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 great poutine has those chunky cheese curds; the ones that retain their shape despite being melted down by that thick, molten gravy. And if the cheese don't squeak? Then it's not a great poutine.

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

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.

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. "

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.

The curds should be soft and slightly (but not fully) melted. Having them at room temperature is the key to getting them there from just the heat of the fries and gravy alone.

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. Don't be skimpy.

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.

What is a substitute for cheese curds in poutine? ›

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.

“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.”

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.

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.

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

The key ingredients for cheese curds are pasteurized milk, starter culture, and rennet. Milk serves as the base for curds, the starter culture contains the bacteria necessary for fermentation, and rennet helps the milk separate into 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.