Italian Chef Reacts to Most Popular ARANCINI VIDEOS

guys today we are reacting to our ancini orangini video recipes the popular ones arancina in palermo arancini in catania there is so much history behind arancini or arangini so you can make croquettes and call them arancini there is a specific way of making it so in this video i'm reacting to the wrong arangini croquettes and then i'll show you my version okay are you ready to learn how to make arangini arancini [Music] hi welcome to the channel's plate and today we have sebastian's plate with me oh yes my beautiful son i've been making arancini by hand for the last few years and i sell them here in sydney i'm very proud and you got two versions you got the version from palermo and the version from catania and both versions are very very delicious and sicilians are very proud of arancini so when i watch this kind of videos i get really upset because we are offending history traditions and little sebastian will only have the writer and chain so let's start watching together these popular arancini videos we start from molly makes arancini a popular channel bon appetit let's see how they go oh she goes deep fried crispy on the outside gooey on the inside risotto balls first mistake arancini are not risotto balls okay and then you form them into balls you stuff them with small pieces of mozzarella they then go through a breading process and then they get deep fried maybe she has not been those easily because you don't just put mozzarella inside to make arancini you need to make that filling for the arranging to start a risotto the base of the risotto is onion and garlic all right garlic onion well i don't know why people are obsessed with garlic people think italian cuisine it's all about garlic we don't use garlic everywhere guys so we're gonna start this with two tablespoons of butter just melting it over medium heat until foamy all right so she's making the risotto with butter use butter at the end when you make risotto you always start with extra virgin olive oil so just another minute or so to mellow out the raw garlic i'm gonna add this and just start to toast it here you don't toast the rice for the arancini you can do onion and butter that way it's okay then you put the water you put the stock and then you put the rice you let the rice cook for about 15 20 half an hour according to the extraction on your pocket and i'll boil your eyes it's always best to be honest but carnaroli rice is not bad and that's just them starting to heat and toast in the fat i have a half a cup of white wine that i'll use to deglaze white wine in arancini no no no no no no no no that's slightly wrong this is a pure version of croquettes because that's gonna help for some of the starch in the rice to come out as you're sort of beating it around in the pan and that'll help make it super creamy we don't want our ancient rice to be creamy otherwise our anagini won't stay well we won't stay strong firm they need to be firm the arancini you don't want them to be too soft um and i'm gonna add in two more tablespoons of butter there's really no point in holding back here i'm also going to add in a quarter cup of heavy cream why'd you put a cream in the result why it's such a beautiful creamy dish so i have two teaspoons of lemon zest and one tablespoon of lemon juice well i'm on this that's very interesting and lemon juice i find it very very interesting the thing is if i'm doing my bolognese arancini i've got my spinach oracle tarantini on my truffle arancini which is what i make every week i don't think the lemon flavor will do well that's the only thing you know you can see as i'm stirring this is getting really creamy there was a caption saying make the risotto the rice not the risotto the day before and refrigerate it that's what i normally do because we want to get the beautiful moisture out i say to you guys keep the rice uh in the fridge for about one or two hours and then we shape the arancini and then you leave the arancini overnight because we need to get the moisture out of the arranging so don't leave the rice overnight in the fridge and then i'll throw it in the fridge for about an hour our risotto has been chilling for an hour that's good that's good means we are ready to form the arancini in the fridge for one hour very important you can form the arancini when the rice is warm or flatten it into a very loose two inch patty and then place one or two pieces of mozzarella right into the center of it and then just using my fingers that's it that's it so you think you make arancini by making a simple risotto and stuffing it with mozzarella that's not arunchini guys arancini are sicilian proud traditions okay so you make different feelings you need a feeling the most popular is the bolognese ragu as low cooked sauce with peas beef and you know i've got the recipe i put the link here so you can watch how you make the real deal you are making croquettes totally different totally totally different it's like if i say to you guys do you want a nice classic burger you say yes and i give you a burger with mushroom inside no meat mushroom is that the same thing it's not another big mistake okay you'll always need to wet your hands your wings needs to be wet all the time we now have 12 perfectly formed little orbs look at this arancini they're not compact um they're way too soft and and too creamy that result is too creamy and we're going to let them freeze for 10 minutes just to firm up a bit no way no wait a minute now this is very important that you get the moisture out of the arranging so for that reason i like to put my arrangement in the fridge overnight we start by throwing each one in the flour let it shake off flour no there's no flour involved before the eggs okay okay the original recipe you mix flour and water it needs to be runny and that's the original caesarean way you just put the arranging in there and then you put them in the bread on the breadcrumbs what she's doing with the flour it doesn't make sense and going into the eggs yes it is beautiful because i think