@ Barila Bakes That what I was taught to make a dark gravy. Just give the flour butter roux time to brown and watch that you don't burn it. Slowly pour the liquid in.
What about Chef John with his homemade cheese curds? When he was in culinary school, he would take trips to Montreal for poutine and other stuff. Plus, he gives a video for making your own cheese curds. Chef John is the OG so I hope you use his recipes more.
The reason your non gravied fries still get soggy is they're basically steaming in the dish. Try letting them cool first in a single layer on a cooling rack and they'll retain a little more crunch.
Roux not brown, then removes skins... calling it canadian but does not precise de province Quebec. Its like saying a got a cheese steak sandwich no its a philly cheese steak
Guga foods (and Sous-Vide everything) is fun to watch... but they don't know crap about poutine... but what he created here, I'd still eat! (ok, scarf down like I wouldn't ever get another meal).
@@kooobnet7252 I would argue that Guga is not perfect, or even that great. The repetition with some things and the length of the videos gets grating. Could only do with like one video per week.
@@oneblacksun we can agree to disagree... everyone has their own likes and dislikes. I won't tell you what you NEED to like or dislike, if you'll give me the same courtesy :)
As a Quebec resident I must say that the curds make the difference between a good poutine and a bad one, and that toppings aren’t cheating, but its different from a classic poutine
The difficult thing to reproduce is when they can get cheese curds they're not actually fresh, they've been refrigerated which does not give the right texture.
Ok so this is where all the people with good insight on cheese hang out to cringe about the crappy cheese he used? Good! Also having worked at Ashton in Quebec for a while, Ketchup is definitely in heavy load in the recipe there and all the gravys he made were wayyyyyyyyyyyyy too light. But the jalapeno one seemed like the one I'd order the most confidently here
As a Québecoise; you're fucking ignorant for not acknowledging the importance of EACH ingredient, not just the cheese. People outside Drummondville don't know JACK SHIT about poutine.
Canadian here and, I'll tell you, all of those were good! There's a very traditional way that's it can be made (Montreal purists will say it's the only way) but when you travel around Canada, poutine is everywhere and it varies quite a bit. Only hard requirements are crispy fries, squeeky curds, and a medium-thick gravy. Toppings are NOT cheating and are very common; pulled pork, bacon, peppers, fried onions, you name it! There only bad poutine is the ones with soggy fries, shredded cheese, or super thin gravy. Some tricks I use for my favorites: Double fry your fries, first low, then high. Gets them right crispy. Get your curds fresh from a farm nearby, if you can. That squeek makes a big difference. Darken the roux for the gravy and put in a little more black pepper than you think you need. That toasted flour flavour will make a world of difference and the fattiness from the frying, cheese, and gravy will cut nicely from the pepper.
Crispy fries are not important in a poutine and ppl argue and prefer them lightly crispy and soggy. Shredded cheese is passable cause it’ll still taste good and most importantly gravy should only be made using a roux flavourful broth and salt/pepper to taste
Things I loved in this episode: pronouncing Worcestershire differently each time; “Poutine Purists”; your love of crispy fries; and how even when putting the ingredients out for Rachael Ray’s your hand seemed salty. Also, thanks for the PSA on deep fry safety. I don’t use fry methods (I’m scared of fire) but recently I’ve considered trying but that little unintentional display has convinced me not to.
Fry Daddy may be a good way for you to go. I'm not allowed to pan fry, because 8 of 10 times it ends up popping out and badly burning me. lol It's not nearly so bad with the Fry Daddy, because it automatically heats to the right temperature and maintains it, so the oil isn't as energetic. No, I'm not a spokesperson, even though this does sound like a commercial.
I've never had a problem with frying until about a year ago when I was heating up just a bit of oil in a pan and I somehow forgot about it, idk how. I start to smell smoke and that made me remember about the pan so I ran into the kitchen to see the oil in the pan on fire. I was 24 when this happened and unfortunately, I didn't know how to put it out correctly. I panicked and took the pan to the sink to run some water on it... big mistake. It caused the flame to get so big. Luckily, I managed to put out the fire but panicking and not knowing how to put it out made it worse. I really freaked out once the flame got so big the second I put water on it. I did end up putting it out and nothing else caught fire. The cabinets about my sink are white and because of the huge flame that touched them, they were covered in sud. After that, I looked up how to put out different types of fires like oil fires if it happened and also just how to prevent them. Now that I did my research, I don't get scared cooking with oil. You'd think that experience would scare me enough to never cook with it again but learning more about stuff like that, it just made me confident and I'm not scared working with it now.
I'd say don't be afraid of deep frying. You should look up some tutorials on it, and proper, at-home fry safety. Things like "Don't fill your pan over half way with oil" and "If you ever have a grease fire, cover it with a damp kitchen towel" are the two biggest tips for at-home frying.
As a Quebecer, poutine can be customized with toppings. We have restaurants who specializes in creating fun add-ons to poutine (fried pickles is my favorite lol) And also, the best fries for poutine are super dark and drenched in oil. The only crispy feel in it should be the small little crunchy potatoes at.the bottom haha
I always brown the butter first, that's how you get that lovely brown colour and flavour. Now I understand why the American gravy tasted like nothing when I was there 😭
I've noticed a pattern where he always skips techniques or basic cooking knowledge that he doesn't think is important, and then the dish turns out bad and he's like "Wow this recipe is garbage and none of you actually have taste." I'm not even sure he enjoys cooking at all, he doesn't seem to show interest in learning.
