Poutine. The very word conjures images of steaming plates piled high with golden fries, rich gravy, and melt-in-your-mouth cheese curds. For the uninitiated, poutine might seem like just another dish, but in Canada, it’s much more than that. It’s a national icon, a comfort food staple, and a culinary experience that’s uniquely Canadian. If you’ve heard whispers of this legendary dish and are wondering, What Is Poutine? – you’ve come to the right place. We’re diving deep into the heart of poutine, exploring its origins, its essential components, and how you can recreate this authentic Canadian delight in your own kitchen.
Defining Poutine: Unpacking the Deliciousness
At its core, poutine is a simple yet incredibly satisfying dish comprised of three key ingredients: French fries, cheese curds, and gravy. However, the magic of poutine lies in the quality and combination of these elements.
- French Fries: Not just any fries will do. For an authentic poutine experience, you need thick-cut, sturdy fries that can stand up to the gravy without becoming soggy too quickly. Russet potatoes are often preferred for their high starch content, which results in fluffy interiors and crispy exteriors when fried correctly.
- Cheese Curds: This is where poutine truly distinguishes itself. Real cheese curds are essential for an “authentic” poutine. These are fresh, solid pieces of curdled milk, often cheddar, that have a slightly rubbery texture and a characteristic “squeak” when you bite into them. The mild, milky flavor of cheese curds complements the richness of the gravy and the savory fries perfectly.
- Gravy: Poutine gravy is a unique entity. It’s typically a light brown gravy, often a blend of chicken and beef stock, with a slightly peppery and savory flavor profile. It’s thinner than typical American gravy, allowing it to coat the fries and cheese curds without making them overly soggy. The gravy needs to be hot to gently melt the cheese curds, achieving that perfect gooey texture.
The Key Ingredient: Cheese Curds Explained
Cheese curds are arguably the soul of poutine. They are the fresh, young cheddar cheese in its most natural, unaged form. During the cheesemaking process, milk is curdled, and these curds are the solid parts that separate from the whey. For cheddar curds, they are then heated and stretched, a process called “cheddaring,” before being pressed into blocks to age. However, for cheese curds destined for poutine, this aging process is skipped.
Fresh cheese curds are known for their distinctive “squeak,” a delightful sound and sensation caused by the elastic protein strands rubbing against your teeth. This squeak is a sign of freshness. As cheese curds age, they lose moisture and their squeakiness diminishes.
You’ll typically find cheese curds in two colors: white and yellow. While both are acceptable, white cheese curds are traditionally used in authentic poutine recipes. The flavor difference is minimal, but white curds are often perceived as milder and fresher tasting.
Poutine Without Curds? Acceptable Substitutes
Finding authentic cheese curds outside of Canada or certain regions of the United States can be challenging. If you can’t get your hands on real cheese curds, don’t despair – you can still create a delicious poutine-like experience.
The closest substitute for cheese curds is full-fat block mozzarella cheese. It’s crucial to use the block variety, not fresh mozzarella (which is too watery), and definitely not pre-shredded mozzarella (which melts too easily). The key is to tear the mozzarella into chunks, roughly the size of your baby finger, mimicking the size and texture of cheese curds. This chunking prevents the mozzarella from melting completely into the gravy, preserving some of that desirable cheesy texture in your poutine.
While some might suggest cheddar cheese as a substitute, it’s not ideal. Although cheese curds are technically a type of cheddar, their flavor and texture are quite different from aged cheddar. Cheese curds have a milder, more mozzarella-like taste – soft, pliable, and subtly milky. Shredded cheddar will melt completely and become stringy, altering the intended poutine experience.
The Gravy Makes It: Crafting Authentic Poutine Gravy
The gravy in poutine is not an afterthought; it’s a critical component that ties all the elements together. Poutine gravy should be savory, flavorful, and have a specific consistency – not too thick and not too thin.
Many poutine aficionados debate the ideal flavor profile of poutine gravy. Some gravitate towards chicken-based gravies, while others prefer a richer, beefier taste. However, the most authentic and widely appreciated poutine gravy is often a balanced blend of both.
Inspired by French-Canadian culinary expertise, a perfect poutine gravy recipe often utilizes a combination of beef and chicken stock. A ratio of approximately 2/3 beef stock to 1/3 chicken stock strikes a harmonious balance, creating a gravy that’s savory and rich without being overly heavy. This blend offers depth of flavor while remaining light enough to complement the fries and cheese curds.
