Shadowing Practice: Why 350°F is the magic number for baking - Learn English Speaking with Video
Ders oluşturuluyor...
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You ever notice this instruction that’s in nearly every baking recipe?
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Preheating your oven to 350 degrees is sort of a basic requirement for baking in America.
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Our ovens even do it automatically as we turn them on, but have you ever stopped and asked yourself ...
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What’s so special about this number?
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I love to bake, but I’m certainly not a pastry chef, so let’s meet someone with a bit more experience.
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This is Michael Laiskonis, the creative director at the Institute of Culinary Education.
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He's a pastry chef.
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So temperature is really important in baking not only to develop color and flavor, but also to control the moisture in our products.
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As the temperature rises and moisture is lost at the surface, we get browning and also the creation of flavor compounds that didn't exist in that product previously.
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This happens because of a chemical process known as the maillard reaction, which occurs when proteins and sugars are transformed by heat and moisture.
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When sugar molecules are exposed to the heat in your oven they start to reduce – or break down – and interact with the proteins.
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That’s when you can see your pastry turning golden brown.
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But it’s not just about that physical transformation.
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You can taste the effects of the maillard reaction too – that's what gives us the flavors of the golden crust on a piece of bread or a nice sear on a steak or that mellow richness of, say, caramelized onions.
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The trick behind that reaction is to find the perfect temperature that sets it into action without over or under-doing it.
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These recipes might make you think that Maillard reaction occurs at 350 degrees, but actually ...
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So these Maillard reactions tend to occur at a fairly low temperature – around 230 to 240 degrees Fahrenheit.
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You want to manipulate the rate at which this reaction occurs both at the surface and internally to get the results you want.
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If we bake too cool, the entire cookie, for example, will dry out before we get that surface drying that will lead to browning.
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If we bake things in too hot an oven, the opposite occurs and we get burning.
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To get it just right we preheat the oven to 350 degrees so the Maillard reaction has time to occur throughout the entire cookie.
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For most home cooks and to also account for the fact that everyone's oven is slightly different, I think 350 is a great benchmark to work from.
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It’s a safe standard for most people, but the number can also be altered to yield slightly different results. Some pastry chefs might bake at 325 if they want a lighter colored cookie, and some push it to 375 for a crispier outside.
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A lot of things that contemporary bakers tend to forget is not too long ago, in history, we didn't have as much control over our ovens or being a pastry chef meant being able to build a fire and maintain an oven temperature.
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Before the 1900’s, when ovens didn’t have temperature regulators, recipe writers instructed bakers to “cook in a moderate” “hot” or “slow” oven depending on the food.
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After the second world war, the temperature gauge was developed and it became widely popular across households.
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Modern ovens typically ranged from 200 to 550 degrees, so over time, recipe writers converted these temperature guidelines to actual numbers -- they settled on the 350 mark for “moderate” which was the sweet spot for baking.
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Using these more specific numbers is really a result of better oven design and better oven control.
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And the more you understand about what goes on inside your oven, the better results you'll get.
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And who doesn't want a better cookie?
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Hey everyone, thanks for watching.
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If you're interested in more food content, head on over our sister channel Eater.
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They've got this cool series where they test out different kitchen gadgets and they recently put up a video on pressure cookers.
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Bu dersin kelimeleri ve konuşma notları
Bu videoda gölgeleme çalışması için 33 cümle ve 650 kelime var. Konuşma bölümü 3:31 sürüyor. Konuşmacı hızlı konuşuyor, dakikada yaklaşık 185 kelime; bu yüzden birbirine bağlanan ve zayıflayan sesler duyacaksınız. Kelimelerin yalnızca %79’i İngilizcede en sık kullanılan 3.000 kelime arasında, bu yüzden kelime dağarcığı zorlayıcı.
Bu videodaki önemli kelimeler
Videodan daha az kullanılan 15 kelime, telaffuzu ve anlamıyla:
- oven /ˈʌ.vn̩/ (isim) — fırın, ocak. A chamber used for baking or heating.
- bake /beɪk/ (fiil) — fırınlamak, fırında pişirmek. To cook (something) in an oven (for someone).
- occur /əˈkɜː/ (fiil) — olmak. To happen or take place.
