Molly Makes Arancini | From the Test Kitchen | Bon Appétit
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- Опубліковано 7 лис 2018
- Join Molly in the Test Kitchen as she makes arancini (deep fried stuffed rice balls)! To make these Sicilian cheese-filled snacks, you first have to make risotto, then use the risotto to make cheese-stuffed balls, then coat them with breadcrumbs and deep-fry them. It’s a labor of love that will make other people love you, which is reason enough to give this recipe a try.
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Molly Makes Arancini | From the Test Kitchen | Bon Appétit - Навчання та стиль
The devil works hard but Chris Morocco works harder (in the background of every video)
666 likes
Molly calling out the Brad love. RIOT INCOMING
We're a big family. It's all love.
A L L I C I N
Allicin was the subject of my research for a year. Brad isn't lying. Allicin is a powerful antimicrobial compound. Molly is just jealous!
Who does she think she is to say that kind of thing ?! Brad taught us all about the mighty alacin, and she just come like "hey, I get that, I'm not Brad"...
OK. If that's how you take it, just ask Brad to make arancini.
@@ekko808 most little sisters are lol.
Honestly, if Brad likes Allison so much, why doesn't he just tell her? Go on a date, get to know each other. Their bond will be strong, like a two-part epoxy.
Michael Scott isn’t brad married
@@chtysoona6429 *facepalm*
Both of them are married
@@riri5104 *mega facepalm*
Koshimatsku -Hawabe whoosh
Was hooked by Clara, addicted to Andy, and now I'm in love with Molly 😩
So when you crush it, it forms like this two part epoxy or glue, and that is the allicin, and the allicin is what's really really good for you in garlic
I believe
YOU stole that >:(
@@markoschatziathanasiou6754 I think he's just quoting brad
all about that TWO PART EPOXY!! lets get allicified up in here
Gahlic
I believe
Molly you’re just asking for more allicin comments
Total Streisand effect
I'm only here for the allicin comments.
@@ski9019 I'm here for Brad
I love Molly 😍😍 she sparks joy in my life with comfort food
"NOT ARANCINI"
-Vincenzo's Plate
I agree
Arancine
But Molly! It's like a two part glue or epoxy. And Allicin is what's really really good for you in garlic.
I believe.
*I believe*
I believe
*I believe*
I believe
We want, NAY, NEED a T-Shirt for this
Chris probably listening to some Timecop1983.
Brett Jackson hes such a geek HAHAHA
I hope he has found Gunship by now.
Looked them up right after that episode and TC1983 has been in regular rotation on my Spotify ever since.
Jerry Boynton III same!
@@WiltedSnausage207 Same! It's great background music!
"2 Cloves of garlic that i will lightly smash"
*explodes garlic*
Brad: it's about technique, not strength you gym rat
maybe this is how chefs are...have you seen gordon ramsay lightly drizzling with olive oil
Molly is so pretty~! and very easy to follow along with her instructions. this looks delicious, can't wait to try it out at home
Chris Morocco in the background is really looking like the Test Kitchen Dad today.
I'm glad someone noticed
He's slowing becoming Brad...
Well, if 'Dad' means competent, a great palette, repertoire and ability to cross-reference the same for developing and competent cooks, then I wish he were doing a lot more, in fact this one too, because we are all sick of recipe followers.
@@grational what are you even going on about
grational nah I think it’s the hat
I really like the genuine nature of these videos, that they are always filmed with the rest of the staff working naturally in the background, instead of in an isolated soundproof studio.
I'm so glad for the foodcast shout out... Didn't know about it but I'm totally gonna listen.
wow beautiful recipe and cooking methods shown thank you very much x
After watching Hell's Kitchen for so long I half expect an angry British guy to scream at me if I ever try to make Risotto...
WHERE'S THE LAMB SAUCE?
you're not the only one - I've legit never attempted to make risotto b/c I'm terrified Gordon Ramsay is going to pop into my kitchen and call me an idiot sandwich........it's the same as saying Beetlejuice 3x isn't it? Make risotto and Ramsay appears?
Say it correctly... Rizaughto. :-p
Angry SCOTTISH guy...
Me too! I have an intense case of Ramsay risotto anxiety
I had no idea there was a podcast
5k33714dy why have they keep us in the dark :o
It's really good! There are two episodes (so far) dedicated to rice. Love it.
Wow these arancini bites look delicious! I can’t wait to try out this recipe!
The wet and dry hand is genious!!! Im gonna try that for sure !
Gotta smash that garlic to get that AlLicIn.
epaaaxy!
I have a theory... that Molly is REALLY tired of the allicin comments... I Believe
Maybe the reverse is true?
Perhaps she made a bet with someone that this video would have an immense influx of allicin comments.
