Poutine
Ingredients
- Dash Vegetable Oil
- 1 Can Beef Gravy
- 5 thin cut Potatoes
- 2 cups Cheese Curds
Instructions
- Heat the vegetable oil in a deep fryer or heavy deep pan to about 185°C / 365°F.
- Warm the beef gravy gently in a saucepan or microwave until hot, without boiling.
- Carefully add the sliced potatoes to the hot oil and fry until lightly golden, maintaining an even oil temperature throughout.
- Lift the fries out with a slotted spoon and drain on a paper towel-lined plate.
- Arrange the hot fries on a serving dish and scatter the cheese curds evenly over the top.
- Spoon the hot gravy over the fries and cheese and serve immediately.
Tips
- The gravy must be piping hot to slightly melt the cheese curds without completely dissolving them.
- Double-fry the potatoes—once at 160°C to cook the inside and again at 190°C for a super-crispy exterior.
- Only use fresh cheese curds that ‘squeak’ when you bite them for the most authentic experience.
Variations
- Breakfast Poutine: Top with a fried egg and crumbled bacon.
- Italian Poutine: Replace the brown gravy with a rich bolognese or marinara sauce.
Storage
Poutine should be eaten immediately. Once the gravy is added, the fries will become soggy within minutes. Components can be kept separately for 2 days.
Serving Suggestions
- Serve in a shallow bowl or cardboard container for that classic snack-shack feel.
- Pair with a local craft ale or a cold spruce beer.
Frequently Asked Questions
Can I use shredded mozzarella instead of curds?
You can, but it won’t be authentic poutine. Curds provide a unique texture that doesn’t melt away like shredded cheese.
What kind of gravy is best?
Traditionally, poutine uses a ‘velouté’ style gravy made from a mix of chicken and beef stock.
Why do the cheese curds squeak?
The squeak comes from the air trapped in the protein structure of very fresh cheese; as it ages, the structure breaks down and the squeak disappears.
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instructions_source: editorial-classic