Being a big fan of Chips & Gravy, coming from the UK, I can appreciate the wonders of meat sauce-soaked chips. However, the best dish of this theme is without doubt Frito Mallorquin from Mallorca. You should definitely try it.
As one of your French-Canadian friends who loves your channel, I feel obligated to make two important points. (1) Poutine gravy is typically lighter than beef gravy but darker than a chicken or turkey gravy. In Quebec, it is its own style of gravy. In practice, this usually means a mix of beef/pork gravy with chicken gravy. You can simulate that in your recipe by simply replacing the broth with chicken broth (homemade, of course) to get the mix of beefy flavour with a lighter gravy. Or a mix of broths if not using meat (traditional poutine has no meat pieces). Now, I'm just describing what is "typically" done - if you love thick beefy gravy, more power to you. Who am I to tell you what to do. (2) I find the ideal presentation is to cluster the curds and gravy a bit in the middle. This leaves the outer fries crispy and provides a nice contrast of textures - a happy balance of crispy and soggy (but flavour-packed) fries.
I consider poutine as crude, rude and absolutely delicious ... but for whatever reasons, it can't be made outside la Belle Provincel Salut from the west coast.
Idk, I might catch heat for this but Smokes makes excellent poutine& ive had excellent poutine in Mesa Arizona by a Polish-Canadian mom&pop restaurant. I will say that I’ve only had Quebec poutine olds than 5 times so that could just be memory and/or je ne sais pas quoi, so I suppose that’s my commentary with a grain of salt but yeah.
I think he may be the father of the girl from American Pie. "And this one time? At band camp?" Love his recipes, but there are definitely times where the soundtrack is a distraction.
I made this gravy and poured it on top of mashed potatoes (also your recipe) and it was the best, most comforting dish I'd ever had. Life-changing, Chef John.
This is no ordinary cooking routine. This is an extraordinary poutine. With the homemade cheese curds, this is whey amazing. Chef John, you made this Canadian proud. Our national dish was done so well. So amazing, eh?
Amédée Boulette Le "french" dans french fries est en réalité "Frenched" fries et fait référence à la coupe de la pomme de terre et rien à voir avec son origine. Mais je suis avec toi pour l'origine Quebecoise
steve buschemi Québec has always been a distinct society; also, your opinion doesn’t matter when faced with facts. So believe what you want my Canuck friend, mais la poutine est un plat francophone et québécois. Thinking less is being ignorant, and that’s ok... but don’t be an American by believing in alternative facts... or is your Canadian identity so feeble you have to emulate republicans from the south?
As the token québécois foodwisher, I can confirm that I don't have a problem with you putting shredded cheese on your fries and gravy. However, we're gonna have one heck of a problem if you call it poutine. But you did good, John. You did good.
Chef John, I live across the river from Albany NY. I watched your cheese curds video and determined that it would be almost as fast for me to drive to Montreal and buy some cheese curds to use with the gravy from this video. I could also pick up some smoked meat while I was there.
Just made this tonight and while I jazzed it up a bit with a bit more seasoning as is befitting the Texan that I am, but I didn't stray from the recipe very much and I will tell y'all that the gravy for this is excellent. I used frozen fries and in fact bought the Ore Ida "Extra Crispy" fries to try to compensate for the sogginess but even after cooking them for the indicated time and then some, they still ended up getting soft but I've never had poutine where they didn't. It's just the way of things and I personally don't care. I like them soft just fine and I just love poutine even though I've only had it a few times as it's not widely offered in restaurants here in the US oddly enough, at least not in the states farther south of the Canadian border. So, I am very glad to have come across this recipe because I will be making this regularly. My kids loved it and that's what it's all about. Thanks Chef John. Simple but stellar recipe.
I've taken to frying my fries twice. Once at around 280F until they start to soften, rest, back in again at around 365F. Makes em really crispy and they stand up to gravy better!
Chef John, as a Canadian who has watched a great number of American tutorials for poutine here on RUclips, I think you should be extremely flattered that the Canadian commenters are all arguing politics instead of criticizing your recipe! It looks delicious!
11 o'clock at night and now I want to go to the grocery store to buy the ingredients and make it immediately. Curse you Chef John and your awesomeness!
susan olson : It sure is. At least in Québec. Don't know if they have it in the other provinces though. www.mcdonalds.com/ca/en-ca/product/poutine.html
I know Wisconsin is king for cheese but here in WNY one of the biggest industries is also dairy. I live like 10 miles from the Yancey Fancy plant so we got decent, squeaky, cheese curds locally.
