[Script] #9 – broth and stock [3 Levels English Listening]

I upload videos on YouTube to help you learn English. This page has the scripts for the videos. Please use them while watching.
This time, we talked about broth and stock.

This video is on 16 Jan 2025. The scripts for this article are below.

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The script for this video was created using ChatGPT.

Difficult

East Asian cuisine is deeply rooted in the culture of broth and stock, which are essential for creating the signature umami flavor that defines its dishes. Whether it’s breakfast, lunch, or dinner, the use of broth or stock is a constant, ensuring each meal has a profound and satisfying depth of taste.

This became particularly evident during my stay at an American hotel. Despite paying over $30 for breakfast, the meal lacked any trace of umami, leaving it bland and unmemorable. The absence of the rich flavors provided by broth or stock made me keenly aware of how these elements elevate even the simplest dishes in East Asian cooking. This stark contrast underscored my admiration for the meticulous attention to flavor that is central to East Asian culinary traditions.

difficult terms

1. Rooted in : Strongly influenced or based on a particular concept or tradition.
2. Broth : A liquid made by simmering meat, fish, or vegetables, used as a base for soups or other dishes.
3. Stock : A flavorful liquid prepared by boiling bones, meat, or vegetables, often used as a cooking base.
4. Umami : A savory and rich flavor, recognized as one of the five basic tastes.
5. Trace of : A very small amount or sign of something.
6. Keenly aware of : Deeply or strongly aware of something.
7. Meticulous : Showing great attention to detail; very careful and precise.

Middle

East Asian cuisine is based on the use of broth and stock, which give its dishes a special, savory flavor called umami. People in East Asia use broth or stock in all meals, whether it is breakfast, lunch, or dinner. This ingredient makes every dish rich and flavorful.

I noticed the importance of broth and stock when I stayed at an American hotel. Even though I paid more than $30 for breakfast, the food had no umami flavor and tasted very plain. It was not satisfying or memorable. This experience made me realize how important broth and stock are in East Asian cooking. They add depth and make even simple dishes taste amazing. This difference made me admire the care that goes into East Asian cuisine even more.

difficult terms for this level

1. Savory : Having a salty or spicy flavor, not sweet.
2. Plain : Simple and not having much flavor.
3. Memorable : Easy to remember because it is special or unusual.
4. Realize : To understand or become aware of something.
5. Admire : To respect or appreciate something.

Beginner

East Asian food uses broth and stock to make a rich and tasty flavor called umami. People in East Asia use broth or stock in breakfast, lunch, and dinner. It helps the food taste better and gives it a deep, delicious flavor.

I noticed this difference when I stayed at a hotel in America. I paid more than $30 for breakfast, but the food had no umami. It was not tasty and felt very plain. This made me understand how important broth and stock are in East Asian cooking. Even simple dishes can become delicious with their help. This experience made me respect the careful way East Asian food is made.

difficult terms for this level

1. Broth : A simple liquid made by cooking meat or vegetables in water.
2. Stock : A liquid made by cooking bones, vegetables, or meat, used for cooking.
3. Umami : A rich and savory taste, one of the five main flavors.
4. Plain : Not having much flavor or taste.
5. Respect : To admire or think highly of something.