跟读练习: How to make Peppercorn Sauce Recipe - 通过YouTube学习英语口语
B2
If you like steak, if you like any sort of roasted meat,
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If you like steak, if you like any sort of roasted meat,
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there's always a condiment that you've got to have with it.
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Peppercorn sauce is one of my favourites and we're going to make it today.
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The heat from the pepper,
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the roundness from the shallot,
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and that stunning back note of cognac.
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Proper peppercorn sauce.
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Let's get it.
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Now peppercorn sauce is an easy sauce to make in my opinion.
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There's a couple of base flavours that you need to get right at the start of cooking and that builds those layers,
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builds the complexity and builds the stunning back notes that a good peppercorn sauce should have.
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It starts with shallots.
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I'm using banana shallot, for me they're the easiest to work with.
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You take the top off,
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the bottom off, in half and we skin it.
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Now you might find when you're skinning your shallots,
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there's this like almost leathery half skin,
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half shallot piece just on the outside layer.
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Take that off completely.
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People like to keep the skins and the roots for the stock.
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In my personal opinion, if you put rubbish in your stock,
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it's going to taste like garbage.
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Always put premium peeled vegetables into your stock for a premium product.
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Skins and roots, compost all the bin.
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If you're an avid watcher of this channel,
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you will know that at this stage,
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we're doing the mise en place.
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The preparation before cooking.
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So when the heat is turned on we haven't got to mess around chopping
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and taking our attention away from the main event.
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If you're not an avid watcher of this channel then like, subscribe.
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We're a growing community and we're trying to share the knowledge as far as it can go.
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My shallots are peeled.
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Down onto the board with the root away from the knife we're just going to create little strips.
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And those little strips are all made keeping the root intact.
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So you end up the slice shallot that doesn't fall apart
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when you dice it and then you engage your knife
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and start to dice just rocking through turning those batons into a lovely fine dice.
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Now onions and garlic go together like brother
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and sister they're two peas in a pod
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if you have one in most recipes you've got to have the other it deepens the flavor creates
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that sweetness and gives an amazing aromat to the dish.
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Grate some garlic straight on top.
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If you're doing a big batch of this you can work
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into a bowl I don't want to get my bowl dirty I just want to use one board,
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one pan to make this sauce.
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Once your shallots are chopped and your garlic is ready to rock then we can start looking at the peppercorns.
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I've got black peppercorns and pink peppercorns for mine.
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You can get the brined green peppercorns and add those in as well.
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Now they've got a great appearance and they do have a good flavour but they're not my favourite.
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I'm going to go black peppercorns and pink peppercorns straight into a mortar and pestle.
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Now like all great cooking this is a labour of love so get your arm in there,
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a little bit of elbow grease and crush those peppercorns down.
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Once you're all crushed down the smell will be filling the room.
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Beautiful flecks of pink and black.
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It's good.
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It's done.
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Ready to cook.
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A medium pan straight into the heat.
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We've got two knobs of butter inside the pan.
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On a medium heat that'll come up to a foaming stage.
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When it's foaming it's starting to brown slightly you go in with your shallot.
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Now at this stage you instantly smell why you put onions and garlic together.
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It's just an amazing round flavour.
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So on a medium high heat,
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you're sautéing and caramelising, building the base flavour.
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This stage you want a little pinch of salt.
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Now once I've taken some rawness off of the garlic and the onion,
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what I want to do is add the peppercorns early into the cooking,
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so the heat can wake up those corns,
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release the oils, release the aromas and really build a depth of pepper.
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And some people don't even think of pepper as a flavour,
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they think of as a seasoning,
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but black pepper has a wonderful fruitiness.
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It's got an amazing aroma and it can hold its own in a sauce like this.
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You may see it in some fancy restaurants,
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or if you've watched a couple of episodes of Hell's Kitchen you know what's next, the flambe.
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This is where we burn off high percentage alcohol with flame to add smoke,
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to add richness and to add a certain je ne sais quoi to the sauce.
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So with the pan turned up slightly your cognac goes straight in and then we ignite.
