跟读练习: How to Make Martha Stewart's Brown Beef Stock | Martha's Cooking School | Martha Stewart - 通过YouTube学习英语口语
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Now I'd like to show you how to make a brown beef stock.
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Now I'd like to show you how to make a brown beef stock.
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When making beef stock, the meat,
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the bones, and the aromatics are roasted first to give a deeper flavor and darker color to the stock.
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And what you do is,
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in a big roasting pan like this,
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put some unflavored oil, sort of a safflower oil or a canola oil,
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and strew four pounds of veal bones.
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These come from the shank.
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And some oxtail or neck bones.
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These are lovely for a stock oxtail.
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Like that right into the fat.
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Add a little bit more oil.
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And get this right into a 400 degree oven.
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And roast turning once and stirring often for even browning.
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For about 45 minutes.
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So this goes right into the oven.
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So the oxtails and the veal bones are nicely browned.
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Add two tablespoons of tomato paste.
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This can be canned or out of a tube,
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but get a good flavorful tomato paste.
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And stir that around in the pan.
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This will add some depth of color to your sauce.
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And then add your vegetables.
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Your aromatics are a different thing in a stock like this.
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We're not even peeling the onions.
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It's really kind of great
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that you can just put the skins in there the celery
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washed of course two ribs of celery two carrots unpeeled but washed put into the pan
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two yellow onions and four cloves of garlic also they don't have to be peeled
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but i like to smash them a little bit for the pot and stir this around.
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Put that right back into the 400-degree oven
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and roast until the vegetables are browned and tender and the bones are deeply browned.
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So that takes about 40 minutes longer.
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So you can see the bones have gotten a beautiful color, especially the oxtails.
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And the vegetables are tender.
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Now here's where we are using a deep stock pot
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because we want as little evaporation as possible while we are cooking the stock.
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So there's quite a bit of fat which I am going to pour off.
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Try not to pour off the brown bits.
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That's going to add color to your stock.
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And now on high heat,
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one cup of red wine.
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and we'll deglaze the pan.
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Now you can burn off the alcohol by boiling that red wine down by a third or a half.
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Smells so delicious.
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And then pour all of this right into the stock pot.
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Now take this to the sink and fill so that everything is covered by at least two inches.
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That's going to take at least six quarts of water.
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And if you want, and I do,
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rinse my pan a little bit so that I'm sure I'm getting every bit of goodness into the stock pot.
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So to bitter extract flavor and to preserve clarity,
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begin cooking the stock with cold water.
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Don't add hot water to this.
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Use cold.
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so now look at the color it is such a rich
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color already now bring this to a boil reduce to a simmer
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and cook for approximately eight hours so notice i've reduced the heat so it's just barely simmering
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remember boiling a stock is going to make a cloudy stock so i'm taking off whatever impurities is on On the top,
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there's not much, not yet.
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And now is the time to add our aromatics.
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A big bunch of parsley like this,
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some fresh thyme, two teaspoons of black peppercorns,
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and a couple bay leaves.
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Submerge those into the stock and allow to simmer very slowly over low heat for approximately eight hours.
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So make sure you start this in the morning
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or by noon time if you don't want to stay up all night
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because you're going to have to add a little bit more hot water if necessary to keep everything submerged.
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So our stock is done.
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Now notice it's really cooked down quite substantially,
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but everything has stayed submerged during the cooking time.
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I'm just going to remove the big bones to a bowl.
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And if you boil this down even more,
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you will have a demi-glace,
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a very rich flavoring that you can add to stews and sauces.
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I always like putting it through the cheesecloth because it really does take out all of the impurities.
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And this is what it looks like when it's chilled.
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There's quite a layer of this orangey fat on top.
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Oh, look, it's coming off all in one piece.
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Makes that an easy job.
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This is going to be discarded, of course.
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And here's your gorgeous broth.
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Very rich, very flavorful.
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Mmm, so good.
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What a great stew or soup this would make.
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Beef stock made the old-fashioned ray in a stock pot.
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为什么与这个视频练习口语？
观看玛莎·斯图尔特的肉汤制作视频，不仅能学习烹饪技巧，同时也是提高英语口语的绝佳机会。通过模仿视频中的发音和语调，学习者能有效提高自己的语音流利度和表达能力。这种被称为shadowspeak的方法，可以帮助你更好地掌握自然对话的节奏和语调。此外，通过跟随视频中提到的具体步骤，增强理解能力和记忆力，学习者可以边做边说，这种实践在语言学习中相当重要。
语法和表达在上下文中的应用
- “get this right into the oven”：这个短语强调了动作的直接性。学习者可以注意这种结构，适用于指示或说明动作的场合。
- “add a little bit more oil”：使用“a little bit more”是表达“稍微多一点”的常用方式，这在日常对话中非常常见，是学习者可以经常运用的表达。
- “the vegetables are tender”：使用现在时态来描述当前状态，这个结构在描述事物状态时非常实用，可以帮助学习者更流利地进行讨论。
通过这些表达的学习，英语学习者不仅能提高语言能力，还能在具体情境中更好地应用和理解这些结构。
常见的发音陷阱
在视频中，某些单词的发音可能对学习者构成挑战，例如“aromatics”和“deglaze”。这两个词的音节较多，容易导致发音不准确。学者们在练习时，可以通过录音自己说这些单词，然后与视频中的发音进行对比，找到差异并进行调整。此外，注意口音的变化和重音的位置也是提高英语发音的关键。通过提高英语发音的训练，学习者能更容易掌握这些细节，提高口语表达的自然度。
总而言之，利用这样的内容与技巧，加上shadowing site 的实践，能够帮助学习者在语言学习中获得巨大的提升。通过不断地练习和反复模仿，逐步提高口语能力和自信心。
什么是跟读法？
跟读法 (Shadowing) 是一种有科学依据的语言学习技巧，最初开发用于专业口译员的培训，并由多语言者Alexander Arguelles博士普及。这个方法简单而强大：您在听英语母语原声的同时立即大声重复——就像是一个延迟1-2秒紧跟说话者的影子。与被动听力或语法练习不同，跟读法强迫您的大脑和口腔肌肉同时处理并模仿真实的讲话模式。研究表明它能显着提高发音准确性，语调，节奏，连读，听力理解和口语流利度——使其成为雅思口语备考和真实英语交流最有效的方法之一。