The Best Cheeses To Use For A Delicious Poutine

Poutine is a Canadian dish that originated in Quebec in the 1950s. It is made up of three ingredients: French fries, cheese curds, and gravy. The cheese curds are traditionally made from cheddar, but mozzarella can be used as a substitute. The gravy, usually beef, melts the cheese curds, creating a deliciously indulgent dish.

Cheese curds are the traditional choice for poutine

Cheese curds are often referred to as "squeaky cheese". This is because they contain more air, which causes them to squeak when bitten into. The fresher the curds, the squeakier they are! They are also sometimes called "pillowy" because of their soft, chewy texture.

If you can't get your hands on any cheese curds, there are some substitute options that will still allow you to enjoy the poutine experience. One option is to use chunks of full-fat block mozzarella cheese. It's important not to use fresh mozzarella, as this will be too watery, and shredded mozzarella will melt completely into the gravy. You want the cheese to remain soft and distinct in the dish. Another option is to use cubes of very mild cheddar. However, it's important to note that if you don't use cheese curds, it's not technically poutine, but cheese fries with gravy.

Mozzarella is a good substitute for cheese curds

Mozzarella is a semi-soft Italian cheese with a subtle, sweet and creamy flavour. It is traditionally made with buffalo milk, but can also be made with cow's milk. There are two types of mozzarella: fresh mozzarella, which is not aged and has a very mild flavour; and low-moisture mozzarella, which is firmer and slightly yellow in colour.

However, it is important to note that mozzarella has a lower melting point than cheese curds, which may result in a less gooey texture for the poutine. Additionally, mozzarella should be torn into chunks rather than shredded to ensure it does not melt completely and mix with the gravy.

In summary, mozzarella is a suitable substitute for cheese curds in poutine due to its similar texture, mild flavour, and melting properties. However, adjustments may be needed to account for its lower melting point and to prevent it from melting completely into the gravy.

Cheddar is not the best substitute for cheese curds

Poutine is a Canadian dish that originated in Quebec in the 1950s. It is made of French fries, cheese curds, and gravy. While the dish is quite flexible when it comes to the type of potatoes, herbs, and spices used, the cheese curds are considered essential for an "authentic" poutine.

Cheese curds are solid pieces of curdled milk that can be eaten alone as a snack or added to French fries and gravy to make poutine. They are usually found in white or yellow, but white cheese curds are preferred for poutine. They are also referred to as "squeaky cheese" because they contain more air, which causes them to squeak when bitten into.

If you can't get your hands on cheese curds, mozzarella is the closest substitute for an authentic poutine experience. Cheddar, though technically a type of cheese curd, is not the best substitute. This is because it does not taste like cheese curds, which have a softer, more pliable, and subtle flavour. Cheddar also melts completely and mixes with the gravy, while cheese curds only soften and maintain their shape. Mozzarella, on the other hand, has a similar texture and taste to cheese curds and will not melt entirely, ensuring that the signature poutine experience is retained.

Poutine gravy is usually made with beef stock

Poutine is a Canadian dish composed of fries topped with cheese curds and hot gravy. The gravy is an essential component of poutine, and its preparation can vary depending on personal preferences and regional variations. Typically, poutine gravy is made using a combination of beef and chicken stocks, resulting in a lightened-up beef gravy that is not too dark or too light in colour.

Preparing the gravy involves creating a roux by melting butter and mixing it with flour until it forms a golden brown paste. This roux serves as the base for the gravy. The beef and chicken stocks are then added and brought to a boil, creating a savoury liquid that coats the fries. Cornstarch is often used to adjust the thickness of the gravy, ensuring it clings to the fries without being too runny or too thick.

The type of stock used in poutine gravy can vary, and some recipes may use only beef stock or a combination of beef and chicken. French-Canadian chef Ricardo, known for his expertise in poutine, recommends a ratio of 2/3 beef stock to 1/3 chicken stock. This ratio strikes a balance between the distinct flavours of the two stocks, resulting in a gravy that is not overly beefy or too chicken-forward.

Some sources suggest that canned broth is a suitable option for poutine gravy, while others recommend boxed broth. However, it is important to taste the gravy before adding salt, as canned broth can sometimes be too salty. Freshly ground pepper is also essential to enhancing the flavour of the gravy.

Preparing poutine involves frying potatoes to create crispy French fries, which are then topped with cheese curds and the prepared gravy. The cheese curds are ideally made from white cheddar, though mozzarella or Monterey Jack cheese can be used as substitutes. The combination of crispy fries, melted cheese, and savoury gravy makes poutine a beloved and indulgent Canadian dish.

You can use chicken stock to lighten the gravy

Poutine is a Canadian dish composed of French fries topped with cheese curds and hot gravy. While the traditional poutine recipe calls for beef gravy, you can use chicken stock to lighten it up and create a unique flavour profile.

The key to a delicious poutine is finding the right balance between the crispy fries, melted cheese, and savoury gravy. By using chicken stock, you can achieve a lighter and more delicate gravy that won't overpower the other ingredients. Here's how you can do it:

Preparing the Gravy:

Start by making a roux, which is a mixture of butter and flour. Melt the butter in a saucepan over medium heat, then add an equal amount of flour. Cook this mixture, stirring regularly, for about 5 minutes, until it turns golden brown. This forms the base of your gravy.

Next, add your choice of broth or stock. For a lighter gravy, use chicken stock or broth. You can also use a combination of beef and chicken broth, as suggested by French-Canadian chef Ricardo, for a lightened-up beef gravy. Bring the mixture to a boil, stirring continuously with a whisk.

To thicken the gravy, create a slurry by dissolving cornstarch in water. Slowly add this slurry to your gravy, stirring constantly, until you reach your desired consistency. Season with pepper and additional salt to taste. Keep in mind that canned broth or stock may already be salty, so taste before adding too much extra salt.

Assembling the Poutine:

While you prepare the gravy, have your French fries ready. Russet potatoes are a popular choice for poutine as they are extra starchy. Cut them into 1/2-inch thick sticks, then fry them in batches until golden brown. Place the cooked fries on a serving platter or in a bowl.

Sprinkle the hot fries with cheese curds. Traditional poutine calls for white cheddar cheese curds, but you can also use shredded mozzarella or Monterey Jack cheese. If you want to stick with the classic, look for fresh cheese curds that are still slightly squeaky when you bite into them.

Finally, ladle your warm gravy over the fries and cheese. The hot gravy will help melt the cheese and bring all the flavours together. Serve your poutine immediately, and don't forget to eat it with a fork!

Customisation:

Poutine is a versatile dish, and you can customise it to your taste preferences. Here are some variations you can try:

• Cut-up cooked chicken or hamburger: Add some protein to your poutine by including cut-up cooked chicken or hamburger.
• Italian Poutine: Try substituting the gravy with marinara sauce for an Italian twist.
• BBQ Poutine: For a smoky flavour, swap out the gravy for a light BBQ sauce.
• Vegetables: Experiment with adding fried onions, fried mushrooms, or other vegetables of your choice.
• Gravy type: While chicken stock lightens the gravy, you can also experiment with other types of stock, such as vegetable or turkey, to find your preferred flavour.

Frequently asked questions