/vi/UGll1yU_0eM/mqdefault.jpg)
C1176 zinnen
Why your supermarket food became a chemistry experiment [English Listening]
Daily ConversationWorking Adults
B11
16 zinnen
How to cook Pork Belly Crackle #porkbelly #catering #cateringservice #sydneycatering #hospitality
Daily ConversationWorking Adults
Woordenschat en spreektips bij deze les
Deze spreekles op niveau B2 is gebaseerd op de video “Science hacks for crispy snacks”. Deze woorden komen het vaakst terug: oil, crispiness, space, crispy, hot. Deze video bevat 77 zinnen en 942 woorden om na te spreken. Het gesproken deel duurt 5:09. De spreker praat snel, ongeveer 183 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 |
|---|---|---|
| fry werkwoord | /fɹaɪ/ | bakken, braden |
| dehydrate werkwoord | /diːhaɪˈdɹeɪt/ | dehydrateren |
| molecule zelfstandig naamwoord | /ˈmɑ.lɪ.kjul/ | molecuul |
| moisture zelfstandig naamwoord | /ˈmɔɪs.t͡ʃɚ/ | vocht |
| fracture zelfstandig naamwoord | /ˈfɹæk.t͡ʃʰəː/ | breuk, fractuur |
| batch zelfstandig naamwoord | /bæt͡ʃ/ | lot |
| bubble zelfstandig naamwoord | /ˈbʌbəl/ | bel |
| cranny zelfstandig naamwoord | /ˈkɹæni/ | spleet, scheur |
| nook zelfstandig naamwoord | /nʊk/ | hoekje |
| pickle zelfstandig naamwoord | /ˈpɪkəl/ | pickles |
| batter werkwoord | /ˈbætə/ | inslaan, rammen |
| maximize werkwoord | /ˈmæksəmaɪz/ | maximaliseren |
| creep werkwoord | /kɹiːp/ | kruipen |
| airspace zelfstandig naamwoord | luchtruim | |
| crevice zelfstandig naamwoord | /ˈkɹɛvɪs/ | spleet |
Phrasal verbs die je zult horen
| Woord | Betekenis |
|---|---|
| break down werkwoord | stukgaan, kapot gaan |
| check out werkwoord | onderzoeken |
| get off werkwoord | van ... afgaan |
| leave behind werkwoord | achterlaten |
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 been dehydrated · you've ever noticed · that's already been |
| Lijdende vorm be + voltooid deelwoord — het gaat om wat er gebeurt, niet om wie het doet | has been dehydrated · been used · is cooked |
Uitspraak om op te letten
De spreker gebruikt 26 samentrekkingen en verkorte vormen, zoals you're, I'm, aren't. Spreek ze kort uit, zoals je ze hoort.
- De klanken “sh” en “zh”: dehydration /dihaɪˈdɹeɪʃən/, subscription /səbˈskɹɪpʃən/, structural /ˈstɹʌk(t͡)ʃəɹəl/
- Lange woorden — let op de klemtoon: dehydration /dihaɪˈdɹeɪʃən/, evaporate /ɪˈvæp.ə.ɹeɪt/, similarity /ˌsɪm.ɪˈlæɹ.ɪ.ti/, disagreement /dɪsəˈɡɹiːmənt/, irregular /ɪˈɹɛɡ.jə.lɚ/
Klanken die Nederlandstaligen lastig vinden:
- Stemhebbende eindmedeklinker — /b/, /d/, /g/, /z/, /v/ niet verscherpen: maximize /ˈmæksəmaɪz/, booze /buz/, emphasize /ˈɛm.fə.saɪz/, explode /ɪkˈsploʊd/, compound /ˈkɑmpaʊnd/
- /æ/ — opener dan de Nederlandse “e”: fracture /ˈfɹæk.t͡ʃʰəː/, batch /bæt͡ʃ/, cranny /ˈkɹæni/, panko /ˈpæŋ.koʊ/, surfactant /səɹˈfæktənt/
- /g/ — een harde plofklank, geen Nederlandse “g”: disagreement /dɪsəˈɡɹiːmənt/, irregular /ɪˈɹɛɡ.jə.lɚ/
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 fry, dehydrate, molecule.
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.