Fresher cheese curds, the one's I get in Ontario aren't even refrigerated, also more gravy, you went a little light. Yes it will be soggy, yes toppings are okay. Yes it needs a splash of malt vinegar. Thank you for this episode.
As an angry french canadian watching a poutine video on youtube, i have to say that the most common mistake people do is try to get crispy fries in the poutine. No real poutine is crispy, it is **supposed to be** a soggy mess.
Hear me out... If you treat poutine like pizza the the base is dough, sauce, cheese (fries, gravy, cheese curds) while toppings add to the flavor and texture.
Canadian here and like... I know some people can be total elitists about poutine, but IMO it's about the spirit of the dish!! Carby, gravy and cheesy goodness that is just easy and yet so indulgent. Dress it up or down however you want!!
In the binging with babish receipe, the fries where suggy because it was fried twice, and the first fry was shallow, which is way it was at low temperature
Poutine is my favourite food. I lived within 20 minutes of rural Quebec for my entire young life and it was a staple food item. The recipes you tested today sound phenomenal and I can't wait to try them myself. Don't apologise for your excellent representation of and appreciation for poutine.
Canadian here - if somebody is complaining that poutine can't have toppings... they're just picking a fight. There are amazing smoked meat poutines, brisket poutines, butter chicken and buffalo chicken poutines - hell there's a place here that does a "Tokyo Street food" Poutine where the gravy is tweaked to have a teriyaki flavor, plus green onions, beef and a lime aioli.
Just wanted to express appreciation for you David. Of all the channels I watched on youtube 5 years ago at 16 years old, you're the only one I still watch at 21
Hey there ! I'm from the Poutine home province, Québec Canada, and it is veeeery normal to have fancy toppings hahaha. All restaurants have them, even the side of the road bistros. The only law to live by is always cheese curds, never melty disgusting grated cheese. Grated cheese will create a fat brick while cheese curds don't melt. ;)
There are LOTS of places that have poutine with toppings that are served as a meal instead of a side dish in Canada. There are also lots of places that use shredded cheddar cheese instead of cheese curds (YUCK!). "Real" relating to poutine is pretty subjective IMHO... there are many great poutine places in Canada, but more horrible ones than you can shake a stick at! Despite my dislike for Sam, the result from his recipe is the closest to something I would expect. I do prefer a beef gravy to chicken gravy, but Sam's is still the best looking. Crispier fries are required... they sog up pretty good with the gravy on them, so there's the contrast of texture.
People also have a very clear recency bias when it comes to foods. Usually the history of a dish is a lot more varied than the strict "rules" people give them in contemporary times. It's always fun to watch a channel like "glenn and friends cooking" (a canadian for that matter) that does a lot of historical foods and how peoples perceptions change over time (and what ingredients are "required")
At least Sam didn't use ketchup and soy sauce in his gravy. Seriously, ketchup, in a gravy? Soy sauce I kinda get it since the gravy is brown and salty. But, ketchup?
Your marketing/psychic projection is top quality - the visceral hatred I experienced when you first mentioned Rachael Ray was a surprise to be sure, but a welcome one
I know I'm late to the game, but I'm from Quebec, born and raised in one of the most French Canadian regions. The best poutines have the most half ass ingredients and are made almost in a rush. You use store bought sauce from a CAN, frozen fries fried to golden perfection, and cheese curds that have been sitting on a random table in the charcuterie section of your local grocery store. And you stack that shit in this order: fries, cheese and a butt load of it, sauce! Personally I don't like runny sauce. I like thick sauce that almost coagulates, and I add extra salt and beef powder when I prepare the sauce. That's it! Poutines were meant to be the American equivalent to like hot dog cart type of food. So the crappier and faster you make it, the better lmao That's my two cents. Thank you for coming to my Ted talk.
You've gotta use the cheese curds that are out on a counter if you can get your hands on them, refrigerating cheese curds affects the taste and texture which is why your best poutine tends to be made near cheese makers because they buy fresh curds and can keep them at room temp before using them
😀 Love this. Always look forward to your videos. When I make gravy for biscuits, I almost always use a little more butter and on the average one or more TBS of flour per batch than most recipes call for, and always cook the flour and butter roux until almost the color of caramel, or even until it is, pour in your milk or stock as all at once and whisk until smooth, continue cooking etc.
As a Canadian: toppings arent cheating. Its hard to do poutine toppings without overdoing it, so i welcome anyone who takes on the challenge. They typically fail though, always overzealous with the toppings
You should use Adam Regusa fries with Babish/Matteson gravy, Sam's toppings, and regular cheese curds while using Rachel's melting cheese method = pretty sweet poutine idea 💡
Hii! What works for me best for making crispy french fries is putting the potatoes directly into the oil, not boiling them earlier, then when they look cooked but not golden taking them out, let them rest a bit and then putting them in hot oil again until golden.
Hi David- to get your fries crispier try soaking the sliced potatoes in cold water for like 30min-1hr before patting dry and frying. It removes the starch to give the potatoes better texture, Also sometimes dusting them in cornstarch makes them extra crispy but the soaking should do it.
