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  • - Let me show you how to cook in English

  • with "50 Essential Words and Idioms."

  • (gentle rock music)

  • In today's video then,

  • we're going to learn how to cook in English.

  • In a moment, we're going to my kitchen

  • and I'm gonna show you how to make any kind of soup, right?

  • Super quick, really easy, and extremely tasty.

  • On top of that, I'll give you 50 or more essential words

  • and some idioms you can use related to cooking.

  • You can get all of the language

  • in a free PDF by clicking on the link below.

  • Right now, let's get cooking in the kitchen.

  • (upbeat music)

  • Right, guys, welcome to the kitchen.

  • We're going to make a delicious, tasty soup today.

  • It's gonna be vegetarian.

  • It'll take about 20 to 30 minutes.

  • I'm gonna show you how to make the base

  • and then you can change it to make any kind of soup.

  • But actually today,

  • it's gonna be a carrot soup served with bread,

  • but you may like to serve it with naan, chapati, baguette,

  • whatever kind of bread you have in your country.

  • (upbeat music)

  • So let's begin, first of all, with some prep.

  • Prep is the preparation.

  • We're gonna need, first of all, one of these.

  • This is an apron.

  • It's my cooking apron.

  • It even matches my jumper.

  • Look at that.

  • Right, we're good.

  • We're ready to go.

  • We're gonna need, of course, the electric hob for cooking.

  • We've got some pots and a frying pan over here.

  • (gentle music)

  • We also have over here the chopping board, chopping knife.

  • This is my wife's chopping knife.

  • This is a cleaver, or a Chinese chopping knife.

  • Don't disagree with me.

  • I actually prefer this classic chopping knife.

  • We've also got a paring knife.

  • The paring knife is like maybe for ginger or garlic,

  • things like that.

  • We're gonna be using the peeler in a moment.

  • But let's begin with ingredients actually.

  • So for any basic soup, for my basic soup,

  • we've got an onion, a couple of small potatoes,

  • and then the vegetables.

  • In this case we've got carrots and a bit of leek, okay?

  • Very simple.

  • Of course, every good dish,

  • apparently in cooking you need four things, right?

  • You need heat, fat, acid, and salt.

  • So we've got heat on the hob,

  • we've got salt, very basic Himalayan pink salt.

  • Now, for acid, well,

  • you could use a bit of balsamic vinegar,

  • bit of cider vinegar, or anchovies.

  • Or also, no, anchovies are salty, or what else?

  • Or a bit of wine would also work.

  • And for fat,

  • we've got olive oil, being based in Spain, and butter.

  • In Britain, we use a lot of butter.

  • Butter, water for cooking.

  • I know maybe in India you use ghee.

  • You've got other kinds of fat options.

  • Okay, so that's done.

  • Let's get cooking.

  • I've got a plate just to gather the skin or the peel.

  • Is that carrot peel?

  • Yeah, think so.

  • Great, watch out for your fingers with this one.

  • It is a vegetarian recipe.

  • You don't want extra, extra meat

  • in the dish by chopping off your finger.

  • (upbeat music)

  • Now, as you may have noticed,

  • I don't have a recipe book here.

  • I am gonna play it by ear.

  • To play it by ear means to improvise or to wing it.

  • I'm gonna wing it, but it will come out well

  • because I've done this before.

  • I know.

  • Right, so let's begin.

  • I've peeled the carrots and the potatoes.

  • So let's start there.

  • We're gonna chop.

  • To chop.

  • Do you remember the French Revolution

  • where they chopped off the head?

  • We're gonna chop the carrots.

  • Let's just get rid

  • of the the heads 'cause we don't need those.

  • Get rid of the tails 'cause we don't need those.

  • Put those over here.

  • So, we can chop.

  • Basically, chopping

  • is just like that, right?

  • Very, very simple.

  • Again, don't chop your fingers off.

  • Remember, always bend your knuckles,

  • put the knife against the joint there

  • so that you cannot chop off your fingers.

  • As well as chopping, you can dice.

  • So a dice would be when you basically split

  • and then you chop like that

  • and you get more small square shapes, right?

  • You can even throw them on the floor.

  • It's great.

  • So dicing is good for soups, right?

  • Because they're small and they cook really quickly.

  • Carrots are done.

  • Potatoes we'll do later, and I'll explain why in a moment.

  • The onion,

  • there are different ways, again, to slice.

  • Can be, right?

  • You can slice the onion like that, which is fine.

  • Or again, you can dice.

  • Cut it in layers and then cut it down the side

  • and then again, just chop it out.

  • And you get these nice, small, with that little joint

  • bent over, nice, small pieces of onion,

  • which are easy to fry.

  • That's the onion.

  • The leek I'll just chop roughly. (laughs)

  • Great.

  • You can let out all your aggression when you're cooking.

  • Next.

  • Now when it comes to cooking,

  • there are different verbs and styles of cooking.

  • You can fry.

  • So you need a frying pan.

  • You can shallow fry with a bit

  • of oil, or deep fry with a lot of oil.

  • Shallow fry is often also called saute,

  • to saute the vegetables.

  • So we are gonna saute the onions and the leek to begin with.

  • Always saute onions on a low light so that they don't burn

  • and cook them for like two or three minutes.

  • So let's turn on the hob.

  • I'm gonna put it up high for the moment.

  • Now, I should have done that when I was chopping

  • the onions to be more productive, but never mind.

  • Also I would turn on the air vent,

  • but it makes so much noise, it'll ruin the recording,

  • so we won't do that.

  • Instead, we'll ruin the kitchen.

  • Now, let's get going.

  • Let's put some oil in.

  • As I mentioned, I'm partial to olive oil,

  • so I'm gonna use a bit of that to the onions.

  • Normally when the onions are frying, I add a bit

  • of salt as well.

  • So when we put things in the pan, we can say to add,

  • to add the onions or to toss in, to toss in the onions,

  • or to throw, to throw in the carrots.

  • As we're waiting for that to heat up,

  • you know for me, when it comes to cooking,

  • it's not about perfection.

  • It's not about perfect recipes.

  • It's whatever you've got in the cupboard.

  • Make use of that.

  • Switch things around.

  • Experiment.

  • You know, so you've got some chopped carrots

  • and some diced carrots.

  • It doesn't matter.

  • All mixed around, rough and ready.

  • That's the way I like to cook.

  • Right, it's heating up

  • and I'm gonna put the onions and leek in.

  • The leek is basically an onion family, right?

  • Kind of the same thing.

  • (vegetables sizzling)