Homemade Poutine Recipe | The Modern Proper (2024)

FAQs

What are the 3 things that poutine is made of? ›

The basic recipe only calls for three ingredients: french fries, cheese curds, and gravy. Unless you make your gravy from scratch you also don't need any kitchen equipment beyond a standard french fry cutter and commercial deep fryer.

Butter: Use unsalted butter so you can control the amount of salt in the gravy. All-purpose flour: Equal parts flour and butter are combined to create a roux. This is what makes the gravy so thick and creamy! Beef broth: Use reduced sodium beef broth to prevent an overly salty gravy.

Poutine can be found on menu restaurants in states along the northern border of the United States. A variant of poutine called Disco Fries is considered a classic New Jersey diner dish, using shredded Cheddar cheese or mozzarella in place of cheese curds.

Poutine is a Québécois dish made of fresh-cut french fries topped with cheese curds and gravy. It first appeared in 1950s rural Quebec snack bars. It was widely popularized across Canada and beyond in the 1990s.

Your Arteries Will Clog

High triglyceride levels are a serious repercussion of high fat content in foods, and poutine is chock full of 'em. A large poutine, incredibly high in total fat, saturated fat, cholesterol, and refined carbs, can raise the triglyceride levels in your blood for 6-12 hours after consumption.

Cheese curds are a main ingredient in poutine, which originated in the 1950s in rural Quebec, Canada. It consists of french fries topped with fresh cheese curds, covered with brown gravy and sometimes additional ingredients.

What's a Good Substitute for Cheese Curds? Diced mozzarella is a good and readily available substitute for cheese curds; salted fresh mozzarella is probably closer in flavor, although commercial mozzarella has a bit more of the springy, rubbery texture of curds.

The texture, temperature and viscosity of poutine's ingredients differ and continuously change as the food is consumed, making it a dish of highly dynamic contrasts. Strengthening these contrasts, superior poutines are identified by the crispiness of the fries, freshness of the curds, and a unifying gravy.

If you can't get cheese curds, the closest possible substitution if you want the poutine experience, would be torn chunks (not shredded!) of a full-fat block mozzarella cheese (NOT fresh mozzarella – use the kind you'd shred to put on top of pizza). You want it in chunks so it doesn't melt completely.

(Raw or unpasteurized milk is banned in the United States, but luckily, cheese curds are 100 percent legal!) Once added, good bacteria called starter cultures and an enzyme called rennet begin to curdle the milk, with no trace of the sneaky ingredient found in shredded cheese.

What is a poutine slang? ›

Poutine (pōō'tēn) Canadian slang for “Mess”, American slang for “Delicious” 😉

“Poutine” is not a metropolitan French word . In Quebec, “poutine” is a dish made of French fries and grated cheese. The word comes from the English “pudding” or “ put in” according to different sources. As a proper noun , it's the French spelling of the English written form of “Putin”, the Russian president.

Poutine is usually enjoyed as a main or as a side dish. Eat it with some roasted veggies, a side salad, or some freshly baked dinner rolls.

“After putting the cheese curds on the fries, put them in the oven for a short time under the broiler,” recommends NipsyLinz. “This melts the curds a bit. Then put the gravy on.”

Cheese curds are made with pasteurized milk, starter culture, and rennet—a compound of enzymes that causes milk solids to separate from liquid whey in the cheesemaking process. Cheese curds are typically made from cheddar cheese, but can also be made from other cheeses such as Colby and Monterey Jack.

There are versions of poutine that have meat, but the standard, “classic” poutine is only fries, gravy, and cheese curds.

The mild cheese curds are probably the most important part of the poutine - without this cheese, poutine is not real poutine! Characteristic is their special texture, which causes the curds to squeak while chewing.

Poutine (Quebec French: [put͡sɪn]) is a dish of french fries and cheese curds topped with a brown gravy. It emerged in Quebec in the late 1950s in the Centre-du-Québec region, though its exact origins are uncertain, and there are several competing claims regarding its invention.