I used to work at a poutine place in Quebec. You need to Blanch them in oil 300 first and then crank to 375-400. The gravy needs to be a lotttttt darker and you do that by cooking the flour just before it’s burned. Only use beef stock do use soy, white pepper grate in some garlic at the end, paprika and some vinegar for balance. (If you really wanna make it amazing cook your fries in beef fat it makes a difference) No need for toppings
I'm not Canadian so I don't know how a poutine should actually be like.. I've never even had poutine. Never tried it in America or in Canada where I guess it'd be done exactly how it should be so I'm sure my opinion doesn't really matter when it comes to this... but I'd feel like using crispy fries would be better because they're gonna soak up the gravy and get soft anyway. Using fries that aren't crispy would just make it all like sludge with the gravy. I mean, your comment does say that's how it should be but I personally just feel like the gravy on crispy fries making them soft but not like sludge would be better. Then again, what do I know? 😂
@@Mikapac Don’t worry. There are Canadians here who will argue that crispier fries give a better poutine because of the exact reason you gave and others who prefer their poutine semi-mushy.
David, I know you started doing your own takes on these recipes (in addition to testing other recipes). I have a suggestion: make your own fries with the parboil method, then freeze, THEN double fry. That will get you the pillowy interior, and the super crunchy outside. And to get that great pull with the cheese curds, keep them out for an hour and make sure that gravy is piping hot. You get them to squeak and then it's gooey. Thanks for the great video! Definitely left a like.
The frying temperature affects the crunch and moisture levels of the French fries. Low and slow makes it so there is less moisture in the French fry making for a crispier ‘harder’ fry. The higher temperature will increase the moisture levels in the French fries making them have a softer crispy/bite.
Canadian here! My family just uses frozen fries lol my fave ways for poutine are: sweet potato/ yam poutine with caramelized onions, mushrooms and bacon. Or NY fries beef stew poutine 😋🇨🇦
Honestly even Italians getting worked up over "pure" pasta dishes is hilarious. Tomatoes are not native to the Old World; so they were only introduced to the Italians a few centuries ago during the Columbian exchange. If their ancestors had been concerned over "tradition" and "purity" in the past, tomato-based pasta sauces would not even exist
I mean he gave the same “purity” bs treatment to Philly cheesesteaks… How pure can a bunch steak slapped into a bun with cheese be ? No one’s arguing poutine is haute cuisine man
So with poutine, we like crispy fries. But we like initially crispy fries. The fries should be dark, but not burnt. They kinda need to be greasy and just have a crispy exterior. Wanting the fries to be crispy is purely an American thing. What we crave here in Canada is not a crispy fry, but a nice soft, soggy fry that just soaked in all the gravy. It’s all about blending of the flavours and textures. I know a lot of people in Canada might disagree, but that’s because we’ve grown up with American ideals here. But true, good poutine, is a sloppy mess that is just salty potatoes, deep brown gravy, and fresh cheese curds.
I also kinda want to add, as a Canadian, that toppings aren’t bad. But they’re easily turned into overkill. Personally, I like scallions, garlic shawarma sauce, or fried garlic on mine. But they essentially have to accentuate the poutine. The poutine should never be a vehicle for toppings. Toppings should be there to increase the affect of the poutine. A poutine will never be made better with toppings. A good poutine will reveal itself to be a good poutine, and the majority of toppings will reveal themselves to be superfluous.
I’d like to see you do some 18th century recipes from Townsends, especially the fried chicken. You could do the baked onion which is by far the easiest recipe ever.
@@nihlify What would restaurants stand to gain from colouring their gravy? Spend a minute or two longer when browning your flour and you get a darker _and_ more flavourful gravy. If any restaurant is spending money on colouring their gravy darker then the owners/chefs are idiots
@@raerohan4241 Why would restaurants color their own gravy? You just go to a store and buy a package of instant gravy mix. They come in all sorts of shades. All you need is water and a few scoops of that mixture. Most restaurants do not prepare their own gravy.
David "One day I go vegetarian, but....." I'm 62 years old and I'm vegetarian for 14 month now. So David you still have some time to go. 😘 I have no regrets except I wished I quit eating meat along time ago. I do eat vegan many times in the week also, but I can't keep away from cheese, butter any milk products in general.
If you are looking for a crunchier poutine, I recommend using Hashbrown patties that were deepfried or oven baked. then crush them up a bit and add your cheese/gravy. it stays very crisp even under the gravy. Personally I used the already made versions like cavendish.
Obviously I'd prefer to be #1, but gotta say I do enjoy watching you remake these things. thanks David
My husband asked me to make your sweet and sour chicken for his birthday and it was a huge hit! Love your channel! :)
People outside Québec don't know jack shit about poutine. Sorry. Stop trying.
@@hyakugame this isn't just a Quebec thing
@@hyakugame You are the type of people with a closed mind.
@@evenkringsj He's just trolling the comments with that post.
Rock on David! 🤘
No replies yet wow
Hell yea GUGA!!!
dayum guga were your fanbase at ;)
Guga I hope your dish and side dishes get also featured here! And win too!
Best recipe for sure
If you're looking to darken your gravy, cook your flour butter roux for longer until it gets nice and dark brown
Just have to be careful as the thickening power goes down the darker the Roux.
Big time. Hope he sees this
My cajun uncle ghost was screaming "IT AINT BECHEMEL SON"
For sure I kept thinking “ you need to cook that flour longer” or “no, don’t pour the stock in yet. It’s not ready”.
@ Barila Bakes
That what I was taught to make a dark gravy. Just give the flour butter roux time to brown and watch that you don't burn it. Slowly pour the liquid in.
As someone with a gas stove, your oil overflow gave me a mini heart attack!
There’s a reason I don’t fry food and that was it right there.
That's why you should never fill up the pan more than 1/3 tbh
@@mizixy9624 I've been frying for over 10 years and I've never used so much oil, that was way too much
I've had a fire on my electric stove once...I'm so confused how it happened at all
@@_bewitchedbyyaz So you have the Spencer Shay effect?