the eggs make them more crispy more golden and got more flavors into the egg wash so you always want to have a dry hand and a wet hand she's right one wet hand one dry ends and then i'll use my dry hand over here for the panko again we're not making a japanese rice bowl use italian bread crumbs use beautiful bread okay don't use panko please so there are 12 so i'll do six at a time just gently lowering them into the oil if you put too many the oil will go down in temperature and it won't fry them properly so you want to cook the arancini um a few at a time so that way the temperature of the oil stays the same and you get the crispiness it's been six minutes these look beautiful six minutes i will cook them for about two minutes at 170 180 celsius you don't need more than that it's so small and then just seasoning them lightly with salt salt why do you put salt on top you put the salt inside that's why you need to have a filling in there i'm gonna go plate them to serve with these aren'tchini i'm gonna make a super simple spicy dish and that's okay you can do any sauce the original way you don't put sauce on the arranging but i like them with the sauce so you can do any souls you want she's great this girl i like molly like honestly i like watching a video she's pretty good but for this ellen chain i'm sorry molly i'm very critic to you i think you've never done it before uh you don't know the history of arancini so you know 1.7 million people are watching this video and not and they think this is the right way so i'm sorry i have to criticize you the next video is the godfather of italian cuisine you know his name is gennaro contado everybody knows him and i'm going to be very upset with him in this video because i love gennaro he's great great character great cook but what he's doing to this arancini it's not right i lovely people of foodtube channel let me show you how to make a perfect arancini di so special when you've done a risotto in bianco or other risotto you have some rice left i'm sorry georgina you're from the south of italy you're representing italy in the south of italy this is a beautiful southern italian dish arancini with lots of history behind you can you can't just say this you can't just say you use the leftover risotto we need to make the result to the part the the right way for arancini this is one way to make a result of laryngini here i have an arisotti bianco breadcrumb let's go straight in salt it a little bit come on gennado please what is this this is your creation general it's an arancini you don't put bread crumbs risotto bianco which you have when you're sick and pepper this is not what we should tell people you know we'll never try that unchaining you crack an egg bag an egg in the risotto chop some parsley hallelujah is about a handful genaro what is this general over parsley nice grated all the parmesan cheese look i'm sure this tastes beautiful the ingredients he's putting in there and nights but gosh this is nothing like other lentini don't be afraid to tasty i just love it sure it tastes nice general i'm sure it tastes delicious but this is not the way you start to shape it his hands are wet as you can tell so it is important you have your hands wet when you make tarantini press inside a little pinch of mozzarella what do you do in general what is the filling you don't just put mozzarella you need to do the proper sicilian filling which means it's a different step you need to make the filling and it can be anything you want but no mozzarella that's a croquette a bread crumb do not use a fresh one i suggested to use the dry breadcrumbs yeah i mean yeah you can use dry fresh really doesn't really matter but yeah beat the egg one ends deeply i like to use the eggs as well for when i make it home because i think the eggs got so much so many flavors it's like what molly did you got lovely arancino di so not having gino please please do now it's a croquette oh my mark it takes about a couple of minutes when they go lovely orange color gennaro said it takes a couple of minutes that's what i would say to you as well you basically need to cook them until they are brown you know golden brown and that's how you tell when they're ready it's so perfect now you're going to make it sauce you can use any sauce you want okay i'm not judging you for the sauce anything you want to put you can put but you don't have to put the sauce because the real arancini have the feeling inside which you find the sauce on the inside yeah guys the mozzarella didn't even cook you notice that i don't know if you know this but if you look at that part a second 344 you can see that the mozzarella was not cooked it was no melting was not giving you that f the stringy effect oh of course it is delicious gennado made it is a great guy great chef but are gennado there's another genie so i'll give you a warning all right let's go to the next video and um let's see what we have here oh gordon ramsay's in action come on you only made the video one minute long so i've got one minute of fun guys are you ready to judge gordon ramsay first chop mozzarella into small cubes first what he's using is no mozzarella he's using bocconcini you can call them mozzarella the two different things mozzarella is one thing but congenial is the other then take handfuls of leftover risotto add a cube of mozzarella leftover result again you're making croquettes what are you doing gordon ramsay what are you doing my friend and fold into a ball around the cheese this dish is perfect with leftover mushroom risotto i've never heard an arranging with mushroom risotto made with a leftover mushroom risotto have you ever been too seasick where disarranchinia from for the coating prep three bowls one with flour one with bread crumbs and one with beaten egg that's when molly watched the video ah molly you learn from gordon ramsay big mistake and finally the bread crumbs at least he's not using panko then in a pan heat the olive oil and fry the arancini until golden brown it's not even deep frying them everything are you cooking is like shallow