Food
Guy Fieri’s Double-Fried French Fries | Guy’s Big Bite | Food Network
The secret to these fries is that they’re fried, cooled and fried again.
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We know one thing is certain — Guy Fieri’s food is as fun, fearless and fundamental as his larger-than-life personality. We hope you’re hungry, because this Guy’s imagination knows no limits. Open wide for Guy’s Big Bite!
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Double-Fried French Fries
Recipe courtesy of Guy Fieri
Total: 1 hr 5 min
Prep: 15 min
Inactive: 30 min
Cook: 20 min
Yield: 8 servings
Level: Easy
Ingredients
4 (4 to 5-inches long) russet potatoes (about 2 pounds)
2 quarts canola oil
1 tablespoons fine-grain sea salt
1 teaspoon freshly ground black pepper
Directions
Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.
Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F.
Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked.
Raise heat of oil to 350 degrees F.
Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.
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Guy’s Double-Fried French Fries How-To | Guy’s Big Bite | Food Network
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One fan told us: “Love this recipe so much” 💕
#ThePioneerWoman, Saturdays at 10a|9c
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fried Calamari Flatbread
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 1 hr
Active: 50 min
Yield: 4 servings
Ingredients
Flatbreads:
4 tablespoons olive oil
4 pieces packaged naan bread
Seafood Sauce:
1 cup mayonnaise
1 tablespoon capers, chopped
1 tablespoon chopped fresh flat leaf parsley
Pinch kosher salt
1 lemon, zested and juiced
Crispy Calamari:
Peanut oil, for frying
1 pound calamari (tentacles and rings), sliced
1/2 cup all-purpose flour
2 tablespoons seafood seasoning, such as Old Bay
Kosher salt and freshly ground black pepper
2 large eggs, beaten
2 tablespoons milk
2 cups panko breadcrumbs
1 lemon, halved
To Assemble:
1 cup iceberg lettuce, finely shredded
1 cup red and yellow cherry tomatoes, quartered
1/2 English cucumber, sliced thin
Hot sauce, to taste
2 lemons, cut into wedges
1 tablespoon chopped fresh flat leaf parsley
Directions
Special equipment: a deep-fry thermometer
For the flatbread: Preheat the oven to 375 degrees F.
Brush two sheet pans with half the olive oil. Divide the naan between the sheet pans and brush the tops with the remaining olive oil. Toast in the oven until lightly brown and slightly crisp on the bottoms and around the edges, 10 to 12 minutes.
For the seafood sauce: Combine the mayonnaise, capers, parsley, salt, lemon zest and juice in a small bowl until smooth. Set aside.
For the crispy calamari: Heat 1 inch oil in a large pot to 375 degrees F.
Pat the calamari dry and set aside. Mix together the flour, seafood seasoning, salt and pepper in a shallow dish. Add the eggs and milk to a second shallow dish and mix together. Add the panko to a third shallow dish. Begin breading by dredging a few pieces of calamari in the seasoned flour, then dipping them in the egg mixture and then covering them in the panko. Set aside on a plate and repeat with the remaining calamari.
Fry the calamari in two batches, making sure to not overcrowd the pot, until golden and crisp, about 1 1/2 minutes. Remove to a paper towel-lined sheet pan and immediately squeeze a little lemon juice over the top; sprinkle with salt. Repeat with the remaining calamari.
Spread the sauce evenly across the top of each piece of naan, using a spoon to spread it almost to the edges. Sprinkle the lettuce over the sauce, then add the tomatoes and cucumbers. Generously top with the golden fried calamari. Sprinkle with hot sauce if desired, along with a squeeze of lemon and parsley. Serve with lemons wedges on the side.
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#ReeDrummond #Calamari #Flatbread #ThePioneerWoman #FoodNetwork
Ree Drummond’s Fried Calamari Flatbread | The Pioneer Woman | Food Network
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Food
Kardea Brown’s Red Velvet Cupcakes with Chocolate Frosting 🧁🍫 Delicious Miss Brown | Food Network
Kardea Brown’s Red Velvet Cupcakes combine cocoa-infused cake with rich chocolate cream cheese frosting for a football-themed dessert that’s perfect for game day. #KardeaBrown #DeliciousMissBrown #FoodNetwork #Cupcakes
Get the recipe ▶ https://foodtv.com/3nXGy78
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Red Velvet Cupcakes with Chocolate Cream Cheese Frosting
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 25 min (includes cooling time)
Active: 30 min
Yield: 24 cupcakes
Ingredients
Cupcakes:
2 1/2 cups all-purpose flour, sifted
2 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups granulated sugar
1 1/2 cups vegetable oil
2 large eggs, at room temperature
2 tablespoons red food coloring
2 teaspoons distilled white vinegar
1 teaspoon vanilla
1 cup buttermilk, at room temperature
Frosting:
1 pound cream cheese, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
1/4 cup cocoa powder, sifted
2 ounces semisweet chocolate, melted
1 teaspoon vanilla
1 drop red food coloring
Pinch of kosher salt
Directions
Special equipment: a piping bag and small round tip; optional
For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin tins with cupcake liners.
