Molly Makes Arancini | From the Test Kitchen | Bon Appétit

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Molly Baz : If molten arancini are the new mozzarella sticks, I can’t think of a better way to bring home our 100th episode. Tune into this celebration station ASAP!!! 😘

Sheldon Gunby : Molly calling out the Brad love. RIOT INCOMING

Zach King : 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

Gordon Pierce : Molly you’re just asking for more allicin comments

Shayan Givehchian : Does anyone else say "Andiamo" every time they're about to move from the cutting board to the stove after watching some Molly?

Bruno Joel Campos Nava : 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.

Ben Inbar : 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

MonkeyBoy543210 : Gotta smash that garlic to get that AlLicIn.

Jonathan Lunenfeld : I have a theory... that Molly is REALLY tired of the allicin comments... I Believe

Brett Jackson : Chris probably listening to some Timecop1983.

David Builes : 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!!!!!

gizanked : But if you WERE Brad you'd definitely make reference to a 2 part epoxy.

Fisherfan48 : 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...

Boiled Milk Steak : Molly is a good cook, but she’s no allicin.

M : Chris Morocco in the background is really looking like the Test Kitchen Dad today.

Aleksey Karpenko : She didnt let garlic rest for about 3-5 so there is not much allicin formed. 2/10. Bad recipe.

valeria licciardello : 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 👌

5k33714dy : I had no idea there was a podcast

Joshua Keiser : Allicin is an organosulfur compound obtained from garlic, a species in the family Alliaceae. It was first isolated and studied in the laboratory by Chester J. Cavallito and John Hays Bailey in 1944. When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. The allicin generated is unstable and quickly changes into a series of other sulfur-containing compounds such as diallyl disulfide. Allicin is part of a defense mechanism against attacks by pests on the garlic plant.....Like a two part glue or epoxy!

themza912 : "Calabrian chilis, I think they're Sicilian"....ummm something ain't right there

bastardmantra : 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.

Nolan Martin : I see she smashed the garlic, BUT WHAT HAPPENS WHEN THEY GET SMASHED? I NEED TO KNOW! WHO WILL TELL ME ABOUT THE ALLICIN?

turtlehead2 : I was about to make "the comment" when I saw that garlic get smashed. Well played Molly. Well played indeed

Philip : I had to explain in a bio exam how *ALICIN* prevented bacteria growth

Ron Swanson : The way she pronounces risotto confuses me

Kiko Alquiros : 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.

lorin : oOOOOhoOHOOOHO ARancini- we need more videos with mols!!

James Chavez : "Just thinly slice the garlic" - CAMERA ZOOMS in on wedding ring, hoping to keep the comment creeps at bay. Another excellent vid, I've made a couple of your recipes and they've all turned out well.

Jim Stewart Cohen : *What's Brad's favorite song? Elvis Costello - Alison*

Crimson Fucker : All the people throwing jabs at Molly makes me sad, seriously it says her name in the title if you don't like her don't watch the damn video.

BlueLionZ : 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.

Cisco : Yall realizing how annoying it is for everything the other cooks here do be brought back to Brad in the comments. It got old

adelaamarante : Enter irritated Italians who can't seem to sit back and enjoy ANYTHING without telling you everything you're doing is offensive and wrong. Must be exhausting to be that uptight all the time.

jiwon park : ALLICIN BRAD COME AT ME BRO

Karen Santos : damn i hate the way she says risotto

pisiupa : Dear, Calabrian peperoncini are not Sicilian, they are Calabrian 😂 apart from that, lovely recipe <3

João Pedro Gouvêa : im really confuse with all those anger reference that brad receives from the others in the kitchen, looks like most of them have something against our garlic master

Anugrah Ramadhan : Italian onigiri

Siang C : Perfect woman doesnt exis-

Tom Tom : Molly's husband is the luckiest man in the world!

Ola Coker : *Celebration Station!!!!!* I'm pretty sure I've seen all 100 episodes.

Jared Newbery : Why do americans pronounce risotto like that? no shade just generally interested.

Manuele De Lisio : Sorry but the "Calabrian Chili" can't be Sicilian... they're Calabrian! :-)

Beatrice Boscariol : I’m Italian and (sorry for saying this but) I CAN’T SEE THAT AHAHAH... in the risotto you don’t need that much onion and we don’t put at the end the pepper. In the arancini usually we use also ragù (the tipical sauce that we cook always) just for giving a little bit more taste. I’m not judging you guys, you are so talented but maybe with this comment you will be better at cooking Italian food ❤️

Don Ciccio : Too much onion ... I suggest half the onion

jakethesnake626 : Wait why didn’t you talk about the alicin when crushing the garlic??

J-Mac's Amateur Kitchen : If I’m ever half as cool as you Molly I would be happy!!

Monique Madsen : 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

Willy Wang : Allicin

hyfy1970 : Does Molly just not get along with the other kitchen staff? All the other taste testings are always with other kitchen mates and she invites friends. Seems in many of her other videos she is shunned by other staff as well