跟讀練習: World Record With Gordon Ramsay! - 通過影片學習英語口語

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Nick: Today we're breaking a Guinness World Record with Gordon Ramsay.

Gordon: Now we'll be making the world's largest beef Wellington using my personal recipe.

Nick: The record to beat is £50.

But what exactly makes for the perfect beef Wellington?

Gordon: Right. First of all, gotta get that sear.

No colour, no flavour. Then that duxelle, then the prosciutto, then the crates.

And then, of course, that delicious, flaky pastry.

Nick: Luckily, if there's one thing Gordon is known for, it's the beef Wellington.

Any advice on how we should do this?

Gordon: Don't fuck it up.

Okay. Off you go. Start the Wellington.

I'll make the sauce. Excellent.

Nick: The real challenge today, aside from the fact that Gordon is counting on me to turn this pile of ingredients into the perfect beef Wellington is time.

Because this is our biggest cooking challenge ever.

I've called in some backup to help me out some of the biggest names in food.

I call them the Steak Avengers.

Oh, looks like Gordon's already texting me.

Guys, come on in. I think we got ourselves a message.

Gordon: Hey, guys, it's me.

Listen, Sauce's coming along fine.

Please make sure when you put that Wellington together, it is absolutely precision and immaculate.

I can't wait to see it.

Hurry up, Nick. Let's go.

Nick: Max. You guys got the meat? You're going to handle the duxelle and the crepes, and I'll take the prosciutto.

Chef1: Three, two, one.

Beef. Nick: One of the most important parts of a beef Wellington is the prosciutto.

I'll be using this giant and very dangerous deli slicer to get the best slices of prosciutto I can possibly get.

This prosciutto was shipped all the way from Spain and is some of the best in the world.

I need to take off one corner of the prosciutto and now we're ready to slice for carving our prosciutto. I first need to set this at the proper number, which will adjust the thickness. I'll place my prosciutto into the machine, clamp this down to secure it, and it's time to slice.

Now the goal is to get even and consistent slices of prosciutto.

These will eventually be used to wrap around the meat that Max and Guga are working on right now. This prosciutto looks incredible.

It's ready to go. Guga:All right, Max.

first thing we got to do is remove this fat.

Let's do it. We're going to be completely fusing this thing together with meat glue.

If there's any silver skin, it's not going to stick together.

Guga: More fat, more better.

But not today.

Nick: The reason I gave you guys both the beef to work on is because I myself do not want to work with meat glue.

Guga: So you're making us do the dirty work for you?

Oh, Nick, we like it.

Guga: It is a traditional mixture of mushrooms, shallots, garlic and thyme.

We'll be using a mixture of mushrooms, starting with these white button mushrooms, shiitake mushrooms for that nice umami flavor, some golden oyster mushrooms, and finally, some king oyster mushrooms.

Now it's time to chop to cook our duxelle.

Both pans are going to get a little bit of olive oil.

And this one here is for our crepes and both pans.

We're going to start with some shallots and just a little garlic.

And once these have become nice and softened, we'll add in my mushrooms.

Nick: You look like you need a hand over here.

I'm going to help you out with some crepes.

These we're making ourselves.

And what this will do for our Wellington is wrap it up nicely so there's no leakage.

We need our Wellington to stay perfect.

Golden brown.

Max: I think we're just about done trimming here.

It's time to suit up.

Guga: Let's do it. Meat glue is extremely dangerous.

Max: It's an enzyme that completely glues proteins together.

Guga: I get scared every single time I have to use it.

Max: If you breathe it in, it can literally make your lungs stick together.

Hence the gas masks.

Guga: When dusting on this meat glue, we need to make sure that everything is spread nicely and evenly.

Max: If we don't fully coat every part of this meat, the Wellington will look terrible when we eventually cut it open.

Guga: To hold it together while it sets on the fridge, we'll tie it all up with Butcher string.

Max: And now that none of the meat glue is exposed, we should be safe to take off our masks.

Guga: Beautiful. We need to wrap it up because when we're cooking it, we don't want any water to go inside of the meat.

Max That's a big piece of meat.

Sure you can handle that?

Guga: You know, they always say my meat is big and here's why.

Chef1: To finish off our duxelle, we're going to season this up with a little bit of time, a generous amount of salt and finally finish with some pepper when it's nice and cooked through. Add it to the rest of your mixture.

Nick: Now that we've got everything prepped out, it's time to start cooking.