Sift together the flour, cocoa powder, baking soda and salt in a medium bowl. In a large bowl with an electric mixer, beat together the granulated sugar, oil and eggs until completely combined and fluffy. Stir in the food coloring, vinegar and vanilla. Mix the dry ingredients into the wet, alternating in batches with the buttermilk, until completely combined.
Scoop the batter into the liners, filling them about two-thirds of the way full. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Set on a wire baking rack to cool completely.
For the frosting: In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the cream cheese and butter until fluffy and combined, about 2 minutes. Slowly add the confectioners’ sugar and beat until combined. Remove 1/2 cup of frosting to a piping bag with a small round tip or a ziptop bag. Add the cocoa powder, melted chocolate, vanilla, food coloring and salt to the remaining frosting and beat until completely combined.
Using an offset spatula or butter knife, spread the chocolate frosting onto the cupcakes in an even layer, as flat as possible. Next, use the white frosting to pipe stitching onto each cupcake, one 2-inch line with 3 small cross-stitches. Serve on a green platter (for grass)!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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Kardea Brown’s Red Velvet Cupcakes with Chocolate Cream Cheese Frosting 🧁🍫 Delicious Miss Brown | Food Network
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Chef Cory Morris and Chef David Adjey battle it out for the chance to challenge Bobby Flay! With Food Network’s Scott Conant and Hannah Hart judging, the first round puts purple potatoes in the spotlight. David serves up a purple potato chowder, while Cory goes for an elevated bite with purple potato chips, crème fraîche potato aioli and caviar. Only one chef will earn a shot at taking down Bobby. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch Bobby on #BobbysTripleThreat Tuesdays at 8|7c.
To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Beat Bobby Flay: Purple Potato Battle Is On! 🥔🔥 Full Episode Recap | S14 E12 | Food Network
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Taste your way through Gainesville’s best bites! From Cuban sandwiches and shrimp rolls to double-fried chicken sandwiches and Mediterranean-inspired plates, these local favorites serve up some of the best flavors in this Florida college town.
#FoodNetwork #GuyFieri #Florida
Watch #DDD, Fridays at 9|8c!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Fehrenbacher’s Meats & Eats -https://www.fehrenbachersmeatsandeats.com
The Paper Bag – https://thepaperbagdeli.com
Uppercrust Bakery – https://www.uppercrustgnv.com
Humble Wood Fire Pizzeria – https://www.humblewoodfire.com
Bingo Deli & Pub – https://www.bingodeli.com
Germain’s Chicken Sandwiches – https://www.germainsgnv.com
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Top #DDD Videos in Gainesville, FL with Guy Fieri 🔥 Diners, Drive-Ins and Dives | Food Network
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Ina Garten’s foolproof, delicious Buttermilk Fried Chicken is a fan favorite with sky-high reviews for a reason.
#InaGarten #BarefootContessa #FoodNetwork #ButtermilkFriedChicken
Get the recipe ▶ https://foodtv.com/4gkaDd8
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Buttermilk Fried Chicken
Recipe courtesy of Ina Garten
Level: Intermediate
Total: 8 hr 40 min (includes marinating time)
Active: 40 min
Yield: 4 servings
Ingredients
2 cups buttermilk, shaken
1 shallot, peeled, halved lengthwise, and thinly sliced crosswise
2 garlic cloves, smashed
1 jalapeño pepper (with seeds), halved lengthwise
Kosher salt and freshly ground black pepper
3 boneless chicken breasts
3 1/2 cups all-purpose flour
4 teaspoons baking powder
2 1/2 teaspoons smoked Spanish paprika
1 teaspoon cayenne pepper
1 teaspoon celery salt
2 (48-ounce) bottles canola oil
Bunch of parsley, for garnish
Directions
For the marinade, in a medium bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons salt, and 1 teaspoon black pepper.
With a rolling pin or a meat mallet, pound the chicken breasts between 2 sheets of parchment paper until they are evenly 1/2 inch thick. Slice each chicken breast in half crosswise so you have 2 pieces approximately the same size.
