ฝึกพูดภาษาอังกฤษด้วยเทคนิค Shadowing จากวิดีโอ: EASY Recipes For The Week Anyone Can Make!

เลือกโหมดฝึก

แต่ละโหมดจะเปิดห้องฝึกแบบเต็มจอ

305 ประโยค

หากประโยคสั้นหรือยาวเกินไป กดที่ Edit เพื่อปรับแก้

so you all know that i love to cook and i know

that you love it when i share recipe videos

so over the past week or

so i have just been filming some of the things

that i've been cooking for me and my husband

and my dad who comes over for dinner

so i'm going to share with you five different recipes in

this video i made a pork tenderloin with caramelized onions for a side dish i made butternut squash with spinach

and orzo it was delicious my husband made smash burgers on

a new flat top grill accessory outside it is going to

blow your mind it literally blew mine these were the best

burgers i've ever had in my life i'm going to show you how i made homemade ranch dressing

and used it on several different things throughout the week

and then to top it off one night we were dying for one of our favorite cookies it's a cookie

that has cashews and toffee and chocolate chips and oatmeal

so easy to make and we just stuff our faces they are

so good so let's just get into the video

and all the recipes and i'm going to show you exactly how i did it

so let's start out the video with pork tenderloin with caramelized onions this is so incredibly simple.

It cooks in about 30 minutes max and it is a show stopper.

The taste, the flavor that comes out of these caramelized onions when you put it on that pork tenderloin is amazing.

When this pork tenderloin is finished and it's covered in these onions, I like to put it on a nice looking serving tray and bring it out to the table.

It doesn't look like much.

It really doesn't because it's covered in these onions

but oh my goodness the taste is amazing

so all you have to do is chop up about two yellow onions just pretty thin slices

and melt two to three pats of butter in a medium

heat skillet you don't want it super hot add your onions

into the skillet make sure they're all kind of broken up

and not in huge chunks and you're just going to let them sit you're going to let them warm.

It needs to be on a lowish heat.

You don't want anything crazy high.

You're not trying to brown your onions.

You just want to slowly saute the onions until they become translucent.

They start to caramelize.

Just leave the onions at the side to do their thing.

Then take your pork tenderloin.

Make sure to pat it dry.

This is super important.

You don't want a wet watery pork tenderloin

and then you want to season it really well with salt

and freshly cracked black pepper season one side and then turn it over

and make sure to equally season the other side and

if you have a really big pork tenderloin you may want

to also season the size sometimes just doing it on the top

and bottom doesn't get the whole pork tenderloin properly seasoned then in a dutch oven

or a heavy bottom skillet

that does have a lid you want to melt a couple tablespoons of butter and then drop your pork tenderloin in.

You want to make sure to kind of sear it on

both sides maybe one to two minutes max until you get this really pretty brown crust on each side.

Put the lid on your dutch oven and let it just lightly simmer for about 10 minutes.

That's it just lightly simmer.

Let me check back on my onions over here.

Look they're starting to get soft.

They're getting a little bit of brownness on them.

Oh my goodness and they smell so good.

I'm going to turn the heat on super super low.

I'm going to add a little bit of salt and more freshly cracked black pepper.

I love black pepper and the key is a little bit of brown sugar.

I didn't measure this y 'all I'm just kind of measuring everything by hand maybe two tablespoons of brown sugar

and you can see when I start to toss

that around the brown sugar melts in the butter

and it starts to infuse itself into these sweet onions and

when everything is melted and your onions are absolutely beautiful

and you can just smell them

and you want to dive right into them turn the heat off on your onions

and just let them sit and look at

that bubbly goodness oh my I have to use a meat thermometer I want to make sure

that the thickest part of my pork tenderloin is about 150 on a pork tenderloin the edges are thinner

so it's going to be a little bit warmer in there I love this meat thermometer

because I can turn it in any direction and it will kind of flip around and show me the temperature. So.

add your caramelized onions on top of

that beautiful pork tenderloin just set them right on top make

sure you get all the goodness out of the pan

and just completely cover your pork tenderloin with these golden caramelized onions oh it just smells

so good pop it back into the oven for just a couple minutes maybe five minutes

and those onions will start to melt even more into the pork tenderloin.

Check it for temperature one more time.

Put it on a beautiful serving platter and then you have dinner.

