Homemade Poutine Recipe | The Modern Proper (2024)

FAQs

How is poutine traditionally made? ›

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 classic Canadian poutine Americanized by loading it up with sautéed shredded sirloin, chopped bacon and sautéed mushrooms.

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 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.

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.

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.

(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.

Out of all of the menu options, there's one dish that's unique to the area that you might have never heard of: disco fries. They are sort of a rival to Canada's poutine. In case you haven't tried the New Jersey delicacy, let us fill you in on what exactly it is.

Cheese Curds are sometimes breaded and deep fried especially in Wisconsin. Cheese curds are a main ingredient in Poutine, a Quebec dish in which cheese curds are served layered on top of french fries, and melting under steaming hot gravy.

Is should be the cheese curds (salted cheddard) sold and made in Quebec. And the real poutine sauce also sold in Quebec.

Are cheese curds supposed to melt in poutine? ›

“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.

A starch-filled meal like poutine can actually make your blood sugar level skyrocket, making your pancreas (which secretes insulin to makes sure your cells can access glucose in your blood) respond in kind.

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at home, if you can't get curds, I recommend using something like mozzarella chunks. They will melt a bit more than the curds but otherwise provide a similar taste and texture.

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

It's cheese curds, which are not widely consumed in the US outside of Wisconsin. French fries, cheese, & gravy are called 'Disco Fries' in NJ Diners. I had poutine a handful of times growing up in CA. California has a big dairy industry and cheese curds aren't the most rare thing.

While the exact provenance of poutine remains contested, its birthplace is unquestionably Québec. The dish has come to be a quintessential symbol of the province. And like all symbols, it is often co-opted, appropriated, and stereotyped.

Poutine is a wonderful and delicious concoction of fries, gravy and cheese curds and is one of the most quintessential Canadian dishes! So if you already know how great this dish is and are just looking for a great, authentic poutine recipe to make at home, skip on down to the recipe. I've got you covered!