Adam’s English Lessons · engVid
@engvidAdamCanada3.7M subscribers163M views
Do you love English? Me too. That's why we're here—because English is a key to the world. Join me and others from around the world as we practice our English skills and get to know each other. I have taught, coached, and edited for hundreds of non-native English users for 14 years, in four countries. Let me put this experience to work for you; subscribe to my channel and don't forget to comment on engvid.com These days, I'm back home in Toronto, Canada. I concentrate on helping people prepare for tests such as the IELTS, TOEFL, and SAT. Test takers can learn to write at writetotop.com, my sit…
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Techniques from Adam’s English Lessons · engVid
Stir simmering foods occasionally to prevent burning on the bottom
When simmering, stir once in a while so heavier ingredients don’t settle and burn.
How to shallow-fry vs deep-fry (amount of oil)
Deep-fry fully covers food in oil; regular frying uses oil to cook the surfaces (both sides) without submerging.
How to chop vs dice vs slice (size of the pieces)
Chop/dice are cutting into small pieces (difference is mainly size); slice makes larger flat pieces.
How to grill on a barbecue (use the grates and flip)
Cook food over fire/coals on grill grates, then flip during cooking.
How to broil vs roast in an oven (top heat vs surrounding heat)
Broil uses heat from the top to crisp quickly; roast uses heat from bottom/sides to cook through more slowly.
How to boil vs simmer (control heat by bubble size)
Boil uses very high heat with big fast bubbles; simmer uses lower heat with small slow bubbles.
How to sauté lightly in a pan
Cook food quickly in a skillet with a little oil, tossing or flipping until lightly browned.
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