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Poutine

Poutine is common dish throughout the Quebec, Ontario, and Atlantic regions of Canada, made of French fries, cheese curds, and gravy. This recipe uses pre-canned gravy and fries the potatoes from scratch.

Source and licence

"Poutine" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Poutine, revision 4605229), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Poutine&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4605229

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Canada. Associated with Canada by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

  • 1 L vegetable oil for deep frying
  • 1 can (290 g) of poutine sauce (French: mélange à sauce poutine) or gravy
  • 5 medium potatoes
  • 2 cups fresh cheddar cheese curds or mozzarella

Method

  1. Slice potatoes into finger-width fries and rinse them well to remove any dirt.
  2. Begin warming gravy, keep the temperature low enough for a slow heating.
  3. Heat oil to 185°C (365°F).
  4. Cook sliced potatoes in the oil for about 5 minutes.
  5. Following a first frying to cook the potatoes, they are often removed and then fried again for about 1 minute to crisp the outside.
  6. Remove the fries from the oil; optionally place them on a paper towel mat to absorb excess oil.
  7. Move the fries to a serving dish and put room-temperature cheese curds over the fries.
  8. Pour the gravy over the top; the dish should be served before the cheese curds start to melt.