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
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.
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.
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.
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.
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.
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
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
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?
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.
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.
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
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.
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.
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 👌
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
Don't know if this has been mentioned, but deep fried risotto balls with mozzarella inside are called suppli al telefono (telephone wires). Arancini have either some kind of ragu or vegetable as filling.
Ahahaha I love Molly. Like she is just so pleasant. Love this recipe, as usual. I enjoy her presentation as well. Can we have more of her please? I think we’d all like that. Now look at the first letter of each sentence.
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
But Molly, did you crush the garlic before grating it? Crushing the garlic releases this thing called allicin its really healthy for you. what it is is the garlic when it gets crushed it releases the allicin as a defense mecanism.
“When your crush garlic it for a chemical compound called Allicin. It’s sort of like a two part epoxy. It’s been found to reduced inflammation and has antioxidant benefits. I just eat it raw in the morning” -Brad
From what I've experienced in Italy, suppli are Rome's version of arincini. They are made with simple red sauce and mozzarella. Arincini are the common version but have other ingredients like meat and veggies. Suppli are by far the best and Rome doesnt have as many places as you'd like to get them. The ones that do it well are like heaven. She is right, some places end up drying out their rice in the final product.
@@bibox9487 as a classically trained chef, and a lvl 87 Sicilian, I can assure you that garlic us always necessary in every recipe, but you need to crush it to release the allicin.
@@bibox9487 In my case speaking from someone who is from Agrigento I sometimes (Unless I'm with my family then no) add Garlic but I guess its just person preference (most people prefer without). My problem is the sauce
I’d feel bad if there is a person named Allison who works at the test kitchen, and isn’t allowed to be named on screen specifically because people would go nuts. It’d be a hell of an inside joke though.
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
The devil works hard but Chris Morocco works harder (in the background of every video)
666 likes
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
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
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
Was hooked by Clara, addicted to Andy, and now I'm in love with Molly 😩
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.
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 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.
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 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!
I love Molly 😍😍 she sparks joy in my life with comfort food
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'm so glad for the foodcast shout out... Didn't know about it but I'm totally gonna listen.
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.
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
Gotta smash that garlic to get that AlLicIn.
epaaaxy!
"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
But if you WERE Brad you'd definitely make reference to a 2 part epoxy.
gizanked or glue
"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
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'm in love with arancini
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.
would it even be molly's recipe without parmesan?
*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...
"NOT ARANCINI"
-Vincenzo's Plate
I agree
Arancine
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
Molly has the coolest attitude ever, add that she makes some AWESOMMMMMMME food, it makes her an amazing person.
oOOOOhoOHOOOHO ARancini- we need more videos with mols!!
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.
*Celebration Station!!!!!* I'm pretty sure I've seen all 100 episodes.
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
I was about to make "the comment" when I saw that garlic get smashed. Well played Molly. Well played indeed
turtlehead2 lol
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.
"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.
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.
GRATS ON 100 MOLLY AND CREW! KEEP UP THE GREAT WORK.. LOVE THE VIDS!
"Andiamo!" I just love how much Molly loves ye olde Italy
Kinda. This is a very new wave recipe
4:22 wholesome
Okay, but Molly's reaction at the beginning was just precious.
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
This video has changed my arancini game!!! It's AMAZING! ❤
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.
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.
Don't know if this has been mentioned, but deep fried risotto balls with mozzarella inside are called suppli al telefono (telephone wires). Arancini have either some kind of ragu or vegetable as filling.
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...
not used to hearing molly say an ingredient's full name (4:18)
ALLICIN BRAD COME AT ME BRO
Celebration Station, molly is so precious
Holy Crap! I was planning on making arancini tonight.
I’m a Mets fan, at Citi Field there are arancini stands. Words cannot sufficiently describe the joy of having a 6-pack of arancini in your seat.
Nothing better than Italian food
I had these at a wedding once and never knew the name! Thank you!
"Noods"
"Brasta"
"Celebration station"
Every video Molly is in, she enriches my vocabulary
2:37. I must say that for an Italian like me, hearing our word "Risotto" in that way, is really fun. :)
Watching this while makinf pizza rolls.
I feel like a top chef!
The wet and dry hand is genious!!! Im gonna try that for sure !
I love how brad seems to somehow get mentioned in every video.
