WEBVTT FILE

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let me show you how to cook in English

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with 50 essential words and idioms

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[Music]

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in today's video then we're going to

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learn how to cook in English in a moment

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we're going to my kitchen and I'm going

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to show you how to make any kind of soup

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right super quick really easy and

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extremely tasty on top of that I'll give

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you 50 or more essential words and some

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idioms you can use related to cooking

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you can get all of the language in a

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free pdf by clicking on the link below

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right now let's get cooking in the

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kitchen

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[Music]

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right guys welcome to the kitchen and

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we're going to make a delicious tasty

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soup today it's going to be vegetarian

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it'll take about 20 to 30 minutes I'm

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going to show you how to make the base

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and then you can change it to make any

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kind of soup but actually today it's

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going to be a carrot soup served with

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bread but you may like to serve it with

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naan chapati baguette whatever kind of

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bread you have in your country

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[Music]

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so let's begin first of all with some

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Prep Prep is the preparation

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um we're gonna need first of all one of

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these

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this is a an apron it's my cooking apron

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it even matches my jumper look at that

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right we're good we're ready to go

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um we're going to need of course the

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electric hob for cooking we've got some

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pots and a frying pan over here

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[Music]

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we also have over here The Chopping

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board chopping knife this is my wife's

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chopping knife this is a Cleaver or a

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Chinese chopping knife don't disagree

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with me I actually prefer this classic

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chopping knife we've also got a parring

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knife the paring knife is like for maybe

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for ginger or garlic things like that

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we're going to be using the peeler in a

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moment but let's um let's begin with

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ingredients actually so for any basic

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soup for my basic soup we've got an

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onion

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couple of small potatoes

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and then the vegetables in this case

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we've got carrots

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and a bit of leek okay very simple of

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course every good dish apparently in

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cooking you need four things right you

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need heat fat acid and salt so we've got

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heat on the hob we've got salt

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very basic Himalayan pink salt

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now for acid well

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okay

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you could use a bit of balsamic vinegar

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a bit of cider vinegar or anchovies are

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also no activities are salty um or what

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else or a bit of wine would also work

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and for

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for fat we've got

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olive oil being based in Spain and

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butter in Britain we use a lot of butter

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butter for cooking I know maybe in India

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use ghee you've got other kinds of fat

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options okay so that's done let's get

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cooking I've got a plate just to gather

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the uh

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the skin or the peel

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the carrot peel yeah I think so

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great watch out for your fingers with

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this one don't you don't want uh it is a

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vegetarian recipe you don't want extra

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meat in the dish by chopping off your

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finger

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[Music]

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now as you may have noticed I don't have

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a recipe book here I am gonna play it by

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ear to play it by ear means to improvise

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or to wing it

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I'm gonna wield it but it will come out

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well because I've done this before I

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know

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right so let's begin I've um peeled the

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carrots and the potatoes so let's start

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there

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we're gonna chop to chop

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do you remember the French Revolution

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where they chopped off the head we're

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gonna chop the carrots

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um let's just get rid of the

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the heads because we don't need those

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get rid of the Tails because we don't

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need those put those out here so we can

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chop basically

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chopping

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it's just like that right

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again don't chop your fingers off

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remember always bend your knuckles Put

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The Knife against the uh The Joint there

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so that you cannot chop off your fingers

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as well as chopping you can dice so a

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dice would be when you basically split

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and then you chop like that and you get

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more small square shapes right you can

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even throw them on the floor it's great

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so dicing is good for suits right

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because

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it they're small and they cook really

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quickly carrots are done potatoes will

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do later and I'll explain why in a

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moment The Onion

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the way there are different ways again

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to slice can be

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you can slice the onion like that which

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is fine or again you can dice cut it in

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layers and then

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cut it down the side and then again just

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chop it out

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and you get these nice small

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with that little joint bent over a nice

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small

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pieces of onion these are easy to fry

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that's the onion the leek I'll just chop

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roughly

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yeah great you can let out all your

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aggression when you're um cooking next

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now when it comes to cooking there are

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different verbs and styles of cooking

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you can fry so you need a frying pan you

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can shallow fry with a bit of oil or

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deep fry with a lot of oil

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shallow fry is often also called saute

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to saute the vegetables so we're going

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to saute the onions and the leek to

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begin with and always saute onions on a

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low light so that they don't burn and

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cook them for like two or three minutes

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so let's turn on the hob I'm going to

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put it up high for the moment

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now I should have done that when I was