What about Chef John with his homemade cheese curds? When he was in culinary school, he would take trips to Montreal for poutine and other stuff. Plus, he gives a video for making your own cheese curds. Chef John is the OG so I hope you use his recipes more.
I thought about it too ! Chef John's recipes are so good, they deserve to be featured.
Agreed. These recipes are bullshit. And he mentions the cheese curds 0.00 times
Yes I love chef John! His recipes are great
Recipe? I'm there! I just posted a comment asking if anyone knew where I could find them here in Florida. If I can't find them, I will make my own!
@@spanglelime Look up Food Wishes cheese curds or poutine.
The reason your non gravied fries still get soggy is they're basically steaming in the dish. Try letting them cool first in a single layer on a cooling rack and they'll retain a little more crunch.
Not going to pretend that David didn’t put Rachel Ray’s recipe in this episode just to put her last 😂
He did call her the Rodent Queen, so yeah..
Roux not brown, then removes skins... calling it canadian but does not precise de province Quebec. Its like saying a got a cheese steak sandwich no its a philly cheese steak
It did not look appetising at all
People outside Québec don't know jack shit about poutine. Sorry. Stop trying.
@@afk218 lol no you can call it a cheese steak, that’s what they call it in philly and some places. And it is Canadian so close enough
“The rodent queen herself” 😂😂😂
Also the different pronunciations of Worcester sauce in this video had me cracking up lol
Worst chair is my favorite 😆
At one point i heard west chester lol
I had literally no idea what he meant when he said worst chair.
The west Chester was funny too
wus-ter-sher
@@GameReaper95 good. I tell people it is pronounced wooster-sheer
At last, Guga Foods has been invited to Super Seymour Bros Ultimate
you gotta try the every meat burger he did
Guga foods (and Sous-Vide everything) is fun to watch... but they don't know crap about poutine... but what he created here, I'd still eat! (ok, scarf down like I wouldn't ever get another meal).
@@kooobnet7252 He always make his version of things. He's not trying to "know" poutine.
Didnt know Kim can cook. He does, but everything is lathered with cream cheese
@@kooobnet7252 I would argue that Guga is not perfect, or even that great. The repetition with some things and the length of the videos gets grating. Could only do with like one video per week.
@@oneblacksun we can agree to disagree... everyone has their own likes and dislikes. I won't tell you what you NEED to like or dislike, if you'll give me the same courtesy :)
As a Quebec resident I must say that the curds make the difference between a good poutine and a bad one, and that toppings aren’t cheating, but its different from a classic poutine
If the cheese isn’t squeaking in your mouth, that ain’t good poutine 😂
Looked like shit cheese tbh
The difficult thing to reproduce is when they can get cheese curds they're not actually fresh, they've been refrigerated which does not give the right texture.
Ok so this is where all the people with good insight on cheese hang out to cringe about the crappy cheese he used? Good! Also having worked at Ashton in Quebec for a while, Ketchup is definitely in heavy load in the recipe there and all the gravys he made were wayyyyyyyyyyyyy too light. But the jalapeno one seemed like the one I'd order the most confidently here
As a Québecoise; you're fucking ignorant for not acknowledging the importance of EACH ingredient, not just the cheese.
People outside Drummondville don't know JACK SHIT about poutine.
Browning the butter and flour until it gets a nutty color before adding the stock gives the best results, in my opinion.
"Why are we moaning and scream clapping for gravy"
Lmaoo that line with the clip after it had me dead💀💀💀
Canadian here and, I'll tell you, all of those were good! There's a very traditional way that's it can be made (Montreal purists will say it's the only way) but when you travel around Canada, poutine is everywhere and it varies quite a bit. Only hard requirements are crispy fries, squeeky curds, and a medium-thick gravy. Toppings are NOT cheating and are very common; pulled pork, bacon, peppers, fried onions, you name it! There only bad poutine is the ones with soggy fries, shredded cheese, or super thin gravy.
Some tricks I use for my favorites:
Double fry your fries, first low, then high. Gets them right crispy.
Get your curds fresh from a farm nearby, if you can. That squeek makes a big difference.
Darken the roux for the gravy and put in a little more black pepper than you think you need. That toasted flour flavour will make a world of difference and the fattiness from the frying, cheese, and gravy will cut nicely from the pepper.
Crispy fries are not important in a poutine and ppl argue and prefer them lightly crispy and soggy. Shredded cheese is passable cause it’ll still taste good and most importantly gravy should only be made using a roux flavourful broth and salt/pepper to taste
Things I loved in this episode: pronouncing Worcestershire differently each time; “Poutine Purists”; your love of crispy fries; and how even when putting the ingredients out for Rachael Ray’s your hand seemed salty.
Also, thanks for the PSA on deep fry safety. I don’t use fry methods (I’m scared of fire) but recently I’ve considered trying but that little unintentional display has convinced me not to.
Fry Daddy may be a good way for you to go. I'm not allowed to pan fry, because 8 of 10 times it ends up popping out and badly burning me. lol It's not nearly so bad with the Fry Daddy, because it automatically heats to the right temperature and maintains it, so the oil isn't as energetic. No, I'm not a spokesperson, even though this does sound like a commercial.
