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.

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.

The original Québec poutine now has cousins in the rest of Canada! 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, 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.

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.

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.

Poutine Gravy always contains some form of a Tomato product (usually Ketchup). Gravy typically doesn't unless tomato paste is included while making the Stock or Broth, and even still, Gravy doesn't include Ketchup.

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.

Le Roy Jucep, which has touted that it invented poutine, wrote in a Feb. 24 Facebook post that it was changing the name to “la frite fromage sauce” — the fry cheese gravy. The post also revealed “a revised logo sporting Ukrainian blue and yellow,” Eater Montreal reported.

They say it's not real poutine if you can't hear the squeak of the cheese. Of course, the likelihood is you won't be able to find any. So the next best thing and the closest in texture is a really good mozzarella.

Are cheese curds legal in the US? ›

(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.

Cheese curds are typically only sold and found near locations that have a cheese factory because of the way in which they are created. Ideally, they are eaten very soon after they are manufactured. Our cheese factory has operated since 1930 and remains one of the surviving niche cheese factories in the states.

Poitín (in English, this is pronounced roughly as poteen or pocheen) can be described as Irish moonshine. A mostly rural product, it was made of potatoes, in some cases, and barley, in others. Poitín was produced on small pot stills, originally over peat fires.

The cheese is mellow and creamy. Combine that with a rich gravy that marries the two while also adding savoriness and you've got a winner of an appetizer (or meal!). The experience of eating this street food is a bit like a choose-your-own-adventure story.

It's not just chips and gravy, my friend: this is classic Canadian poutine. A delicious concoction of crispy fries, rich gravy and cheese curds, this is the indulgent dive bar snack that makes everything right with the world. This is how Canada does comfort food and I am so.

Poutine is an absolutely divine dish composed of fries topped with cheese curds and hot gravy. Though it's not officially Canada's national food (this is actually the subject of some contention), it might as well be.

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.

Poutine purists will insist that Poutine is solely French fries, cheese curds and gravy. While that is 100% accurate, adding smoked meat, with its succulent flavour and characteristic smokiness, elevates this hearty comfort food. This dish is indulgent and not for the faint of heart.