CLASSIC Canadian POUTINE: Double-Fried Perfection!
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- เผยแพร่เมื่อ 26 ก.ย. 2024
- Poutine is a quintessentially Canadian dish with a fascinating history dating to Quebec in the late 1950s. It's a simple yet indulgent combination of fries, cheese curds, and gravy, but its rise to culinary fame was gradual.
Poutine's birthplace is debated, but most agree it emerged in rural Quebec. Several towns, including Warwick, Drummondville, and Victoriaville, claim to have created the first poutine. One famous story points to Le Lutin Qui Rit, a restaurant in Warwick, where a customer asked for cheese curds to be added to his fries. The owner, Fernand Lachance, is said to have responded with, "Ça va faire une maudite poutine!" ("That will make a damn mess!"), giving the dish its name.
In its earliest form, poutine consisted only of fries and cheese curds, with gravy introduced later to keep the fries warm. Adding gravy was a crucial development, creating the iconic dish we know today. It spread slowly through Quebec as a working-class meal sold at diners and greasy spoons.
Poutine gained popularity outside of Quebec in the 1970s and 1980s. Initially, it was associated with junk food or rural communities, often considered a guilty pleasure rather than gourmet cuisine.
By the 1990s, poutine had become more widely accepted across Canada. Chains like La Belle Province and Chez Ashton in Quebec helped standardize the dish, while fast food giants like McDonald’s and Burger King began offering their own versions.
The 2000s saw poutine take on new life in the culinary world. Chefs began reinventing the dish, adding upscale ingredients like foie gras, lobster, and truffle oil, turning poutine into a gourmet delight at high-end restaurants.
The poutine is now a symbol of Canadian cuisine and culture. It’s celebrated at festivals, food trucks, and restaurants worldwide, with countless regional and international variations. Whether served in its classic form or with creative twists, people embrace poutine for its comfort and rich flavours. The dish has become an iconic part of Canadian identity, representing Quebec's culinary traditions and multicultural food scene.
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Ingredients:
- 4 large potatoes (cut into fries)
- Vegetable oil (enough for deep frying)
- Salt (to taste)
- 2 cups homemade cheese curds • EASY CURDS, Cottage CH...
For the gravy:
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 2 1/2 cups beef or chicken stock
- 1 teaspoon Worcestershire sauce (optional)
- Salt and pepper (to taste)
#backyardchef #poutine
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As a Canadian this may be the best poutine I’ve ever seen
This is the gold standard of poutine
Cheers, George some moaning about it already - Thank you. Best, Rik
High praise indeed. ☺️.
OMG.....the perfect poutine! Just like Quebecers invented! Love from Newfoundland! ❤
@@impunitythebagpuss Ha ha ha Thank you. Best, Rik
@@georgekostaras oh I make some pretty good poutine myself. I use shallot and garlic with fresh thyme on my gravy. Then strain it it’s delicious.
I have to say though, I don’t make the fresh curd.
Hey Rik, great video. I am really enjoying how you are making the ingredients in videos to make a recipe. Now that's homemade!
Best cooking channel on TH-cam.
Hear hear!
Thank you. I try to put the recipes together so folks do not waste their money and can use up the bought ingredients. Best, Rik
@@annikee5925 Thank you. Best, Rik
lovely opening shot of the thick gravy dripping on to the curds and chips...oh baby🤤 Rikmeister you have surpassed yourself Sir
This is one of my favourites mate - I make curd every week - and chips and gravy come on - brought up on it. Thank you. Best, Rik
Love Poutine, bit of a staple in our house. So glad that we decided to do snacks from around the world, currently Irish spice bag is the favourite.
Lovely! Thank you. Best, Rik
Nicely done Rik!
Some variations heat & melt the cheese curds a tad by either placing the fries mixed with the cheese curds for 5 mins. in the oven or a couple of mins. in the microwave, so that the cheese is gooey and stringy before ladling on the gravy. A matter of personal preference.
Sounds great! Thank you. Best, Rik
This is actually illegal in Quebec
@@chrischarles1430 Who cares?
More important issues in life to concern yourself with. Most of the viewers aren't in Quebec anyway.
@@Curlyblonde you seem fun. I'm not in Quebec either, just sharing another perspective.