Look at this sweet wonderful goodness.

You can serve it with lots of different side dishes and I have a really great idea for you.

I just made mashed potatoes and sweet carrots for dinner that night.

Super simple but delicious.

So let me show you how my husband made the smash burgers and smash burgers really are all about the accessories.

You have to have the proper things to make an excellent smash burger

so my husband just has your typical weber gas grill

that has the grill grates inside well on amazon he found an insert

that is specifically made to go in a weber grill it's a flat top griddle insert

so basically it turned his weber grill into sort of like

a blackstone idea without having to buy a blackstone itself

so you just measure your grill this insert the flat top

comes in all different kinds of sizes it is made for Weber

and it just drops right in

and it is made to do smash burgers hibachi anything

that you would do on a flat top griddle

so then he bought a Cuisinart brand smash burger kit

so in that kit is a press

that is a must to make proper smash burgers it has

a spatula with a beveled edge this is also key to make smash burgers it came with a little seasoning can

100

with big sprinkling holes in the top this is also super critical

101

because smash burgers cook so fast you don't have time to do salt

102

and pepper and seasonings so you mix up all your seasonings in here

103

and you can just grab it put it all over your burgers

104

and the kit also came with pre -cut pieces of it's

105

like wax paper this is key you need wax paper with your smasher

106

so to make the proper smash burger you take your ground beef my husband likes 80 20 blend

107

and you portion it out into quarter pound balls now don't squish the balls compact just you know four times

108

but just so that you have a round shape

109

but it's not pressed real hard together so get everything you need Make sure that your flat top griddle is hot.

110

Take all your accessories outside.

111

We put bacon on our smash burgers and cheese so we had everything ready to go.

112

So this is going to happen super super quick.

113

Put your piece of wax paper on top of the ball of beef and then press it with this smash burger press.

114

Press it all the way down.

115

Make sure it is totally flat

116

and then you can pull off the piece of wax paper and use it on the next ball of ground beef.

117

My husband was able to make four different burgers with just

118

one little piece of wax paper then you want to take a silicone brush

119

and put regular mustard on top of your burgers now

120

if you don't like mustard my husband doesn't even like mustard

121

this just becomes flavor it is seasoning it is essential to make a perfect smash burger

122

so smear a little bit of this all over the top of your burgers take your seasoning can

123

which you've already put in here salt pepper a little bit

124

of onion powder some garlic powder really whatever seasonings suit you

125

and then sprinkle it on top of your burgers and

126

because you brushed them with mustard

127

which is a little bit wet it will help to make

128

your seasonings stick to the smash burgers then after your smash burgers have been on there for maybe a minute

129

and a minute and a half at most you want to take this spatula

130

and the reason this spatula is so critical is

131

because of this beveled edge

132

and it is super strong it is not going to bend under pressure

133

and you are going to get up underneath each of your smash burgers

134

and flip them over and listen to this sound

135

when my husband started flipping these burgers we were like wow we were

136

so excited flip all of your burgers over let them sit

137

for about another minute put your cheese your bacon whatever you want on top

138

and then get them off the flat top with a spatula

139

and serve them on some buns you are just let me just tell you these smash burgers are in

140

incredible so throughout all these recipes if i'm using any special kitchen tools

141

or appliances or certain things

142

that i think you need i will list my favorites down in the description box then a great side dish

143

that you can make with the pork tenderloin you can make

144

it with chicken you can make it with steak you can make it with anything is roasted butternut squash spinach

145

and orzo There's a little parmesan cheese in this dish.

146

It whips up in no time and it is so good.

147

So take your butternut squash.

148

You do not have to peel it.

149

Just cut it in half and then start dicing up little cubes, kind of bite -sized chunks.

150

These are not going to get smaller as they roast, so get them the size that you want them to be to be able to easily eat them.

151

Lay your butternut squash out on a baking sheet.

152

I just kind of eyeballed some extra virgin olive oil.

153

I seasoned it with freshly cracked black pepper and more kosher salt.

154

Give it a really good toss and spread them out on the pan.

155

You want an even layer.

156

You don't want your butternut squash stacked up

157

and now you want to put your butternut squash in a preheated oven 400 degrees

158

and roast it for about 20 to 25 minutes.

159

You want to boil one cup of orzo.

