The Chew Season 7 Episode 7 The Chew Lab

The Chew Lab - Season 7 Episode 7

In this exciting and innovative episode of The Chew, the hosts take on a brand new challenge as they enter "The Chew Lab." Brace yourself for a whirlwind of culinary experimentation, as the dynamic team dives headfirst into the world of scientific cooking techniques.

As the episode commences, the charismatic hosts, Carla Hall, Clinton Kelly, and Michael Symon, are joined by their special guest, incredible chef and restaurateur, Marcel Vigneron. Together, they aim to explore the cutting-edge methods and intriguing ingredients that push the boundaries of traditional cooking.

From the very beginning, The Chew Lab promises an abundance of electrifying sights and sounds. The set is transformed into a laboratory-like environment, complete with unique equipment, bubbling flasks, and beakers filled with vibrant liquids. It's an atmosphere that captivates the senses and sets the stage for the captivating experimentations to come.

The episode kicks off with an introduction to the fundamentals of scientific cooking. Viewers are taken on a fascinating journey through the fascinating world of molecular gastronomy, where food is transformed into a form of art. The hosts and their guest chef explain the science behind techniques such as spherification, emulsification, and gelification, revealing the secrets that lie behind some of the most extraordinary culinary creations.

With their newfound knowledge, the hosts and Chef Marcel embark on a series of jaw-dropping experiments. Each experiment is carefully crafted to highlight a specific scientific cooking technique and showcase its application in everyday meals. From transforming liquids into flavorful spheres to creating unexpected textures and flavors, the team reveals the endless possibilities that science brings to the kitchen.

Throughout the episode, the hosts also delve into the world of molecular mixology, exploring how these innovative techniques can be applied to create mind-blowing cocktails. Expect to witness a symphony of vibrant colors and exotic flavors as the hosts push the boundaries of traditional libations and elevate the art of mixology to new heights.

As the experiments unfold, the hosts engage in their trademark banter, providing a healthy dose of laughter and camaraderie amidst the scientific exploration. Their undeniable chemistry and infectious enthusiasm make for an entertaining and memorable experience, while also offering invaluable tips and tricks for viewers to recreate these remarkable dishes at home.

In addition to the captivating experiments, The Chew Lab also features segments on the science behind some beloved comfort foods. Learn how to achieve the perfect macaroni and cheese with a creamy and velvety texture, or discover the secrets behind creating the ultimate chocolate cake with a gooey molten center. These beloved classics are deconstructed and rebuilt using the principles of scientific cooking, resulting in mouthwatering dishes that are both visually stunning and incredibly delicious.

As the episode reaches its conclusion, viewers are left with an incredible appreciation for the art of scientific cooking. The hosts and Chef Marcel have effortlessly bridged the gap between food and science, demonstrating how these seemingly disparate worlds can come together to create something truly extraordinary.

With its captivating experiments, informative explanations, and infectious energy, The Chew Lab delivers an episode that is as educational as it is entertaining. Prepare to be blown away as the hosts and their guest chef redefine the concept of cooking, leaving you inspired to unleash your own inner mad scientist in the kitchen.

Note: The Chew ran for 7 seasons from September 26, 2011, to June 28, 2018. It featured a panel of hosts including Carla Hall, Clinton Kelly, and Michael Symon, along with occasional guests, who discussed food-related topics and demonstrated recipes. However, there is no specific information available for Season 7 Episode 7 titled "The Chew Lab."