Shadowing Practice: The Best Grilled Cheese You'll Ever Make | Epicurious 101 - Learn English Speaking with Video

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I'm Frank Proto, professional chef and culinary instructor, and today I'm going to show you the best way to make grilled cheese at home, Frank style.
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We're talking everything you need to know to make the crispiest, crunchiest, cheesiest grilled cheese sandwich you've ever had.
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This is Grilled Cheese 101.
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When you talk about grilled cheese, everyone has an opinion.
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There are tons of variables when it comes to a really good grilled cheese.
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You got your bread, you got your mayonnaise or butter, you have the cheese that you use as well.
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I believe mine is the best.
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The bread that I like to use for my grilled cheese has a very tight crumb.
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Now, if you don't know anything about bread, the inside is the crumb.
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I don't want lots of holes in here.
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So the Wonder Bread is okay.
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You know, it's a nice slice.
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It's got a nice tight crumb.
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I find that when you use this type of bread, the outside gets nice and crispy, but the inside gets a little pasty.
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And I don't like the texture of it when it's cooked.
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Versus this loaf.
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This one's a little sturdier.
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It's got a nice crust.
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pretty tight and it's not mushy and it won't get pasty
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when it's cooked sourdough is delicious
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but once you start toasting it it's like razor blades on the roof of your mouth
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and this also has a lot of air pockets in it
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which for bread is great
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but for grilled cheese isn't great the cheese just kind of slips through it's less of a sandwich
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and more of crispy cheese with bread around it this bread
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is kind of a nice marriage between a really nice loaf and a store -bought white All right,
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it's time to get funky with the cheese.
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I have a block of Gruyere cheese.
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Gruyere cheese is Swiss cheese's stinkier, smellier cousin.
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If you've never had it, it is delicious.
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It's got some funk to it.
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It's expensive, but what we're also going to use is something a little cheaper, American cheese.
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Each of these cheeses have properties that I like in a grilled cheese sandwich.
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The American cheese, nice and melty.
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The Gruyere cheese, really flavorful.
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and we have a really nice combination of cheeses.
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We're gonna start out by shredding our Gruyere cheese.
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We're gonna cut the rind off.
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Whenever I grate cheese, I like to make a small piece, right?
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This piece is really big and I have decent sized hands, but this one is just too big for my hand.
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So I take a smaller piece of cheese and when I grate it, grate her on the side, not like this, I call that granny style.
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I put the grater on the side, I hold the tray and the grater together and I push.
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doing less work.
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You're using your body weight, not necessarily your muscles.
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I will never use pre -shredded cheese for these sandwiches
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because pre -shredded cheese has things in there that stop them from sticking together, which also makes them not melt really great.
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Not melty enough, not good.
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Shred your own cheese.
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What I'm looking to do here is get a nice crunchy exterior and a nice melty interior.
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And everything medium low heat.
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If I have it on high, my bread's gonna burn before my cheese is melted.
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And then I'm gonna get some mayonnaise.
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I hear all your haters out there.
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Mayonnaise, not butter?
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What are you, crazy?
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Yes, I'm crazy.
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Mayonnaise, in my opinion, is the better thing to use here for a grilled cheese.
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It's got a little more zip, a little more flavor.
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It doesn't burn like butter.
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You brush it on the bread so that you get a nice even browning on your bread.
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And then what I do .
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that and I put it in my pan, right?
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So the first layer's down.
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And then I'm gonna add my American cheese.
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And I'm not worried if my cheese overflows on the sides.
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Part of the reason I'm using a non -stick pan is because I'm kinda hoping that happens.
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So cheese kinda like goes over the sides, gets in the holes and gets super crunchy.
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And I want little bits and pieces of that because I think it just makes the overall experience better.
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So I'm gonna do about three slices Gruyere.
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The fact that the Gruyere is shredded makes it melt a little quicker.
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But I'm gonna try and go all the way up to the edges.
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I like to season the inside of my sandwich with salt and pepper.
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Cheese has a lot of salt content, but I think that a little more salt makes this all the more better, just to kind of bump up that cheese flavor.
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I find just doing this or assembling it in the pan, you don't have to transport it.
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It's just a lot easier to do it this way.
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And then this goes on top, make sure that you match.
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And now we wait.
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The reason I like to do this over low heat is that it makes it more foolproof.
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The bread's gonna cook slowly and crisp up.
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The cheese is gonna melt all the way through.
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It takes a little more time, but it's worth it.
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How many times have you had a burnt on the outside grilled cheese with the cheese that's not melted in the middle?
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It is just a cheese sandwich, it is not a grilled cheese.
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So to make sure this isn't burning, I just check once in a while to see where we're at, I'm not really getting brown yet, and that's okay.
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Let's turn this.
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Oh my lord, look at that.
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Come on, how does that not make you smile?
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Look at that.
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Look, I have some cheese toasties on the edge.
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Even I'm impressed with myself.
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So you'll know that your cheese is starting to melt when you try and pull this top piece of bread off, and it sticks, right?
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That means the cheese is melting and holding everything together.
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One caution here, give it a little more time than you think, because the center usually takes a little longer than the rest of the outside of the sandwich.
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My cheese is starting to melt, and that's going to give me a nice crispy edge.
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That is the stuff right there.
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That makes me happy.
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It's gonna be great.
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Get your hot grilled cheese sandwich.
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Make sure you have chef hands.
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But look at that.
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This is what I'm talking about.
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This is what makes me happy when I see a grilled cheese sandwich.
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Little bit of cheese leaking out and getting crispy, okay?
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Nice brown.
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Nice and crisp.
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I'm gonna cut it in half.
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Quick downward motion.
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Put it on the plate. of crunchy potato chips.
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And that is my perfect grilled cheese sandwich.
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Let's look at this baby.
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Oh, we got some cheese pulled there.
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Look at that.
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So when you open up this sandwich, you can see my cheese is fully melted.
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It's gooey and delicious.
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I have crunchy cheese along the edges.
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My bread is nice and crispy.
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Come on.
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Is that not a beautiful grilled cheese sandwich?
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creaminess, cheesiness, crispiness, it hits all the notes and that's why I think it's the best grilled cheese sandwich out there.

