The Two Things You Need To Master In Order To Make Awesome Poutine

Posted on September 1, 2016 by Downtown Market

We are getting excited for our “Poutine and Beer” class that is coming up in the not so far future.  While Poutine is one of our favorite snacks, we often get asked “What is Poutine? How do you pronounce it? How can I make this at home?”  If you are one of these wondering souls that crave a little insight into this classic dish, fear not.  We are here to answer your questions and give a few tips.

Poutine (pronounced poo-tin) is a Canadian dish that has its origins in the province of Quebec.  This dish is classically made with French fries and cheese curds topped with a light brown gravy.  We know….sounds amazing right?

To make a great version of this at home, there are two things you need to master: the fries and the gravy.  

poutine, gravy and fries

Fries:

For the best Poutine, you will need to start with the best fries. The fries should be of a medium thickness and fried in such a way that the inside stays soft and the outside gets nice and crispy.  To achieve this, we recommend starting with some good, local Farm Market Russests.  These potatoes are the best for frying as they have a high starch content and a relatively mild flavor, which means they develop a crispier texture and cook more evenly.  

Once you have chosen your potatoes, your next step will be to slice them and soak them.  After they’ve soaked, rinse them a few times to remove the excess starch.  Too much starch can cause your potatoes to brown too quickly when frying, so be sure to take this crucial step!

A final tip for the perfect fries is to double fry your potatoes.  Take small batches of potatoes and give them a bath in the fryer at 350°.  This frying method softens and cooks the potatoes through.  The second fry browns them to crispy perfection.  Frying the potatoes just once through can make the fries tough, grainy and cardboard-like.  Trust us, the ultimate texture comes from double frying.

 

Gravy:

Poutine is all about the gravy.  The gravy should be substantial and rich, but still thin enough to slide down into the crispy fries and squeaky cheese curds.  

Start with the best stock.  We might be a little biased, but we believe that the best stock comes from making it yourself.  It’s easy to do and you will be so happy that you took the time to do it.  Plus, it makes your house smell amazing while it’s cooking.

You will want to master the Roux!  A great guideline to follow is for every 2 cups of stock or liquid, you will need close to 1 ounce of butter and 1 ounce of flour by weight to make a light, but still thick gravy.  

Don’t be afraid of seasoning! Many people have the fear of over-seasoning their dishes, when, in reality, they are actually under-seasoning.  If you share this fear, don’t worry, you can always start over! Take a chance, dive in, and season, season, season!

Pro tip: fresh herbs will add dimension and layers of flavor that will take your Poutine to the next level.  

These are just a few tips for starting out on your Poutine journey.  There are dozens of ways to take this meal and we encourage you to get funky with it!  Grab a cold beer, get some great potatoes, and have some fun cooking up this delicious dish!


Cheers to great cooking!

- From The Teaching Kitchen 

Now it’s your turn! Have any questions or tips you'd like to share? Let us know in the comments below!