Wow that gravy looks sooo amazing. Thanks for that. I will try it because I was raised in Trois-Rivieres in the region of Mauricie. This region is called "Le Coeur du Quebec" (the Heart of Quebec). Trois-Rivieres is very close to the small town of Warwick where poutine was invented. I remember the early 80s, my dad used to pack the whole family in his white Montecarlo V8 and go for a ride for a nice parking-lot poutine! Awesome memories. Having said that, I'm a big fan of CJ and I finally feel like I can contribute to this awesome channel. So take it from an old timer. here's the deal with Poutine: 1- The hydration of fries is an inevitable consequence of covering them with gravy. Get over it. 2- If you are left with just soggy fries, that is because you needed more cheese. 3- Poutine is: French Fries, Cheese Curds and Gravy. If you're not getting all 3 ingredients in 80%+ of your bites, adjust accordingly. (CJ, you needed more cheese) 4- Do not use shredded cheese. You will be disappointed. It melts into the sauce and creates an unpalatable mess. 5- If you are curds-less, consider this: While the squeakiness of fresh curds cannot be substituted, you can achieve delicious results by breaking off pieces of deli-style mozza in different sizes, mimicking the unevenness of real curds. The second point to consider is the melting of said pseudo-curds. Make sure your cheese is soft before you pour the (very hot) gravy over it. Toss it with your fries as they come out of the oven, or nuke them, but do not assemble your poutine with cold cheese. 6- You want to achieve the perfect texture of almost-melted cheese bites, both soft and crispy fries and a unami-packed beefy salty gravy. To achieve this, use a smaller and deeper bowl which will retain heat keeping your poutine in a melted state longer. (CJ: Do not use a plate-like dish). Layer cheese, fries, gravy twice building up your poutine making sure you use more cheese on top. 7- I can't wait to try that awesome gravy with my next poutine. I think it will take it over the top.
I've had the pleasure of having poutine twice in my life: Once at an A&W in the mall in my hometown, and once right in Quebec. This version looks way better than either of those did but let me tell you, I still remember them for a reason. I wish cheese curds were less expensive where I am :(
It's because a pinch of cayenne is one of the gentlest ways to add heat to something, and a very small amount of heat can open up your palette to a wider range and depth of flavor without tasting "hot". I've been adding it to things since long before I started watching chef John, and it's seriously a miracle spice. My favorite is adding it to Alfredo sauce. Again, doesn't make it taste like spicy peppers. Just makes the whole thing taste more rich.
Not that big a fan of poutine. But that gravy looked amazing. That over some good old fashioned hamburger steaks with a side of mashed potatoes. Maybe add a side of broccoli & cheese and a few slices of buttered bread.
That sounds delicious! I'm not a fan of poutine either. I like gravy. I like fries. I like cheese. I just don't like them all together. But this gravy on hamburger steaks with smashed taters and broccoli with that cheese melted all over it.... yes!
I am a long time watcher and a french Canadian from Quebec! I and probably all of Quebec approve of this Poutine. I want to give this one a try and share with friends. Thanks Chef John!
I made a variation of this recipe last night. I didn't have the beef on hand that you recommend. What I DID have was a some chain from two tenderloins I had trimmed. Chunked up and followed everything in here, except that instead of letting the juices all evaporate during browning, I drew them off and held them to the side. Once it was time to add liquid, I started with the juices plus half a cup of Cabernet. Cooked off the alcohol and then added the stock. In spite of the lack of connective tissue compared to the others you suggest, the meat was incredibly tender. This recipe makes some of the best gravy you'll ever have. I also deviated by replacing the fries with some oven roasted potatoes. Cubed up some Yukon Gold (about a 1/2 inch.) Tossed them in some olive oil with kosher salt, pepper, and a little garlic powder. Spread flat on a tray, and roasted at 400 for an hour (scraping and turning them half way through.) They're delightfully crunchy, and make the dish a "no cutting" experience. Great recipe, highly recommend it.
Well done Chef John, may I suggest, a pinch of cinnamon would be amazing in that gravy, lots of restaurants here in Quebec adds a little pinch, its subtle, but adds a lot in the end. Any way, I'll definitely try your version! And yes, I forgive y'all sinners using grated cheese, at least you guys are trying lol ;)
Made this tonight as part of our "study of Canada day" during summer school break. My hubby who has been to Quebec several times said it was one of the better ones he has had. I used chuck steaks cut up. I could not find curds so cut up some gouda which worked great as a substitute. The slow simmer on the gravy was key to this being amazing. I used a bouquet garni of 1 scallion, fresh thyme springs and 1 fresh oregano sprig. The garni really added that Je ne sais quoi!
