Andy Montoya
Poutine is a Canadian comfort food that originated in Quebec in the 1950s. It is made by topping French fries with cheese and gravy. While you can use any type of cheese to make poutine, cheese curds are considered to be the most traditional and authentic. They can be found in white or yellow colours, but white cheese curds are the ones used in authentic Canadian poutine. Cheese curds are technically cheddar, but they don't taste like it—they taste more like mozzarella. If you can't get your hands on cheese curds, a good substitute would be torn chunks of full-fat block mozzarella.
| Characteristics | Values |
|---|---|
| Type of cheese | Cheese curds, mozzarella, cheddar |
| Colour | White, yellow |
| Texture | Stretchy, soft, pliable, subtle, squeaky |
| Taste | Mozzarella-like |
| Melting properties | Melts into the fries |
| Amount | 2 cups |
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What You'll Learn
Cheese curds are best
Cheese curds are the best cheese for poutine. This is because poutine is a traditional Canadian dish, and cheese curds are the authentic cheese used in this dish. Poutine was invented in Quebec in the 1950s when a customer asked for cheese curds to be added to their fries. The restaurant later added this to their menu, and the dish became popular.
Cheese curds are simply solid pieces of curdled milk, which can be eaten alone as a snack or added to dishes such as poutine. They are usually white, although yellow cheese curds can also be found. White cheese curds are the ones to use for poutine. They are often described as having a mozzarella-like taste and texture, rather than the sharper taste of cheddar. They are big, stretchy, and have a subtle, soft, and pliable texture.
Cheese curds are the best cheese for poutine because they are traditional, and their unique texture adds to the overall experience of the dish. The cheese curds are warmed and softened by the hot gravy, but they do not melt completely. This means that the poutine has a unique texture, with warm, softened cheese that can be stretched and pulled, rather than a smooth, homogenous texture.
If you cannot get hold of cheese curds, mozzarella is the best substitute. It should be torn into chunks, rather than shredded, so that it does not melt completely. Cheddar can also be used, but this is a less suitable substitute as it has a stronger flavour and is not as stretchy.
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Mozzarella is a good substitute
While cheese curds are considered the standard cheese for poutine, mozzarella is a good substitute. Poutine is a Canadian dish that originated in Quebec in the 1950s. It consists of French fries, cheese, and gravy. Cheese curds are simply solid pieces of curdled milk, and they can be eaten alone as a snack or added to fries and gravy to make poutine. However, cheese curds can be hard to find in some places, so mozzarella is a suitable alternative.
When using mozzarella for poutine, it is important to use the full-fat block variety that you would typically shred for pizza, rather than fresh mozzarella. The mozzarella should be torn into chunks, not shredded, to ensure that it does not melt completely when added to the hot gravy and fries. This is because the chunks of warm, softened cheese are part of the poutine experience. Shredded mozzarella would melt completely and mix in with the gravy, resulting in a different texture and taste.
When preparing poutine with mozzarella, it is important to use high-starch potatoes, such as Idaho or Russet potatoes, as they are dense and have the least amount of moisture. The potatoes should be cut into strips and fried twice: once at a lower temperature to cook the inside to the perfect texture, and once at a higher temperature to achieve a golden brown and crispy exterior. As for the gravy, it should be hot and thick so that it melts the cheese and coats the fries evenly.
Overall, while cheese curds are traditional for poutine, mozzarella is a viable substitute that can be used to create a delicious and enjoyable version of this classic Canadian dish.
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Cheddar is not ideal
While some recipes for poutine do include cheddar cheese, it is not the best choice for this Canadian dish. Poutine is a simple yet delicious combination of fries, cheese, and gravy. The cheese used in an authentic poutine is cheese curds, which are solid pieces of curdled milk. They can be found in white or yellow, but for poutine, the white variety is preferred.
Cheese curds have a soft, pliable, and subtle taste, similar to mozzarella, and a unique squeaky texture. They are usually added to the fries and then heated under a broiler to melt slightly before the gravy is added. This ensures the cheese doesn't melt completely and combines with the gravy, creating a messy dish that needs to be eaten with a fork.