I've never had a problem with frying until about a year ago when I was heating up just a bit of oil in a pan and I somehow forgot about it, idk how. I start to smell smoke and that made me remember about the pan so I ran into the kitchen to see the oil in the pan on fire. I was 24 when this happened and unfortunately, I didn't know how to put it out correctly. I panicked and took the pan to the sink to run some water on it... big mistake. It caused the flame to get so big. Luckily, I managed to put out the fire but panicking and not knowing how to put it out made it worse. I really freaked out once the flame got so big the second I put water on it. I did end up putting it out and nothing else caught fire. The cabinets about my sink are white and because of the huge flame that touched them, they were covered in sud. After that, I looked up how to put out different types of fires like oil fires if it happened and also just how to prevent them. Now that I did my research, I don't get scared cooking with oil. You'd think that experience would scare me enough to never cook with it again but learning more about stuff like that, it just made me confident and I'm not scared working with it now.
I'd say don't be afraid of deep frying. You should look up some tutorials on it, and proper, at-home fry safety. Things like "Don't fill your pan over half way with oil" and "If you ever have a grease fire, cover it with a damp kitchen towel" are the two biggest tips for at-home frying.
You should watch Ethan Chlebowski's "why deep frying at home is a great idea"
Deep frying is no big deal when you know what to do
David: “We’re finally doing a Guga recipe.”
Guga: “I know my competitors don’t look good right now, BUT WATCH THIS!”
As I think about it now, David missed the oportunity of take a bit of it and react like "What!? It's amazing!"
Let’s do it!
"We’re finally doing a Guga recipe"
Québec: who cares? not even from qc
@@hyakugame you guys are only known for that. You shouldn't be proud
@@fojemo1661 Also known for being salty and defensive in the comments.
“Worse chair sauce” 😭😭😭😂 omg I was dying
Like how is it hard to say Wuster?
@@mousedancy7126 in America things like Worcester is difficult for them because they pronounce Edinburgh edin burg
@@cosmo1248
It's not our fault the English have butchered the language. Seriously what's their excuse for River Thames?
@@The_Chef2511 Thames like thyme, same thh
@@The_Chef2511 also Thames was pronounced that way before America seperated, so they just forgot how to speak properly
I get that chefs like to be fancy and make stuff from scratch but frozen fries tend to cook up better than freshly cut ones.
only if you deep fry them... put them in an oven and they aren't that good!
@@kooobnet7252 You could do the oven frying thing but I agree otherwise.
You can recreate this by chopping your fresh potatoes, freeze them, blanche them in oil, freeze them again, and THEN cook them.
Yes, Frozen fries just get more crispy. Once, I’d like someone to cut fresh cut and then freeze them.
@@theMoporter so make your own frozen fries? Lol
As a quebecois i know watching this is hard but you guys they are trying with what they have on deck. I appreciate the effort
Sad that people outside Québec don't know shit about poutine.
Soy sauce. 🤬
@@Ea-Nasir_Copper_Co i knowwwww ! It’s upsetting
I wouldn’t eat poutine even if I was forced to, but regardless the beige gravy is truly a sight to behold
@@happyjellycatsquid lol
As a Quebecer, poutine can be customized with toppings. We have restaurants who specializes in creating fun add-ons to poutine (fried pickles is my favorite lol)
And also, the best fries for poutine are super dark and drenched in oil. The only crispy feel in it should be the small little crunchy potatoes at.the bottom haha
Ohhhh fried pickles!!!
oh, fried pickles sound amazing on poutine!
Or the ends that didn’t quite get enough gravy. But yeah. All sog, no crisp.
WHY DOESN’T HE BROWN HIS ROUX FOR THE GRAVY!! That would’ve elevated each dish. Jalapeño one looked bomb tho
Agreed, 💯👌🏾
I always brown the butter first, that's how you get that lovely brown colour and flavour. Now I understand why the American gravy tasted like nothing when I was there 😭
I've noticed a pattern where he always skips techniques or basic cooking knowledge that he doesn't think is important, and then the dish turns out bad and he's like "Wow this recipe is garbage and none of you actually have taste." I'm not even sure he enjoys cooking at all, he doesn't seem to show interest in learning.
He doesn't know what he's doing lol.
@@ladystardust2547 Okay armchair psychologist.
David casts so much shade on Racheal Ray he is basically The Darkling of casual insults
Like uncle roger to jamie oliver
And she deserves that shade tbh 😂
Why do people not like her?
Nevermind watched the explanation now
And god knowns the Darkling is ALREADY the Darkling of casual insults 💀
"I'm gonna stop ragging on poor rachel...", he says unconvincingly.
The fact he did a Rachael Ray Recipe, it’s hard to believe
missed an opportunity to say to NOT use water to put out grease fires
So so true! Use corn starch! Flour can expLODE!
Canadians would never come bursting into the comments in anger, they would give you a calm but stern talking to.
.. while looking down on you
Quebec ppl would.
And then apologize
Canadians? People outside Québec don't know shit about Poutine. It's not a Canadian dish. It's an original QUÉBEC dish.
@@lilpo225 Canadian here and you're deluded about this meme
"I'll get the A/C working next week"
Bro, we know you live with your parents and they won't let you touch the thermostat.
Québécois: *I've been summoned*
And you know a recipe is Canadian when it has Yukon Gold potatoes
STOPP..Lmfaoo I’m surprised they haven’t swarmed the comments.. 😂
Mozzarella ***déclenché***
Yukon gold potatoes were invented at The University of Guelph!
