Prática de Shadowing: I Cooked Against My Girlfriend - Aprenda a falar inglês com vídeo

Nick: Today will be my most difficult cooking challenge yet.

I'll be competing against my girlfriend Isabelle.

We'll have three rounds consisting of an appetizer, entree, and dessert.

But there's just one thing.

Isabelle, how often do you cook?

Isabelle: Never. Nick: Never.

So I'm giving Isabelle a huge advantage in each round to level the playing field.

If I lose, I'll take her on a one week luxury vacation to any destination of her choosing. But if I win, I don't think I'll have a girlfriend for much longer.

Isabelle: Let's cook. Nick: Round one will be an appetizer round and I will be blindfolded.

I'll be making what I call a blindfolded Bloomin Onion, and it's certainly not going to be easy, but I'm going to give it my best shot.

Isabelle: Today I'm going to be making a poke bowl.

So I've made poke bowls before, but never with a full salmon here.

I don't really know how to approach this.

Look at him. He's so cute for.

Nick: The bloomin onion. I'm gonna chop off the head of the onion.

And the idea is we want the onion to look like this.

So I'm gonna chop down all of the sides of this onion, being very, very careful with my fingers as I do it. And when I feel like I've gone all the way through, I'll open the onion up and hope that it holds together.

The key now for me is going to be to make the batter for my Bloomin Onion.

We need this to be extremely flavorful, especially because the judge I'm trying to impress today is none other than my cameraman, Manny.

Manny has been locked in a soundproof room and has no idea who has cooked each dish.

Isabelle: I feel like I'm doing this, you know, semi correctly.

And our first piece got some scales in there.

We'll fix that later. Now I'm going to try to get the skin off here okay.

This is a bit harder than I anticipated.

I feel like they make it look so easy when they do it.

have to give it the love and care that it deserves.

Isabelle: Okay, now we have all of our ingredients so it's time to plate.

So first we're going to put the rice into our bowl. Nick: 100 bucks.

She doesn't season the rice guaranteed.

Not even salt.

Isabelle: I'm gonna flatten it out.

And then of course gotta use some Osmo throw some of this on here.

Nick: Not even salt.

Isabelle: Then I'll add on the rest of my ingredients and top it off with some special sauce and sesame seeds. And we're done.

Nick: My Bloomin Onion is complete.

I'll place it down on the center of my plate.

Then I'll press in on that section in the middle and in goes our sauce.

Done. Isabelle: Do you think it looks good?

Nick: I actually think it looks really good.

Isabelle: Are you feeling a little nervous now?

Nick: No. Because you didn't season your rice.

Manny: Okay, so I don't know who made which dish, but I'm gonna taste both and rate them out of ten. I'm gonna start with this poke bowl.

This looks good I love salmon.

All right, this is what I'll say.

I thought all the sauce was gonna be like a spicy mayo, but it tastes like a thousand island dressing. But the salmon tastes fantastic and fresh, and the bowl looks beautiful. I'm gonna give this a 7.8 out of ten.

Okay, now moving on to this blooming onion.

It looks like it's pretty well fried.

The coating seems like it's pretty good.

I'm trying to pull a piece off, but the batter just completely separates from the onion. So this is not looking great for whoever made this.

I think I'm just gonna have to try it with just the batter.

The batter tastes great, but I'm getting all bloomin and no onion.

I'm sorry, but this is a four out of ten.

Nick: Round two. I'm feeling a little bit sad after that loss, but this one shouldn't be as bad for me. This is the entree round, and for this round, I get to pick just three pieces of cooking equipment for this recipe.

I'll need my potato ricer.

Only one pan and it's hard to cook without a chef's knife.

I'll be cooking a recipe right out of my cookbook, what I call the Yolky gnocchi.

Because I don't have access to an oven, I need to boil my potatoes, which for gnocchi is not great, but I've got no choice.

Once my potatoes are in, I'll cover them with water and we'll let these cook until they're nice and tender.

Isabelle: We're gonna do a spaghetti here with some shrimp, and we're gonna make a nice red sauce. So we're gonna start to season because Nick was making fun of my rice last round. Garlic powder, smoked paprika.

And this will reduce as we work on everything else.

Nick: I just almost grabbed a fork to test if they're fork tender and also this pair of tongs, but then realized I can't use either of those.

This is a real life game of hot potato.

I'll wrap these potatoes in the towel to let them steam.

Oh shoot, there's a towel county's kitchen equipment.

Isabelle: Now we're starting the shrimp.

We're gonna put a little oil in the pan, get it hot, and then we're gonna stick these bad boys in straight in the pan.

Nick: Every time she turns the heat on with the oil, that's what it ends up as.

Whoops. I don't know how it hasn't become something she learned after doing this.