frying them you need to deep fry the arancini you need to deep fry the arancini garden put your face in this video garden drain and serve simply with lemon [Music] simply with lemon gordon what the f are you talking about what are you doing here what are you doing what are you talking about we need to do a proper class here how to make what sicilian and chinese are easy arancini a delicious tempting treat and cooks in under 10 minutes look how broken that aren't you know it's it's broken it's it's it doesn't take 10 minutes to make an angina it takes about two days to make orange in you guys it's like if you say i'm gonna make a turkey for christmas in 15 minutes no you can't it takes time and so arancini this is good guys the next video is gonna be good fun um i'm not gonna judge this too much because it does say japanese miso and mushroom arancini i don't do fusion i don't like fujian food but this girl she's pretty interesting so let's watch it hi i'm jen and today i'm going to show you how to make japanese inspired arancini so for this recipe it uses dried mushrooms and we're going to rehydrate them by cooking them in water so when you're done don't get rid of the cooking water that's actually super important we need that very important when you use dry mushrooms i don't like to use dry mushrooms i like fresh but when you use dry the water is your best friend arantini combines my favorite things which is rice and crunchy foods when you first bite canola oil come on use extra virgin olive oil canola oil is the cheapest thing you can get before i even really knew what that meant i knew what japanese food was and i knew what italian food was like ginger garlic onion all this stuff it's it's honey okay i'm not judging her you know she's doing a combination of flavor so it's okay but you know these are not arancini but she did saying they've in the title aren't shining japanese italian style arangina not really italian they're sicilian specific is union you can just say italian name when you talk about arancini my strongest memories as a kid were just eating and i thought it would be really fun to combine the two cultures to make something super delicious she's having fun she's combining japanese and italian cultures because she is half italian of japanese the nice thing about this arancini is that i know it tastes good so if you don't like it there's something wrong with you i believe i believe it tastes good i just believe you but we are making croquettes my friend all right we call them part of our family gatherings that i've been surrounded by people who love to cook my whole life and i'm really grateful that i have like a wealth of family recipes to draw from i can imagine how many beautiful recipes you have of japanese half italian when you have family functions my god that would be the function where i want to be i love japanese food more than anything you know an italian cuisine of course is my favorite you put them together but not together together like japanese on one side italian on the other it's not something that you have to do at any point in time it's something that you can decide cover and chill for two hours look you need to chill for yeah okay one hour two hours it's good yeah okay no it's okay it's okay and when it's safe you can decide when you feel comfortable why they keep using this ice cream scoop i don't know what you need to do with that just use your hands to make arancini to do and i think honestly despite me talking about like bravery and confidence she didn't put anything in the middle she didn't put cheese in the middle she didn't put anything so they're not arancini they're not aranjini they're rice balls your safety is the most important thing that's where molly got inspiration from my favorite thing to say is just like come out come out be careful with your hands whenever it's not hide and seek it's not come out come out wherever you are it's whenever you're ready that's the best way of putting it i think beautiful rice balls they're very nice rice balls but they are not arunchini okay now let's watch my video and i'll show you they are in chinese in way guys i need to eat now you know i can't wait i love arancini and let's open it let's open and see oh look how beautiful it is inside look look look look look at the cheers look that's what you should see see the cheese is melting ah wow look at this i'm about to add it now look at the cheese look at the filling that's what the arancino should look like yeah i hope you guys learned this please please connect with vincenzo's play instagram facebook and now tick tock let's connect share your opinion you know i like to listen to your opinion on you know we can when i say criticize we can help each other to improve ourselves you know don't be rude let's try and be nice to each other and let's learn more about the world you know there is so much to learn on this planet learn how did i pronounce that learn i need to learn how to speak english so thank you subscribe share this video with everyone and i was really hoping to find a gordon ramsay video doing alan genie but he didn't do it he doesn't have the balls to do it and i'm waiting for you guard to make that video and i can't wait to react to that video come on that's the challenge garden you guys helped me to convince gordon to do the arancini video the proper way and i will react to yours thank you guys and we'll see you in the next the enchanters played video recipe on wednesday we do reaction and on sunday we share recipes please subscribe

Channel: Vincenzo's Plate

Views: 176,934

Rating: 4.8886361 out of 5

Keywords: italian chef reacts to arancini, italian chef reacts to arancini videos, italian chef reacts, italian chef react, italian chef react to, carbonara, arancini, how to make arancini, arancini italian chef reaction, arancini most popular videos, arancini recipe, chef react to arancini, italian chef reaction arancini, arancini reaction, arancini popular videos, vincenzo's plate

Id: o2zToQVPtec

Length: 19min 24sec (1164 seconds)

Published: Wed Sep 16 2020