ฝึกพูดภาษาอังกฤษด้วยเทคนิค Shadowing จากวิดีโอ: I Turned My Apartment Into a Fine Dining Restaurant

So it's currently 7 a.m

and in exactly 12 hours my friends are coming over for

what I told them is gonna be fine dining tasty menu dinner.

I have no ingredients, no plan, no menu but we're gonna fix that right now.

Let's go.

So right now we're at the unit square green market.

We're gonna be picking up some produce for the menu.

I used to work at a restaurant that changed this menu every other day

so I'm really used to using whatever is in season so I'm just gonna walk around and see what inspires me.

So we just finished up the green market.

I got a ton of cool produce.

Now I'm gonna rush back home we can sort this out for the menu.

Let's go!

Woo!

Made it.

So I just got back from the farmer's market.

We got some sweet corn, gold bar squash or golden zucchini, heirloom tomatoes.

It's also summer so naturally I got a bunch of stone fruit, cantaloupe as well as some golden melon, this head of maitake, along with some nice long beans.

I also got a whole bunch of herbs too.

So now that I have all my produce, I'm gonna give myself 20 to 30 minutes to write the entire menu down

and get all the details like how I'm gonna make it.

Because that's gonna be really important to making sure the next few hours goes really well and I'm feeling good for dinner.

So when I'm thinking of a menu, one of the easiest ways for me to come up with ideas is to pick a theme.

Today I'm just highlighting summer produce, but you can always pick cuisines or fusions.

It just makes the whole process a lot easier to understand even in your head when you're thinking and creating new ideas.

I'm thinking corn and cheese, hot and fried for the first bite.

For the tomatoes, I kind of want to keep them really simple, but they pair really well with Melon, sweet, savory, summer salad.

For the zucchini, I want something warm and wholesome.

Cherry and lime is a super common combo.

Maybe that'll be the sauce for something.

And the peaches, I think I'm gonna do something really simple with, not much of a dessert guy.

It looks like I'm going for five courses today.

So I just finished my menu, and I'm feeling really good about it.

I don't have all of the ingredients I need.

I didn't have much in my fridge.

So I'm just gonna do a really quick grocery run before we get to cooking.

Panko, panko, panko.

Tell me if you guys see panko.

Excuse me, would you guys happen to know where breadcrumbs might be?

Oh, four. Or five.

No, five.

No, four.

I'm sorry.

I'll find it.

Thank you so much.

No, four.

Okay, thank you.

Oh, breadcrumbs.

Come.

Let's go.

Cut it on.

All right, we're just about on time.

Let's get to cooking.

The first thing I'm going to be making is actually the first bite, which I'm going to be making with corn and cheese.

Just got to toss our corn.

Now I'm going to get this into a blender with some water.

I'm gonna get this on a medium flame, just cooking down.

Now I'm gonna make a Mornay sauce, which is essentially just cream sauce infused with cheese.

And I'm just gonna favor the cream with some aromatics.

Another pot on with our cream, shallot, a couple pieces of clove, some corn husks.

I'm just gonna let this cream come through simmer before letting it sit and it infuses.

Next I gotta make a roux, equal parts butter, flour.

Now I have a little bit of time to grate our cheese for the sauce.

Our infused cream is coming to a simmer so I'm gonna kill the heat.

The corn cream is still reducing nicely and as you can see our roux is turning blonde.

So the corn is still working but we made some good time.

Now I'm gonna work on the melon.

So I just tasted them and the honeydew is much sweeter and nicer than the cantilever.

I'm gonna marinate the honeydew in its own juice

and I'm gonna marinate the cantilever in some tomato juice just to add a little extra flavor that it doesn't have.

Shout out my friend Musashi, he made this oil.

Mmm, so good.

Now I'm just going to strain it all into a perforated pan with cheesecloth.

Gently cover it up and press with a weight.

To the melon I'm going to add some red wine vinegar with a good amount of salt, cracked pepper, smoked tomato oil, all of my melon in this, a touch of white balsamic.

Now I can finish my sauce by straining in this cream.

Gradually mixing in.

Now we have our base bechamel, and at this point I can add the cheese.

Pour a tray, a little bit of plastic wrap, pour this right on.

Now we're going to wrap this up and get it in the freezer.

Our tomato and melon has been pressing for a little bit, and underneath is a super clear liquid.

