Lessons in Chemistry — Cast Chemistry in the Kitchen Lasagna   Apple TV+ - video Dailymotion

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00:00 - One of us just needs to say a complete sentence.

00:02 (laughing)

00:04 - Deal.

00:05 Let's see who can do it first.

00:06 That's the game.

00:08 - Courtney is a chef.

00:08 She's also one of my best friends

00:10 and she's written so many cookbooks,

00:12 worked in incredible famous kitchens.

00:14 We're so lucky to have her on the show

00:16 making Elizabeth's food.

00:18 - Let's begin, shall we?

00:19 - You and I have been friends for what, thousand years?

00:26 - Oh, maybe more.

00:28 That is to say we've been friends for a very long time.

00:31 - And food has been a very big part of it.

00:34 We get together with people and make something

00:36 that then fuels and sustains you.

00:40 - So today we're gonna make the lasagna.

00:42 The lasagna.

00:44 - The lasagna.

00:44 - From lessons in chemistry.

00:46 - Yes, and lasagna is comforting and loving

00:49 and requires a lot of time and energy

00:51 and ultimately this is the beginning

00:53 of the Elizabeth and Calvin relationship.

00:55 - This is one of the first things he tastes

00:57 that Elizabeth makes.

00:58 I think he falls in love at first bite.

01:00 - Wow, that's perfect.

01:02 - It's not perfect, but it has the potential to be.

01:04 - How do you think Louis is gonna do making it?

01:06 Do you think he's gonna be okay?

01:07 - I think he's gonna be good at the assembly.

01:09 - Yeah.

01:10 - I think he can assemble.

01:10 He can follow directions.

01:11 He's gonna love eating it.

01:13 - He's definitely gonna love eating it,

01:14 as will I and you.

01:16 - Definitely.

01:17 - We should probably go make it soon.

01:19 - Let's make it.

01:20 - Before we get started, pray tell,

01:27 who is your character in the show?

01:29 - Oh, I play Elizabeth Zott,

01:31 who is a scientist and then later has a cooking show.

01:33 - Welcome viewers.

01:34 My name is Elizabeth Zott and this is "Supper at Six."

01:38 (audience cheering)

01:39 - I play Calvin Evans.

01:41 - Calvin Evans is a star.

01:43 - Smart, well-to-do, famous.

01:45 What's not to like?

01:46 - Is a chemist and doesn't really have a future in cooking.

01:49 (laughing)

01:50 - Until today.

01:51 - Until today.

01:52 - Until today.

01:53 Right, so we're making lasagna.

01:55 It's based on the lasagna from the show,

01:57 but this is an even more amped up lasagna.

02:00 It has homemade pasta dough,

02:02 the thinnest layers possible.

02:03 It's gonna be like 12 layers.

02:04 And lucky for y'all, I went ahead and already made the dough

02:07 and then I also made the bechamel for it.

02:08 So we're gonna focus today on the Bolognese sauce.

02:12 - Okay.

02:12 - Starting now.

02:13 Marie, I would like you to do the honors.

02:15 Go ahead and oil.

02:16 You're gonna put oil in the pan and then add the mirepoix.

02:20 Everything but the garlic.

02:21 So we're just gonna saute this down.

02:26 Let's go ahead and add the meat.

02:28 How's that sound?

02:29 - Yeah, what kind of meat is this you got here?

02:30 - Okay, so this is another reason

02:31 why this Bolognese is so delicious.

02:33 This is ground pork, ground pancetta,

02:35 and then we have ground beef.

02:36 So go ahead and toss that into the old pan.

02:38 - Okay, just throw it all into the trampoline here.

02:41 - Yeah.

02:44 So your characters on the show

02:46 are two very passionate humans.

02:47 Like you're passionate about rowing,

02:49 you're passionate about cooking, chemistry.

02:51 All of these passions you have,

02:52 you also share them with each other.

02:53 So how does that deepen your relationship?

02:56 - When they meet each other

02:57 and they're able to talk on this level

02:59 about science in particular,

03:01 and then when Elizabeth starts cooking for Calvin,

03:03 then it creates this language.

03:06 I mean, the first time that they really start to connect

03:08 is over her talking about lasagna.

03:11 - At about 92 degrees,

03:13 the solid milk fat in the cheese liquefies

03:15 and the bonds holding together the casein proteins break,

03:17 but the melt isn't smooth,

03:18 which is why I've been experimenting with sodium citrate.

03:21 So when the cheese heats--

03:22 - Proteins separate from each other,

03:23 acting as emulsifiers.

03:25 - Precisely.

03:26 - I think a big part of that,

03:27 when they meet and kind of discovering

03:30 how Elizabeth looks at cooking,

03:32 is this is a great kind of metaphor and microcosm

03:35 for their relationship as a whole,

03:37 because he sees food as just like sustenance and brain power.

03:41 - You have one fork.

03:42 - I don't entertain.

03:44 - And so then all of a sudden that you can apply chemistry

03:46 and it can be,

03:48 you can go into a real micro lens on it

03:51 and kind of like, they're really nerding out on it.

03:54 - Elizabeth and Calvin are nerds of a feather.

03:56 - You cooked for me?