Back in the day mum used Beef fat to cook with, called dripping, and she cooked her chips in that fat rather than oil and they were delicious! She used beef fat in roasts as well! Then came olive oil no more beef fat! When I first saw people from NZ eat their chips with gravy I thought not for me as we always used tomato sauce! Must try gravy one day! Another thing mum always bought a kind of fetta that was spongy and I loved it unable to find it anymore, perhaps it was more like curds that she bought!
Absolutely perfection!!!!
Thank you. Best, Rik
I’m Canadian from Ontario, I’ve made poutine before but I’m guilty of buying curds. But after watching your curd video, I’ll make my own.
There is no guilt in keeping it simple. Thank you. Best, Rik
Looks absolutely delicious! 🥰🇨🇦
Thank you. Best, Rik
it is nice to see you make poutine! I am from Quebec where the poutine was born lol! I think that the gravy uses beef and chicken stock to make a gravy that is not too dark. This recipe was invented in a restaurant, using the gravys that they had. If the restaurant was serving chicken, this is a gravy that could also be served with chicken. This is why there is a mix of chicken and beef broth. But i have made some poutine at home using only beef broth as well.
Fantastic! Thanks for the info. Thank you. Best, Rik
Best thing to come out of Quebec....better even than maple syrup and Celine Dion! Lol!😂😂😂
A nice easy classic that graces my table at least every 6 weeks. Or after that late night out. Cheers Rik.
Thank you. I don't have the nights out anymore - but love the Poutine. Best, Rik
Oo my son loves poutine you can bet I will be making him some thank you Rik , Amanda xx
Thank you. Sounds like a plan. Best, Rik
Never eaten this thought the gravy was curry sauce lol it made my mouth water. Another one on the list great series chef❤
Hope you enjoy. Thank you. Best, Rik
Curry and chips 👍
Can I just have chips gravy and a cup of Yorkshire tea please Rik 😂👍
Wow. Looks absolutely delicious! Saved till I make the curds. Can’t wait to try this recipe. Thank you Rik. 💕
Hope you enjoy. Thank you. Best, Rik
Living in the Isle of Man a national delicacy is chip's cheese and gravy. Just chips hope chips gravey, and grated cheddar cheese. Chuck on a couple of sausages and close the lid. By the time you get home the cheese has melted so you have a wonderful goosey mess. No crisp chips everything has sort of steamed in the box. Propabably my #1 Comfort food.
Lovely! Thank you. Best, Rik
Looks delicious never heard of poutine but it looks and sounds fabulous!!!
Its fantastic, Joanne. Really is. Thank you. Best, Rik
Dammit, not long had lunch, hours until dinner and you've made me ravenous already you bad man 😂
Yep. I'm drooling 🤤.😅😂😅
Sorry, mate. Thank you. Best, Rik
Love me some poutine! Thanks, Rik!
Thank you. Best, Rik
That's your cookbook title- Common Sense Cooking.
Great Idea! Thank you. Best, Rik
Or, **The Idiots Guide To Common Sense Cooking **
Nice to see one of our treats. Definitely fresh fries(not skinny pale limp ones), tasty dark gravy, and fresh cheese curds. Your curds squeak as they must.
There are lots of variations once you have the basic down. Yum!
Thank you. Yes many a variation. Best, Rik
Haloumi that lovely squeaky chese, chips and gravy for me matie.
Definitely after pub food
Sounds good! Thank you. Best, Rik
Love love love, home-made chips! But never seem to make enough of them though! Lol . Thank you as always Rik, I had never heard of poutine until I came on this channel! Lol , love gravy and chips and curry sauce and chips, slurp! 😄.
You are so welcome. Thank you. Best, Rik
Yum! I do enjoy a good poutine! I live just south of Canada. You can get poutine even in McDonald's, in Canada!
Thanks for sharing, Rik!
Sounds great! Thank you. Best, Rik
I've never seen it here in Newfoundland! Harvey's had the best in Ontario though!
@impunitythebagpuss - That is very true, of all fast-food chains that offer up Poutine (including Poutinerie) Harvey's is the best/closest to the real stuff.
You can get poutine there. But you shouldnt! 😂
I've never heard of this, but homemade chips are delicious. I love them crunchy too. I can see that the curd would go well with chips. Thanks for sharing, Rik.