Add the chicken to the marinade, cover with plastic wrap, and refrigerate for at least 8 hours but not more than 24 hours.
Meanwhile, in a medium bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and set aside.
When ready to cook the chicken, preheat the oven to 250 degrees. Place a sheet pan with a baking rack on it in the oven.
Pour the oil into a medium (9-inch round x 4 1/2-inch high) Dutch oven, such as Le Creuset, fitted with a candy thermometer, until the oil is 2 inches deep. Heat the oil over high heat until the temperature reaches 350 degrees.
Meanwhile, lift the chicken from the marinade, dredge it well in the flour mixture, submerge it again in the marinade, then dredge again in the flour mixture, dusting off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
When the oil is 350 degrees, lower three pieces only(!) carefully into the oil with a slotted spoon and adjust the heat to keep the oil at 350 degrees. Don’t crowd the chicken! Cook for 5 minutes exactly, turning once to brown evenly. With the slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Fry the remaining three pieces, sprinkle all the chicken with salt, and serve hot.
Copyright 2018 by Ina Garten. All rights reserved.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Ina Garten’s 5-STAR Fried Chicken | Barefoot Contessa | Food Network
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@operatorblack
December 29, 2023 at 10:41 pm
Thanks Guy! I made some fries in tallow in my chicken fryer pan and just extended the time a little while very gently moving them to prevent sticking. I took temps during cooking and noted that room temp potatoes reduced oil temps from 320 to 260 or so, so I pushed it out to about 9 minutes to get full water extraction. I let them rest and did another batch behind them. I did my flash fry past 360 and let them ride about three minutes until they floated when I tilt the pan to pool the oil. I immediately dusted with super fine salt and let me tell you brother these tallow fries took me straight to flavor town! Thank you so much for posting this video as a guide for me to adjust from. You really made my family’s night bro! Much love to you and yours!
@conmanumber1
December 29, 2023 at 10:41 pm
Try rendered down chicken fat for deep frying chips and English style battered fish. Its amazing and the golden colour. Taste is insanely beautiful.
@blackespectral
December 29, 2023 at 10:41 pm
heart attack speedrun
@nwestark
December 29, 2023 at 10:41 pm
He should have drained the oil better when removing them from the fryer, never use paper towels. Always use racks.
@user-pp5kx7pf9w
December 29, 2023 at 10:41 pm
I love these potatoes! Thanks for the video!
@JustThatGuy714
December 29, 2023 at 10:41 pm
Thank god. This other knucklehead, epicurios, has a 3 day recipe for fries
@josephhartwell6214
December 29, 2023 at 10:41 pm
Always be prepared to put fires out in your kitchen
@josephhartwell6214
December 29, 2023 at 10:41 pm
Remember never throw water on a greaset fire if frying at home be prepared to put a fire out
@josephhartwell6214
December 29, 2023 at 10:41 pm
I'm so hungry now but deep frying at home is dangerous I once saw a flame go twelve feet straight up
@josephhartwell6214
December 29, 2023 at 10:41 pm
I like to use those big Idaho baking potatoes and fry those up yeah 👍 party in your miuths 😅
@davidvanluke2286
December 29, 2023 at 10:41 pm
Guy names his foods as a way of giving you cooking tips. Guys fried in low temp then frozen and fried on a higher temp fries, Guys 4-minute per side medium rare buttery steak, Guys, boil then maintain pasta in warm water so it doesn’t dissolve while your sauce finishes cooking spaghetti. Guys grease absorbing bakery aisle brioche bun that won’t shrink as you eat it fried chicken sandwich.
@JohnWilliams-fy3zt
December 29, 2023 at 10:41 pm
Yo
@JohnWilliams-fy3zt
December 29, 2023 at 10:41 pm
Yo
@JohnWilliams-fy3zt
December 29, 2023 at 10:41 pm
Hey guys
@lMiik
December 29, 2023 at 10:41 pm
you're a great guy! 👌🏼
@shanedavis3418
December 29, 2023 at 10:41 pm
This is MONEY right here.
@frankthetank1779
December 29, 2023 at 10:41 pm
Belgium fries
@devinmoran59
December 29, 2023 at 10:41 pm
1:04 agreed 👍
@iam_omb
December 29, 2023 at 10:41 pm
I love this channel a lot! I am a foodie yeah!!
@andrewhopkinson9016
December 29, 2023 at 10:41 pm
Where are the times for uk
@brucykills8243
December 29, 2023 at 10:41 pm
Chino Moreno blonde version cookin sum french fryyy
@leedoss6905
December 29, 2023 at 10:41 pm
I do them 3 times sometimes depending on how old the potatoes are.
