) and my fry recipe is down pat. I'm looking for what would be considered a proper gravy recipe. I've only had poutine a few times and I'm not really sure how authentic it was. Can anyone help me out?
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I'm looking to make poutine and I have my cheese curds (I live in Wisconsin after all and purchased some from the farmers market that were made yesterday afternoon 
) and my fry recipe is down pat. I'm looking for what would be considered a proper gravy recipe. I've only had poutine a few times and I'm not really sure how authentic it was.
Can anyone help me out?
) and my fry recipe is down pat. I'm looking for what would be considered a proper gravy recipe. I've only had poutine a few times and I'm not really sure how authentic it was. Can anyone help me out?
errr, there's a recipe for fries?
I make it with Bisto, heck, I've used canned turkey gravy. There's no "proper" gravy for poutine, it's entire function is to melt cheese and add moisture but different types will obviously provide different, if generally equally tasty, flavours. Consistency will matter in the sense that it A. has to flow, B. has to stick to the fries a bit so it doesn't all pool at the bottom of the plate before it melts the cheese, but there's a huge range there so it'd be difficult to ***** it up (and frankly not that much of an issue if you do).
I don't even use cheese curds lol, Half the time I make it with leftover grated block cheddar or mozzarella I purchase on sale at the grocery store.
I make it with Bisto, heck, I've used canned turkey gravy. There's no "proper" gravy for poutine, it's entire function is to melt cheese and add moisture but different types will obviously provide different, if generally equally tasty, flavours. Consistency will matter in the sense that it A. has to flow, B. has to stick to the fries a bit so it doesn't all pool at the bottom of the plate before it melts the cheese, but there's a huge range there so it'd be difficult to ***** it up (and frankly not that much of an issue if you do).
I don't even use cheese curds lol, Half the time I make it with leftover grated block cheddar or mozzarella I purchase on sale at the grocery store.
I meant that I have the usual seasoning technique for my fries down. It took a while to come up with the proper seasoning levels so that they were not bland, yet also, no salt added. I've seen some poutine recipes around where people in the comments come in saying, "No this is wrong, this is what type of gravy it should be" or "the gravy should be this thick, or this consistency." I realize poutine is a relatively simple thing being fries, gravy, and cheese, but if anything is worth doing, it's worth doing right.
Edited, Jul 25th 2012 2:20pm by Paskil
Edited, Jul 25th 2012 2:20pm by Paskil
If you want to spend the time, Espagnole sauce beats the hell out of gravy for Poutine. Otherwise, I've always thought a good thick beef gravy was nice.
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There is a specific poutine sauce, however, we buy it in powder form, which makes me unable to tell you the ingredients. Your best bet is the brown sauce you dip chicken in or pour on hamburger steaks. Don't forget I know first hand about poutine, since I live where it was made!
Not being a cananandaiananan nor have I ever ate poutine. A thick brown beef gravy looks like it would be awesome.
Duke Ikkian wrote:
There is a specific poutine sauce, however, we buy it in powder form, which makes me unable to tell you the ingredients. Your best bet is the brown sauce you dip chicken in or pour on hamburger steaks. Don't forget I know first hand about poutine, since I live where it was made!
If I could reach through my screen and slap you, I would.
Beef gravy it shall most likely be. Going to be a few days before I make it.
Paskil wrote:
Duke Ikkian wrote:
There is a specific poutine sauce, however, we buy it in powder form, which makes me unable to tell you the ingredients. Your best bet is the brown sauce you dip chicken in or pour on hamburger steaks. Don't forget I know first hand about poutine, since I live where it was made!
If I could reach through my screen and slap you, I would.
Beef gravy it shall most likely be. Going to be a few days before I make it.
Ultimately though, whatever you prefer for gravy, is what you should use.
Donate. One day it could be your family.
An invasion of armies can be resisted, but not an idea whose time has come. Victor Hugo
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I want toutons AND poutine. I want to make it into a sandwich. And, for the rest of you, throw bacon on it. Call it heaven.
btw Emeril (bam bam bam man) uses beef stock.
http://www.foodnetwork.com/recipes/emeril-lagasse/poutine-fries-and-gravy-recipe/index.html
http://www.foodnetwork.com/recipes/emeril-lagasse/poutine-fries-and-gravy-recipe/index.html
At my work we do it with braised beef, demi sauce, and sauteed mushrooms and onions. I think the dedication to your fries deserves you trying many different gravy recipes and seeing which works best. While beef is for sure delicious, sometimes I picture poutine with pork or chicken gravy, which I think would be delicious as well. I'd guess all over French Canadia it's completely different, except for that powder **** Ikkian mentioned, but ***** that. Fresh cheese curds deserve better.
All you're gonna taste is cheese and gravy bro, don't bother seasoning the fries unless you're really picky. Poutine is meant to be wolfed down before the heart attack kicks in, not fawned over while the paramedics perform CPR.
I'm on the fence about this cheese curd stuff. I think you'd be much better off making a savory cheese sauce and just pouring that over the fries.
It may not be this poutine stuff, but i bet it tastes better.
It may not be this poutine stuff, but i bet it tastes better.