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While the flames are still flickering,
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in with your time and those flames will just toast
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and roast and crack all those thyme leaves just to release some of those oils
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and with a quick flame
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and a puff of smoke it's all over the cognac has done its job
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and now we're ready for reduction good beef stock goes straight into the pan alongside
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that goes a good hit double cream now the viscosity of
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the beef stock the gelatin the gelatinous properties it's taken from the bones
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that it was cooked in it's going to help the thickness
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of this sauce we also add double cream as a layer
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of fat it brings a lovely sheen a lovely velvety feel
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to this sauce now at this stage don't be alarmed it
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looks soupy it looks watery it looks a bit wrong
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but that's okay reduction is our friend
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and reduction is going to turn this pepper soup into a
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beautiful thick pepper sauce this has been reducing now for about probably 10 minutes to be honest it takes a
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while make sure you don't do it too fast,
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the bottom might scorch and it might overflow.
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You want a happy rolling reduce and you end up with this thick,
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homogenous, beautifully golden peppercorn sauce.
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You can smell it fill in the room,
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it looks good, it's shiny,
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it's got great viscosity from the cream and from the reduction of the stock.
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At this point you do want to give it a little bit of a stir,
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make sure the bits around the outside that are evaporating a little bit fast
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and mix back into the sauce and you create stunning finished product.
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Now this can go with steak,
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this can go with chicken,
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this can even go with meaty fish, roasted monkfish, roasted turba.
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A peppercorn sauce will accompany any hearty bolstered food.
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But personally I enjoy mine with the ribeye steak.
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And what you'll see as you're reducing it is there are little streaks coming at the top of the sauce.
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This is indicating that the moisture level inside that emulsification is reducing
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and that is what we call in the chef in game a dry emulsion.
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It needs moisture.
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Now if you get it to the stage where it's just starting to show the streaks on top,
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turn it off, give it a good stir
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and you know by the time that's cooled slightly you'll end up with a beautifully rich,
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beautifully thick peppercorn sauce.
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Now when we're at this stage it's important to taste.
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I've got the warmth of pepper,
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I've got the reduction of beef stock and cream,
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that underlying smoky hit of cognac,
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perfect seasoning from the salt,
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sweetness from the onion and sweetness from the garlic.
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This is a good peppercorn sauce.
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Now, what do we do to take this to the next level?
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There's two things, a little squeeze of lemon juice, or raw alcohol.
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In many of the good restaurants across the world,
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sauces are made, perfected, and then finished with raw alcohol.
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Not a lot, just a touch,
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to lift the sauce, to bring it into that next dimension,
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and to bolster that flavor of cognac.
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And that little trickle of cognac is all you need to transform an already well-made sauce into a powerhouse pan of flavour.
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It's lifting me up.
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That hit of alcohol, that intensity from the stock,
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the garlic and the shallot,
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and the round warmth of pepper.
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Perfect for a steak and a solid recipe for you to learn at home.
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Peppercorn sauce, just the way I like it.
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Avangil!
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you
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关于本课
在本节课中，学习者将通过观看制作黑胡椒酱的视频，练习与烹饪相关的英语口语。我们将专注于如何在谈论食谱时有效地表达自己的想法。这不仅能帮助您提升英语口语能力，还能让您了解英文中与食物和烹饪相关的专业词汇和表达方式。
关键词汇与短语
- peppercorn sauce（胡椒酱）
- shallots（青葱）
- mise en place（准备工作）
- garlic（大蒜）
- diced（切丁的）
- complexity（复杂性）
- premium（优质的）
- aroma（香气）
练习提示
为了有效地进行英语口语练习，尤其是与烹饪相关的话题，您可以采取以下练习提示来提高自己的发音和流利度：
- 跟随视频的速度：尽量模仿视频中讲解者的语速和语调。在大约每分钟125到150个单词的舒适速度下练习，将有助于您掌握自然的口语节奏。
- 注意重音和语调：在练习时，关注讲解者对某些词汇的重音，特别是在描述食材和烹饪步骤时，这可以帮助您提升与他人交流时的清晰度。
- 多次重复练习：对视频内容进行多次跟读，确保能够流利地说出每一段话并掌握关键短语，尤其是像“胡椒酱”和“准备工作”等，这对于雅思口语练习也非常重要。
- 记录并回听：录下您自己的练习声音，并与视频进行比较。这将帮助您识别自己的发音问题，并加以改进。
通过这些练习，您将能够在与他人讨论食物和烹饪时更加自信地使用英语，进而提升您的英语交流和口语能力。在这个过程中，记得享受阴影讲话（shadow speech）的乐趣，不断完善您的英语口语练习（英语口语练习）。
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。