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chopping the onions to be more

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productive but never mind also I would

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turn on the uh the air vent but it makes

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so much noise it'll ruin the recording

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so we won't do that instead we'll ruin

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the kitchen now let's go going let's put

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some oil in

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as I mentioned I'm I'm partial to olive

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oil so I'm going to use a bit of that

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the onions

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um normally when the onions are frying I

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add a bit of salt as well so when we put

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things in the pan we can say to add to

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add the onions or to toss in to toss in

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the onions or to throw to throw in the

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carrots as we're waiting for that to

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heat up you know for me when it comes to

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cooking it's not about perfection it's

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not about perfect recipes it's whatever

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you've got in the cupboard make use of

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that switch things around experiment you

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know so you've got some chopped

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carrots and some diced carrots it

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doesn't matter all mixed around Rough

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and Ready that's the way I like to cook

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right it's heating up and I'm gonna put

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the um

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onions and leek in

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a leek is basically an onion family

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right kind of the same thing

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if you hear that it's the nice noise you

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should be getting

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um so I've got to add a pinch of salt

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my wife likes to use a spoon I just like

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to sprinkle But whichever words a pinch

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of salt always remember to toss and turn

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I'm going to turn that down now to a

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lower lower flame although there is no

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Flame

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take things with a piece of salt

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interesting idiom right a pinch of salt

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means don't take things too seriously

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you should take life with a pinch of

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salt

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okay so we're going to need one of these

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right this is a well we'd call it a

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spatula I think in America they call it

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a Turner but turning things or a spatula

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um I'm going to use this in here just to

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move these around they're coming along

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nicely and

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oh yes you've got that WAFF of onions

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now what you should do also is add some

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garlic chop up some garlic and put it in

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but me I ran out of garlic to run out of

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means you have none left I ran out of

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garlic so we're doing without but not to

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worry listen let's throw in

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to throw in the carrots

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[Applause]

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lovely stir them around to stir or to

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turn

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with your Turner

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[Music]

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now what I'm going to do in a moment

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also I'm going to add some beans and you

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can add beans you may want to add

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chickpeas

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lentils anything with a bit of fiber

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because it gives it a bit of substance

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and it's very very healthy

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first of all though I'm going to steam

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the vegetables now this is easy we take

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a pan

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take the lid off and just put

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all of those down in here

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if you're in a rush you can just start

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in the pan directly I mean why not

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there we go

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turn that up now it needs to go higher

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and we're going to add

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a dash of water a dash or a little bit

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of water

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and that is going to help them Steam

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turn it up quite high and let that steam

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away and in the meantime we can get the

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beans ready

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right great now you can see that is

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really steaming now what's a good idea

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with a tea towel is just to

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move it around

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keep it moving because otherwise it may

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stick but we're just going to steam it

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like four or five minutes is enough

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oh it's just about

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starting to stick great I think about

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half pint of water

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should be enough

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again

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turn up the um Heat

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what I've done is I've taken a sieve

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right and in the sieve we've got the

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beans and we're going to add all of

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these beans into that water once it's

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boiled water heated is boiled and you

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can boil the beans boil the soup great

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nice vocabulary let's toss the beans

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into the pan yes he's getting quite hot

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now so I'm going to take the beans

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and toss those in

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excellent and now I'm going to add

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the potatoes

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the secret with the potatoes and I

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learned this several years ago is be

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careful how you cut them but it's too

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cut and

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tear let me show you over here and it'll

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give a nice

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um substance to your soup it'll the

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starch will just help it be

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not be too watery it'll give it a nice

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substance so you can do that just take

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these very carefully with your parring

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knife parring knife

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and into nice small shapes and then just

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throw those in

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so half a pint was nowhere near enough

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we've got another half a pint make it a

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pint of water

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all of that goes in take your spatula

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or Turner and mix it all in

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put the lid on

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now then what's missing of course is a

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bit of spice

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so I'm going to put in a bit more salt

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I'm going to add pepper give it a bit of

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a kick

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foreign

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that'll give it a little bit of a

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a bit of a kick as well

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now let me just show you how this is

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shaping up look at that

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it's looking good it's looking thick

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and it's not smelling bad at all either

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now that is boiling so what we're going

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to do is turn the heat down so that it

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simmers to simmer is to boil gently to

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simmer on a very low flame so let's do

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that so that now is simmering gently I'm

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going to leave it for about five minutes

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before we leave it the secret to good