Thank you. It goes very well - lovely to eat this one. Best, Rik
I'm always amazed at how many dishes there are that I've never heard of. So thank you for showing. For me, this is too wild a culinary ride. But tastes are different. 👍
Thank you. Best, Rik
I’m Canadian, but I’d lose my Citizenship if I said I don’t actually like poutine 😆🇨🇦🤫
Poutine is a Quebec dish not a Canadian national dish. Great stuff Chef Rick. I can now, with newly found confidence, make my own instead of buying it. Thanks so much.♥♥
They are one in the same.
Thank you. Best, Rik
Agreed! Thank you. Best, Rik
It is a national dish now. When Mcdonalds across Canada sells it, you can call it a national dish. Like Nanaimo bar, may have started in BC but is across Canada now.
@@Peorhum It is indeed! Thank you. Best, Rik
I had a turkey poutine while visiting Vancouver a few years ago. It was so decadent.
Lovely! Thank you. Best, Rik
Yummy! But I thought poutine was a fancy French restaurant dish! Always learning with Rik!
Thank you. This is a cooking channel for everyone to make at home - everyone can. Best, Rik
That looks Great... Have to try... Thank you for all your delicious recipes... Can't find this here in Thailand...
Thank you. Best, Rik
Never had poutine! Will remedy that asap, looks fantastic. I’m like you and go for the crunchy first. Thank you for the recipe. Hope your day is going well 😊
Thank you. Best, Rik
I think I would have broken the curd into chunks rather than cutting with a knife (more nooks & crannies to catch the gravy), but this looks delicious.
Fantastic! I agree 100% I did think there would be more complaints in breaking it up. Thank you. Best, Rik
Nice one Rik. Please tell me you have a cookbook, ill buy it tomorrow.
May be one day! Thank you. Best, Rik
AKA...Canadian heart attack on a plate! Yum! 😂😂😂❤
Thank you. Best, Rik
Yep,but seems so tasty! All the best food in life is bad for you, but hey we have to indulge sometimes
@@cindychristie6314 Thank you. Best, Rik
Looks great. Haven't had poutine in ages. A proper belly filler after a night on the sauce. Will have to give it a go again.
Thank you. Best, Rik
H E double L yes potato and gravy with cheese Had me some real ones when I was in Canada a couple years ago. 👏👏 Cheers
Fantastic, mate. Thank you. Best, Rik
Oh yes, I'll do chips like that now x
Thank you. Best, Rik
Speaking of cheese..... have you made a Swiss fondue on your channel, Rik? I'd love to see your version of it!
Enjoy your day!
Suggestion listed. Thank you. Best, Rik
Fantastic chips and never forget. Northern boys love gravy. I thought you were going to make your own curds
Thank you. Best, Rik
The ingredient that makes a Poutine so special is the cheese. The curd cheese must be freshly made and unpressed. If it is pressed and refrigerated it changes the texture of the cheese and lowers the quality of the poutine.
There must be a lot of bad quality poutine - all the stores sell curd - in the firdge section - and sell quite a lot of it. Thank you. Best, Rik
@@BackyardChef Here in Québec you buy unrefrigerated curd cheese everywhere, even at the gas station.
Hi Rik, I found the cottage cheese, cream cheese, cheddar cheese & butter videos but I can’t find the cheese curds video. Is it just squeezing the cottage cheese harder & wrapping it?
Yes the cottage cheese that is linked. Just let it sit longer to drain or like me for speed give it a squash. Thank you. Best, Rik
Threw us a curdball there, heh hehheh.... Going to look up that recipe. 😅🙏
Thank you. Best, Rik
KFC gravy is made with beef an chicken stock tea spoon of sage . well done rik i love chips my kids are in there 30s now ,still mention dad makes the best chips 😋 i use half veg oil an beef dripping .good quality spuds too .😉
Sounds amazing mate. Thank you. Best, Rik
I’m from Québec and will definitely try your version. It looks delicious. 😄
Thank you. Best, Rik
I put a tablespoon (or more) of brandy into the gravy. It may be depraved. It may despoil the environment. It would have irked my mother... But....this isn't full moon, what the hell, gravy must be wavy. 🤪
Sounds amazing! Thank you. Best, Rik
NEVER tried Poutine. Maybe I should; pretty easy dish with very few "moving parts" so to speak.