Isabelle: A little bit of garlic powder.

On top, a little bit of paprika.

Whoa. May have been a little too much.

They're getting a little bit smoky in here.

Nick: Oh my God, no.

Isabelle: What's wrong with.

Them? Nick: What do you mean, what's wrong?

Isabelle: I seasoned them a little.

They're honestly doing great.

Nick: I'm telling you right now, you're going to set the fire alarm off.

Isabelle: Should we restart?

Nick: No. At this point I'm going to peel my potatoes.

And the idea is that we want to keep these as light and fluffy as possible.

The most difficult part with this is that you want to peel the potatoes when they're still nice and hot, as I explained in my cookbook, but it becomes difficult to do it without burning your hands. Now it's time for me to use my second piece of kitchen equipment, the potato ricer, which in my opinion, you cannot make gnocchi without using my hands. Now, since I have no other option, I'm going to go ahead and make a little well in the middle of my potato here, then sprinkle over all of it with a touch of salt, a very light pinch of ground nutmeg.

Then into the center, I'll crack one egg and begin to sprinkle in some of my all purpose flour. Now I'll gently begin to mix.

Gnocchi is one of my favorite things to make in the entire world, but I've never done it with such a minimal amount of kitchen equipment, so we'll see how it works out.

Isabelle, what did I make you on Valentine's Day for the entree?

Isabelle: Gnocchi.

Nick: And how was it?

Isabelle: It was quite good.

Nick: So are you going to lose this round?

Isabelle: No. Nick: When it comes to rolling out my gnocchi, this is one I need.

Equipment. Number three, the knife to roll out my doll, hit the cutting board with some flour and cut this dough into about half and begin gently rolling back and forth.

With this, I'm looking to make nice logs of gnocchi.

I feel like I got this round in the back.

I'll slice them into these beautiful pillows.

Then once they're cut, give them a little pinch and that's ready to go.

Isabelle: All right. We're just stirring up the sauce here a little bit okay.

Don't don't show this.

Let's remove this. We're gonna start on the pasta.

I'm trying for the perfect al dente.

100

Nick: Did you salt the water?

101

Let me guess. No.

102

Isabelle: You know, I should have known that he always goes salt your water like the ocean.

103

Okay, it's.

104

Nick: Time to cook our gnocchi, because I need this pan for some other things.

105

Normally, I would not cook the gnocchi this far ahead, but I don't have a choice today.

106

If you don't already know, knife drop is out right now.

107

So if you want to make this gnocchi like I'm doing right now, make sure to go get yourself a copy.

108

Isabelle: Now we're going to check the pasta, see if we've reached that al dente.

109

I think only a couple more minutes and then we're good.

110

Nick: Oh, my God, I don't know how to strain these.

111

I didn't think about that with the potato ricer.

112

So here's my idea. I'm gonna clean this thing out and I'm gonna use this as a strainer. I don't think anyone has ever done this before.

113

My gnocchi is complete, so I'll come on over here and try to drop it right into my strainer. Oh, it's working so well.

114

I'll dump these out onto the counter, but they're not done yet.

115

Isabelle: Time to.

116

Strain. I don't know where Nick keeps his strainers.

117

I think I'm gonna use the frying bin.

118

I think this will work.

119

Ready? Yeah. Go.

120

Oh. Sabotaging me. Nick: To finish.

121

Up, it's time to get our gnocchi.

122

Nice and crispy. This, to me, is my favorite touch that I put on this dish.

123

The one extremely difficult part for me here is that I don't have anything to really move these around with, but I'm gonna have to figure out a way to make it work.

124

These are looking beautifully golden brown.

125

I want you to hear how crispy and golden these are.

126

It's time now to plate.

127

My hands are getting burnt by just touching this.

128

I'll continue layering these up until I've achieved a beautiful tower of milk.

129

To finish this off, I'll separate out an egg yolk.

130

And I do have to be extremely careful here as I do this last part.

131

If this doesn't rest perfectly on top, all of our hard work goes to waste.

132

Isabelle: The key here is to make it look pretty, and make those spaghetti swirls that you see in all the photos looking good.

133

I'm gonna put a nice even layer of sauce.

134

Now I've got to add on all of my amazing shrimp, and I'll finish it off with some parmesan cheese.

135

Finished product.

136

Nick: I hope Isabel won't be upset about this, but I am going to have to borrow her microplane just to go ahead and finish my dish with a little bit of parmesan cheese, and I'll finish with just a little bit of this beautifully brown butter.

137

This is my favorite flavor that you'll have in this dish.

138

Manny: Round two entrees.

139

Let's get into it. All right. Right off the bat I don't really know about this presentation. It kind of looks like a shrimp bloodbath.