You're building layers of crunchyness.
@tiffanyadams879
December 29, 2023 at 10:41 pm
My friend from Belgium showed me this method, I love it
@thesubgenius1676
December 29, 2023 at 10:41 pm
I tried and retried making French fries many times and this is the best result I've got:
-Put the potato slices in very cold water for about 30 mins ( no need to peel the potatoes)
– Strain and dry them well with a towel cloth (oil HATES water).
– Put in deep fryer for 3 minutes at 350F.
– Remove the fries and remove the excess oil.
– Put the fries in the freezer for a couple of hours (Even 30/45 minutes gives a great result)
– Deep fry them again at around 360F.
It works well with canola, corn and vegetable oil but the very best is peanut oil. Belgium secrets: they don't use oil but beef tallow. The blade they use to cut the fries is not perfectly smooth. The edge is granulated to make a scratched surface on the fries for a better result.
@dbc1987dbc
December 29, 2023 at 10:41 pm
What kind of oil?
@Moonuhhh
December 29, 2023 at 10:41 pm
I see
@stijnvandamme76
December 29, 2023 at 10:41 pm
that's no secret, that's the bog standard way
Now if you really want to do it right, you blanch em first. not deep fry em first.
@David.Lee311
December 29, 2023 at 10:41 pm
I cook mine the first round at 275 for 5 minutes. Remove them and let them cool completely on a paper towel. Turn temp up to 350. Cook for 5 minutes. Done. Salt, onion powder, garlic powder. Yum…
@tromick
December 29, 2023 at 10:41 pm
His potatoes were green, oh my god, who get this lad to kitchen made a show?? Jesus Christ, he should be on the stage or somewhere not on the kitchen. Sh*t…
@jakemitchell1671
December 29, 2023 at 10:41 pm
If we're just trying to pull moisture out of the fries in the first step, wouldn't it be as good or better to bake them the first time? Less oil, less splash, fewer napkins…..Am I missing something?
@alvinjones670
December 29, 2023 at 10:41 pm
Awesome thanks GUY!!!
@mychalsimpson8316
December 29, 2023 at 10:41 pm
I've watched him for years🤗
@armandbamerni5792
December 29, 2023 at 10:41 pm
very healthy
@Iceis_Phoenix
December 29, 2023 at 10:41 pm
My mom did this nothing 🆕.
@Iceis_Phoenix
December 29, 2023 at 10:41 pm
I am not a fan of his after he grubbed on froi gras the duck goes through torture of overfeeding to make its inteenal organs real big so the barbarians can eat them. Awful. He just got a huge contract and makes millions but he is just another animal abuser.
@videopokernetwork6824
December 29, 2023 at 10:41 pm
Exactly the info I need. I have never deep fried. Now, I am going all in first time. Twice-Fried Fries, here we come.
@celso2109
December 29, 2023 at 10:41 pm
PAPAS QUEMADAS
@valeriesanchez3074
December 29, 2023 at 10:41 pm
I like to brings 4 cups of water, 1/2 cup sugar, 1/2 cup corn syrup to a boil.
Remove from heat.
Soak fries in the brine for 10 minutes.
Best flavor you'll have 🙃
@Ivan63812
December 29, 2023 at 10:41 pm
You are a loser
@nails47
December 29, 2023 at 10:41 pm
finally i made good fries.
@tpsu129
December 29, 2023 at 10:41 pm
They look burnt by my standards.
I can’t stand overcooked fries.
They looked fine the first go around. Why ruin them?
@SupraViperhead
December 29, 2023 at 10:41 pm
Been considering using this method to make beer batter fries. I'm making beer batter Cod and Chicken and always have left over batter, so I'm going to try frying them once, letting them cool, batter them and fry them the second time.
@BrendansReasons
December 29, 2023 at 10:41 pm
do you let the oil cool while the potatoes are cooling?
@victoria653
December 29, 2023 at 10:41 pm
who has drums and a pool table in their kitchen?
@Aleph-Noll
December 29, 2023 at 10:41 pm
for it to be even crispier you can add baking soda to the soaking water
@cut--
December 29, 2023 at 10:41 pm
I saw another video a few years ago where they soaked them in sugar water – claiming that's what McDonalds doea to there fries to make them so yummy.. just a thought. 🙂
@Shaniloka369
December 29, 2023 at 10:41 pm
Can we measured it to see it 3/8of inch?
@thecapone45
December 29, 2023 at 10:41 pm
Those fries are gangster.
@ElysiumQC
December 29, 2023 at 10:41 pm
What we call recovery… No, bro. It's just you cause you just made that up.