We are French Canadians that crave for poutine very often. We have been in South of the US for many years and places that have a good poutine on their menus are rare. We have been making our own. I followed your recipe last night. It was the first time that I made my own poutine gravy from scratch. Luckily we found a dairy farm not too far that makes great cheese curds for poutine. The gravy with the beef tastes so good. My wife loved it. We will repeat for sure. Thanks Chef John !
My favorite poutine that I had in Montreal used cinnamon as a secret ingredient in the gravy. A bit divisive, but I think it really adds an interesting dimension to the dish!
As a Canadian living in the States I try to tell my friend down here about this and they just stare at me blankly. I'll post this right to FB for them lol
Yeah!!! Cheese Curds only!! And not that "orange" kind either. And the gravy doesn't need to have meat in it but it needs to be meaty... how ever you get that is your own problem!
Wavey Gravy is still very much a real person. I learned a lot here. I never encountered gravy cheese fries growing up and was forced to invent them myself. It seemed obvious and necessary. Now they're on every good diner menu, thank God. Your recipe is better. I will do this. Let the fries sop!! It's so good!! The proper gravy fries are the ones that are in my belly!! Bon apetit!
In Quebec using grated cheese would be punished by flogging. When I was abroad I used cubed Gouda cheese instead, grated cheese is just to soggy. Anyhow, as a Quebequer I totally approve your gravy and I'm going to cook one today :). Adding a little garlic will add an extra layer of flavor, you don't want to taste the garlic actually, but it definitely enhance the whole experience.
I'm from Northern Ontario which is at least 50% francophone. I've been eating poutine for 35 years. This recipe looks really amazing and can't wait to try it. My only pet peeve, and it's not only you chef John. It's not pronounced poo-teen. Everyone outside if Quebec and South of Sudbury in Ontario pronounces it wrong. Phoenetically it's poo-tin. Tin like the metal. If you can't say it with a French accent poo-tin is as close to correct an English person can get.
John, I'm from Montreal - and I have made many, many pout. I would like to help as you have helped me. -Fries. Garbage fast food is the land of the frozen fry, I'm glad you did the right thing here. -Gravy: You are a cook. You can make a gravy, this will be a challenge for most people, especially when they're wasted and want a Pout., but this is where you shine. This is where you can take us to the next level. I will try this. -Cheese: No shredded. If not Curd, must be cubed. Do cubed Cheddar, Gouda, Havarti, whatever but NO mozzarella! Also don't shred. If you shred it'll lose all flavor in the gravy. Tips to make this easier: -Fries: If you own an air fryer you have your fries from there. Skin on, don't break your head. Make sure you use a clean skin new potato. Don't use frozen, or do it but make sure you do fresh next time, and use a good quality potato. You won't turn back. -Cheese: again, FRESH curds are the way to go. If they're fresh son't put them in the fridge, they're coming from brine, the "squeak" when you chew them is a good sign. But many other cheeses ares fine. Don't shred. -Gravy: I don't know everything that's available, but if this very fine looking gravy is too intimidating, a can of the best you can do is good enough. Some left over chicken breast or lightly fried up mushrooms (both) don't hurt. Poutine is slang for mess, enjoy it!
My 5 month old son loves watching your videos. He is obsessed with adult food and your voice always calms him down. Besides i love your videos and have tried multiple recepies!❤️ this is only missing mishrooms for the gravy~
I've only ever had poutine with homemade dark brown gravy, no meat in it, cheese curds, homemade fries and some minced chives and parsley on top. I like to eat Mine with malt vinegar and ketchup but that's just Me. I've never seen meat in this dish except in food kiosks in a mall like NY Fries. Whatever works and whatever you like. Its just not traditional. NO I'm not from Quebec but My great Grandmother was French Canadian and she cooked traditional French food. like Tortierre on Christmas Eve. I loved tortierre. LOL I am going to try this version. I think it looks DIVINE!!!