I love Brad, but every one of BA's staffers really put so much effort into each of their videos that it's really rude to make off-topic comments.
can someone explain to me what the allicin comments are even about? who tf is allicin?
jonsiiin Allicin is a chemical, not a person.
More specifically, Allicin is an organosulfur compound obtained from garlic. When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. The importance of this is as a potentially healthful ingredient, an apoxy-like binding agent, and most importantly as a meme created by this very channel.
Tl;dr
It’s a chemical from fresh garlic that became a meme on this channel.
I couldn’t give you a definitive reason for why.
Everyone is fckin tired of it
"I'm not here for dry arancini"
Words to live by
I caught that too. I am making arancini and trying to follow her recipe exact. Now I am in deep dread of producing "dry arancini."
You righ. Slow cookPork Ragu is the essential in the filling with some full fat cheese like caciocavallo or smoked mozzarella or pecorino/parmigiano. No ragu bland arancini
LOVE the entire BA staff. such a friendly talented beautiful bunch of people. :)
But with garlic when you crush it, it’s kinda like a 2 part glue or 2 part epoxy. You crush the cell walls, and when something is crushing the cell walls it make a thing called allicin, and that what’s really good for you in garlic. I believe.
Theres one rule in the internet: "you never tell people to stop doing/saying something, because if you do, that will incite them to continue doing it", that being said... ALLICIN!!!!!
it even has a name. It's called the Streisand effect.
David Builes what i learned in my motivation class: "suppression leads to obsession"
New mozzarella sticks for sure!! Those things look amazingly good!! Great job Molly!
WOW!!!! These are awesome Thank you
*Celebration Station!!!!!* I'm pretty sure I've seen all 100 episodes.
I was about to make "the comment" when I saw that garlic get smashed. Well played Molly. Well played indeed
turtlehead2 lol
Looks delish! I think I'll add it to this weekend's menu!
I'm appreciating how many videos you have been putting out this week! Gotta get my fix
"Calabrian chilis, I think they're Sicilian"....ummm something ain't right there
Calabria and Sicily are next door neibours. It could have been much worse
Thanks for pointing it out because otherwise I would have had to
@@bruhmann719 Coming from a Sicilian mother and a Calabrian father, I beg to differ
@@themza912 yes I know you shouldn't claim two regions are the same. What I mean is it could have been much worse
I *really* don't know why they keep giving the Italian dishes to her.
Okay, but Molly's reaction at the beginning was just precious.
Looks fabulous and very oozy and delicious!!!! Great job making it ;)
Yum yum yum! 💕👏🏻🎉🎊⭐️🤓happy 100!! Love your videos ba!,
But if you WERE Brad you'd definitely make reference to a 2 part epoxy.
gizanked or glue
I'm in love with arancini
I had these at a wedding once and never knew the name! Thank you!
Thank you. I love Arancini!!
*What's Brad's favorite song? Elvis Costello - Alison*
Jim Stewart Cohen this joke deserves more likes. Nice job dude
I know gar-lic is killing you ohhhh...
GRATS ON 100 MOLLY AND CREW! KEEP UP THE GREAT WORK.. LOVE THE VIDS!
Really good at explaining each step!
I've watched a bunch of BA videos over the last several weeks and I have to say I'm in love with Molly. The perfect combination of cute and sweet with the occasional curse word added for seasoning...LL.
I loved Arancini when I lived in in Italy. Admittedly the ones I've eaten in the US or New Zealand so far have not been that great. Can't wait to make my own
"Andiamo!" I just love how much Molly loves ye olde Italy
Kinda. This is a very new wave recipe
You are a bunch of miraculously born chefs who produce dishes of all sorts & of all regions at a click of fingers talking , mimicking arround.I watch your blog with full enthusiasm & make note where necessary .Thanks friends
I love mine with apple sauce they compliment each other really well. Definitely one of my favourite dishes.
Watching this while makinf pizza rolls.
I feel like a top chef!
4:22 wholesome
Just made this with saffron risotto I made before and it turned out great! Thanks!
molly is the sweetest!! and i love arancini ❤️_____❤️
Fun fact: In Croatia arancini are candied orange and/or lemon peel!
I always thought arancini had something to do with oranges :)) because in hungarian it sounds almost the same and it means orange
arancini means "little orange" in Italian because when they're fried and turn golden orange in color they look like oranges.
as an italian from sicily, I remember the arancini big time. Allthough we didn't use risotto, but simple cooked rice and filled them with bolognese sauce and mozzarella. We also shaped them pointy on one side of the ball. Arancini are an enourmus part of my childhood and it's quite interesting to see this method. I'm gonna try to make them this way for christmas.
This video has changed my arancini game!!! It's AMAZING! ❤
Well done on the risotto!!! :D Lots of love from Italy xx
Celebration Station, molly is so precious
oOOOOhoOHOOOHO ARancini- we need more videos with mols!!
I ❤️ Molly’s abbreviations!
