Classic Canadian Poutine
Ingredients:
- 1 Tbsp Kosher Salt
- ½ tsp Baking Soda
- 1½ Tbsp White Vinegar
- 3 large russet potatoes
- 3 qt vegetable oil for frying
- 1 cup Cheese Curds
Gravy:
- 3 1/2 cups Beef Stock (warmed)
- 3 cloves Garlic (minced)
- 1/4 cup Flour
- 1/4 Unsalted Butter
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Soy Sauce
- 1 Tbsp TABASCO® Sauce
- 1 tsp Italian Seasoning (optional)
- 1 tsp Onion Powder
- 1 tsp Cajun
- 1 tsp MSG (optional)
- 1/2 tsp Garlic Powder
- 1/2 tsp Chicken Bouillon
PERFRECT FRENCH FRIES EVERY TIME:
Alright first things first: grab them baking sheets and cover 'em up with paper towels. set this to the side. Throw 3 quarts of water, the distilled white vinegar, kosher salt, and baking soda into a big pot – like 7-8 quarts, Crank that heat up, let it boil.
Peel them taters and chop 'em into matchsticks, like 3½ inches long and a quarter-inch thick. But you’ve eaten a french fry before, having a couple uneven ones, some longer ones is all a part of the ** experience **
Once that water's boiling, drop them taters in. Let 'em bubble for 3 minutes, NOT A SECOND MORE. Then scoop 'em out onto them paper towel-covered sheets. Let 'em cool for like 15-20 minutes, make sure they dry completely. Don't half-ass it, they need to be BONE DRY. Change the paper towels till it's all dry if needed.
Now, get another pot, same size - or a deep fryer of you’re fancy like me. Pour in the vegetable oil and heat it up to 350°F.
Drop them half-cooked fries into the hot oil, careful not to mess 'em up cuz they might be a little fragile. Fry for like 30-45 seconds till they look pale. Scoop 'em out onto a wire rack. Do that again till they all fried. Once all them are done, let 'em cool, then toss 'em on a baking sheet. Freeze 'em overnight till they solid. You can transfer 'em to a smaller container later if you’d like at this point and keep them for as long as you’d like honestly. I like to do large batches so I always have fries on hand ready to go.
When it's grub time, heat up that oil again to 375°F. Drop them frozen fries in batches, fry for 3-5 minutes till they golden brown. Scoop 'em out, sprinkle that kosher salt generously AS SOON AS THEIR OUT THE FRYER so it sticks.
Now pair it with your gravy and cheese curds and enjoy.
Gravy Breakdown:
The gravy train is a lot less intensive that the fries. You’re gonna start out with a roux.
Melt your butter in a saucepan over medium heat and sprinkle in the flour spoon fulls at a time. Stir it up like you mean it. Cook it for a few minutes till it's lookin' golden and the smell of the raw flour is just about gone.
Slowly pour in the WARM broth, keep stirring so you don't get lumps. Add in your seasoning, soy sauce, worchesheshsehshsir sauce, and of course TABASCO sauce. Let it simmer and thicken, seasoning with some salt and pepper to your preference..
Keep it on the heat until it's as thick as you want it. If it gets too thick, just add a bit more broth or water.
Taste that goodness and adjust the seasoning if needed. Pour it over your fries and room tempterature cheesecurds for maximum cheese puill.