Made this recipe yesterday and added a pinch of cinnamon like some people in the comments suggested... It was absolutely delicious and exactly how I remember poutine in Canada. Thank you! And thanks to everyone for the cinnamon tip ❤️
I'm usually very critical of videos describing Quebec cooking. But this was great! That gravy was perfect. That cheese is not cheese curd though(based on shape alone). The secret is using real cheddar cheese curd that has never seen a fridge. It can even be 3 days old. That's the good stuff.
I made this today and all I can say is YUMMMMMM. The gravy is good enough to eat on its on it is so delicious.If you put this on mashed potato and served it up world wide I reckon you would have world peace it's that tasty. Cheers Chef John.
I had forgotten all about you after my accident I'm so sorry! I've loved your recipes and your humorous comments that help educate me while I learn to cook more flavorful new dishes! Thank you for all you do to educate us home chefs and like the saying goes of it looks good eat it! Lol
Chef John, your poutine looks incredible! That being said from a genuine quebecor!! People, no grated cheese please! Churd cheese makes all the difference!
*French Canadian approved* Pro tip: To keep the fries nice and crispy for longer, either double-fry em if you got a frier, or boil them first, then coat them in oil and put them in the oven.
I like my fries crispy. I absolutely lust after the fries that are crispy on the ends and soft through the middle. That is why there is no debate for me, poutine is an amazing dish. I love every part of it and this will be how I do the gravy for it from now on.
I'm a bit of a heretic, my default poutine is italian poutine, using regular italian meat sauce or - even better - bolognese sauce! I've also had poutine with genovese sauce (thanks to you, Chef!)... the interaction between the onions, the fries and the fall-apart tender beef is KILLER!
I love watching your videos and trying your recipes. I love Philly cheese steak sandwiches but I do like it with that nacho cheese. My next recipe I’m going to make are the dumplings. Thank you for all the cute jokes and comments
Quebecer, here, this recipe looks great by ANY standard. That it is from scratch is amazing. Mozza/ grated cheese is blasphemous in the cult of poutine, however. 1 thing I would recommend for any poutine is to layer it twice. And soggy fries are great!
I love soggy gravy fries. In fact, I grew up loving soggy gravy everything like the open face, gravy topped hot roast beef sandwiches that you get at the diner. In fact, that would be a fun food wish.
2foodtrippers I believe open-faced roast beef sandwiches with gravy is called "Shit on a shingle!" Not the most appetizing name but definitely a delicious cheap and easy dish
There are so many variations on the traditional poutine that most won't know the origins of the dish. Fries, chicken gravy, and fresh cheese curds from Quebec, Canada where the dish originated are unbeatable. The cheese is made fresh and squeaks in your mouth when you eat it. If frozen, it looses its squeak. Beef gravy and many variants evolved from the simplest form of the dish..
I'd like to thank Mr Wishes for mentioning his "french canadian friends", that's a nice precision. I rarely see that in a poutine recipe, usualy they say Canadian national dish, which is a shame because it really comes from Quebec. At first, everybody laughted at us with a disgusted look on that meal. The french who visited or migrate, the Canadians from other provinces and the anglos from quebec, everybody laughted. Now that Americans saw the light, suddenly it's THE Canadian national dish. I wonder what Canada would be without Quebec. ;-) Oh, and by the way Mr. Wishes, your recipe is one of the best I've seen, that sauce with the meat bits, WOW can't wait to try it. Thanks again.
Thanks chef John poutine sauce standard in Quebec is 2 beef broth for 1 chicken broth, I'd get rid of the onions too and put onion powder, but it's a nice variation. I'm not gonna be snob, it look delicious and I'd like to try it, but every time I get out of Quebec I miss poutine and if someone serve that too me and said it's poutine it wouldn't satisfy my thirst for poutine. It is definitely a poutine, but it's not the real deal.
Poutine does not come with meat chunks. Your gravy also didn't look like it was hot enough as the cheese curds should be melted by the time you eat them. Aside from that, looks yummy like usual.
Back in the days when we used to "cruise" on Friday and Saturday night, we had inadvertently invented something very similar to this. One of the "go-to" places on the cruise strip was Pete's Drive-In. We would order up large baskets of fries with a ladle-full of BBQ beef sandwich filling (we hadn't thought of adding something like nacho cheese sauce to it). For what it's worth...it was a VERY satisfying dish to quell the munchies! I'd always have a Dr. Pepper with it. Sure miss those days....
Chef John, my son introduced me to your videos. I enjoy them so much, I left Chef Ramsey for you. It is Sunday afternoon and we just left church. I'm heading home to make this poutine recipe. I'm going to have glazed carrots as a side.