It's really clear and super aromatic with tons of tomato and melon flavor.

This is gonna be perfect for the granite.

Time to start our sauce.

For the sauce, I'm gonna start reducing some stock.

And now it's time to pit all these cherries.

We're gonna start by burning our limes.

Add that leftover fat from the steak.

We sweat all of our aromatics.

Cumin seed, venal, coriander.

Deglaze in some sherry vinegar, cherries.

Trying to get every last bit of the burnt lime and beef flavor off the bottom of the pan.

Now that this is reduced down on all syrupy and jammy, I'm gonna pour over my reduced beef stock, add our burnt lime juice, and I'm gonna see some coriander stems in the sauce.

So the sauce is steeping now, we're gonna move on to the next course.

Time is moving really quickly, I really gotta speed up a little bit.

I still have to do things like set the table, pick the plates, clean up my whole apartment, have everything ready and laid out for myself,

so let's keep on going. so so

just finished making most of the main components for each of

the dishes except for the dessert it's kind of coming down to the wire there's not

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that much time i have a lot of garnish

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and other prep to do the next hour

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and a half has to be really productive otherwise i don't know

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if we're gonna make it let's try our best let's go

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Let's keep going.

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See if it works.

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It's currently just past 6 o'clock, which means I don't have much time.

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I need to finish the last bit of prep I need to do, clean up this whole area, clean up the kitchen, clean up the table, set the table, pick the plates.

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I've got a lot to do if we're going to make it.

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Setting up the table.

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So I just finished setting up the kitchen, covered up the sink so

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that way I have a lot more space for mise en place and things that I can do.

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I've got all of my ingredients here set up in order of dish, that way I don't lose track of anything, make sure I have everything that I need.

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I've also got all of my plates up here.

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These are going to get warm on top of the stove, but I'm going to plop them in the oven real quick, that way they get hot for the hot courses.

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I've got all of my plates here for the cold dish.

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All the melon and everything that needs to stay cold is in here, like the herbs.

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This is my pass today where I'm going to be plating everything, where I've got all the utensils, spoons and stuff for plating.

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We're about to get started pretty much.

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They're about to get here.

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I think they're here.

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See you guys.

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Sorry, it's hot in here.

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So it's currently 7 o'clock.

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All of my friends are here.

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And we're about to get dinner started.

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Let's go.

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First course, corn and cheese croquette, parmesan on top, parmesan aioli as well, and a little bit of watercress.

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Use the two or three bite over there.

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Summer melon and tomato salad.

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Honeydew, cantaloupe, sambal tomatoes, which are the orange ones, sunset tomatoes, and deep grante, so shaved ice ice made of melon and tomato juice.

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Juiciness, sweet, smoky, salty, all of it.

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How does this work?

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Squash pasta.

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On top is a parmesan crumble, toasted cashews with chai, pasta, charred long beans.

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Enjoy!

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Thank you.

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That's really good.

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I don't know how to describe it.

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I'm using the shrimp stick,

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roasted maitake mushrooms, charred cherry, and the sauce is the cherry birthed conju.

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Look at that.

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It's a little bit of a mouth.

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It's like the ratouille cook.

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Oh my god.

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It's chewy.

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It's like that.

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It's a good one!

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It's a good one!

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I love you!

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Yeah, you're the best!

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No, I'm sorry, I'm sorry!

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Yeah, you're the best!

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I know you're the best!

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I know you're the best!

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I know you're the best!

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That was bangin' Man, that was really cool!

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I know!

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No, that was cool!

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I know, that was cool!

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I know!

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I know!

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Steak and pasta I'm gonna make the dessert too Nah,

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I'll do it I got the pasta and then the dessert I'm probably pasta and dessert Pasta and dessert?

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They're all like new tastes

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They're scared I put ice on it You guys put ice on it You put ice

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and tomatoes on it Put ice and tomatoes on the top.

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Clean up time.

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Kitchen is clean, and just like that, we're fully finished.

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Thank you all so, so much for watching.

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It was a lot of fun documenting the rush, the stress, and the fun of cooking in my apartment.

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If you have any questions, please comment below, and if you enjoyed, like and subscribe.

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See you then next.

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ฝึกพูดภาษาอังกฤษด้วยเทคนิค Shadowing จากวิดีโอ: I Turned My Apartment Into a Fine Dining Restaurant

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