160

Orzo is pasta.

161

Looks like rice but it is just pasta.

162

You drop it into boiling water that is lightly salted

163

and let it go for about nine minutes drain it really well

164

and set it to the side then you want to heat up a skillet add a couple tablespoons of olive oil

165

and drop in about three cups of fresh spinach i just

166

bought my spinach at the grocery store it's already washed it's ready to go make sure

167

that your skillet is pretty hot when you put your spinach in

168

because you want to wilt down the spinach it's going to cook off a lot of

169

that water and moisture

170

that spinach typically puts off just let it go it happens

171

pretty quick it'll start to sizzle in order to start to shrink down

172

so you'll think oh my goodness this is a lot of spinach

173

but by the time it wilts down you have just a

174

little bit of spinach i mean you can see here as i'm stirring it it is getting smaller

175

and smaller the leaves start to turn a really

176

dark green and you can start to smell it

177

and that's how you know your spinach is wilting i seasoned

178

it with a little bit of onion powder some garlic powder

179

some fresh thyme i like to squish the thyme in my

180

fingers before i drop it in keep stirring it around just make sure all the spinach is covered in your seasonings.

181

Look how small it's getting.

182

I basically just have a little bit of spinach now.

183

My butternut squash is finished.

184

Look how caramelized and beautiful and brown.

185

It smells nutty.

186

Oh my goodness. So yummy.

187

Add your butternut squash into the skillet with your spinach that is still wilting.

188

It's still cooking.

189

It's on a medium heat at this point.

190

Drop all your squash in there then add your orzo now i cooked one cup of orzo but

191

when you cook it it kind of fluffs up i had

192

a lot of orzo i ended up adding about three quarters of what was in my pan

193

and then toss all of your ingredients around really well make sure

194

that the squash and the spinach

195

and the orzo were all combined i added in about two handfuls of freshly grated parmesan cheese

196

and to be honest here y 'all I wish

197

that I had reserved about a quarter cup of my pasta water so

198

that I could have added it to the orzo at this

199

point I did add some more extra virgin olive oil

200

because I felt like my pasta was a little bit dry you just kind of have to eyeball it

201

and get it to your liking

202

but look at this it was the most incredible side dish

203

I felt like I was eating super healthy I was getting my veggies in

204

and on this particular night I had it with more sweet carrots some grilled chicken

205

and it was a great dinner light

206

and really healthy look at my plate not super fancy

207

but everybody loved it

208

when I need ranch dressing I love to make my own recipe it is

209

so simple I made ranch this week

210

and put it on top of a buffalo chicken salad we had grilled chicken one night

211

and just kind of used it as a dipping sauce.

212

I had another form of salad for lunch one day and of course I used my homemade ranch.

213

We grilled chicken one night and I marinated my chicken in the ranch dressing.

214

There's just so many uses for ranch dressing you can never go wrong.

215

I always have some in my fridge.

216

So in a small mixing bowl add one half a cup of cold buttermilk, one half of a cup of sour cream.

217

It's kind of hard to do this without making a mess.

218

I know how i always get it all over my countertop

219

add a half of cup of real mayonnaise any brand will

220

do see what i mean i just make a dang mess one teaspoon of white vinegar one teaspoon of onion powder,

221

one teaspoon of dried parsley, a half of a teaspoon of garlic powder,

222

a half of a teaspoon of kosher salt, about a quarter teaspoon of my homemade basil salt.

223

I don't have a recipe for this right now y 'all.

224

I'll share it later this year when I make more and about a half a teaspoon of freshly cracked black pepper.

225

Take a whisk and just whip whip whip stir stir stir and you really do need a whisk.

226

A spoon will not break up all of those seasonings but once you have it whisked together look at that texture.

227

It is wonderful ranch dressing.

228

I love to store mine in a bottle that has a squeeze top.

229

I'll link my favorite bottle in the description box along with everything I'm using in this video.

230

I always have ranch dressing in my fridge just like this

231

and I love ranch dressing on a buffalo chicken salad with boiled eggs and bacon.

232

It is so good and one night we were dying for cookies.

233

We just wanted something warm and gooey and sweet and I've been making these cookies for gosh over 20 years.

234

It's my favorite cookie recipe.

235

They are incredible.

236

You are going to want to eat them directly out of the oven.