Agreed! Thank you. Best, Rik
Nice
Thank you. Best, Rik
chips look great even before they're cooked. do you do online orders? 😂
Thank you. Best, Rik
Its only the gravy I don't like.....but otherwise for the fries and cheese I am on board. Do they make it with gravy on the side?
The good thing is there is the only way that you like to make - put the gravy on the side. Thank you. Best, Rik
I cut the same finger off two times before I realized I needed a sharper knife! 💋💋
Thank you. Best, Rik
Very,very few places serve real poutine
Yes I had heard. What a shame. Thank you. Best, Rik
I’m 💯 in ….👁👁
Thank you. Best, Rik
Like deployed 👍
Thank you. Best, Rik
Definitely more of a bloke food, not really seeing the ladies chow down on this :)
I wouldn't know about that one. Thank you. Best, Rik
🤤🤤🤤
Thank you. Best, Rik
I prefer turkey gravy
Lovely! Thank you. Best, Rik
Not real. Cheese curd is not cubed. The store bought is for a reason. And to do it on a big scale is not possible at home.
Ha ha ha - go look at every other person make Poutine - all cubed!!!!! I made fresh unlike the rubbish you are spouting about store bought - unsubscribe and go moan on another channel - Pathetic! Thank you. Best, Rik
@@BackyardChef - 💥 Good to see you still on form Rik 😉😆, been awol for a couple of weeks due to iPad issues,🫣 …. got it back following a rather costly repair & fingers crossed 🤞 it’ll keep going for a good period of time. Missed you & your delicious daily recipes, but glad to be back & plenty of catching up to do.😋
I’ve never had Poutine, but it looks great, I might be tempted to include some sliced onion in with that gravy, but I’m an onion fanatic! Thanks as always for sharing 👌, & hope your waistband wasn’t too uncomfortable after clearing your plate!🤭😁👨🏼🍳😋👍
@@davidmurphy816 Nice to have you back mate. Thank you. Best, Rik
Well said Rik..✅🇬🇧💯@@BackyardChef
To be fair, you can make a small batch of cheddar curds at home but you need the calcium chloride, the culture and the rennet and it takes pretty precise temperature control and a few hours. After it's cooked and drained it can be separated back into small curds (which is typical for dairies) or cut into cubes as most home cooks end up with a big squeaky blob. So the shape isn't the difference inasmuch as the process and age of the curd.
For the purist (or pedant, if you prefer) only unrefrigerated cheddar curds less than 24 hours old are acceptable for poutine which means you make it onsite or have access to a dairy which is what most 'authentic' poutine restaurants do.
Some feel older curds from a grocery store are just fine as are homemade ones such as presented here and some use mozzarella. Others are more concerned with the quality of the fries or the type of gravy or the construction of the final dish. Then there are those who add other ingredients such as meat or veg. 'Real' seems to be as individual as we are. The debate goes on.
My kids always called St. Albert’s cheese curds , from just outside Ottawa Ontario, “squeaky cheese”. Ridiculously expensive, going to try to make yours.
Thank you. Best, Rik
Thanks Rik. Thanks to you I've upped my cooking game. I'm looking forward to you doing a Canadian series and seeing you make a 'Jiggs Dinner', 'Gorton', 'Donair - of which there are a lot of regional variations' and the old standby's such as Butter Tarts and Nanaimo bars
Thank you. There are way too many folks moaning on about how things should be made over there. I would love to tackle them all - have to leave a gap in between. Best, Rik
Love the fact you used "no name" potatoes, many video recipes would insist on a specific potato. It's really about using what you have or can get your hands on. Another great video!
Agreed! Giving no BS on this channel. Thank you. Best, Rik
As usual, brilliant! Just got to try this grub. Cheers Chef. Keep 'em coming.
Thank you. Best, Rik
Out of veg oil, I live 30 miles from grocery so I subbed lard. I 'll stick with lard. I also added carmelized onion to the gravy. Delicious😛
Thank you. Best, Rik
This looks nice, but then again anything deep fried and chips are always the best
Thank you. I love this. Best, Rik
"International incident?" 🤣🤣 The only people who's noses are likely to get out of joint are a few pompous Quebec-ers so you're good!