Hey! I am from Quebec and this look legit! The gravy actually look tastier than a lot of places here. I haven't tried your cheese curd recipe because I can get them anywhere but they also look good because they don't instantly melt like the one you get in fast food restaurants. Grated cheese is fine, definetly not as popular as the cheese curds but some of us prefer grated cheese, which is okay. You do whatever you want with your food.
@@michaelhargis7036 I did visit, I did have poutine (and a smoked meat sammich). I think it's safe to say that poutine from Chef John is sure to be better than poutine from the first restaurant I found on Uber Eats that would deliver to my hotel. Which BTW I could have duplicated with generic french fries, Velveeta and Heinz bottled brown gravy. Really. There is poutine and there is poutine - you pays your money and you takes your chances. It did bring back fond memories of dorm room munchies satiated by a base of tater tots, then a layer of cheap canned chili, then a layer of canned aerosol cheese (or whatever cheeselike substance was to hand). And Tabasco. Now THAT was poutine...if I recall correctly!
@@ronschlorff7089 Substitute tortilla chips for tater tots (or just add some) for what I may start calling Stoner's Delight Poutine! And sour cream. And...I think I need to call Uber Eats now.
I'll bet others have said this but no, you may NOT use grated cheese and still call it poutine. Curds have a particular texture as they melt that no other cheese I've found even comes close to matching, and it's an integral part of the umami of poutine. Now it won't necessarily be BAD, it just won't be poutine.
We had to use some ground sirloin 80/20 before it went bad, so I adapted this recipe from memory since watching this last night. Seasoned the meat with season salt. The kind without msg. Used a package of beef gravy mix, some chili powder, Cayanne, kosher salt and finely ground black pepper (I like this because you get a more intense burn than freshly ground, and it brings out the bouquet that is unique to the steamy greasy spoons that are the heart and soul of the frozen border villages of northern Minnesota and Ontario.. The results were spectacular as the 80/20 meat produced a small puddle of glittering reddish-brown translucent flavor dripping off the pile of fries and dark rich meat sauce. Substituted greek yogurt and shredded cottage cheese for the curds and squirted some yellow mustard and ketchup on top and ate it with a side of microwaved corn and some lettuce with ranch dressing on the plate so that the ranch dressing went over to visit some of the reddish brown sauce creating a whole new flavor. This took about 10 to 15 minutes to make. Thanks for the idea.
Check out the recipe: www.allrecipes.com/Recipe/266892/Poutine-Gravy/
Wavy Gravy of Hog Farm and Woodstock fame. The Hog Farm fed the crowd on one morning of Woodstock 1969. Wavy “ Breakfast in bed for 300,000.”
stick to your ribs poutine
Chef John, can I use a cast iron skillet to develop a good fond? It kinda doesn't behave like the stainless. Maybe you know of a workaround. Thanks.
Will this work with chicken and chicken gravy?
Being a big fan of Chips & Gravy, coming from the UK, I can appreciate the wonders of meat sauce-soaked chips. However, the best dish of this theme is without doubt Frito Mallorquin from Mallorca. You should definitely try it.
As one of your French-Canadian friends who loves your channel, I feel obligated to make two important points. (1) Poutine gravy is typically lighter than beef gravy but darker than a chicken or turkey gravy. In Quebec, it is its own style of gravy. In practice, this usually means a mix of beef/pork gravy with chicken gravy. You can simulate that in your recipe by simply replacing the broth with chicken broth (homemade, of course) to get the mix of beefy flavour with a lighter gravy. Or a mix of broths if not using meat (traditional poutine has no meat pieces). Now, I'm just describing what is "typically" done - if you love thick beefy gravy, more power to you. Who am I to tell you what to do. (2) I find the ideal presentation is to cluster the curds and gravy a bit in the middle. This leaves the outer fries crispy and provides a nice contrast of textures - a happy balance of crispy and soggy (but flavour-packed) fries.
I consider poutine as crude, rude and absolutely delicious ... but for whatever reasons, it can't be made outside la Belle Provincel Salut from the west coast.
Idk, I might catch heat for this but Smokes makes excellent poutine& ive had excellent poutine in Mesa Arizona by a Polish-Canadian mom&pop restaurant. I will say that I’ve only had Quebec poutine olds than 5 times so that could just be memory and/or je ne sais pas quoi, so I suppose that’s my commentary with a grain of salt but yeah.
"A touch of butter... half a stick..." Love it, Chef John!
pinch of salt looks more like a punch of salt!