237

They are warm and gooey, but they have crispy edges.

238

Then the next day, I love to pop my cookie in the microwave for just a couple seconds.

239

My husband loves his cookies cold, so you just cannot go wrong with these cookies.

240

They're incredible and so easy to make.

241

In a small mixing bowl, you need a quarter cup of old -fashioned oats, one and an eighth cup of all -purpose flour,

242

a half of a teaspoon of baking powder, and a half of a teaspoon of baking soda.

243

Also add a quarter teaspoon of regular table salt.

244

Kind of mix it all together with the spoon.

245

It doesn't have to be perfect and just set it aside.

246

In another large mixing bowl, you want to add one stick of room temperature your butter, a half of a cup of regular granulated sugar,

247

and a half of a cup of firmly packed brown sugar.

248

Take an electric mixer.

249

You want to get it to about this point.

250

It's totally fine.

251

It does not have to be completely incorporated because it's going to get better as we continue adding our other ingredients.

252

Add one egg into your sugar butter mixture and a half of a teaspoon of vanilla extract.

253

Use some really good vanilla.

254

And take your electric mixer and just beat it again.

255

That egg and the vanilla, the moisture from it, will break down all the sugars in the butter and make it all incorporated.

256

See how it starts to get gooey and sticky and liquidy.

257

And then, oh, see, here we go.

258

It's totally fine, just like this.

259

Slowly add in all of your dry ingredients, everything that was in that flour mixture.

260

So I'm going to add a little bit

261

and then on a very low speed use my electric mixer and just mix it enough so that it starts to incorporate.

262

You don't want to fully incorporate everything because we don't want to over mix our cookies.

263

Just blend it enough that you have everything sort of incorporated and then add more of that flour mixture.

264

I do this in basically three parts until everything in the flour mixture is fully incorporated into my batter

265

and I'm just beating this on a very slow speed just to kind of pull that flour into the cookie mixture.

266

I'm going to add in the little last bit.

267

There we go and whip it together again just one last time.

268

So once I get to the point that you know what I need to scrape down this bowl just take a spoon.

269

You can even use a silicone spatula.

270

Make sure that there's no flour remaining on the side of the bowl.

271

Get it kind of pulled into that batter.

272

Scrape your spoon for sure and then one last whipping with your electric mixer just to make sure everything is incorporated.

273

Then we're going to add in by hand a half a cup of cashews, two ounces of chopped up toffee bits.

274

Make sure that you buy the toffee bits that has the chocolate on it and not just the toffee by itself.

275

That was one quarter cup and then three quarters cup of chocolate chips.

276

You can use regular milk chocolate.

277

You can use semi -sweet.

278

Really just whatever you have.

279

Today I'm using semi -sweet.

280

So that's three quarter cup of semi -sweet chocolate chips.

281

You're going to stir these ingredients in by hand.

282

You're going to need a spoon.

283

A silicone scraper is not going to get it

284

and on a really big baking sheet lay out your cookies

285

i like them to be kind of rustic looking i don't

286

form a ball i just grab about oh a couple tablespoons of batter

287

and then use my finger to put it onto the baking

288

sheet you're gonna continue to do this until your entire baking sheet is full of cookies

289

and when these cookies cook they flatten they spread out

290

so make sure

291

that you leave a lot of room between your cookies you

292

want your cookies to be able to get crispy on the bottom and grow without sticking to the cookie beside them.

293

Then bake your cookies in a preheated oven at 325 degrees for about 15 to 18 minutes.

294

Just keep an eye on them.

295

And when you pull them out of the oven, oh the edges should be golden brown.

296

The bottoms are slightly crispy and I immediately get my cookies off of the baking sheet onto a wire rack to cool.

297

I don't want them to cool on the baking sheet.

298

I want them to cool on a wire rack.

299

Look at this goodness.

300

Thin, crispy, warm.

301

You have crispies from the toffee, crunchy from the cookie, chocolate from the chocolate chips, and chew from the oatmeal.

302

I love these cookies.

303

So I hope that you saw something yummy and that looked delicious in the recipes that I just shared with you, and you want to make it now for your family.

304

Have a good day.

305

See you later.

