Molly Makes Arancini | From the Test Kitchen | Bon Appétit

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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. Check out the recipe here: https://bonappetit.com/recipe/mozzarella-arancini-stuffed-rice-balls Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Molly Makes Arancini | From the Test Kitchen | Bon Appétit

Comments from Youtube

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

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

Brett Jackson : Chris probably listening to some Timecop1983.

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.

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

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

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

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...

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

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!!!!!

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

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

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?

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

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

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!

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 👌

MonkeyBoy543210 : Gotta smash that garlic to get that AlLicIn.

Jimmy Kennedy Experience : *What's Brad's favorite song? Elvis Costello - Alison*

jiwon park : ALLICIN BRAD COME AT ME BRO

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

Michael Scott : 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.

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?

Reynaldo Lara : Chris is probably listening to Britney or Nsync 😂

BURN-E : "2 Cloves of garlic that i will lightly smash" *explodes garlic*

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

Matt Groen : Molly really likes lemon, like holy hell

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.

ohlookshinee : there was a restaurant near me that had something really similar to these they were soo good but they closed ): can't find anywhere else in my town that has them, i'll have to try making it myself sometime

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.

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

ANRALOGI : Italian onigiri

Martina Castillo : Molly's hair is so beautiful

Marty Back : "Noods" "Brasta" "Celebration station" Every video Molly is in, she enriches my vocabulary

R VW : Your hair looks amazing Molly but your Italian American pronunciation is so cringe. It should be "arancheen"!

Bernardo Oseguera : I keep looking in da back to see if brad shows up lol 😂

LuappleSnapples : I see you have some salt to add to your allicin

Patavinity : "Riss-OH-tto".

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.

FantomLightning : I'm so glad for the foodcast shout out... Didn't know about it but I'm totally gonna listen.

Carina : she reminds me of dakota johnson in the best way possible

Faith Giannini : Calabrian Chiles that are Sicilian... s m h a t t h i s

gnaugihz : GRATS ON 100 MOLLY AND CREW! KEEP UP THE GREAT WORK.. LOVE THE VIDS!

Willie Davis : Holy Crap! I was planning on making arancini tonight.

Hiimellie : IM NOT HERE FOR DRY ARANCINI -new fave quote

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

Vanessa Howard : Smash the garlic, release the *A L I C I N*

Maximilian Blindhuber : Molly has a fantastic personality in those vids! I'm always hoping for some unique Molly language stuff. This time: I love how she says 'Risodo'. And the comment section under Bon Appétit videos is always amazing. Everyone, please keep up the great work ;-)

MONAMAKE : I need this!