For an even more authentic touch, some French-Canadian cooks recommend using canned broth as a base for poutine gravy, rather than boxed broth. Canned broth tends to have a more concentrated flavor. However, canned broths can sometimes be saltier, so it’s crucial to taste and adjust seasoning accordingly. Freshly ground black pepper is another essential element in poutine gravy, adding a crucial layer of flavor and warmth.
Pronouncing Poutine: How to Say it Right
The pronunciation of “poutine” can be a point of friendly debate, even among Canadians. For English speakers in Canada and elsewhere, the most common pronunciation is “poo-teen,” with the emphasis on the second syllable.
However, in Quebec, where poutine originated and French is the primary language, the pronunciation is closer to “poo-tin,” again with emphasis on the second syllable, but with a slightly softer “tin” sound.
While both pronunciations are widely understood, if you find yourself in Quebec, attempting the “poo-tin” pronunciation might be appreciated by locals. In most other English-speaking regions, “poo-teen” will be perfectly acceptable and easily understood. The most important thing is to enjoy the delicious dish, regardless of how you say its name!
How to Eat Poutine: Fork vs. Hands?
While French fries are traditionally finger food, poutine is best enjoyed with a fork. The generous amounts of gravy and melting cheese curds make it a delightfully messy dish. Attempting to eat poutine with your hands will likely result in sticky fingers and a less-than-elegant dining experience. A fork allows you to scoop up the perfect bite of fries, gravy, and cheese curds in a controlled and enjoyable manner. Embrace the fork and savor every saucy, cheesy bite!
Make Authentic Poutine at Home: Recipe Section
Now that you know what poutine is and what makes it so special, let’s bring it all together with an authentic Canadian poutine recipe you can make at home.
Poutine Gravy Ingredients:
- 3 Tbsp cornstarch
- 2 Tbsp water
- 6 Tbsp unsalted butter
- 1/4 cup unbleached all-purpose flour
- 20 oz beef broth
- 10 oz chicken broth
- Pepper, to taste
Deep Fried Fries Ingredients:
- 2 lbs Russet potatoes (3-4 medium potatoes)
- Peanut or other frying oil
Toppings:
- 1 – 1 1/2 cups white cheddar cheese curds (or torn chunks of mozzarella cheese as a substitute)
Instructions:
- Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.
- In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.
- Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in about HALF the cornstarch mixture and simmer for a minute or so. If you’d like your gravy thicker, add more of the cornstarch mixture, in small increments, as needed, to thicken. Season generously with pepper. Taste and add additional salt, if necessary, to taste. Make the gravy ahead and re-warm or keep warm until your fries are ready.
- For Deep-Fried Fries: Prepare your potatoes and cut them into 1/2-inch thick sticks. Place them in a large bowl and cover completely with cold water. Allow to stand for at least one hour or several hours. When ready to cook, heat your oil in your deep fryer or large, wide, heavy cooking pot to 300°F.
- Remove the potatoes from the water and place them onto a sheet of paper towel. Blot to remove as much excess moisture as possible.
- Add your fries to the 300°F oil and cook for 5-8 minutes, just until potatoes are starting to cook but are not yet browned. Remove potatoes from oil and scatter on a wire rack. Increase oil temperature to 375°F. Once the oil is heated to that temperature, return the potatoes to the fryer and cook until potatoes are golden brown. Remove to a paper towel-lined bowl.
- To Prepare Poutine: Add your fried or baked fries to a large, clean bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries.
- Add the cheese curds and toss with the hot fries and gravy. Serve immediately with freshly ground pepper.
Cook’s Notes:
- For a richer gravy, consider using canned broth, but taste for saltiness before adding more seasoning.
- Don’t skimp on the freshly ground pepper in the gravy.
- A deep fryer is recommended for best results when frying the fries, but you can also use a large, heavy pot.
- Soaking the potatoes in cold water helps remove excess starch, resulting in crispier fries.
- Serving poutine immediately is key to enjoying the perfect texture of the fries, melted cheese curds, and warm gravy.
Conclusion: Embrace the Poutine Experience
Poutine is more than just fries, gravy, and cheese curds; it’s a taste of Canadian culture, a comforting and satisfying dish that warms the soul. Whether you’re trying it for the first time or you’re a seasoned poutine lover, understanding what makes this dish so unique and delicious is key to appreciating its charm. Now that you know what is poutine, why not try making this authentic recipe at home? Gather your ingredients, follow the steps, and get ready to experience a true Canadian culinary delight!