And this here is going to be our giant sous vide bath.

We'll fill it to the top with water and then set the circulators to 130°F.

Once our water has come to temp, we can finally take our giant log of meat and place it right into our sous vide bath, which hopefully will cook our meat to a perfect, medium rare. This is now going to cook overnight for about ten hours and we'll be back in the morning to check on it.

But we better hope this works because we're not going to have much time left to finish after we come back. It's currently just before 5:00 in the morning and we are going to check on our Wellington. I've been freaking out.

I've been nervous about this the whole time and I didn't want to wake the Steak Avengers because I felt kind of bad.

So I woke up Manny to come with me.

This has been going all night. Hold on.

Manny: What's wrong?

Nick: They're off. What do you mean?

The things are off? The water's cold.

Oh. Manny: My room time. Turn Back on.

Oh, man. Manny: How long is it off?

Nick: The fuse could have blown an hour ago, but it also could happen six hours ago.

I mean, it definitely doesn't feel cooked.

I think our best bet is just cranking these up as high as we can possibly get them.

I am probably going to sit here and watch till the water comes to temp, but the only worry now is that if we're not careful, this may overcook.

It's just past 630.

Now. We've let this go as long as we possibly can, and it's now time to bring this to the only bakery we could find that has an oven big enough to actually fit this in there. We've done the best we can, and at this point, we can really only hope that it's cooked. This right here is where we're going to be baking our Wellington today.

As you can see, it's so big that all four of us have no problem fitting inside.

You guys go start prepping the Wellington.

I'm going to FaceTime Gordon to check in and preheat this oven.

Hey, Gordon.

Gordon: Hey, Nick. How's it going?

Nick: It's going okay. We had a little bit of a mishap with the sous vide bath, but I think everything's coming together now.

Gordon: Okay. Hurry up, please.

I'm dying to see that Wellington.

See you in a bit.

Guga: After the mishap this morning, we can only hope that it's fully cooked, but we'll find out once it's baked.

Max You want to treat this thing extremely nicely?

100

Just like a little baby. A little meat baby.

101

It feels like the perfect medium rare.

102

Guga: You better believe it.

103

Nick: All right, guys, we got to move. We only have 30 minutes to get this thing in the oven.

104

Chef1: Next step, we have to pat the whole thing as dry as possible because we're about to torch it.

105

Nick: The final step before torching it is to remove all of the string that's wrapped around the meat. We have to be extremely careful right now because this is when the meat could split totally apart.

106

For me, this is a bit of a sore subject because it makes me remember when I left the string on in one of my last episodes of MasterChef.

107

Gordon: The strings are. We'd lose a star if we send that out to the customer.

108

Guga: There's no pain big enough to sear this.

109

It's time to torch.

110

Nick: Now that it's gotten a beautiful golden brown color, it's time for the mustard.

111

Max And this is the traditional way to do it.

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For Wellington, directly after searing, we add a nice thin layer of mustard.

113

Nick: While those guys finish painting that in mustard.

114

We're going to go ahead and start rolling out our puff pastry for the outside of our Wellington. Once this has all been laid out and fused together, we're going to add some parchment on the.

115

Guga: Top and I'm going to roll everything together to fuse all the edges.

116

Nick: What we're trying to do is make one giant puff pastry sheet big enough to wrap around our whole Wellington.

117

Chef1: Next up, we're going to lay out our crepes on top of our puff pastry.

118

This is going to.

119

Max Help trap in that moisture and prevent a soggy bottom.

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There is absolutely no way we're serving Gordon, a Wellington with a soggy crust.

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Guga start laying out the prosciutto.

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Guga: Okay. We need to make a bunch of perfect layers.

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Guys, you got.

124

Speaker9: To step it up. Literally. You got 15 minutes to get this in the oven.

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Oh, we're done.

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Nick: To finish this up. We're going to patch it up with prosciutto wherever we see an open hole.

127

Guga: The final step to bring it all together is to spread our duxelle.

128

Nick: This has sat in the fridge overnight and we have to make sure it's in a nice, perfect layer over our prosciutto.

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Everything looks pretty spread out right now, but it'll all come together shortly.

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Guga: I'm excited to roll this thing up, but I'm a little nervous.

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I'm not going to lie. I hope it stays together.

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Nick: We only have five minutes left to get this thing in the oven.

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We're going to start rolling it, keeping it as tight as we possibly can because there could be no gaps in any Wellingtons.

