Apr 20, 2012

Poutine

I'm sure a few of you have seen me tweet about my all time favorite dish, Canadian Poutine. Many of you often tweet back "What's poutine?" "Sounds disgusting"...To the people who say it sounds gross. SHAME ON YOU! It's one of the greatest creations Canada has and I will cherish it until my last breath.

Now...As a poutine aficionado, there are certain criteria that must be met before you can call your "poutine" (pronounced "poo-teen" OR "poo-tin") a true poutine.

1. You MUST use salted Quebec cheddar cheese curds....Now, should the problem arise that you don't have access to our snobby french friends great cheese, you could always use other cheddar cheese curds, or even mozzarella (as a last resort)...If you don't have access to cheese curds, don't even bother. Anyone who uses shredded cheese deserves to be slapped in the face...with a leather glove

2. You must also yukon gold potatoes for the french fries. This kind of magic cannot be created with store bought frozen fries or fast food french fries. These must be fried in hot ass oil until a deep golden brown with ultimate crunch.

3. You can't just use any gravy. You must use Poutine Sauce. There's actual gravy made especially for poutines. If you live in Canada (outside of Quebec) you should be able to find it in your grocery store...I've even seen it in the powdered packets at my dollarstore. Should you live anywhere else but Canada like most of you reading this...then...I suppose you could use a high quality beef gravy.

What you are creating will be one of the greatest, most delicious things you will EVER put in your body. You don't want to skimp out on something like the quality of even 1 ingredient. You only have 3 ingredients here, you have to make them count for the ultimate poutine experience.

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Ingredients

  • 1 quart vegetable oil for frying
  • 1 (10.25 ounce) can beef gravy
  • 5 medium potatoes, cut into fries
  • 2 cups cheese curds

Directions

  1. Heat oil in a deep fryer or deep heavy skillet to 365 degrees F (185 degrees C). While the oil is heating, you can begin to warm your gravy.
  2. Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain.
  3. Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.



Mina's Notes/Suggestions :

THIS IS NOT A POUTINE! 


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