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.

A good poutine has melted cheese; a great poutine has squeaky cheese curds. Any good poutine will be filled with gooey, stretchy, yummy cheese. And, honesty time, it doesn't really matter the type of cheese.

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, a Canadian dish made of french fries topped with cheese curds and gravy. It first appeared in 1950s rural Québec snack bars and was widely popularized across Canada and beyond in the 1990s. Poutine may be found everywhere from fine dining menus at top restaurants to fast-food chains.

In the United States, some restaurants of New York and New Jersey propose their own mix of fries, gravy and cheese, called « Disco Fries ». In Latin America, we can enjoy a poutine on the isolated beach of Zipolite island in Mexico.

Gravy: Use a store-bought can of beef gravy or make your own at home. Fries: Russet potatoes work well for French fries, as they're extra starchy. Cheese curds: Cheese curds are key for authentic poutine. However, if you like, you can use shredded mozzarella cheese.

Poutine is a dish that originated in Canada and typically consists of French fries topped with cheese curds and gravy. While it is a tasty comfort food, it is generally considered to be high in calories, fat, and sodium, making it a less healthy choice compared to some other fast foods or dishes.

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.

poutine • \poo-TEEN\ • noun. : a dish of French fries covered with brown gravy and cheese curds - chiefly Canadian. Examples: Although classic poutine is a simple marriage of French fries, gravy, and cheese curds, the dish has inspired ethnic variations with different combinations of meats and sauces. "

“They are what makes the dish great. If, for example, you've tried a poutine where the curds have been in the sauce or with the fries too long, the curds will heat up and they'll melt. And then you won't have that texture – that squeakiness,” Porras says.

What is a good substitute for cheese curds? ›

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 Dictionnaire historique du français québécois lists 15 meanings of poutine in Québécois and Acadian French, most of which are for kinds of food; the word poutine in the meaning "fries with cheese and gravy" is dated to 1982 in English. Other senses of the word have been in use since at least 1810.

Preheat the oven to 350 degrees. Line the fries on a baking sheet and sprinkle the cheese on top. Bake for 10-15 minutes, until the cheese is just melted.

Often called "string cheese," cheese curds are a small piece of fresh or partially ripened cheddar that has not been pressed and therefore contains strong-flavored whey proteins.

Poutine (Quebec French: [put͡sɪn]) is a dish of french fries and cheese curds topped with a brown gravy.

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.

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.

Some assert that "poutine" is related to the English word "pudding," but a more popular etymology is that it's from a Quebecois slang word meaning "mess." The dish has in recent years been making inroads on American menus.