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Be careful. Be careful. Oh, shoot.

135

The prosciutto is coming off.

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Good. Guga: Well done, guys. Wow.

137

Good job. Nick: We're going to push these tables together.

138

Max And now we'll continue rolling it up, being extremely careful here.

139

Nick: And aside from cutting it open and feeding it to Gordon, this is definitely the scariest part of this challenge. And we had to bring in all hands on deck to finish this off.

140

We are so close here.

141

We just have to paint the whole thing in egg wash.

142

Man1: Two minutes left, guys.

143

Nick: Well, carefully place our lattice pattern over the Wellington.

144

Guga: And reposition it to make it look nice and pretty.

145

And we finish it off with a bit more of egg wash.

146

Nick: And finally, a nice pinch of salt.

147

The very last step is very carefully sliding this onto our sheet tray.

148

We can't mess this up, guys.

149

Oh, okay. Yeah, It's time.

150

The big gigantic oven.

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Max: We're going to push it all the way in until it clicks just like that.

152

Nick: And it's ready to cook.

153

Guys, you ready for this?

154

Guga: Yes. Come on, open it.

155

Let's go. Let's go, Let's go, Let's go.

156

Nick: Here we go.

157

Guga: Oh, wow, wow.

158

Guga: Wow. Nick: It is literally a perfect golden brown.

159

Guga: Guys, hold on. It's what's on the inside that matters.

160

You guys ready for this?

161

Guga: Let's go. Okay, here we go.

162

Oh, my God. Is this scary?

163

Nick: Okay, The moment of truth.

164

Speaker10: Oh, it's perfect.

165

Nick: I really hope Gordon's going to like the Wellington, but we're about to find out.

166

Let's see. Gordon: Nick, you got the welly?

167

Nick: I got the welly. You got the sauce?

168

Gordon: Look at the size of that thing.

169

I've got the sauce. Let's go.

170

Look at that thing.

171

Beautiful. We need a vat of sauce, man.

172

It's got a beautiful sheen.

173

It's rich, it's sumptuous.

174

Nick:Do we take a bite before we find out if it's a world record?

175

Gordon: Shall we? What the F.

176

Oh, man. Look at that.

177

Nice and delicious.

178

That's good. The only thing.

179

Nick: Remaining is finding out if this is truly the largest beef Wellington in the entire world.

180

Gordon: I'll kill him if it's not.

181

Andy:Gordon.

182

Pleasure. Nick. This was an official Guinness World Records attempt for the largest beef Wellington. Now, the record to beat was 20kg.

183

I've confirmed the official measurement, and I can officially say that you achieved.

184

25.76kg. Congratulations.

185

You're officially amazing.

186

Yes. Yes. Gordon: I love you. Yes.

187

Amazing. Nick: Thank you all so much again, for 10 million subscribers.

188

Gordon, any last words?

189

Gordon: Yeah, don't subscribe to his subscribe tomorrow.

190

We got 20 million.

191

20 million.

192

Hurry up, Nick. Catch up.

193

Nick: And don't forget knife drop launches in just three days, so make sure to go pre-order your copy now. Ten of you who order will randomly get a signed copy by both me and Gordon.

194

And one last thing. Thank you so much to all of you for subscribing.

195

We couldn't have done this without you.

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本課的詞彙與口語要點

這段影片共有 195 個句子、2343 個單詞可供跟讀。講話部分時長為 10:15。說話人語速較快，每分鐘約 228 個詞，會出現較多連讀和弱讀。 82% 的單詞屬於英語最常用的 3,000 詞，其餘的詞建議在練習前先學一下。