Thank you. Best, Rik
There is a pub near where I used to live does poutine. It doesn’t look anywhere near as good as your Rik. xx
Oh dear! Thank you. Best, Rik
CHEF RIK YOU THE BEST ❤
LOOKS DIVINE 🍟
Thank you. Best, Rik
Oh Canada! Oh Mr. Rik!🙌🏻🙏
Thank you. Best, Rik
Rik you had me at chips and gravy😂😂😂❤. One of food for gods and scousers 😘
Thank you. Northern folks love chips and gravy. Best, Rik
@@BackyardChef yes we do !!
As a Canadian I find some people are turned off of poutine due to the curds. They think of a yucky cheese that they think they won't like. Curds is basically a cheese that is not aged or spiced up in any way. A real basic type of cheese, like an unsalted mozzarella. SO don't fear the poutine!. I find the best way to have poutine is by making sure everything is nice and hot so the curds melt. Have hot french fries, hot gravy, and if need be, warm up the curds a touch, so once combined the curds melt. It really makes a difference, makes it creamier. I find people are more likely to dislike poutine if the cruds are not melted. You really have to love curds to enjoy poutine without the curds melted. Of course, the better the gravy, the better the poutine. Also I would watch how much salt you put on the potatoes, as combined with any salt in the gravy, you may make your poutine to salty. In the maritime provinces, they may add stuffing to their poutine.
Sounds amazing! Thank you. Best, Rik
@Peorhum, I'm giggling to myself, as you are right; the first time I saw poutine I couldn't get past the "unappetizing esthetics". To me, it looked like a "lumpy diarrhea on fries" LOL. I did get "over the looks" as I found out my family really likes this stuff but have been hiding away from me. LOL
You made poutine… Eventually!!! Yaaaay!!!! Thanks Rik.
Thank you. Best, Rik
Proper chips, my Mother’s were the best (naturally), cooked in dripping - none of that “vegetable”oil stuff. This does look good.
Yes Mum's always the best. Thank you. Best, Rik
went to canada a few years back , loved the place, but this dish ????????
Thank you. Best, Rik
Hi Rik our cousins from Quebec ! I'm going to make one on Friday with ground meat and homemade sauce. My favorite is the western with sausages ! I use cheddar cheese.
Sounds fantastic. Thank you. Best, Rik
I Love Poutine YummyYummy Your are the Best Mr Rik 🇨🇦🇬🇧
Thank you. Best, Rik
Never had Poutine nor did know about it. Read your description whete it cones from. That dish looks delicious. Would surely like it😋. Thank you for sharing. Have a good night!
Thank you. Best, Rik
Chef Rik, is the best Chef on TH-cam. He's taken the high end restaurant meals and makes them easy to prepare and serve to your family.
Thanks TH-cam for selecting Rik's Channel for me!
Thank you. Appreciated. That is what this channel is about cooking at home. Best, Rik
I love learning about recipes from around the world and I absolutely love canadien cooking cause their food is so wonderful and delicious I love it thank you.
Thank you. Best, Rik
As a Canadian citizen I’ve never eaten poutine…No appeal and don’t understand why people eat poutine…
Good job we all do not like the same things. Thank you. Best, Rik
Now we’re talking! I clicked like even before the video started
Thank you. Best, Rik
Uuuu, that looks really great 😍
I have never heard of this but this will go for sure to my todo list👍💕😋
Hope you enjoy. Thank you. Best, Rik
I’ll make mine with a fry egg crown!
Lovely! Thank you. Best, Rik
Basically chips cheese and gravy, god that northern or what
Thank you. Best, Rik
The only thing that could top that would be frying the chips in beef fat as the Belgians do. I made some with a similar recipe with store bought curds and enjoyed it. Home made curds may raise that dish.
The worst poutine I have seen on video was one from a Canadian MRE in a retort pouch. That took soggy chips to a whole new level. I´d need to be pretty hungry to eat that.
Thank you. Best, Rik
Looks nice. Your curds seems a bit off though. Feels like it was made without movement in the container it was made in so it just sedimented and made a block of cheese. Probably still taste good though they seem about the same texture when you cut it. Ours are little grains we dont have to cut em
Thank you. Best, Rik
This looks amazing, I will be giving this a go over the weekend!