I can't help but think this is a slam against PEI russets. Bud the Spud demands honour!
imagine thinking Québec = "Canada"
I would love to see you make that 7 Eleven Wellington they made on Mythical Kitchen
Fresher cheese curds, the one's I get in Ontario aren't even refrigerated, also more gravy, you went a little light. Yes it will be soggy, yes toppings are okay. Yes it needs a splash of malt vinegar. Thank you for this episode.
As an angry french canadian watching a poutine video on youtube, i have to say that the most common mistake people do is try to get crispy fries in the poutine. No real poutine is crispy, it is **supposed to be** a soggy mess.
Just that rules out Belgian style "pomme frite." 😏
That's actually really good to know but kinda unfortunate for me bc I have sensory issues and I cannot stand soggy anything :')
Hear me out... If you treat poutine like pizza the the base is dough, sauce, cheese (fries, gravy, cheese curds) while toppings add to the flavor and texture.
It would’ve been cool if David did a version of his own using all the elements he liked out of each recipe
Canadian here and like... I know some people can be total elitists about poutine, but IMO it's about the spirit of the dish!! Carby, gravy and cheesy goodness that is just easy and yet so indulgent. Dress it up or down however you want!!
Finally someone gets it.
In the binging with babish receipe, the fries where suggy because it was fried twice, and the first fry was shallow, which is way it was at low temperature
didn’t babish fry his twice once at a low temp and second on a higher temp?
Nope. He parboiled them initially and then fried them once.
Yes-this! You are supposed to cook them long and low-then take them out, crank heat up on fryer and then blast them til crispy
@@susiefuhrmann7595 cooking through in water then frying high still works and is the most common restaurant method for fries
@@rbad6215 Don't most restaurants have a freeze step in there?
@@jenroses for doing big batches in advance, yeah. For small batches they are just left to cool in the fridge for a little bit
Poutine is my favourite food. I lived within 20 minutes of rural Quebec for my entire young life and it was a staple food item. The recipes you tested today sound phenomenal and I can't wait to try them myself. Don't apologise for your excellent representation of and appreciation for poutine.
I really want him to do a final dish in the end where he takes the best parts of each recipe and then makes one ultimate recipe
Canadian here - if somebody is complaining that poutine can't have toppings... they're just picking a fight. There are amazing smoked meat poutines, brisket poutines, butter chicken and buffalo chicken poutines - hell there's a place here that does a "Tokyo Street food" Poutine where the gravy is tweaked to have a teriyaki flavor, plus green onions, beef and a lime aioli.
He may be Russian but the President of Russia makes a mean Vladimir Poutine
Thank you Kim Jong-un
There’s a restaurant chain in Quebec that does an array of poutine and their basic one is called the Vladimir
You stopped being funny 200 years ago
Just wanted to express appreciation for you David. Of all the channels I watched on youtube 5 years ago at 16 years old, you're the only one I still watch at 21
Hey there ! I'm from the Poutine home province, Québec Canada, and it is veeeery normal to have fancy toppings hahaha. All restaurants have them, even the side of the road bistros. The only law to live by is always cheese curds, never melty disgusting grated cheese. Grated cheese will create a fat brick while cheese curds don't melt. ;)
There are LOTS of places that have poutine with toppings that are served as a meal instead of a side dish in Canada. There are also lots of places that use shredded cheddar cheese instead of cheese curds (YUCK!). "Real" relating to poutine is pretty subjective IMHO... there are many great poutine places in Canada, but more horrible ones than you can shake a stick at! Despite my dislike for Sam, the result from his recipe is the closest to something I would expect. I do prefer a beef gravy to chicken gravy, but Sam's is still the best looking. Crispier fries are required... they sog up pretty good with the gravy on them, so there's the contrast of texture.
People also have a very clear recency bias when it comes to foods. Usually the history of a dish is a lot more varied than the strict "rules" people give them in contemporary times. It's always fun to watch a channel like "glenn and friends cooking" (a canadian for that matter) that does a lot of historical foods and how peoples perceptions change over time (and what ingredients are "required")
Why do you dislike Sam?
What did Sam do?
At least Sam didn't use ketchup and soy sauce in his gravy. Seriously, ketchup, in a gravy? Soy sauce I kinda get it since the gravy is brown and salty. But, ketchup?
In Australia we use shredded cheese lol.
Your marketing/psychic projection is top quality - the visceral hatred I experienced when you first mentioned Rachael Ray was a surprise to be sure, but a welcome one
I know I'm late to the game, but I'm from Quebec, born and raised in one of the most French Canadian regions. The best poutines have the most half ass ingredients and are made almost in a rush. You use store bought sauce from a CAN, frozen fries fried to golden perfection, and cheese curds that have been sitting on a random table in the charcuterie section of your local grocery store. And you stack that shit in this order: fries, cheese and a butt load of it, sauce!
Personally I don't like runny sauce. I like thick sauce that almost coagulates, and I add extra salt and beef powder when I prepare the sauce. That's it! Poutines were meant to be the American equivalent to like hot dog cart type of food. So the crappier and faster you make it, the better lmao
That's my two cents. Thank you for coming to my Ted talk.
You've gotta use the cheese curds that are out on a counter if you can get your hands on them, refrigerating cheese curds affects the taste and texture which is why your best poutine tends to be made near cheese makers because they buy fresh curds and can keep them at room temp before using them
This man understands. Some things just don't work fancy, the cheaper, crappier ingredients the better.
@@wingracer1614 I'm a girl, but I appreciate the praise lol
@@KJ-vv5fz That's alright, you're still the man. LOL
I don't see enough people talking about how cute David is. I think it's the dimples for me.
😀 Love this.
Always look forward to your videos.