Cheddar cheese, on the other hand, melts easily and completely. While shredded cheddar can be used as a substitute for cheese curds, it will not create the same warm, softened cheese chunks that are characteristic of poutine. The melted cheddar will mix with the gravy, resulting in a homogeneous sauce that lacks the desired texture and visual appeal of authentic poutine.
Additionally, the strong flavour of cheddar may overpower the other components of the dish. Poutine gravy is typically made with beef or chicken stock, and seasoned with pepper, ketchup, Worcestershire sauce, and salt. The subtle taste of cheese curds complements this gravy without dominating the dish, allowing the flavour of the fries and gravy to shine through.
Therefore, while cheddar cheese can be used in a pinch, it is not ideal for poutine. To make the most authentic and tasty poutine, cheese curds are the best choice, providing the right balance of flavour and texture.
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Gravy is key
While cheese curds are essential for making an authentic poutine, gravy is the key to a truly exceptional one. The gravy can make or break a good poutine. A good gravy should be nice and thick, allowing it to sit on top of the cheese curds and melt them into the fries, creating a deliciously gooey mess.
When making poutine gravy, it is important to start with a roux, which is a mixture of butter and flour cooked together. This forms the base of the gravy. Then, slowly add in your desired type of stock. For a traditional poutine gravy, beef stock is a popular choice as it gives the gravy a darker colour and a richer flavour. However, you can also use chicken stock or a combination of both for a lighter gravy.
To enhance the flavour of your gravy, consider adding ingredients such as ketchup, Worcestershire sauce, salt, and pepper to taste. You can also adjust the thickness of the gravy by adding a cornstarch slurry, which is simply cornstarch mixed with water. Whisk the slurry into the gravy until it reaches your desired consistency.
The temperature of the gravy is also crucial. Make sure to heat the gravy until it is nice and hot before pouring it over the cheese curds. This will ensure that the cheese melts evenly and creates the desired gooey texture. Additionally, the gravy should be added immediately after heating to avoid cooling down.
While making gravy from scratch is ideal, you can also use store-bought options. However, canned gravy tends to be overly salty, and gravy packets often offer better flavour. If you're looking for a convenient option that doesn't compromise on taste, ready-to-eat roast beef in gravy is a great choice.
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Fry preparation matters
Poutine is a Canadian comfort food that is a combination of fries, cheese, and gravy. The fry preparation is crucial to the overall taste and quality of the dish. Here are some tips to ensure your fries are perfect for poutine:
Choose the Right Potatoes
Start with high-starch potatoes like Idaho or Russet potatoes. These potatoes are ideal for frying because they are dense and have minimal moisture content.
Cut and Soak the Potatoes
Cut the potatoes into strips and immediately transfer them to a bowl of cold water with a tablespoon of lemon juice. Soaking the potatoes helps prevent them from turning brown and ensures a crispier fry.
Select the Right Oil
Use refined peanut oil for the best results when frying your potatoes. However, if peanut oil is unavailable, alternatives such as canola or safflower oil are also suitable.
Double Fry for Perfection
Fry the potatoes twice for the best results. First, fry them at a lower temperature to cook the inside of the fries perfectly. Then, fry them at a higher temperature to achieve a golden brown and crispy exterior.
Timing is Everything
Keep a close eye on your fries while frying. The time it takes for the potatoes to reach the perfect golden crispy stage can vary from batch to batch. Some may take as little as 3 minutes, while others may need 5 minutes or more. Remove them from the oil as soon as they are golden brown to prevent burning.
Preparing the fries correctly is essential to making delicious poutine. Follow these steps, and you'll be on your way to creating this classic Canadian dish with perfection!
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Frequently asked questions
White cheese curds are the cheese of choice for an authentic poutine. Cheese curds are solid pieces of curdled milk and have a mozzarella-like taste. They are usually made from cheddar, but don't taste like it.
If you can't get cheese curds, mozzarella cheese is a good substitute. It should be torn into chunks, not shredded, so it doesn't melt completely.
Poutine is a Canadian dish of French fries, cheese, and gravy. It originated in Quebec in the 1950s.