@@johnsale6511 paunch of salt?
I feel like the inflections in the chef's voice are slowly turning me into a sleeper agent.
I think he may be the father of the girl from American Pie. "And this one time? At band camp?"
Love his recipes, but there are definitely times where the soundtrack is a distraction.
@@barbarianatgate2000 dont watch, boy
kukuku kukuku Ooooooooh! A real stunner! Lol
@@barbarianatgate2000 exactly, boy. move along.
@@kukukukukuku7244 Lol, yeah, I take my orders from you! lol
Whatever.
I made this gravy and poured it on top of mashed potatoes (also your recipe) and it was the best, most comforting dish I'd ever had. Life-changing, Chef John.
I'm going to try this with some pork. After all, I control the routine of my poutine.
then you'll call it Porcine Poutine! That could work. ;D
You are on the right track my friend, see my notes on pork gravy above, don't forget the pork fat for the Roux !
Add shredded smoked meat instead
How dArE yOu
Pork works fine pulled pork poutine is very common
This is no ordinary cooking routine. This is an extraordinary poutine. With the homemade cheese curds, this is whey amazing. Chef John, you made this Canadian proud. Our national dish was done so well. So amazing, eh?
It’s not a Canadian meal. Are French Fries called European Fries? La poutine est un plat québécois.
Amédée Boulette I'm aware that it is French Canadian in origin, but Canadians everywhere like it. I do.
steve buschemi I just love it. That's what matters to me the most.
Amédée Boulette Le "french" dans french fries est en réalité "Frenched" fries et fait référence à la coupe de la pomme de terre et rien à voir avec son origine. Mais je suis avec toi pour l'origine Quebecoise
steve buschemi Québec has always been a distinct society; also, your opinion doesn’t matter when faced with facts. So believe what you want my Canuck friend, mais la poutine est un plat francophone et québécois. Thinking less is being ignorant, and that’s ok... but don’t be an American by believing in alternative facts... or is your Canadian identity so feeble you have to emulate republicans from the south?
As the token québécois foodwisher, I can confirm that I don't have a problem with you putting shredded cheese on your fries and gravy. However, we're gonna have one heck of a problem if you call it poutine.
But you did good, John. You did good.
"token québécois"
Bah non toé
Malade! Hahaha
As a fellow québécois foodwisher, I concur.
From across the river in Ontario, even though I was not born Canadian, I second this. It is known.
Fromage râpé su flash poutine c'est pas de la poutine... Ahah much love to chef John!
Chef John, I live across the river from Albany NY.
I watched your cheese curds video and determined that it would be almost as fast for me to drive to Montreal and buy some cheese curds to use with the gravy from this video.
I could also pick up some smoked meat while I was there.
thats a plan
Make sure its from Schwartz for that added authenticity.
and bagels.
Throw that smoked meat on top with the cheese curds before you drown it all with gravy.
closed down i think.
Just made this tonight and while I jazzed it up a bit with a bit more seasoning as is befitting the Texan that I am, but I didn't stray from the recipe very much and I will tell y'all that the gravy for this is excellent. I used frozen fries and in fact bought the Ore Ida "Extra Crispy" fries to try to compensate for the sogginess but even after cooking them for the indicated time and then some, they still ended up getting soft but I've never had poutine where they didn't. It's just the way of things and I personally don't care. I like them soft just fine and I just love poutine even though I've only had it a few times as it's not widely offered in restaurants here in the US oddly enough, at least not in the states farther south of the Canadian border. So, I am very glad to have come across this recipe because I will be making this regularly. My kids loved it and that's what it's all about. Thanks Chef John. Simple but stellar recipe.
I've taken to frying my fries twice. Once at around 280F until they start to soften, rest, back in again at around 365F. Makes em really crispy and they stand up to gravy better!
Chef John, as a Canadian who has watched a great number of American tutorials for poutine here on RUclips, I think you should be extremely flattered that the Canadian commenters are all arguing politics instead of criticizing your recipe! It looks delicious!
11 o'clock at night and now I want to go to the grocery store to buy the ingredients and make it immediately. Curse you Chef John and your awesomeness!
Well based on your pic you seem to be a cannibal!!
This is the 3rd time today that someone mentioned poutine! It must be a sign...
susan olson hmmm I think this is the second time today for me...
