Andy Montoya
Poutine is a Canadian dish that originated in Quebec in the 1950s. It consists of French fries topped with cheese curds and hot gravy. The best type of potatoes to use for the fries is russet potatoes, as they hold their shape better and crisp up nicely in the oil. The cheese curds can be made from cheddar or mozzarella cheese, and they are melted slightly by the hot gravy. The gravy is typically made from beef broth, but some people also use chicken broth or a combination of both.
| Characteristics | Values |
|---|---|
| Type of cheese | Cheese curds |
| Cheese texture | Dense, melted |
| Cheese shape | Chunks |
| Cheese size | Some are the size of a baby finger |
| Cheese colour | White |
| Cheese taste | Mozzarella-like, soft, pliable, subtle, squeaky |
| Cheese temperature | Warm |
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What You'll Learn
Poutine is a Canadian dish
The cheese curds used in poutine are typically cheddar, which are known for their squeaky texture and ability to maintain their shape while melting slightly in the hot gravy. Some sources suggest that mozzarella cheese curds or shredded mozzarella can also be used, though cheddar is considered more authentic. The gravy in poutine is usually made with beef broth, though some use a combination of beef and chicken broth, and it is often seasoned with salt and pepper.
Poutine has become a popular dish across Canada and is even offered at McDonald's in Quebec. It has been called Canada's national dish, though some critics argue that this label represents cultural appropriation of Quebec's national identity. Over time, poutine has also gained acceptance in upscale restaurants, with chefs in Toronto and Vancouver featuring it on their menus.
Poutine is typically served with a fork due to the combination of gravy and melted cheese, which can be messy to eat. While russet potatoes are commonly used for the fries, some variations include using potato wedges, waffle fries, tater tots, or roasted potatoes. Additional toppings can also be added, such as shredded beef or chicken.
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It consists of fries, cheese and gravy
Poutine is a Canadian dish that consists of fries, cheese, and gravy. It originated in Quebec in the 1950s and has since become popular across Canada and internationally. The dish is considered a symbol of Québécois culture and has been called Canada's national dish.
The traditional poutine consists of three major components: French fries (or potatoes), cheese curds, and gravy. The first layer, or the "base," is always some form of potato, typically fried. Russet potatoes are recommended for fries because they hold their shape better and crisp up nicely in the oil.
The cheese in poutine is usually in the form of cheese curds, which are small, dense, and melt slightly in the hot gravy. Cheese curds are often referred to as "squeaky cheese." They can be made from cheddar, mozzarella, or a combination of both. The curds create a welcoming texture in the dish and prevent the gravy from saturating the fries completely.
The gravy in poutine is typically made from beef broth, although some people use a combination of beef and chicken broth. It can be seasoned independently or enhanced by the seasoning of the fries. Additional ingredients, such as shredded beef or chicken, can also be added to create different variations of poutine.
Preparing poutine involves frying or baking the fries, seasoning them with salt, and then adding hot gravy. The cheese curds are added next, and the dish is served immediately with freshly ground pepper. The combination of crispy fries, melted cheese, and gravy has made poutine a beloved and indulgent comfort food.
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The cheese is usually in the form of curds
Poutine is a Canadian dish that consists of French fries, cheese, and gravy. The cheese used in poutine is usually in the form of curds, which are small, dense pieces of cheese that have a "squeaky" texture. Cheese curds are used in poutine because they maintain their shape and only melt slightly when hot gravy is poured over them. This prevents the gravy from saturating the fries completely and creates a unique texture in the dish.
Cheese curds can be made from a variety of cheeses, but cheddar and mozzarella are the most commonly used in poutine. Cheddar cheese curds are traditional in Quebec, where poutine originated in the 1950s. However, mozzarella cheese curds are a popular substitute, as they have a softer, more subtle taste that some people prefer.
When making poutine at home, it is important to note that cheese curds can be difficult to find in some regions. As a substitute, chunks of full-fat block mozzarella cheese can be used, but shredded cheese should be avoided as it will melt completely and create a soggy dish.