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cooking is also to be tasting all the

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time taste taste taste it's a bit like

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learning English practice practice

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practice

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let's taste and just see what

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modifications we need to make that's a

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big word isn't it

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so come and join me as we just taste and

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see how it's going

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now a professional chef will just put

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that straight in the mouth but I'm not

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and it's too hot

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oh my

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that's got a kick

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00:15:48.360 --> 00:15:49.920
it's definitely missing something it's

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missing a bit of acid

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and it's missing kind of the fat texture

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so in a moment we're going to add a bit

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of butter to give it extra texture

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um and maybe a little bit of acid let's

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put in a bit of vinegar

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just a splash of vinegar

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Stir It Around

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I'm Bob's your uncle

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I'm gonna add a bit of butter

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so let's just take this off

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a little a knob of butter

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slice of butter

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let's throw that in

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just mix it around a little bit

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another idiom for you or a phrasal verb

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to butter somebody up

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[Music]

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butter somebody up it means that you are

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you're praising them and saying good

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things about them because you want them

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to help you right if I want to get a

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good grade from my teacher maybe I can

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00:17:01.800 --> 00:17:04.799
go and butter my teacher up say some

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00:17:04.799 --> 00:17:07.079
nice things about him right that's a

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00:17:07.079 --> 00:17:10.500
lovely soup you're making ah okay let's

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leave that just to simmer for another

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minute or two and it'll be ready

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[Music]

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brilliant I think it's ready now so I'm

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going to turn the hob off

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take the top off

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um let's Ladle out the soup

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to Ladle out or to serve out to serve up

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whichever is fine

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just uh just to give you a flavor to

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give you an idea change camera here we

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go let's see if you can see that Feast

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00:17:47.460 --> 00:17:49.919
your eyes on that

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00:17:49.919 --> 00:17:54.059
it looks delicious I'm not sure if it

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will taste delicious

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we have to blow on it because it's so

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hot

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that is fabulous it's got a cake that's

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spicy it's smooth really really nice so

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listen

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we've come to the end of the cooking

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program and the English program I hope

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you've learned Lots just the warning I

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am not responsible for the quality of

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your food

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00:18:26.780 --> 00:18:30.419
I have not a professional cook if your

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00:18:30.419 --> 00:18:33.000
soup tastes terrible I'm not responsible

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however I will take responsibility for

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your English I hope you've enjoyed the

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lesson

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see you soon

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00:18:40.820 --> 00:18:43.859
so I hope you enjoyed the video and

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found it useful for cooking and for

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00:18:46.140 --> 00:18:48.539
learning English if you enjoyed it

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00:18:48.539 --> 00:18:51.000
please do leave me a like do subscribe

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00:18:51.000 --> 00:18:53.700
and turn on notifications to find out

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00:18:53.700 --> 00:18:56.700
about upcoming videos remember the

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00:18:56.700 --> 00:19:00.299
secret is in the practice both for

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00:19:00.299 --> 00:19:03.080
learning English and for cooking well

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00:19:03.080 --> 00:19:06.299
tasting as well right practice and taste

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remember do collect your free pdf if you

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00:19:09.240 --> 00:19:11.039
want all of this language so you can

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00:19:11.039 --> 00:19:13.140
practice at home leave me a message

385
00:19:13.140 --> 00:19:16.740
below let me know I don't know the kind

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00:19:16.740 --> 00:19:19.260
of things that you enjoy cooking

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in the meantime I'll see you in the next

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00:19:21.780 --> 00:19:24.359
video Just Around the Corner thanks for

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00:19:24.359 --> 00:19:27.420
watching all the best now bye-bye

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[Music]

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it was for you right chop

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so give somebody the chop is to fire

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00:19:41.400 --> 00:19:44.100
them so they've been working badly and

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00:19:44.100 --> 00:19:46.140
you send them out to the company give

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somebody the chop also we talked about

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slicing

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that's right

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if you want to slice the best thing

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since sliced bread that means something

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00:19:57.660 --> 00:20:00.780
is the best thing ever right this knife

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00:20:00.780 --> 00:20:04.619
is the best thing since sliced bread

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00:20:04.619 --> 00:20:08.539
we also had oh yes

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to dice

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it's a dice um to roll the dice

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to roll the dices to take a chance if

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00:20:21.000 --> 00:20:22.380
you're not sure about something we'll

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00:20:22.380 --> 00:20:25.230
just roll the dice take a chance

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[Music]

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foreign

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[Music]