Poutine is a dish made up of fries, topped with a poutine sauce brown in color and a poutine cheese curd. The latter is commonly called couic-couic or skouik-skouik cheese in Canada, because of the noise it makes in the mouth when eaten. Its texture is both crunchy and fine. This cheese is particularly suitable for poutine, because it does not melt under the heat of the hot beef sauce poured over the dish. However, it will melt if you place it under hot fries! It is then necessary to measure the size of your grains and their place in the dish! You wouldn't want to end up with a runny cheese poutine! And for purists, this cheese is what makes or breaks poutine.
To prepare this snack, first cook your fries. Their size is a matter of personal taste. Is it your first time? We advise you to cut them finely so that they are crispy. Put the sauce to heat a few minutes before the end of cooking fries. Then place your cooked and still hot fries in a deep plate. Add the cheese curds to the fries, and top with the hot sauce. Poutine is eaten hot.
A restaurateur named Jean-Paul Roy says he invented the dish in 1964. He was already serving fries with a special sauce at his drive-thru restaurant, a dish he simply called "potato-sauce." After noticing that his customers were adding cheese curds in it, he had the idea of incorporating them directly into the dish, to give the cheese-potato-sauce.
As for the name of the dish “poutine”, it seems to come from the English word pudding. It is used to describe a mixture, usually quite messy, of several different foods. It is, however, a recipe whose origin is truly Quebec and which will become a symbol par excellence of the province.
The popularity of La poutine is then felt in the small towns of southeastern Quebec. The dish arrived in Quebec City in 1969, then in Montreal in 1983. Variants were created, such as Italian poutine with Bolognese sauce instead of poutine sauce. The Irish version is decorated with bacon bits. As for the vegetarian poutine, it is served with a vegetable and mushroom sauce. In Gaspésie, this snack is served with peas and chicken. In Montreal, you will find variations with smoked meat.
Chef Martin Picard has even created a version of poutine with foie gras, bringing together all the strata of Quebec cuisine on one plate. Poutine has definitely come a long way since its humble beginnings.
It was then exported to the United States, where its recipe was modified to accommodate American palates. Known as disco fries, American poutine is served not with poutine cheese curds, but shredded mozzarella.
FAQs
the poutine cheese is a fresh cheddar made from curdled cow's milk and obtained without pressing. This recent invention was born in the 1950s to deal with an overproduction of milk in the rural areas of Centre-du-Québec.
Are cheese curds just chunks of cheese? ›
A cheese curd isn't a special kind of cheese. It's just a young cheddar, one that hasn't been aged at all. These curds are separated from the whey during the cheesemaking process, and instead of being molded for a future cheese wheel, they're sliced up and bagged to be sold right away.
What is real poutine made of? ›
Poutine is an indulgence of crispy French fries, savory gravy, and melted cheese curds. Make this delicious Canadian specialty at home with this easy recipe! The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen.
How to make cheese curds melt in poutine? ›
Having them at room temperature is the key to getting them there from just the heat of the fries and gravy alone. The gravy, meanwhile, needs to be hot enough to soften the curds, but not so hot that it melts them completely—if it's hot enough to burn your tongue, let it cool just a little before pouring it on.
How unhealthy is a poutine? ›
A large poutine, incredibly high in total fat, saturated fat, cholesterol, and refined carbs, can raise the triglyceride levels in your blood for 6-12 hours after consumption. Triglyceride levels will rise even higher if you have alcohol in your system, which most people eating a late-night poutine probably do.
What is poutine called in America? ›
History of Poutine
The dish started becoming popular in the U.S. during the late 1970s, although it was called "disco fries" in America. The dish was popular in New Jersey and New York, and it was usually consumed after a long night of partying and dancing, hence the "disco" in the name.
What's the difference between cheese curds and poutine? ›
Cheese curds are a main ingredient in poutine, which originated in the 1950s in rural Quebec, Canada. It consists of french fries topped with fresh cheese curds, covered with brown gravy and sometimes additional ingredients.
What does poutine mean in french? ›
“Poutine” is not a metropolitan French word . In Quebec, “poutine” is a dish made of French fries and grated cheese. The word comes from the English “pudding” or “ put in” according to different sources. As a proper noun , it's the French spelling of the English written form of “Putin”, the Russian president.
Is poutine just a Canadian thing? ›
It has long been associated with Quebec cuisine, and its rise in prominence has led to its growing popularity throughout the rest of Canada. Annual poutine celebrations occur in Montreal, Quebec City, and Drummondville, as well as Toronto, Ottawa, New Hampshire, and Chicago.
What is the squishy cheese in poutine? ›
Cheese curds are fresh, bite-sized bits of unaged cheese that form during the cheese-making process. They can be eaten fresh as a snack, deep-fried or used in other dishes, the most famous of which is poutine.
You want it in chunks so it doesn't melt completely. Don't be skimpy. Some cheese curds are the size of my baby finger. That's part of the poutine experience – the chunks of warm, softened cheese and shredded just won't cut it because it melts completely and mixes in with the gravy.
Why does poutine cheese squeak? ›
The Science of Squeaky Cheese Curds
Squeaky cheese curds come from the protein and calcium that are found in cheese. The protein is bound together with calcium, and together, these rub against the enamel of your teeth. This friction is what makes that little squeak that you hear when you bite into a cheese curd.
Are cheese curds just mozzarella? ›
Cheese curds are a younger, spryer cheddar.
While you can find mozzarella cheese curds, or other types of cheeses, it's almost always cheddar.
What are the 3 things that poutine is made of? ›
Poutine originated in Warrick, Quebec in the 1950s. It's a very simple recipe of french fries, cheese curds, and gravy. The heat from the gravy melts the cheese to create a ridiculously delicious melty dish.
Can I use mozzarella instead of cheese curds in poutine? ›
Yes! Shredded rotisserie chicken and green peas make this version of Canada's comfort food a full meal. Diced mozzarella is the dairy called for here, but by all means substitute traditional cheese curds if you have them.