Why does Molly always look so casual in a good way
That podcast plug! i didn't even know ya'll had a podcast!
That stained up sheet pan she used before someone swapped it out made me feel much better about the sheet pans currently living in my oven.
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
Ahahaha I love Molly.
Like she is just so pleasant.
Love this recipe, as usual.
I enjoy her presentation as well.
Can we have more of her please?
I think we’d all like that.
Now look at the first letter of each sentence.
Jackson Morrison 2 oh yeah, Molly, with her humor, cracks Bon Appetite’s preciousness. Carry on!
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 could watch her cook all day Wow shes beautiful!
"I'm not Brad." Yeah. We know that, Allison.
allicin*
the timing! anna made this in the return of superman and now ba shows the recipe and how to make it?? I love it!
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!
Mrs. Molly, 10/10 for this recipe and your skills. 11/10 for your smile
But Molly, did you crush the garlic before grating it? Crushing the garlic releases this thing called allicin its really healthy for you. what it is is the garlic when it gets crushed it releases the allicin as a defense mecanism.
It's like a two part epoxy!
I believe
New mozzarella sticks for sure!! Those things look amazingly good!! Great job Molly!
We👏need👏a 👏Chris👏Morocco👏cooking👏playlist👏
Said no one. Ever.
LOVE the entire BA staff. such a friendly talented beautiful bunch of people. :)
“When your crush garlic it for a chemical compound called Allicin. It’s sort of like a two part epoxy. It’s been found to reduced inflammation and has antioxidant benefits. I just eat it raw in the morning” -Brad
IM NOT HERE FOR DRY ARANCINI
-new fave quote
Allicin is the best! its the good part of garlic! it kinda like a two part epoxy
I believe
From what I've experienced in Italy, suppli are Rome's version of arincini. They are made with simple red sauce and mozzarella. Arincini are the common version but have other ingredients like meat and veggies. Suppli are by far the best and Rome doesnt have as many places as you'd like to get them. The ones that do it well are like heaven. She is right, some places end up drying out their rice in the final product.
"RisoDo" Love the pronunciation
Molly is literally the cutest.
Molly: I’m not here for dry arancini.
Me: I fux with Molly! 🍝
I don't know why but making foods into balls makes them look so appetizing
I see she smashed the garlic, BUT WHAT HAPPENS WHEN THEY GET SMASHED? I NEED TO KNOW! WHO WILL TELL ME ABOUT THE ALLICIN?
@@bibox9487 as a classically trained chef, and a lvl 87 Sicilian, I can assure you that garlic us always necessary in every recipe, but you need to crush it to release the allicin.
@@bibox9487 In my case speaking from someone who is from Agrigento I sometimes (Unless I'm with my family then no) add Garlic but I guess its just person preference (most people prefer without). My problem is the sauce
Bibo X r/woooosh
Straight from Caltanissetta Sicily and proud to be Italian 😊
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!
Just made this with saffron risotto I made before and it turned out great! Thanks!
The traditional ones are stuffed with ragu` bolognese, peas and mozzarella. But also this simple version seems tasty
I live alanchini I made them during an open day at college (in the UK) and they was brilliant
Everyone talks about how great Brad is, but Molly is my favourite
Hey random person scrolling down the comments..
You have amazing creative potential. Have a wonderful day :)
Look at this babe trending for like 24 hours. You go Molly!
I just need you to clarify something for me... is it like a two-part glue or epoxy?
Yeah it is
I believe
Johannes Jørgensen epoxy is 2 part
I've had a version of these with ham/bacon and peas. Super delicious!
I’d feel bad if there is a person named Allison who works at the test kitchen, and isn’t allowed to be named on screen specifically because people would go nuts. It’d be a hell of an inside joke though.
Kiko Alquiros A girl named Allison actually worked at BA a while back
@@tuttermousebutcooler5246 People hated her for some reason. I enjoyed her series.
context?
I love mine with apple sauce they compliment each other really well. Definitely one of my favourite dishes.
"Calabrian chilies; they're Sicilian." Hmm.
Wow I just started working in a hotel and I learned about these last night when I had to serve them as canopies. They look so yummy and cute.
Molly really likes lemon, like holy hell
Just love the way Molly abbrevs words! Mollyisms are def underrated. Oh also those risotto things look extremely yummy.