I wonder if it's on the menu at McDonalds in Canada? 😁
PurpleSpaceApe, Is it any good?
susan olson : It sure is. At least in Québec. Don't know if they have it in the other provinces though.
www.mcdonalds.com/ca/en-ca/product/poutine.html
MusicalBox, is it worthy?
So glad I live in Wisconsin and finding top quality cheese curds is just a trip to the local grocery store...
I know Wisconsin is king for cheese but here in WNY one of the biggest industries is also dairy. I live like 10 miles from the Yancey Fancy plant so we got decent, squeaky, cheese curds locally.
Do you guys have LEMAIRE curds tho
Gas stations even carry them there.
Wow that gravy looks sooo amazing. Thanks for that. I will try it because I was raised in Trois-Rivieres in the region of Mauricie. This region is called "Le Coeur du Quebec" (the Heart of Quebec). Trois-Rivieres is very close to the small town of Warwick where poutine was invented. I remember the early 80s, my dad used to pack the whole family in his white Montecarlo V8 and go for a ride for a nice parking-lot poutine! Awesome memories. Having said that, I'm a big fan of CJ and I finally feel like I can contribute to this awesome channel. So take it from an old timer. here's the deal with Poutine:
1- The hydration of fries is an inevitable consequence of covering them with gravy. Get over it.
2- If you are left with just soggy fries, that is because you needed more cheese.
3- Poutine is: French Fries, Cheese Curds and Gravy. If you're not getting all 3 ingredients in 80%+ of your bites, adjust accordingly. (CJ, you needed more cheese)
4- Do not use shredded cheese. You will be disappointed. It melts into the sauce and creates an unpalatable mess.
5- If you are curds-less, consider this: While the squeakiness of fresh curds cannot be substituted, you can achieve delicious results by breaking off pieces of deli-style mozza in different sizes, mimicking the unevenness of real curds. The second point to consider is the melting of said pseudo-curds. Make sure your cheese is soft before you pour the (very hot) gravy over it. Toss it with your fries as they come out of the oven, or nuke them, but do not assemble your poutine with cold cheese.
6- You want to achieve the perfect texture of almost-melted cheese bites, both soft and crispy fries and a unami-packed beefy salty gravy. To achieve this, use a smaller and deeper bowl which will retain heat keeping your poutine in a melted state longer. (CJ: Do not use a plate-like dish). Layer cheese, fries, gravy twice building up your poutine making sure you use more cheese on top.
7- I can't wait to try that awesome gravy with my next poutine. I think it will take it over the top.
The MOMENT WE’VE ALL BEEN WAITING FOR!!!!!
Poutine my mouth right now! 😆
You already know a whole lotta people boutta twist this lmao
Y'all shush! I got a ♥️ from Chef John. My life is complete! 😍
No fucking way that just happend.....well played!!
Well played ma’am
Throw some mushrooms in there
thicken up that gravy and put it on some egg noodles or inside an omelette!
I've had the pleasure of having poutine twice in my life: Once at an A&W in the mall in my hometown, and once right in Quebec. This version looks way better than either of those did but let me tell you, I still remember them for a reason. I wish cheese curds were less expensive where I am :(
I'm so happy as a Canadian I did this cause many Americans dont know how amazing this food is
I love his voice. It sends me off to sleep like his recipes are bedtime stories.
There is cayenne in everything he makes, I’ll bet he puts it on cereal every morning too.
I don't know about you, but I start every morning with a wholesome, powdery bowl of Cayenne-Ohs.
🤢
I can't remember which desert video it was, maybe his peach cobbler or berry crumble, but he definitely put in a pinch of cayenne.
It's because a pinch of cayenne is one of the gentlest ways to add heat to something, and a very small amount of heat can open up your palette to a wider range and depth of flavor without tasting "hot". I've been adding it to things since long before I started watching chef John, and it's seriously a miracle spice. My favorite is adding it to Alfredo sauce. Again, doesn't make it taste like spicy peppers. Just makes the whole thing taste more rich.
Not that big a fan of poutine. But that gravy looked amazing. That over some good old fashioned hamburger steaks with a side of mashed potatoes. Maybe add a side of broccoli & cheese and a few slices of buttered bread.
Hamburger steak? Isn't that poor people food?
NymPymplee It’s good though.
NymPymplee calm down yuppie
That sounds delicious! I'm not a fan of poutine either. I like gravy. I like fries. I like cheese. I just don't like them all together. But this gravy on hamburger steaks with smashed taters and broccoli with that cheese melted all over it.... yes!
