If you'd like to learn more about Poutine, read on! When it comes to poutine, it's really all about the cheese curds. Real cheese curds are what makes a poutine "authentic". Cheese curds are simply solid pieces of curdled milk, that can be either eaten alone as a snack or, in Canada, added to fries and gravy to make poutine : Cheese curds can be found in white or yellow colour.
White cheese curds are the ones you want for poutine. If you can't get cheese curds, the closest possible substitution if you want the poutine experience, would be torn chunks not shredded!
You want it in chunks so it doesn't melt completely. Don't be skimpy. Some cheese curds are the size of my baby finger. That's part of the poutine experience - the chunks of warm, softened cheese and shredded just won't cut it because it melts completely and mixes in with the gravy. Cheddar is not the best substitute.
Even though cheese curds are technically cheddar they don't taste like it. The taste is much more mozzarella-like - soft, pliable, subtle taste, squeaky :. I've included a perfect poutine gravy recipe below for you! If you've eaten a lot of poutine, you've probably experienced a wide range of gravy tastes.
Some are clearly chicken, some are dark and beefy. I think the perfect one is somewhere in between. I looked to French-Canadian chef Ricardo for a reliable and authentic recipe. Let's face it, the French-Canadians know poutine!
I think it's perfect. If you are an English speaking Canadian, you'll almost certainly pronounce it "poo-teen" emphasis on the last syllable. French Canadians might suggest that it should be pronounced as "poo-tin" again, with the emphasis on the last syllable.
I say, if you find yourself in Quebec, you could try the latter - pretty much anywhere else in Canada and elsewhere, the former will serve you well. Even if you are strictly a person who eats fries with your hands, when it comes to poutine, a fork is the only way to go! The combination of lots of gravy and melted cheese is a mess to eat any other way. French-Canadians would probably recommend starting your poutine gravy with canned broth vs.
I personally find it a little too salty for my taste, but that might be just the brand I use. If you use canned, definitely taste before adding additional salt to your gravy. Don't skimp on the freshly ground pepper in the gravy, though :. Authentic Canadian Poutine Authentic Canadian Poutine featuring deep-fried fries, poutine gravy and white cheddar cheese curds all tossed together. Do be careful with deep frying. A proper deep fryer is recommended. Author: Jennifer 4. In a large saucepan, melt the butter.
Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown. Add the beef and chicken broth and bring to a boil, stirring with a whisk.
Stir in about HALF the cornstarch mixture and simmer for a minute or so. If you'd like your gravy thicker, add a more of the cornstarch mixture, in small increments, as needed, to thicken.
Season with pepper. Taste and add additional salt, if necessary, to taste. Make ahead and re-warm or keep warm until your fries are ready. Place into a large bowl and cover completely with cold water. Allow to stand at least one hour or several hours.
Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible. Remove potatoes from oil and scatter on a wire rack. Remove to a paper towel-lined bowl. To Prepare Poutine: Add your fried or baked fries to a large, clean bowl.
Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries. Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper. Serve immediately. Notes Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!
Meet the Author Hi! I'm Jennifer, a home-cook of some plus years. I've learned a lot from getting dinner on the table all these years! I hope to share a bit of what I've learned, as well as my favourite recipes. Most importantly though, I love showing that cooking at home can be easy and enjoyable, with simple, delicious and seasonally-inspired recipes.
More about me here Tried this Recipe? Let me know about it in the Comments below! Rating: 4. Read Reviews Add Review. An indulgence of fries, gravy and cheese.
A Canadian specialty! Save Pin Print Share. Real Poutine Kayla P. Real Poutine AVB Real Poutine KellyN Real Poutine Bryan. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 4. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print. Variations Add cut up cooked chicken or hamburger.
Full Nutrition. Reviews 81 Read More Reviews. Most helpful positive review Darryl. Rating: 4 stars. It's fries, gravy, and cheese! I mean it's not even really a recipe. That said, this is a pretty good one.
Original Quebec poutine is made with white cheddar cheese curds. Although I prefer the beef gravy described here, there is also poutine gravy which I believe is a thinner chicken gravy. Read More. Most helpful critical review Jewel. Rating: 3 stars. On top of making my own fries, I would make the gravy myself instead of buying a can or powder version. Continue to Content. If you want to keep the skin on, wash the potatoes before slicing.
Place all of the potato sticks into a container or large bowl filled with cold water. Set aside to soak for at least an hour or preferably overnight. If soaking overnight, cover and keep in the fridge. This removes the starch, making the fries extra crispy! Drain the starch water and rinse off the fries twice with cold water. Transfer fries to a paper towel lined baking sheet and use another sheet of paper towel to pat and dry them as much as possible.
You can use a thermometer or wait a few minutes, then drop a small fry in the oil to check if it starts to fry gently. Fry for minutes to cook the inside, remove them from the oil if they begin to brown. Place fries onto another paper towel lined baking sheet or plate while you fry the remaining batches.
Place them on paper towels to soak up the oil, then sprinkle with some salt. For the Gravy: Add butter to a saucepan and heat over medium heat until melted. Once butter has melted, add the flour and whisk until mixture begins to bubble and foam. Continue to whisk for another 1 minute. Slowly pour in the beef stock while whisking constantly. Once stock is incorporated, whisk in the ketchup, Worcestershire sauce, salt and pepper.
Allow gravy to reach a boil. Meanwhile, combine cornstarch and water to make a slurry. Once gravy begins to boil, add cornstarch slurry and whisk to combine. Turn the heat down to medium-low and allow gravy to simmer until the mixture begins to thicken, it should coat the back of a spoon. About minutes. Taste the sauce and adjust the seasonings to your liking.
Assembly: Transfer the fries to your serving plates.
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