Практика Shadowing: The Best Steak Frites At Home - Изучайте разговорный английский по видео

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If your steak doesn't look like this, and your fries don't sound like this, you didn't really make steak frites.

We'll begin by seasoning our steaks.

Here I've got a couple beautiful ribeyes that I'm going to cover generously with salt, making sure to flip them in the process so we cover both sides, even propping them up like this to make sure I season the edges as well.

The amount of salt you use will differ depending on what cut of steak you're using.

For instance, if you decide to make make your steak frites with a hanger steak, which actually happens to be my favorite cut of meat in the entire cow, you'd want to salt it more since hanger is a leaner cut of beef than a ribeye.

But today I thought we'd go fancy for all of you watching and use a couple beautiful ribeyes.

Once our steaks are fully seasoned we'll place this into the fridge overnight

which will give them flavor and dry out the crust so we can get a better sear.

While our steak is brining let's move on to make our fries.

First fill a bowl with cold water and set it off to the side, then cut a thin slice off your potato

so you can lay it flat like this

and then using a ruler as your guide cut a slice of potato that's a quarter of an inch thick.

Normally when food gets stuck to your knife like this your first instinct is usually to take it off

but here you want to leave it.

You can use it as a guide to cut your next

slice giving you the perfect built-in measurement tool for every single cut.

Once you've fully sliced a potato grab the ruler once again

and use it to cut a fry that's a quarter of an inch thick on all sides.

And now just follow that exact same technique using each fry you cut as a guide for cutting the next one.

And as you cut, toss those fries in the cold water to prevent them from browning.

As a next step, we're going to give our french fries an extra quick rinse.

This is to get off any excess starch before cooking, and you can see what already came off at the bottom of the bowl here.

And then into a big pot they go along with some water, a big handful of salt, and a sprinkle of baking soda.

Once it eventually comes to a boil, turn off the heat and let this sit for three minutes.

The goal with this step is to partially cook the fries, but the baking soda in there also does some fancy science to give you crispier fries later.

After three minutes have passed, transfer the fries to a paper towel lined baking sheet

and then carefully spread them all out to give them even space to cool down.

I thought I'd have some fun and give you a really cool french fry time lapse.

When your fries are done, place these in the fridge for 30 minutes or preferably overnight, left uncovered.

While our fries and steak are in the fridge, we're going to move on to make our sauce.

Classic french bistros often serve a sauce with their steak frites and for me, it's not complete without the sauce.

The sauce is really what brings the entire plate together.

For our sauce, we'll add some mayonnaise to a blender along with some sour cream, Dijon mustard, that, believe it or not, I brought back for my last trip to Paris, as well as a few cloves of garlic.

Now, we'll blend this up, making sure that garlic is completely blended into the sauce.

You'll probably need to scrape down the edges of the blender a couple times to make sure

that garlic really gets fully mixed.

Now, we add in my favorite part of the sauce, these beautiful fresh herbs.

We'll use a combination here of fresh parsley, fresh chives, and fresh tarragon.

Then, we'll add in some fresh lemon zest.

This, along with those herbs and everything else we're adding, is going to make a sauce that has everything that our steak frites doesn't.

It's why I think a sauce is so important with steak frites.

You can customize and add whatever you want in there to perfectly balance out the flavor of the steak and the fries.

Last but not least, make sure to use all that lemon juice, as well as some fresh cracked pepper, and a little pinch of salt.

Now, just blend it up until smooth, giving it a quick taste to make sure it doesn't need more seasoning, and you'll be left with a beautiful, balanced, vibrant green sauce.

This will go into the fridge until you're ready to use it, which reminds me, it's finally time to fry our french fries.

We'll cook our fries in batches and fry them not once, but twice.

This first fry is at a lower temperature, and it's what I call the cooking stage, with the goal being to cook our fries most of the way through.

We're not going to get too much color on the fries during this phase.

We'll get that later when we fry again.

Making french fries at home is one of those things that's actually not easy.

Getting a crispy french fry is difficult.

So I will admit, I usually have a couple bags of frozen french fries in

my freezer since it's harder to make them than you might think.

And because some of these can be pretty darn good i should also mention

that we fry these in two separate batches each time so

that we don't overcrowd the pot

when frying looks like my second batch here is done they're not quite fully crispy yet

but i can't wait for you to hear what they sound like

when we actually finish them we need to give our oil a bit of time to heat up to

that higher temperature now so i'm going to move it off to the side

while we make our steak to cook our steak we'll go oil into a cast iron pan

and get that oil ripping hot get it to the point that you see very light smoke Just before searing, we'll add black pepper to each of our steaks.

