Prática de Shadowing: How To Make Peppercorn Sauce | Cookery School | Waitrose - Aprenda a falar inglês com vídeo
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1
I think peppercorn sauce is an absolute classic sauce, not much beats it really. Hi I'm Becca one of the chef tutors here at the Waitrose cookery school. Today I'm going to be taking you through exactly how to make the perfect peppercorn sauce. Peppercorn sauce is my number one choice of sauce to have with steak and chips - it's really creamy and it's got those lovely peppercorns in there giving it absolutely heaps of flavour. So I've got my pan on a medium heat and I'm going to add in my shallots and also a little splash of sunflower oil. Along with my shallots in the pan, I'm going to add a pinch of salt, they give off a really nice sweet flavor into the base of the sauce so it is a really important step. Just cook them for five minutes.
2
I'm going to use my microplane to grate the garlic straight into the pan with the shallots.
3
So you don't want to add your garlic in too early because it burns really, really easily. If you're making a sauce where you're reducing part of it down you really want to be careful with your garlic and your shallots because basically you're just going to be intensifying those flavors as you reduce the sauce down. So try to add your garlic in near the end and then when you add the other ingredients that will help to stop the garlic cooking any further. So we've got a tablespoon of black peppercorns going straight into the pan, you could use green peppercorns here as well that's absolutely fine and then once you've added your peppercorns in, we're going to add in our brandy.
4
So we're going to be using two tablespoons. So we're cooking the brandy off for a moment or two, we want to keep all of that flavor in there but we're just taking off some of the water.
5
If you don't want to put any alcohol in your peppercorn sauce, it's absolutely fine just leave that out. As soon as it's looking a little bit thicker in the bottom of the pan then we're ready to go in with our stock so I've got 500ml of fresh beef stock. If you use a stock cube it's got quite a lot of salt in it already and then as you reduce your sauce down you'll find they'll end up really, really salty. It's always best to use a homemade or a fresh stock. If you are going to use veg stock that's absolutely fine, it's not the traditional way to make this sauce.
6
The link to the full recipe is in the description. You've added quite a lot of cold ingredients into the pan; 500ml of stock, so you might need to just turn your pan up in order to get this boiling and reduce it down and you want it to go sort of much thicker consistency. Once you've made your sauce, you can pop it in a plastic container and get it into the fridge and keep it there for about three days. We've got 100ml of whipping cream going straight into the pan, I'm also going to add in two teaspoons of dijon mustard, this is going to add loads of flavor into our sauce and then mix those ingredients all together. You can see straight away that it's that classic color of peppercorn sauce, it's looking good and it's starting to smell really good too.
7
You're going to want to leave this to reduce for about 20 minutes but you want to do this just at a simmer, not at a boil. The sauce is thickened up now, as I'm running my spatula through the base of the pan the sauce is splitting and then coming back together quite slowly and I can see the base of the pan as I do that and that's how you sort of tell this at the right thickness.
8
So because we've reduced the sauce down so much it's really intensified the flavors there so I don't think it needs any more salt for me but always worth checking and adding any more if you want to. So I've got my steak and chips here, we've also got some videos on how to make the perfect steak and triple cooked chips - those videos are in the top right hand corner and are in the description below. So there it is, peppercorn sauce. Absolutely perfect sauce, I think it's a real classic and definitely give it a go it's pretty easy make it in advance and then you can reheat it when you're ready to eat your steak and chips and enjoy!
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Contexto e Antecedentes
No vídeo intitulado "Como Fazer Molho de Pimenta", a chef Becca, uma das instrutoras da escola de culinária, compartilha seu método para criar um molho clássico e saboroso que combina perfeitamente com carne. Ela descreve cada etapa do processo de preparação, enfatizando a importância de ingredientes frescos e o controle do tempo de cozimento. O molho de pimenta é destacado como uma escolha popular para acompanhar pratos como o bife e batatas fritas, devido à sua cremosidade e sabor intenso.
Top 5 Frases para Comunicação Diária
- "Peppercorn sauce is my number one choice of sauce to have with steak and chips." (O molho de pimenta é a minha escolha número um para acompanhar bife e batatas fritas.)
- "Just cook them for five minutes." (Cozinhe-os por cinco minutos.)
- "You want it to go sort of much thicker consistency." (Você quer que fique com uma consistência bem mais espessa.)
- "It's really important step." (É uma etapa realmente importante.)
- "Absolutely perfect sauce." (Um molho absolutamente perfeito.)
Guia Passo a Passo para Shadowing
Utilizar a técnica shadowspeak com este vídeo pode ser extremamente eficaz para quem deseja aprender inglês com YouTube e melhorar a pronúncia em inglês. Aqui está um guia de como você pode abordar o vídeo:
- Assista ao vídeo sem legendas: Tente entender o contexto geral e a entonação sem distrações.
- Ative as legendas: Isso o ajudará a seguir as falas da chef Becca mais facilmente e a capturar novas frases úteis.
- Repita em voz alta: Use a técnica de shadow speak para imitar a pronúncia da Becca. Faça pausas e repita o que ela diz.
- Concentre-se nas frases chave: Foque especialmente nas frases listadas acima, pois elas são úteis para conversas do dia a dia.
- Pratique em duplas: Se possível, encontre um parceiro para praticar as falas em conjunto, ajudando assim na fluência da prática de conversação em inglês.
Seguindo essas etapas, você não apenas aprimorará suas habilidades linguísticas, mas também aprenderá a importância da culinária no contexto cultural, tornando o aprendizado mais envolvente e significativo.
Gramática neste vídeo
As estruturas que o falante mais usa, com as palavras exatas do vídeo:
| Estrutura | No vídeo |
|---|---|
| Present perfect have/has + particípio passado — uma ação passada que ainda importa agora | you've added · we've reduced |
| Voz passiva be + particípio passado — o foco está no que acontece, não em quem faz | is thickened |
| Possibilidade com “might / may” might/may + verbo — algo possível, mas não certo | might need |
| Futuro com “going to” be going to + verbo — um plano ou algo que dá para prever | I'm going to be · I'm going to use · you're just going to be |
O que é a Técnica de Shadowing?
Shadowing é uma técnica de aprendizado de idiomas com base científica, originalmente desenvolvida para o treinamento de intérpretes profissionais. O método é simples, mas poderoso: você ouve áudio em inglês nativo e repete imediatamente em voz alta — como uma sombra seguindo o falante com 1-2 segundos de atraso. Pesquisas mostram melhora significativa na precisão da pronúncia, entonação, ritmo, sons conectados, compreensão auditiva e fluência na fala.