Why practice speaking with this video?

In this video, professional chef Frank Proto shares his expert tips on making the perfect grilled cheese sandwich. By focusing on straightforward language and engaging storytelling, he creates an excellent opportunity for learners to practice speaking English. Engaging with the content through the shadowing technique allows you to repeat phrases and improve your pronunciation and fluency. As you mimic Frank's descriptions and instructions, you not only enhance your listening skills but also build confidence in your speaking abilities. This method, often referred to as shadowspeak, gives you a practical context in which to apply your English skills effectively.

Grammar & Expressions in Context

Frank uses various grammatical structures and expressions that are informative and useful for English learners. Here are a few key examples:

  • Comparative structures: Frank discusses different types of bread, comparing their properties. For example, phrases like "this one's a little sturdier" and "this is the best" enhance your understanding of comparatives.
  • Imperatives: Throughout the video, Frank gives instructions, such as "start out by shredding" and "cut the rind off." These commands are essential for understanding how to give and follow directions in English.
  • Descriptive language: He describes ingredients and cooking techniques with phrases like "crispy, crunchy, and melty." Learning how to use descriptive adjectives enriches your vocabulary and helps in practicing detailed speaking.
  • Personal opinion phrases: Expressions like "I believe mine is the best" or "I don't like the texture of it" enable you to express personal opinions, a valuable skill in conversations.

Common Pronunciation Traps

As you immerse yourself in this video, pay attention to the pronunciation of certain words that may challenge non-native speakers. Here are a few potential pronunciation traps:

  • Gruyere: This Swiss cheese name may be tricky for English learners. It’s pronounced as "groo-YAIR." Practice saying it several times to master the pronunciation.
  • Shredded: The word "shredded" can be difficult, especially with the "sh" and "ed" ending. Try breaking it into syllables: "shred-ded."
  • Pasty: Frank mentions this term when describing textures. It is pronounced "PAY-sty," focusing on the long ‘a’ sound.

Incorporating these aspects of the video into your English speaking practice not only improves your verbal skills but also makes learning enjoyable. By leveraging the content from cooking videos like this, you can effectively learn English with YouTube while enhancing your language skills in a natural context. Try the shadow speak method as you practice to boost your conversational abilities and confidence.

What is the Shadowing Technique?

Shadowing is a science-backed language learning technique originally developed for professional interpreter training and popularized by polyglot Dr. Alexander Arguelles. The method is simple but powerful: you listen to native English audio and immediately repeat it out loud — like a shadow following the speaker with just a 1–2 second delay. Unlike passive listening or grammar drills, shadowing forces your brain and mouth muscles to simultaneously process and reproduce real speech patterns. Research shows it significantly improves pronunciation accuracy, intonation, rhythm, connected speech, listening comprehension, and speaking fluency — making it one of the most effective methods for IELTS Speaking preparation and real-world English communication.