My friend Babish gave me this pepper mill as a present, so every time I use it, I think of him.

If you're watching, Babish, thank you.

I love this thing.

Alright, time to cook.

Right as that steak goes down, I'm gonna press it down in every little corner to make

sure it's making full contact with the whole bottom of the pan, and if you like, you can add on a couple weights to make sure it really gets that hard sear.

After I feel an initial crust has formed on the bottom, I'm gonna constantly move my steak around, just to make sure I let the oil climb up into every nook and cranny to get us the perfect crust.

Once you feel like you've gotten the perfect crust, go ahead and flip.

Once we've flipped our steak, we're going to turn down the heat and add in some butter, some crushed cloves of garlic, a little bit of thyme, and a squeeze of lemon, which we're going to throw in there to get some extra flavor too.

When butter basting, I like to push all the aromatics above the steak

so they stay up there as I spoon

that flavorful butter all across the steak to finish cooking it and give it that incredible flavor.

Butter basting is absolutely something you should learn if you cook a lot of steaks.

I've done it so many times now that I can literally just do it with my eyes closed.

Maybe I'll do the rest of the video with my eyes closed.

Actually, I won't because I have to fry those french fries in a second, and I think that doesn't set a very good example.

I've cooked enough steaks now that if I just poke it a few times, I can generally tell if it's done or not.

And I can tell that after resting, this one's going to be perfect medium.

I know, I know.

I'm supposed to like medium rare, I get it.

But I like medium, it's good.

One of the best things Gordon Ramsay ever taught me was

to rest those aromatics on top of the steak once you finish cooking, and then hit it with a few nice spoonfuls of that hot, delicious butter.

I'm not going to cook this second steak.

I'll save that for one of you if you decide to come over later for steak frites, but for now, we need to get back to those French fries.

Actually, we might have to wait a little bit because I forgot to turn on my heat.

We'll be right back.

With our beautiful steak resting off to the side, it's time to finish the fries.

In we go into our hotter oil.

This time, we're frying at a much higher oil temperature, and we don't have to fry in batches.

For this step, you shouldn't need to fry for too long.

I barely had time to say anything and already mine are ready.

Listen to this.

Nice.

Quickly, while the fries are still hot, hit them with your favorite seasoning

and make sure they get a generous sprinkle of salt and then give them a nice toss.

I'm just going to play some nice music for you for a second

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and let you watch this because how great did those look?

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One more thing with the french fries before we plate.

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I need you to listen to this crunch.

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Fries done.

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Let's cut our steak and plate.

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Even though I've probably cooked thousands of steaks, I still get nervous every time when I go to cut into one.

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I get nervous mostly that it'll be medium rare instead of medium.

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I'm just kidding.

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I like medium rare too.

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I'm going to slice the whole ribeye all the way down at a nice angle

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because I think that'll look pretty for our plating.

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But let's see how we did on the cook.

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That is as perfect medium as I think I've ever seen on a steak.

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I'll let you be the judge of that.

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All right, time for plating.

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I'll leave this here for my sauce and as for my steak I'll curl it nicely around the side of my plate.

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We still got plenty of scraps over here for snacking on.

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Wow!

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And then on go my fries in a nice big pile.

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Here let me turn that for you so you can actually see what's going on.

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And to finish you can't forget about that green sauce.

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And there it is everybody the best steak frites you will ever see.

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Well maybe outside of France.

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I'd say something if my mouth wasn't so full right now.

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Лексика и советы по произношению к этому уроку

Этот урок разговорной практики уровня B1 построен на видео «The Best Steak Frites At Home». Чаще всего повторяются слова: steak, fries, fry, sauce, cut. В этом видео 123 предложений и 1862 слов для шедоуинга. Речь длится 7:22. Говорящий говорит быстро, около 253 слов в минуту, поэтому звуки часто сливаются и сокращаются. Только 79% слов входят в 3000 самых частых слов английского языка, поэтому лексика сложная.