The process of making poutine usually involves frying or baking French fries, seasoning them with salt, and then adding hot gravy and cheese curds. The dish is typically served immediately with freshly ground pepper.
Poutine has become a popular dish in Canada and has even been called the country's national dish. It has also gained acceptance in high-end restaurants and spread internationally, with annual poutine celebrations taking place in several cities across North America.
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Cheddar or mozzarella cheese curds are most common
Poutine is a Canadian dish that originated in Quebec in the 1950s. It is made by topping French fries with cheese curds and gravy. While cheese curds are the traditional choice, shredded mozzarella or cheddar cheese can also be used.
Cheese curds are the ideal cheese for poutine because they maintain their shape and only melt slightly when hot gravy is poured over them. Cheddar cheese curds are the most authentic choice, as they are the traditional cheese curds used in poutine. They are also known as "squeaky cheese" due to their texture. However, finding cheddar cheese curds can be challenging in some parts of the world, so mozzarella cheese curds are a popular alternative.
Mozzarella cheese curds have a softer, more pliable texture and a milder flavour than cheddar cheese curds. They are also more readily available in some regions. To use mozzarella cheese curds in poutine, it is important to tear the cheese into chunks rather than shredding it. This ensures that the cheese does not completely melt and mix with the gravy, creating the desired texture and taste in the dish.
While cheddar and mozzarella are the most common types of cheese curds used in poutine, other varieties can also be used. Some people may prefer different types of cheese curds, such as those made from goat's or sheep's milk, depending on their personal preferences and availability. Ultimately, any type of cheese curd can be used in poutine, as long as it melts slightly and complements the other ingredients.
In conclusion, while there are several types of cheese that can be used in poutine, cheddar and mozzarella cheese curds are the most common and traditional choices. They offer the ideal texture and flavour that complement the crispy fries and gravy in this classic Canadian dish.
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Poutine originated in Quebec in the 1950s
Poutine is a Québécois dish made of fresh-cut french fries topped with cheese curds and gravy. It is said to have originated in the Centre-du-Québec area in the late 1950s, specifically in rural Quebec snack bars. The exact location of its creation is debated, with several restaurants claiming to be the originators of the dish. However, the most widespread story is that it was created in a restaurant formerly called Le Lutin qui rit in Warwick, in the Arthabaska region. In 1957, a client named Eddy Lainesse asked the owner, Fernand Lachance, to mix the cheese curds with the fries. The dish "poutine" appeared on the establishment's 1957 menu, and beginning in 1962, Lachance added hot gravy to keep it warm.
The word "poutine" is believed to have originated from the English word "pudding" or the French word "pouding," which described a mixture, typically messy, of various foods. In Québec, the term "poutine" is slang for a mess. Other explanations suggest roots in the French words "potin" (pâté) and "poutitè" (potato ragout).
The social status of poutine has evolved since its origins, initially mocked as a culinary invention and used as a means of stigmatization against Quebec society. However, younger generations have reappropriated poutine as a symbol of Quebecois cultural pride, and it is now celebrated in annual festivals in Quebec, the rest of Canada, and the United States.
As for the cheese used in poutine, it is traditionally made with cheese curds, which are often described as squeaky and can be made from cheddar or mozzarella cheese. Cheese curds are preferred because they maintain their shape while melting slightly in the hot gravy. However, some variations of poutine may use shredded mozzarella or cheddar cheese as a substitute, especially when curds are unavailable.
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Frequently asked questions
Poutine is made with cheese curds.
Cheese curds are chunks of cheese that have a squeaky texture and a subtle taste. They are usually made from cheddar, but can also be made from mozzarella.
If you can't get cheese curds, you can use torn chunks of full-fat block mozzarella cheese. Shredded cheese is not recommended as it will melt completely and mix with the gravy.
Apart from cheese curds, poutine also includes French fries and gravy. The gravy is usually made with beef broth, but can also be made with chicken broth or a combination of the two.