140

It could taste really good though so I can't judge it yet.

141

It's better than I thought I would taste.

142

All right, I'm going for one shrimp.

143

I feel like I have to. It's part of the dish.

144

Oh my God. It tastes so...

145

I don't know what's wrong.

146

Manny: 6.3 out of ten okay, so moving on to the second dish.

147

I gotta say the presentation is pretty impressive.

148

All right, let's cut this egg yolk.

149

Oh my God. Look at that go.

150

Before I even try it it looks homemade.

151

And if I know Isabelle, I don't think she could pull anything like this off.

152

So it might be Nick's dish. Hey.

153

Sorry, Isabelle. All right, I have to try this.

154

This looks so good. Mm.

155

This is really good. 9.3 out of ten.

156

Excellent dish. Nick: Round three is the dessert round.

157

The final round of today.

158

I have one win and Isabelle has the other.

159

Why are you standing like, what are you. What are you saying?

160

Isabelle: What do you want me to do?

161

Nick: The twist for the dessert round is that I have to cook my whole dessert in an Easy-Bake oven. Hopefully we get a dessert good enough that I don't have to take her anywhere in the world for a whole week.

162

Isabelle: This one's gonna be an easy one for me.

163

We're gonna do a Cookie Monster ice cream sandwich.

164

So right now we're mixing together our dry ingredients here, our sugar and our brown sugar, and then also our butter.

165

Here we go. Next, eat in the eggs and vanilla.

166

We have Charles here, good old Charles.

167

Now we're slowly going to start to combine the dry ingredients into the wet.

168

It's getting thicker.

169

Nick: Before we begin I'm going to preheat my oven.

170

And what I love about this there's no 350.

171

No 375. It's just off or on.

172

Probably the toughest part is that this is all we've got to bake things.

173

This is the smallest container ever.

174

For dessert, I'll be making a blueberry crisp.

175

I'll start with some brown sugar, then a nice drizzle of melted butter.

176

And I'll mix this all up.

177

Now in with some all purpose flour and also a little bit of regular sugar.

178

And of course a nice little splash of our homemade vanilla extract.

179

And once I've mixed this up once more, I'll go ahead and add in some of these blueberry oats. Now I just want to mush this together so that we begin to get that nice crumbly form. I'll spray my baking dish now down with some of these frozen blueberries, and I'll top this all off with my crumble.

180

This is ready to go into our oven.

181

You gotta be careful. It looks like to fit this, I'm gonna have to press it down as best I can. Then we can go in.

182

That's good. All right.

183

Isabelle: We're gonna try to shape this into more of a dough with our hands, and then add the chocolate chips. And we made them pretty big so that they can fit the ice cream inside.

184

Okay, now that we have our three cookies, we're going to stick them in the oven.

185

There you go. We got here some blue ice cream.

186

We're going to fill up this mold here and try to get a perfect circle with the ice cream. To fit in between the cookies.

187

I got to work fast because it's already melting out here on the bottom.

188

So we're going to stick this in the freezer while we wait for the cookies to finish.

189

And a lot of meat in here.

190

Bulking season.

191

Nick: I'm at the point where I want to check on this.

192

So we're supposed to push it all the way through and then you stick this in.

193

Theoretically, I can just pick it up and pull it out.

194

Oh, that is not cooked at all.

195

I'm convinced this thing is pretty much doing absolutely nothing.

196

This is about all I can do.

197

The plate, my dessert. I'll first go down with a few scoops of my beautiful blueberry crumble, which I must say turned out better than I thought, but is not quite as crispy as I wanted it to be. I guess that's what happens when you cook in an Easy-Bake oven.

198

Then I'm gonna go ahead and take a nice scoop of my vanilla ice cream, which is gonna go right on top of my tart, and we'll finish it with some nice fresh lemon zest, maybe a little blueberry juice on top to finish.

199

Isabelle: It's time to plate the dessert.

200

I'm gonna cut around the edge here, make sure it comes out nicely.

201

Stick the other cookie right on top here.

202

Kind of like an open mouth.

203

And then for the finishing touch, we're gonna stick to eyes made from white chocolate right on the top. And here we have our Cookie Monster ice cream sandwich.

204

Whew. Manny: All right. Dessert round.

205

These are the final dishes.

206

It looks like I have a ice cream sandwich here.

207

Looks pretty good. I'm gonna take a bite.

208

Whew. It's really cold.

209

It was so thick, I honestly couldn't get a bite out of the whole thing.

210

Absolutely delicious.

211

Before I give it a rating, I want to try the other one.

212

All right, we got our second dessert here.

213

Honestly, looks like a little bit of a mess.

214

All right, let's go in for a bite.

215

Compared to our last dish, the presentation is really lacking.

