Poutine
Classic poutine dish with fries, cheese curds, and gravy.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Poutine's origins are debated, but most sources place its creation in rural Quebec in the late 1950s. Several restaurants in the Centre-du-Québec region claim to be the birthplace, each asserting their role in combining fries, cheese curds, and gravy. The dish quickly gained popularity in Quebec before spreading across Canada and beyond.
Poutine is considered a national dish of Canada and a cultural symbol of Quebec. It represents comfort food, regional pride, and a sense of Canadian identity.
Quebec Identity
Poutine is strongly associated with Quebecois culture and cuisine. It's a source of pride and is often seen as a symbol of the province's unique identity.
Canadian Staple
Poutine has transcended its regional origins and become a national dish, enjoyed across Canada in various iterations and celebrated during national holidays and events.
Festival Food
Poutine is a popular offering at festivals, fairs, and sporting events throughout Canada, reflecting its status as a widely enjoyed comfort food.
Poutine is a savory, rich, and texturally contrasting dish. The interplay of salty fries, tangy cheese curds, and savory gravy creates a unique and satisfying flavor profile.
The flavor profile centers around the interplay of three core components: French fries that should be crispy on the outside and soft on the inside, fresh cheese curds that squeak when bitten, and hot gravy, traditionally a light brown chicken or beef gravy. The gravy melts the cheese curds slightly, creating a stringy and gooey texture. The saltiness of the fries and gravy is balanced by the mild tanginess of the cheese curds. The gravy contributes a rich, savory umami flavor.
Fresh Cheese Curds
Use the freshest cheese curds possible for the characteristic 'squeak.' They should be at room temperature, never refrigerated if possible, to maintain their texture.
Proper Fries
Choose thick-cut fries, preferably double-fried, to ensure crispiness and structural integrity when covered in gravy. The fries should be hot when assembled.
Hot Gravy
The gravy must be hot enough to melt the cheese curds slightly without making them completely dissolve. A light brown chicken or beef gravy is traditional, but variations exist.
Assembly Matters
Assemble the poutine just before serving to prevent the fries from becoming soggy. Layer the fries, cheese curds, and then pour the hot gravy over the top.
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