- pastry /ˈpeɪstɹi/ (isim) — hamur işi. A baked food item made from flour and fat pastes such as pie crust; also tarts, bear claws, napoleons, puff pastries, etc.
- chef /ʃɛf/ (isim) — şef. The presiding cook in the kitchen of a large household.
- cookie /ˈkʊki/ (isim) — kurabiye. A small, flat, baked good which is either crisp or soft but firm.
- flavor /ˈfleɪvə/ (isim) — çeşni. The quality produced by the sensation of taste or, especially, of taste and smell in combined effect.
- moisture /ˈmɔɪs.t͡ʃɚ/ (isim) — nem, rutubet. That which moistens or makes damp or wet; exuding fluid; liquid in small quantity.
- baker /ˈbeɪ.kɚ/ (isim) — fırıncı. A person who bakes and sells bread, cakes and similar items.
- trick /ˈtɹɪk/ (isim) — hile, numara. Something designed to fool, dupe, outsmart, mislead or swindle.
- requirement /ɹɪˈkwaɪɹmənt/ (isim) — gereklilik, zaruret. A necessity or prerequisite; something required or obligatory. Its adpositions are generally of in relation to who or what has given it, on in relation to whom…
- compound /ˈkɑmpaʊnd/ (isim) — karışım. Anything made by combining several things.
- yield /jiːld/ (fiil) — ürün vermek. To give as a result or outcome; to produce or render.
- convert /kənˈvɝt/ (fiil) — dönüştürmek. To transform or change (something) into another form, substance, state, or product.
- expose /ɪkˈspoʊz/ (fiil) — açığa çıkarmak. To reveal; to uncover; to make visible; to bring to light.
Duyacağınız deyimsel fiiller
- dry out (fiil) — kurutmak, kurulamak. To cause moisture to be completely removed from; to make dry.
- go on /ˈɡoʊˌɒn/ (fiil) — devam etmek, sürmek. To continue in extent.
- put up (fiil) — koymak. To place in a high location.
Dikkat edilecek telaffuzlar
Konuşmacı didn't, doesn't, I'm gibi kısaltılmış biçimleri 8 kez kullanıyor. Bunları duyduğunuz gibi kısa söyleyin.
- “sh” ve “zh” sesleri: chef /ʃɛf/, transformation /ˌtɹæns.fɔɹˈmeɪ.ʃən/, instruction /ɪnˈstɹʌkʃən/, benchmark /ˈbɛn(t)ʃmɑːk/
- Uzun kelimeler — vurguyu doğru yere koyun: transformation /ˌtɹæns.fɔɹˈmeɪ.ʃən/, internally /ɪnˈtɜːnəli/, manipulate /məˈnɪp.jʊ.leɪt/, regulator /ˈɹɛɡ.ju.leɪ.tɚ/, caramelize /ˈkaɹ(ə)məlʌɪz/
Bu videoyla nasıl çalışılır
- Videonun tamamını konuşmadan bir kez dinleyin ve bilmediğiniz kelimeleri not edin.
- 0,75× hızla başlayın, cümle cümle tekrar edin ve kolaylaşınca normal hıza dönün.
- Kendinizi kaydedin ve orijinaliyle karşılaştırın; oven, bake, occur gibi kelimelere özellikle dikkat edin.
Gölgeleme Tekniği Nedir?
Gölgeleme, başlangıçta profesyonel tercüman eğitimi için geliştirilen ve çok dilli Dr. Alexander Arguelles tarafından popüler hale getirilen, bilim destekli bir dil öğrenme tekniğidir. Yöntem basit ama güçlüdür: ana dili İngilizce olan bir sesi dinler ve hemen yüksek sesle tekrar edersiniz — konuşmacıyı 1-2 saniye gecikmeyle takip eden bir gölge gibi. Pasif dinleme veya dilbilgisi alıştırmalarının aksine, gölgeleme beyninizi ve ağız kaslarınızı gerçek konuşma kalıplarını eşzamanlı olarak işlemeye ve yeniden üretmeye zorlar. Araştırmalar, telaffuz doğruluğu, tonlama, ritim, bağlı konuşma, dinleme anlama ve konuşma akıcılığını önemli ölçüde geliştirdiğini göstermektedir — bu da onu IELTS Konuşma hazırlığı ve gerçek dünya İngilizce iletişimi için en etkili yöntemlerden biri yapar.