ดาวน์โหลดแอป

ทุกอย่างที่ต้องใช้เพื่อพูดได้คล่อง

AI ให้คะแนนการออกเสียงให้คะแนนทุกประโยค

ฝึก IPAเชี่ยวชาญทุกเสียง

คำศัพท์สร้างคลังคำของคุณ

เกมคำศัพท์เล่นไปเรียนไป

สแกน QR

Download on theApp Store Get it onGoogle Play

✨ วิดีโอแนะนำ

283 ประโยค

5 Lazy Dinners for When You’re Too Tired to Cook (One-Pan, Slow Cooker & More) | Allrecipes

Daily ConversationWorking Adults

16 ประโยค

How to cook Pork Belly Crackle #porkbelly #catering #cateringservice #sydneycatering #hospitality

Daily ConversationWorking Adults

252 ประโยค

คำศัพท์และข้อสังเกตด้านการพูดสำหรับบทเรียนนี้

บทเรียนฝึกพูดนี้ใช้วิดีโอ “EASY Recipes For The Week Anyone Can Make!” เป็นสื่อ คำที่ถูกพูดซ้ำบ่อยที่สุด: onion, cookie, burger, add, tenderloin วิดีโอนี้มี 96 ประโยค และ 3613 คำ สำหรับฝึกพูดตาม ช่วงที่มีเสียงพูดยาว 21:18 ผู้พูดพูดด้วยความเร็วเป็นธรรมชาติ ประมาณ 170 คำต่อนาที ใกล้เคียงกับบทสนทนาในชีวิตประจำวัน มีเพียง 77% ของคำที่อยู่ใน 3,000 คำที่ใช้บ่อยที่สุดในภาษาอังกฤษ คำศัพท์จึงค่อนข้างยาก

คำศัพท์สำคัญในวิดีโอนี้

คำที่ควรเรียนรู้ 15 คำจากวิดีโอ พร้อมคำอ่านและความหมาย:

คำศัพท์	คำอ่าน	ความหมาย
cookie คำนาม	/ˈkʊki/	คุกกี้, ขนมกินเล่น
onion คำนาม	/ˈʌn.jən/	หอมใหญ่, หัวหอม
burger คำนาม	/ˈbɝ.ɡɚ/	เบอร์เกอร์
bake คำกริยา	/beɪk/	อบ
grill คำนาม	/ɡɹɪl/	ตะแกรง
powder คำนาม	/ˈpaʊ.dɚ/	ผง, ฝุ่น
pepper คำนาม	/ˈpɛp.ə/	พริกไทย
oven คำนาม	/ˈʌ.vn̩/	เตาอบ
butter คำนาม	/ˈbʌtɚ/	เนย
sheet คำนาม	/ʃit/	แผ่น
flour คำนาม	/ˈflaʊ.ə/	แป้ง
dish คำนาม	/dɪʃ/	จาน
spoon คำนาม	/spuːn/	ช้อน
whip คำนาม	/ˈwɪp/	แส้
melt คำกริยา	/mɛlt/	ละลาย

กริยาวลีที่คุณจะได้ยิน

คำศัพท์	ความหมาย
get up คำกริยา	ลุก
heat up คำกริยา	อุ่น
put off คำกริยา	เลื่อน

ไวยากรณ์ในวิดีโอนี้

โครงสร้างที่ผู้พูดใช้บ่อยที่สุด พร้อมคำพูดจริงจากวิดีโอ:

โครงสร้าง	ในวิดีโอ
Present perfect continuous have/has been + -ing — การกระทำที่เริ่มก่อนหน้านี้และยังดำเนินอยู่	have just been filming · i've been cooking · I've been making
Passive voice be + กริยาช่อง 3 — เน้นสิ่งที่เกิดขึ้น ไม่ใช่ผู้กระทำ	is finished · is melted · is made
Present perfect have/has + กริยาช่อง 3 — เหตุการณ์ในอดีตที่ยังเกี่ยวข้องกับปัจจุบัน	i've ever had · you've already put · have been
Past continuous was/were + -ing — การกระทำที่กำลังดำเนินอยู่ ณ ช่วงหนึ่งในอดีต	were dying · was eating

การออกเสียงที่ควรระวัง

ผู้พูดใช้รูปย่อและรูปลดเสียง 52 ครั้ง เช่น don't, I'm, you're ให้พูดแบบสั้นตามที่ได้ยิน