Thank you. Best, Rik
Chips cheese and gravy yum yum yum ❤😊
Thank you. Best, Rik
I must try to make that curd! Because this dish looks scrummy!
Thank you. Best, Rik
Oh my! These look so good! I only ever had them once in Toronto.
Thank you. Best, Rik
Yummy that looks delicious 😋❤
Thank you. Best, Rik
Perfection on a plate.
Thank you. Best, Rik
This is excellent
Thank you. Best, Rik
Beef or chicken stock for your gravy? As Chef John would say: "It's up to you. After all, you are the Travis Kelce of how you season up your gravy." 🙂
OK? Thank you. Best, Rik
That was the worst Chef John-ish rhyme of all time. Maybe James Avery? Not being mean, I'm just having fun with you.
Rik like you any potato will do what I don't do is mix batches due to different cooking times ...same as knife always square off first saves knife accidents and helps with keeping chips same size
Yes, real ...I cannot stop it if see the good one. Thank you, Backyard Chef!!!!
Thank you. Best, Rik
@@BackyardChef You are the BEST,Rik! Greetings from Toronto!
@@LeRoi715 Thank you. Appreciated. Best, Rik
Top shelf bisto best gravy and branston pickle, 2nd shelf 3 tins black treacle and 1 tin of golden syrup, can't find the Yorkshire tea bags though Rik 😂
Next to the kettle - having to slow down on them now - Ridiculous price out here. Thank you. Best, Rik
@@BackyardChef average £5 or £6 here Rik, how much where you are ?
@@janwong9437 Just over a tenner for 100. Thank you. Best, Rik
@@BackyardChef goodness me that's shocking 😬
Does the compressed cottage cheese have the squeak that good poutine curds have?
Of course it does. Thank you. Best, Rik
Can you buy curds in the UK? or do you make your own? Could I use Feta instead? Interesting vid.👍
Thank you. Best, Rik
He made the curds in a previous video. For the poutine purist the curds are made by a different and lengthy process but the homemade version as shown is delicious. Your best bet would be a dairy/cheesemaker (try searching Batch Farm Cheesemakers UK, they have a whole page devoted to curds).
Feta has a very different texture and flavor. Not to say it wouldn't be good, that's up to you, but the closest would be fresh mozzarella (the small balls in brine) or just cut up mozzarella warmed up a bit. Hope this helps.
@@dianeladico1769 missed that one, I'll have a look
@@martinjb55 I should have posted it for you, sorry. th-cam.com/video/ek_k-ExGyCI/w-d-xo.html
Im going to be a real one and level with you. Your fries are on point, and your gravy looks fine, but you can not serve that cheese and call it a poutine. The process of making cheese curds was invented in Quebec, and when it comes to Poutine, that is a baby cheddar. There are videos online explaining it and showing how its made. That is the only cheese you will get when ordering a legit poutine. Your version looks like a top-notch diy at home one, but not standard, let alone classic. Also, you under dress it, which is something everyone does.. maybe subconsciously, as the curd to fry ratio needs to be almost 1 to 1 (slight exaggeration), and it needs to be swimming in gravy. Lastly, Poo-teen is the incorrect anglo way of saying it. If you want to impress, say Puts-In, as that how it's actually pronounced.
And why disparage buying curds? In quebec, they are sold in corner stores even, with some of the brine still in the bag.. you peel the curd out of the mass and enjoy. Its a special cheese, and neither hurts or improves the poutine based on its age.
1. No disparagement here - its a straight fact that you have just eluded too - curds are sold everywhere in stores and folks do not make their own. Guess what YOU made no reference to making it either!! You make reference to watching other videos!!!
2. if you want your meal to be swimming do it your own whey!
3. I know my version is "top-notch" why because its fresh and made at home - not bought products
4. Here's the most important bit - I COULDN'T CARELESS how to pronounce anything in any language - I COOK FOR 40 YEARS (more) and cook well - I teach folks how to cook AT HOME - I do not and will never teach anyone speech! Thank you. Best, Rik
Best poutine in the world is at ''Chez Ben on s'bour la bédaine'', Granby, Québec, Canada... You're all invited!!!
Lovely! Thank you. Best, Rik