Calabrian chilies are so wonderful! Great to see them being used in a new (for me) setting.
Holy Crap! I was planning on making arancini tonight.
I had to explain in a bio exam how *ALICIN* prevented bacteria growth
Did you at least put Brad as source material though?
That explains why the garlic head slowly get rotten but the cloves maintain much more time intact. And why raw garlic is healthy.
@@andreaquadrati oh no ....i should of ....would have been an extra mark 😂
Did you at least spell it correctly in the exam?
@@JakeLovesSteak
Lol!
Looks delicious. I've never had those... bucket list food item.
I've always wanted to make these!
"Noods"
"Brasta"
"Celebration station"
Every video Molly is in, she enriches my vocabulary
Lol I feel so lame as I watched this while eating frozen mozzarella sticks I just baked in the oven for 11 minutes. I just feel pure shame now
im sitting here with good ol' cheese sticks
omg zachhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh ily
You should be ashamed of yourself!
They were probably really delicious though...
Zach King tf lmao we aren’t that different then 😂
i worked for nancy silverton’s pizzeria mozza in newport and learned to make these, arancini translates litterally to “little orange”. absolutely obsessed with this dish.
Molly is a good cook. Everything classically correct (plus her smart addition of heavy cream).
I tried this but dry mozzarella was too difficult to find so I used Comté. Also I added mushrooms to the risotto. Turned out amazing.
would it even be molly's recipe without parmesan?
Great recipe, made it and my family and I loved it. It was easy with this vidéo even though I cook like once a year
This was posted on my birthday, yayy!
"I'm not Brad." Yeah. We know that, Allison.
allicin*
I made my first risotto ever today, based on this recipe but adding green/red bell pepper and zuchinni to the sofrito...
It was a total success!! Super easy and delicious. Next time I'll do the Arancini :D
I can not wait to try these. Simple and I love lemon, loving it.
Nope this recipe is wrong
Wow this looks so good
That podcast plug! i didn't even know ya'll had a podcast!
Nothing better than Italian food
You hit another home run Molly!
Thanks!
Delicious and lovely food
Italian onigiri
Japanese risotto
That rice got 1000 more things than a onigiri
Yeah but much much more rich
Wrap that ball in some nori! Fusion?
Not at all and it isn't a right receipt... Sorry...
ALLICIN BRAD COME AT ME BRO
I just might try this!
Molly has the coolest attitude ever, add that she makes some AWESOMMMMMMME food, it makes her an amazing person.
Molly: I’m not here for dry arancini.
Me: I fux with Molly! 🍝
I love how brad seems to somehow get mentioned in every video.
Amazing recipe❤️💯
Molly is awesome!! Loved the recipe, gotta try it :p
Calabria and Sicilia are 2 different regions 🤭😂 Calabria is well known for chilli, but you can’t find arancini there because arancini are sicilian. btw in sicily we don’t dip arancini in ANYTHING, really it’s not needed because they are full of ragù and cheese. Anyway I understand this video is not for sicilian people 😂 molly’s arancini looks delicious,though 👌
ok. But you forgot to talk about the allicin.
Comunque gli arancini si trovano anche in ogni rosticceria Calabrese.
Ringhio Dos Santos se li vogliamo chiamare arancini...
Michael T Yeah I found that very amusing when my dad told me that the other day! I was told they used to make them the way they are because they were simple and easy to bring with you
i wish she just called them arancini's inspired RICE BALLS
i don't know why, but one of my biggest pet peeves is when americans pronounce risotto. when they say it, it is kinda like "ri-zoe-dough", whereas it should more sound like "reez-ot-toe" (maybe a bit like "morocco"). it just reminds me of eric foreman from that 70's show pronouncing bacon wrong, knowing it better, but still doing it wrong, yet unintentionally.
Americans hardly ever pronounce a hard t inbetween two vowels though, it's morphed into a d most of the time. E.g. better, water...
Bay cun
Marie Bach not all americans
And they say Parmesan as Parma-jan. I can’t work out why!
congrats on a hundred videos!
I really like how Molly explains the process, really easy to follow - great video, thanks!
7:07 "Calabrian chilies... They're from Sicily.." 😂😂 That's like saying NY cheesecake is from New Jersey.
I am glad I am not the only one that picked it up - I had to rewind and listen again to make sure I heard right. She offended a lot of people. HAHA.
The Free Language Project slays yonkers
not used to hearing molly say an ingredient's full name (4:18)
I need a test kitchen! These videos are so cool!
Delish. Y’all have a blessed day
4:47 "And I'm gonna "sheet" out all of this risotto."
heh
Thomas Scream i was scrolling through the comments and I landed at yours at the *exact* moment she said what you quoted. Was freaky!
"RisoDo" Love the pronunciation
I remember having this when I was like 5, and never remembered what they were. I'm glad I found out now lol