Ключевая лексика этого видео

Самые сложные слова из видео (15), с произношением и значением:

Слово	Произношение	Значение
steak существительное	/steɪk/	бифште́кс, стейк
fry глагол	/fɹaɪ/	жа́рить, поджа́рить
slice существительное	/slaɪs/	ломо́ть, ло́мтик
crust существительное	/kɹʌst/	па́нцирь
batch существительное	/bæt͡ʃ/	па́ртия, по́рция
garlic существительное	/ˈɡɑɹlɪk/	чесно́к
flavor существительное	/ˈfleɪvə/	вкус, арома́т
sear глагол	/sɪə̯(ɹ)/	прижигать, обжигать
bake глагол	/beɪk/	печь, испе́чь
lemon существительное	/ˈlɛmən/	лимо́н
potato существительное	/pəˈteɪ.təʊ/	карто́фель, карто́фелина
pepper существительное	/ˈpɛp.ə/	пе́рец
flip глагол	/flɪp/	перевора́чивать, переверну́ть
aromatic прилагательное	/ˌɛɹ.əˈmæt.ɪk/	арома́тный, благоуха́нный
baste глагол	/beɪst/	смета́ть, смётывать

Фразовые глаголы, которые вы услышите

Слово	Произношение	Значение
come over глагол		подскочить, подъехать
cool down глагол	/kuːl ˈdaʊn/	остыва́ть, осты́ть
dry out глагол		высу́шивать, вы́сушить
get off глагол		спуска́ться, спусти́ться
go ahead глагол	/ˌɡoʊ əˈhɛd/	дава́й, приступа́йте
go down глагол		спуска́ться, спусти́ться
stay up глагол		бо́дрствовать
turn down глагол		отверга́ть, отве́ргнуть

Фразы, которые стоит повторять

Короткие законченные фразы из видео, которые пригодятся в повседневном разговоре:

We'll begin by seasoning our steaks.
Then, we'll add in some fresh lemon zest.
We'll get that later when we fry again.
I'm supposed to like medium rare, I get it.
I'm not going to cook this second steak.

Грамматика в этом видео

Конструкции, которые говорящий использует чаще всего, с точными словами из видео:

Конструкция	В видео
Present Perfect have/has + причастие прошедшего времени — прошлое действие, важное сейчас	you've fully sliced · have passed · has formed
Пассивный залог be + причастие прошедшего времени — важно, что происходит, а не кто это делает	are fully seasoned · is completely blended · be left
Совет с «should» should + глагол — сказать, что стоит сделать	should also mention · should learn · shouldn't need
Вероятность с «might / may» might/may + глагол — возможно, но не точно	might think · might have

Произношение, на которое стоит обратить внимание

Говорящий использует 67 сокращённых и редуцированных форм, например we'll, I'm, we're. Произносите их коротко, так, как слышите.

Звуки «sh» и «zh»: measurement /ˈmɛʒ.ə.mənt/, crush /kɹʌʃ/, partially /ˈpɑɹʃəli/

Звуки, трудные для русскоязычных:

/h/ — лёгкий выдох, а не русское «х»: hanger /ˈhæŋ.ə/, herb /hɜːb/, handful /ˈhæn(d)fʊl/
Звонкие согласные в конце слова — не оглушайте их: blend /blɛnd/, clove /kloʊv/, herb /hɜːb/, customize /ˈkʌs.tə.maɪ̯z/, mayonnaise /ˌmeɪ.əˈneɪz/

Как заниматься с этим видео

Прослушайте всё видео один раз молча и выпишите незнакомые слова.
Начните со скорости 0,75×, повторяйте предложение за предложением и вернитесь к обычной скорости, когда станет легко.
Запишите себя и сравните с оригиналом, обращая внимание на такие слова, как steak, fry, slice.

Что такое техника Shadowing?

Shadowing — это научно обоснованная техника изучения языка, изначально разработанная для подготовки профессиональных переводчиков и популяризированная полиглотом доктором Александром Аргуэльесом. Метод прост, но эффективен: вы слушаете аудио на английском от носителей языка и немедленно повторяете вслух — как тень, следующая за говорящим с задержкой в 1–2 секунды. В отличие от пассивного прослушивания или грамматических упражнений, Shadowing заставляет мозг и мышцы рта одновременно обрабатывать и воспроизводить реальные речевые паттерны. Исследования показывают, что это значительно улучшает точность произношения, интонацию, ритм, связную речь, понимание на слух и беглость речи — что делает его одним из самых эффективных методов для подготовки к IELTS Speaking и реального общения на английском.

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Практика Shadowing: The Best Steak Frites At Home - Изучайте разговорный английский по видео

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