Bigdaddyjug wrote:
I'm on the fence about this cheese curd stuff. I think you'd be much better off making a savory cheese sauce and just pouring that over the fries.
It may not be this poutine stuff, but i bet it tastes better.
It may not be this poutine stuff, but i bet it tastes better.
Donate. One day it could be your family.
An invasion of armies can be resisted, but not an idea whose time has come. Victor Hugo
An invasion of armies can be resisted, but not an idea whose time has come. Victor Hugo
I've pretty much experienced the equivalent of The Three Bears when it comes to poutine, minus the anthropomorphic bears. That one time was enough to let me know that I must experience it again in the future.
We use pork or beef gravy when making it at home. I'm not a huge fan of the poutine sauce they sell in packages or cans at the grocery store, but that might just be due to the fact that my mom makes awesome gravy and has spoiled me. I love it with the cheese curds that are slightly "squeaky" and have some saltiness to them, but one night I wanted poutine and had no curds, which led to the discovery that grated cheddar and mozzarella taste pretty good too.
We have a restaurant down here in New Orleans that has made famouse a dish of cheese fries (just french fries with melted cheddar on top) covered in the beef gravy from a roast beef poboy.
Bigdaddyjug wrote:
We have a restaurant down here in New Orleans that has made famouse a dish of cheese fries (just french fries with melted cheddar on top) covered in the beef gravy from a roast beef poboy.
oh oh which one? that sounds tasty
niobia wrote:
Bigdaddyjug wrote:
We have a restaurant down here in New Orleans that has made famouse a dish of cheese fries (just french fries with melted cheddar on top) covered in the beef gravy from a roast beef poboy.
oh oh which one? that sounds tasty
Acme Oyster House. I know, isn't it weird that a seafood restaurant would make such a strange dish famous?
I prefer my cheese fries the way I described them up above, made with a savory cheese sauce and with tons of crumbled bacon on them.
Bigdaddyjug wrote:
niobia wrote:
Bigdaddyjug wrote:
We have a restaurant down here in New Orleans that has made famouse a dish of cheese fries (just french fries with melted cheddar on top) covered in the beef gravy from a roast beef poboy.
oh oh which one? that sounds tasty
Acme Oyster House. I know, isn't it weird that a seafood restaurant would make such a strange dish famous?
I prefer my cheese fries the way I described them up above, made with a savory cheese sauce and with tons of crumbled bacon on them.
The British Columbian hippie version of poutine uses miso gravy. Even if you're not a hippie miso gravy's generally better than powdered gravies. If you have GENUINE leavings to cook from beef is probably the best bet, but powdered/canned gravy is pretty meh.
I'd say if you have appropriate (beef, chicken - I don't know about pork, I don't cook pork) drippings to use, use those. If you don't I'd go with miso gravy, but that's just me, and it is (admittedly) not really "authentic"
Edited, Jul 27th 2012 12:57pm by Olorinus
I'd say if you have appropriate (beef, chicken - I don't know about pork, I don't cook pork) drippings to use, use those. If you don't I'd go with miso gravy, but that's just me, and it is (admittedly) not really "authentic"
Edited, Jul 27th 2012 12:57pm by Olorinus
His Excellency Aethien wrote:
Bigdaddyjug wrote:
niobia wrote:
Bigdaddyjug wrote:
We have a restaurant down here in New Orleans that has made famouse a dish of cheese fries (just french fries with melted cheddar on top) covered in the beef gravy from a roast beef poboy.
oh oh which one? that sounds tasty
Acme Oyster House. I know, isn't it weird that a seafood restaurant would make such a strange dish famous?
I prefer my cheese fries the way I described them up above, made with a savory cheese sauce and with tons of crumbled bacon on them.
remorajunbao wrote:
One day I'm going to fly to Canada and open the curtains in your office.
The best poutine I've ever had used a miso and mushroom based gravy. The thicker the better. There is also a restaurant I frequent that uses their belgian stew instead of gravy.
Cheese sauce, ugh no. You need the gooeyness, the stringiness. MMM.
Not that I don't love a good cheese sauce mind you.
Not that I don't love a good cheese sauce mind you.
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Peimei wrote:
The best poutine I've ever had used a miso and mushroom based gravy. The thicker the better. There is also a restaurant I frequent that uses their belgian stew instead of gravy.
Most normal 'Mericans use chili. It's called chili cheese fries. I honestly don't get the fascination with this dish. It's fries topped with something goopy and some cheese. Whether that something goopy is chili, gravy, "poutine" sauce, or stew matters as little as whether shredded cheese, cheese sauce, or cheese curd is used.
It's all a heart attack on a plate and quite nasty, IMO.
BrownDuck wrote:
I honestly don't get the fascination with this dish. It's fries topped with something goopy and some cheese. Whether that something goopy is chili, gravy, "poutine" sauce, or stew matters as little as whether shredded cheese, cheese sauce, or cheese curd is used.
It's all a heart attack on a plate and quite nasty, IMO.
It's all a heart attack on a plate and quite nasty, IMO.
So so wrong, the curd makes ALL the difference.
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