When I make gravy for biscuits, I almost always use a little more butter and on the average one or more TBS of flour per batch than most recipes call for, and always cook the flour and butter roux until almost the color of caramel, or even until it is, pour in your milk or stock as all at once and whisk until smooth, continue cooking etc.
As a Canadian: toppings arent cheating.
Its hard to do poutine toppings without overdoing it, so i welcome anyone who takes on the challenge. They typically fail though, always overzealous with the toppings
Except "Canadians" don't know shit about poutine. Stop mentionning it like it has any relevance. You're not from Québec.
@@hyakugame you dont know me you strange, angry and impotent internet person
@@hyakugame STFU You are literally Canadian too, we've had TWO referendums on this topic. Other people make poutine's different ways. Get over it.
When you make a roux for a brown gravy you gotta GOTTA brown the flour more. It should be toasty before you start adding liquids.
Honestly this bit with the rodent queen is sounding a lot like uncle roger and Jamie Oliver tbh
David and Rachael's feud came first though
What's the beef with David n Rachael Ray?? Sorry I'm a bit late
@@steffisilveira770 he explains it in this video!
You should use Adam Regusa fries with Babish/Matteson gravy, Sam's toppings, and regular cheese curds while using Rachel's melting cheese method = pretty sweet poutine idea 💡
Speaking of breakfast poutine, Denny's in Canada has this and it's deliciously unhealthy. Home fries and cheese curds smothered in hollandaise sauce.
David has FINALLY brought guga into this channel. I’ve been waiting for this for longer than I can even remember
"worst chair sauce" David... 😭 lmao
WEST CHESTER SAUCE
Hii! What works for me best for making crispy french fries is putting the potatoes directly into the oil, not boiling them earlier, then when they look cooked but not golden taking them out, let them rest a bit and then putting them in hot oil again until golden.
In Canada we have a poutine chain that does toppings. Toppings are totally fair game.
Not to mention that place in Matane that uses white gravy and nordic shrimp
Thumbs up for “worst chair sauce”
Someone once called it "Wash your sister sauce" in my hearing and I lost it.
My mom calls it "Who's it here sauce".
That's something Babish would said lmao
David: I have buried the hatchet and ended my feud
Also David: *puts her in last place anyway*
as a canadian i can say that i’ve eaten poutine as dinner multiple times unironically
wait, are we Canadians only supposed to eat poutine ironically? I didn't get that memo... :)
@@VireydaMOV absolutely not everyone should experience the joy of poutine in their life!:)
I don’t live in Canada anymore and I dream about Costco poutine regularly 😅
@@hayleylarsen7938 as soon as I read your comment I now want Costco poutine siabdjsia
How tf can you eat something ironically?
every time someone mentions Rachael Ray all i can think about is the pozole incident
Me toooooooooo, specially as a Mexican that makes me cringe so much
Pretty sure he pronounces Worcestershire as westchester at 8:23 lol from a brit you say it like "wuster-shuh"
"Worst chair sauce"
- David Seymour
Hi David- to get your fries crispier try soaking the sliced potatoes in cold water for like 30min-1hr before patting dry and frying. It removes the starch to give the potatoes better texture,
Also sometimes dusting them in cornstarch makes them extra crispy but the soaking should do it.
Fellow Canadians, I'd say a perfect poutine would be Sam's poutine with crispier thinner fries and Sous Vides Gravy.
Would look perfect.
Québec =/= Canada.
@@hyakugame ew a Quebec separationist
@@SkepNick I know and I am not Canadian but I love ur country
@@SkepNick Don't tell him that they lost both referendums despite the rampant cheating on the pro separation side. LOL
If you want crunchy fresh fries, I THINK you want to double fry them, that's what we usually do.
“Shout out to whoever made this”
Gotta love the Seymour commentary
I used to work at a poutine place in Quebec. You need to Blanch them in oil 300 first and then crank to 375-400. The gravy needs to be a lotttttt darker and you do that by cooking the flour just before it’s burned. Only use beef stock do use soy, white pepper grate in some garlic at the end, paprika and some vinegar for balance. (If you really wanna make it amazing cook your fries in beef fat it makes a difference) No need for toppings
As a Canadian your poutine fries shouldn’t be too crispy btw
I second this, by the end its supposed to be basically one sludge that you eat
Thats y ur a Canadian and we arent
I'm not Canadian so I don't know how a poutine should actually be like.. I've never even had poutine. Never tried it in America or in Canada where I guess it'd be done exactly how it should be so I'm sure my opinion doesn't really matter when it comes to this... but I'd feel like using crispy fries would be better because they're gonna soak up the gravy and get soft anyway. Using fries that aren't crispy would just make it all like sludge with the gravy. I mean, your comment does say that's how it should be but I personally just feel like the gravy on crispy fries making them soft but not like sludge would be better. Then again, what do I know? 😂
Probably but it also comes down to personal preference. I personally would prefer crispier fries over soggy ones for my poutine.
@@Mikapac Don’t worry. There are Canadians here who will argue that crispier fries give a better poutine because of the exact reason you gave and others who prefer their poutine semi-mushy.
I love that you tried out Guga's recipes, I love his videos !!!
David: *sweating because it’s too hot*
Also David: *wearing thick-looking shirt over t-shirt and a cap*
Yeah..............
As a Canadian, we put toppings on Poutine all the time. Pulled Pork Poutine is glorious, as is Mushroom Poutine.