03:57 - I can't promise it'll taste as good as yours,

03:59 but is that a bowl?

04:00 - This is a lovely steam bath we're getting to.

04:02 - It is, yeah.

04:03 I'm feeling a nice, getting a nice facial here.

04:04 - Good first, good.

04:05 - Yeah.

04:06 Every time I cook, I'm reminded of my grandmother

04:08 because she would, every time she cracks an egg,

04:11 would take her long fingernails

04:12 and scrape every little molecule of yolk out of there.

04:16 She grew up in the Depression--

04:17 - Really?

04:18 - With her-- - With her nail, yeah.

04:20 - And I do that, I carry that tradition on.

04:22 - With your long fingernails?

04:23 Do you have a long fingernail?

04:24 - Just the pinky.

04:25 (laughing)

04:27 - Well, and actually lasagna reminds me of my grandma

04:29 because that's what she would do.

04:30 She would make it and then like the best thing

04:31 was the next day, the leftovers, reheating the leftovers.

04:34 - Now we're gonna assemble.

04:37 So the first layer is this bolognese

04:40 and then we're gonna put a layer of noodles,

04:41 a really thin layer of the bechamel,

04:43 a little bit of Parmesan,

04:45 a little bit of the bolognese,

04:47 and then every third or fourth layer,

04:49 we're gonna dollop a little tiny bit of ricotta

04:52 and then we're saving the mozzarella for the very top layer

04:54 so it'll be nice and bubbly and cheesy.

04:56 I'm gonna put it in the oven.

04:58 Thank you. - Get ready.

05:00 - Bye lasagna, see you soon. - Bye lasagna, we love you.

05:02 - Bye. - Thank you.

05:04 (upbeat music)

05:06 - While the lasagna's baking,

05:08 I just have a few random questions.

05:10 We're gonna start with one of my favorites.

05:13 An asteroid is headed straight to Earth.

05:16 You have about one day, got a day.

05:18 - Yeah.

05:19 - You have one meal.

05:20 - Oh.

05:21 - What are you gonna eat?

05:22 - Mine would be a baked potato with a lot of butter,

05:26 fluffed very well.

05:28 - Okay. - Sour cream, caviar.

05:30 - That's a good one.

05:31 - I would do my mom's apple crisp with some ice cream.

05:36 - This is great knowledge to have.

05:39 - Yeah. - It's important.

05:40 - It's important knowledge.

05:41 The most important knowledge though,

05:42 and I'm sorry I have to ask this, but you know I have to,

05:45 is a hot dog a sandwich?

05:47 - I forget where you both stand on this.

05:49 - I know, which is why you knew how to go first.

05:50 - You gotta just do what's true for you.

05:53 - And I think if you have two pieces of bread

05:54 with something in the middle of it,

05:56 there's nothing else to call it other than sandwich.

05:59 - Yes!

06:00 - That's what I think.

06:01 - Marie, do you not agree with this?

06:04 - Of course I don't agree with it, Courtney.

06:07 Of course I don't agree with it.

06:08 (laughing)

06:09 This has been going on for years.

06:10 This has been going on for years, people.

06:12 It's been going on for years.

06:13 This is the thing that we don't talk about

06:15 in our relationship. - I know.

06:16 - Because this might drive us apart.

06:18 - I love you very much, we'll leave it at that.

06:20 - Okay.

06:21 - Love you.

06:22 - The lasagna, can you smell it?

06:27 - Gosh, I can, wow.

06:30 - Mm, let's get it out of the oven, I think it's done.

06:33 - Nothing better than smelling the fresh lasagna.

06:35 - Holy moly.

06:36 - Yeah.

06:37 - Look at this, look at the bubble.

06:40 - It's a freezin' bird. - Freezin' bird.

06:42 - Freezin' bird, thank you.

06:44 Voila!

06:45 - Oh my goodness.

06:46 - Look what we did! - It's gorgeous.

06:48 - Mamma mia.

06:49 - Mamma mia.

06:51 - Wow.

06:52 - Yeah.

06:52 - Wow. - I'm just gonna go in.

06:55 - We're done, ready?

06:56 Oh my God.

06:59 - This is so satisfying.

07:00 Who does this, ever?

07:02 - We do, now.

07:03 - Wow.

07:04 - Wow, Courtney, nailed it.

07:07 That is a superior lasagna.

07:09 - Oh man, look at that. - We did it.

07:11 - Y'all, seriously, thank you so much for coming out,

07:14 taking the time to do this today.

07:15 It was so much fun.

07:17 I loved making lasagna with you.

07:18 It was the best.

07:19 - Absolute best, Courtney.

07:20 - We couldn't have had a better sensei.

07:23 Thank you. - Thank you.

07:24 - Thanks, Courtney.

07:25 - Yeah, my pleasure.

07:26 And if you wanna learn more about their characters

07:28 and this lasagna,

07:29 you can watch Lessons in Chemistry on Apple TV+.

07:32 - I'm gonna take this home.

07:35 (cymbal crashing)

07:38 (cymbal crashing)

07:41 (cymbal crashing)

07:44 (cymbal crashing)

07:47 [BLANK_AUDIO]

Lessons in Chemistry — Cast Chemistry in the Kitchen Lasagna Apple TV+

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