เสียง “th”: thin /ˈθɪn/, underneath /ˌʌndɚˈniθ/, thermometer /θɚˈmɑ.mɪ.tɚ/
เสียง “sh” และ “zh”: smash /smæʃ/, squash /skwɔʃ/, sheet /ʃit/, dish /dɪʃ/, freshly /ˈfɹɛʃli/
คำยาว — ลงเสียงหนักให้ถูกพยางค์: incorporate /ɪŋˈkɔɹ.pɚ.eɪt/, ingredient /ɪnˈɡɹiːdi.ənt/, accessory /əkˈsɛs.(ə.)ɹi/, incredibly /ɪŋˈkɹɛdɪbli/, caramelize /ˈkaɹ(ə)məlʌɪz/

เสียงที่คนไทยมักออกเสียงยาก:

เสียงท้ายคำ — ออกเสียงให้ครบ ไม่เปลี่ยนเป็นตัวสะกดแบบไทย: smash /smæʃ/, squash /skwɔʃ/, ranch /ˈɹænt͡ʃ/, grill /ɡɹɪl/, goodness /ˈɡʊdnəs/
/v/ — ไม่ใช่ /w/ ให้ฟันบนแตะริมฝีปากล่าง: oven /ˈʌ.vn̩/, olive /ˈɑ.lɪv/, vanilla /vəˈnɪl.ə/, virgin /ˈvɝd͡ʒɪn/, flavor /ˈfleɪvə/
/z/ — เสียงก้อง ไม่ใช่ /s/: squeeze /skwiːz/, basil /ˈbæz.əl/, orzo /ˈɔɹzoʊ/, caramelize /ˈkaɹ(ə)məlʌɪz/, parmesan /ˈpɑːmɪˌzæn/

วิธีฝึกกับวิดีโอนี้

ฟังวิดีโอให้จบหนึ่งรอบโดยยังไม่ต้องพูด แล้วจดคำที่ยังไม่รู้จัก
เริ่มที่ความเร็ว 0.75× พูดตามทีละประโยค แล้วกลับไปใช้ความเร็วปกติเมื่อเริ่มคล่อง
อัดเสียงตัวเองแล้วเทียบกับต้นฉบับ โดยสังเกตคำอย่าง cookie, onion, burger เป็นพิเศษ

เทคนิค Shadowing คืออะไร?

Shadowing เป็นเทคนิคการเรียนรู้ภาษาที่ได้รับการรับรองทางวิทยาศาสตร์ พัฒนาขึ้นสำหรับการฝึกนักแปลมืออาชีพ วิธีการนี้เรียบง่ายแต่ทรงพลัง: คุณฟังเสียงภาษาอังกฤษจากเจ้าของภาษาและพูดตามทันที — เหมือนเงาที่ตามผู้พูดด้วยช่วงเวลาห่าง 1-2 วินาที การวิจัยแสดงว่าเทคนิคนี้ปรับปรุงความแม่นยำในการออกเสียง ทำนองเสียง จังหวะ การเชื่อมเสียง การฟังเข้าใจ และความคล่องแคล่วในการพูดได้อย่างมีนัยสำคัญ

เทคนิค shadowing: อ่านคู่มือฉบับเต็มทีละขั้นตอน →

ฝึกพูดภาษาอังกฤษด้วยเทคนิค Shadowing จากวิดีโอ: EASY Recipes For The Week Anyone Can Make!

เลือกโหมดฝึก

ดาวน์โหลดแอป

5 Lazy Dinners for When You’re Too Tired to Cook (One-Pan, Slow Cooker & More) | Allrecipes

How to cook Pork Belly Crackle #porkbelly #catering #cateringservice #sydneycatering #hospitality

my favorite things this autumn

2 INGREDIENT DOUBLE CHOCOLATE FUDGE

Healthy Meal Prep (6 Fall Recipes!)

Super Quick OCTOPUS SALAD | Bart van Olphen

Oyakodon Recipe Japanese Street Food

How To Make Peppercorn Sauce | Cookery School | Waitrose

Master Cooking In Under 20 Minutes

Miso Mushroom Coconut Noodles | Deliciously Ella | Vegan & Gluten Free

what i eat in a week at my NONNA's house in ITALY 🌶️

Apple puff pastry dessert easier than you imagine