216

However, it's much easier to eat.

217

I think I've made my final decision.

218

Nick. Isabelle.

219

I've tasted all three of each of your dishes.

220

I've tallied up the results and I have a winner.

221

One of you finished with just under 21 points and the other 23.5.

222

Congratulations goes to.

223

Isabelle. Isabelle: We're going to Japan!

224

Manny: Can I come? Isabelle: No.

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Vocabulário e dicas de fala para esta lição

Esta aula de conversação de nível B1 usa o vídeo “I Cooked Against My Girlfriend”. As palavras que mais se repetem: Isabelle, Nick, round, gnocchi. Este vídeo tem 224 frases e 2900 palavras para praticar shadowing. A fala dura 12:41. O falante fala rápido, cerca de 229 palavras por minuto, então espere sons ligados e reduzidos. Apenas 79% das palavras estão entre as 3.000 mais comuns do inglês, por isso o vocabulário é exigente.

Vocabulário principal deste vídeo

As 15 palavras mais avançadas do vídeo, com pronúncia e significado:

Palavra	Pronúncia	Significado
dish substantivo	/dɪʃ/	prato, louça
gnocchi substantivo	/ˈnjoʊ.ki/	gnocchi, nhoque
onion substantivo	/ˈʌn.jən/	cebola
dessert substantivo	/dɪˈzɝt/	sobremesa
potato substantivo	/pəˈteɪ.təʊ/	batata
oven substantivo	/ˈʌ.vn̩/	forno
cookie substantivo	/ˈkʊki/	biscoito, bolacha
blueberry substantivo	/ˈbluˌbɛ.ɹi/	mirtilo
shrimp substantivo	/ʃɹɪmp/	gamba, camarão
batter verbo	/ˈbætə/	bater, espancar
ingredient substantivo	/ɪnˈɡɹiːdi.ənt/	ingrediente
bake verbo	/beɪk/	assar
crispy adjetivo	/ˈkɹɪs.pi/	crocante
entrée substantivo	/ˈɒntɹeɪ/	entrada
strainer substantivo	/ˈstɹeɪnɚ/	peneira

Phrasal verbs que você vai ouvir

Palavra	Pronúncia	Significado
go ahead verbo	/ˌɡoʊ əˈhɛd/	vai em frente
come out verbo	/ˌkʌm ˈaʊt/	sair, partir
end up verbo		terminar, acabar
figure out verbo		descobrir, deduzir
fill up verbo		encher
stir up verbo	/ˈstɜː.ɹʌp/	incitar
turn out verbo		terminar
work out verbo	/ˌwɝk ˈaʊt/	calcular

Frases que vale a pena repetir

Frases curtas e completas do vídeo que você pode usar na conversa do dia a dia:

Isabelle, how often do you cook?
I don't really know how to approach this.
I'm gonna chop off the head of the onion.
Because you didn't season your rice.
I'm gonna start with this poke bowl.

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	I've made · I've gone · has been locked
Voz passiva be + particípio passado — o foco está no que acontece, não em quem faz	will be blindfolded · has been locked · is not cooked
Conselho com “should” should + verbo — dizer o que é uma boa ideia	shouldn't be · Should we restart · should have
Comparativos -er than / more … than — comparar duas coisas	harder than · better than

Pronúncia para ficar de olho

O falante usa 171 contrações e formas reduzidas, como I'm, I'll, gonna. Diga-as na forma curta, do jeito que você ouve.

Os sons de “sh” e “zh”: dish /dɪʃ/, shrimp /ʃɹɪmp/, presentation /ˌpɹɛzn̩ˈteɪʃn̩/, splash /splæʃ/, destination /dɛstɪˈneɪʃən/
Palavras longas — acerte a sílaba tônica: ingredient /ɪnˈɡɹiːdi.ənt/, appetizer /ˈæpɪˌtaɪzə/, beautifully /ˈbju.tɪ.fə.li/, cameraman /ˈkæm(ə)ɹəˌmæn/, anticipate /ænˈtɪs.ɪ.peɪt/

Como praticar com este vídeo

Ouça o vídeo inteiro uma vez sem falar e anote as palavras que você não conhece.
Comece na velocidade 0,75×, faça shadowing frase por frase e volte à velocidade normal quando ficar fácil.
Grave a sua voz e compare com o original, prestando atenção a palavras como dish, gnocchi, onion.

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.

Técnica de shadowing: leia o guia completo passo a passo →

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Vocabulário e dicas de fala para esta lição

Vocabulário principal deste vídeo

Phrasal verbs que você vai ouvir

Frases que vale a pena repetir

Gramática neste vídeo

Pronúncia para ficar de olho

Como praticar com este vídeo

O que é a Técnica de Shadowing?