Ah, david. Your AC is broken but you still choose to wear flannel over a t-shirt. Never change, buddy :')
David, I know you started doing your own takes on these recipes (in addition to testing other recipes). I have a suggestion: make your own fries with the parboil method, then freeze, THEN double fry. That will get you the pillowy interior, and the super crunchy outside. And to get that great pull with the cheese curds, keep them out for an hour and make sure that gravy is piping hot. You get them to squeak and then it's gooey.
Thanks for the great video! Definitely left a like.
Fun Fact: if you say poutine three times in a row a Canadian will appear!
Or Vladimir 😏
The frying temperature affects the crunch and moisture levels of the French fries. Low and slow makes it so there is less moisture in the French fry making for a crispier ‘harder’ fry. The higher temperature will increase the moisture levels in the French fries making them have a softer crispy/bite.
"worst chair sauce" 🤭😂
Canadian here! My family just uses frozen fries lol my fave ways for poutine are: sweet potato/ yam poutine with caramelized onions, mushrooms and bacon. Or NY fries beef stew poutine 😋🇨🇦
"I buried the hatchet," he says as he puts her in last place.
We have the actual contestants watching these vs videos. Thats amaizing, props to david
How "pure" can fries, cheese, and gravy get? 😂
Some people be acting like this is an Italian pasta dish
Honestly even Italians getting worked up over "pure" pasta dishes is hilarious. Tomatoes are not native to the Old World; so they were only introduced to the Italians a few centuries ago during the Columbian exchange. If their ancestors had been concerned over "tradition" and "purity" in the past, tomato-based pasta sauces would not even exist
LMFAO
I mean he gave the same “purity” bs treatment to Philly cheesesteaks… How pure can a bunch steak slapped into a bun with cheese be ? No one’s arguing poutine is haute cuisine man
as a Canadian, I got so excited to watch this video lol!
David: So I'm sweating because it has just surpassed 80 degrees-
Me: *laughs in Texan*
Me joining in: *cackles in Californian*
I didn’t understand until I moved to New England (from AZ), but after living here for a couple years: 80 does feel hot.
Florida joins in and laughs.
Happy to see Guga make it in. I love both of his channels.
Did he call it “Westchester” sauce? Team Westchester NY!
So with poutine, we like crispy fries. But we like initially crispy fries. The fries should be dark, but not burnt. They kinda need to be greasy and just have a crispy exterior. Wanting the fries to be crispy is purely an American thing. What we crave here in Canada is not a crispy fry, but a nice soft, soggy fry that just soaked in all the gravy. It’s all about blending of the flavours and textures. I know a lot of people in Canada might disagree, but that’s because we’ve grown up with American ideals here. But true, good poutine, is a sloppy mess that is just salty potatoes, deep brown gravy, and fresh cheese curds.
I also kinda want to add, as a Canadian, that toppings aren’t bad. But they’re easily turned into overkill. Personally, I like scallions, garlic shawarma sauce, or fried garlic on mine. But they essentially have to accentuate the poutine. The poutine should never be a vehicle for toppings. Toppings should be there to increase the affect of the poutine. A poutine will never be made better with toppings. A good poutine will reveal itself to be a good poutine, and the majority of toppings will reveal themselves to be superfluous.
David is like uncle roger rosting Jaimie oliver but rosting reachel rea
So exciting to finally see you do a guga video!!!
did he just say Westchester
2:09 can we talk about how satisfying is this potato peeler??
The rodent queen 😂😭😂😭
I’d like to see you do some 18th century recipes from Townsends, especially the fried chicken. You could do the baked onion which is by far the easiest recipe ever.
As a Canadian, it’s fries, curds and deep gravy. Period.
And not crispy fries. They're supposed to bend and fold when you stab the heap of gooey goodness.
Tell that to your Canadian restaurants that don't follow that "period."
As a Quebecker, I add green peas in my poutine! 🤣😘
THE GRAVY MUST BE VOLCANIC TO MELT THEM! unmelted curds are the worst
If you're serious on the "one day I will go vegetarian" comment, you better revisit that seitan recipe from a few videos back
He has no reason to hate himself like that
Lmaoo I love the way he pronounced worcestershire sauce "worst cher sauce"
The gravy needs to be darker
It's hilarious you don't realize how restaurants cheat with colors of gravies.
@@nihlify it’s hilarious how I make my own dark gravy by browning the flour like a normal person.
@@nihlify What would restaurants stand to gain from colouring their gravy? Spend a minute or two longer when browning your flour and you get a darker _and_ more flavourful gravy. If any restaurant is spending money on colouring their gravy darker then the owners/chefs are idiots
@@raerohan4241 Why would restaurants color their own gravy? You just go to a store and buy a package of instant gravy mix. They come in all sorts of shades. All you need is water and a few scoops of that mixture. Most restaurants do not prepare their own gravy.
FINALLY SOUS VIDE EVERYTHING COMPARISON THIS IS WHAT I WAS WAITING FOR
What about Joshua Weissman ????
Love the videos where you compare a bunch on youtubers foods! Would be great if they were all in a playlist together
David "One day I go vegetarian, but....."
I'm 62 years old and I'm vegetarian for 14 month now. So David you still have some time to go. 😘
I have no regrets except I wished I quit eating meat along time ago. I do eat vegan many times in the week also, but I can't keep away from cheese, butter any milk products in general.
If you are looking for a crunchier poutine, I recommend using Hashbrown patties that were deepfried or oven baked. then crush them up a bit and add your cheese/gravy. it stays very crisp even under the gravy. Personally I used the already made versions like cavendish.