影片中的重點詞彙

影片中 15 個不太常見的單詞，附發音和釋義：

oven /ˈʌ.vn̩/ (名詞) — 烤爐 /烤爐, 爐 /爐. A chamber used for baking or heating.
glue /ɡlu/ (名詞) — 膠水 /膠水, 膠 /膠. A hard gelatin made by boiling bones and hides, used in solution as an adhesive; or any sticky adhesive substance.
wrap /ɹæp/ (動詞) — 包裝 /包裝, 包. To enclose (an object) completely in any flexible, thin material such as fabric or paper.
string /stɹɪŋ/ (名詞) — 線 /線. A long, thin and flexible structure made from threads twisted together.
chef /ʃɛf/ (名詞) — 廚師 /廚師. The presiding cook in the kitchen of a large household.
slice /slaɪs/ (名詞) — 片. That which is thin and broad.
fuse /fjuːz/ (名詞) — 導火線 /導火線, 導火索 /導火索. A wick or cord used to convey flame to gunpowder, a bomb, or similar explosive.
pastry /ˈpeɪstɹi/ (名詞) — 糕點 /糕點, 點心 /點心. A baked food item made from flour and fat pastes such as pie crust; also tarts, bear claws, napoleons, puff pastries, etc.
bath /bɑːθ/ (名詞) — 浴缸, 浴盆. A tub or pool which is used for bathing: bathtub.
layer /ˈleɪ̯ɚ/ (名詞) — 層 /層. A single thickness of some material covering a surface.
mixture /ˈmɪkst͡ʃɚ/ (名詞) — 混合. The act of mixing.
divide /dɪˈvaɪd/ (動詞) — 分, 分裂. To split or separate (something) into two or more parts.
subscribe /səbˈskɹaɪb/ (動詞) — 簽署 /簽署. To write (one’s name) at the bottom of a document; to sign (one's name).
torch /ˈtɔːtʃ/ (名詞) — 薪火, 火炬. A stick of wood or plant fibres twisted together, with one end soaked in a flammable substance such as resin or tallow and set on fire, which is held in the…
carefully /ˈkɛɹf(ə)li/ (副詞) — 小心地. With care; attentively, circumspectly.

影片中出現的短語動詞

find out (動詞) — 找出, 查明. To discover, as by asking or investigating.
look at (動詞) — 觀察 /觀察, 看. To observe or watch.
come together /ˈkʌm tʊˈɡɛðɚ/ (動詞) — 集合, 聯合. To assemble; to congregate; to combine.
take off (動詞) — 脫 /脫. To remove.
check in (動詞) — 辦理登機手續 /辦理登機手續, 登記 /登記. To announce or record one's own arrival at a hotel, airport etc.
come along (動詞) — 陪伴, 陪同. To accompany.
come back (動詞) — 回來 /回來, 返回. To return to a place.
come on /ˌkʌm ˈɒn/ — 加油. Come along with me; join me in going.

需要注意的發音

說話人用了 68 次縮略和弱讀形式，例如 we're, we'll, I'm。請按聽到的簡短形式來說。

“th” 音: bath /bɑːθ/, thin /ˈθɪn/, breathe /bɹiːð/, thickness /ˈθɪknəs/
“sh” 和 “zh” 音: mushroom /ˈmʌʃˌɹuːm/, chef /ʃɛf/, sheet /ʃit/, delicious /dɪˈlɪ.ʃəs/, shortly /ˈʃɔɹtli/
長單詞——注意重音位置: ingredient /ɪnˈɡɹiːdi.ənt/, immaculate /ɪˈmæk.jʊ.lət/

如何用這段影片練習

先完整聽一遍影片，不要開口，記下不認識的單詞。
先用 0.75 倍速逐句跟讀，熟練之後再回到正常速度。
錄下自己的聲音並與原聲對比，特別注意 oven, glue, wrap 這類單詞。

影片中的語法

說話人最常用的結構，並附上影片中的原話：

結構	影片中的用法
現在完成進行時 have/has been + -ing — 以前開始、現在仍在繼續的動作	I've been freaking · has been going
現在完成時 have/has + 過去分詞 — 過去發生但與現在仍有關聯的事	I've called · have become · has come
被動語態 be + 過去分詞 — 強調發生了什麼，而不是誰做的	is known · was shipped · is spread
最高階 the -est / the most … — 一組中最高或最低的	our biggest · the biggest · the most important

什麼是跟讀法？

跟讀法 (Shadowing) 是一種有科學依據的語言學習技巧，最初開發用於專業口譯員的培訓，並由多語言者Alexander Arguelles博士普及。這個方法簡單而強大：您在聽英語母語原聲的同時立即大聲重複——就像是一個延遲1-2秒緊跟說話者的影子。與被動聽力或語法練習不同，跟讀法強迫您的大腦和口腔肌肉同時處理並模模擬實的講話模式。研究表明它能顯著提高發音準確性，語調，節奏，連讀，聽力理解和口語流利度——使其成為雅思口語備考和真實英語交流最有效的方法之一。

影子跟讀法: 閱讀完整分步指南 →

跟讀練習: World Record With Gordon Ramsay! - 通過影片學習英語口語

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