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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]