NymPymplee And what is wrong with hard times food?
I made this tonight and it was amazing! Total comfort food! I ate WAY too much. Thank you Chef John!
I am a long time watcher and a french Canadian from Quebec!
I and probably all of Quebec approve of this Poutine.
I want to give this one a try and share with friends.
Thanks Chef John!
I made a variation of this recipe last night. I didn't have the beef on hand that you recommend. What I DID have was a some chain from two tenderloins I had trimmed. Chunked up and followed everything in here, except that instead of letting the juices all evaporate during browning, I drew them off and held them to the side. Once it was time to add liquid, I started with the juices plus half a cup of Cabernet. Cooked off the alcohol and then added the stock. In spite of the lack of connective tissue compared to the others you suggest, the meat was incredibly tender.
This recipe makes some of the best gravy you'll ever have. I also deviated by replacing the fries with some oven roasted potatoes. Cubed up some Yukon Gold (about a 1/2 inch.) Tossed them in some olive oil with kosher salt, pepper, and a little garlic powder. Spread flat on a tray, and roasted at 400 for an hour (scraping and turning them half way through.) They're delightfully crunchy, and make the dish a "no cutting" experience.
Great recipe, highly recommend it.
“I’m sure our French Canadians friends wouldn’t mind”
Narrator: They did mind
I mind
I legit had to pause the video at that point so I could take a quick walk around my apartment to calm myself down. Even though I 𝘬𝘯𝘦𝘸 it was a joke...
Frome Montreal with love: YOU SHALL NEVER USE GRATED CHEEZ IN YOUR POUTINE, ITS DISGUSTING AND OFFENDING! merci
Well done Chef John, may I suggest, a pinch of cinnamon would be amazing in that gravy, lots of restaurants here in Quebec adds a little pinch, its subtle, but adds a lot in the end. Any way, I'll definitely try your version!
And yes, I forgive y'all sinners using grated cheese, at least you guys are trying lol ;)
Fran great tip thx
I approove 👌
cinnamon can get fucked,garlic,and a spec of thyme if you need to get fancy
Ohhhhh I'm gonna have to try it !!!!
I made this yesterday and added the pinch of cinnamon, it was delicious. Best recipe I've tried thus far. Thank you for the suggestion ❤️
"My meat was magnificent"
Chef John, 2018
Made this tonight as part of our "study of Canada day" during summer school break. My hubby who has been to Quebec several times said it was one of the better ones he has had. I used chuck steaks cut up. I could not find curds so cut up some gouda which worked great as a substitute. The slow simmer on the gravy was key to this being amazing. I used a bouquet garni of 1 scallion, fresh thyme springs and 1 fresh oregano sprig. The garni really added that Je ne sais quoi!
We are French Canadians that crave for poutine very often. We have been in South of the US for many years and places that have a good poutine on their menus are rare. We have been making our own. I followed your recipe last night. It was the first time that I made my own poutine gravy from scratch. Luckily we found a dairy farm not too far that makes great cheese curds for poutine. The gravy with the beef tastes so good. My wife loved it. We will repeat for sure. Thanks Chef John !
"coat my curds"....I love it when you talk dirty.
My favorite poutine that I had in Montreal used cinnamon as a secret ingredient in the gravy. A bit divisive, but I think it really adds an interesting dimension to the dish!
As a Canadian living in the States I try to tell my friend down here about this and they just stare at me blankly. I'll post this right to FB for them lol
Should not be considered odd in the US. Similar to chili cheese fries, which are available most anywhere.
thank you for doing a recipe from us french canadian . we appreciate that you did it. we are proud of it .
omg, you take comfort food to a whole new level. even on my suckiest days, 10 minutes with you make the day suddenly seem so not-so-important...
I love how he sings a melody almost exactly like "Happy birthday" when he says "And as alwayyyyssss..."
Ahh!!!!!!! The obligatory shake of cayenne
HA HA HA that is what I thought to myself as well
You are, after all, the Socrates, of your Beef Gravy Fries & Cheese!
I think this should be a thing. to attempt your own "celeb shout out" of the video. kudos my dude.
The king or queen of your homemade poutine
We Have a WINNER!
Its pronounced 'So-crates', Dummies. As in "you are, after all, the socrates of your fry plates".
mike fraser nope
"i'm sure our french Canadian friends wouldn't have a problem with that"
Yeeeah. About that :P
rayliottalaugh.gif
Wtf is this haha
Cheese curds is EVERYTHING in a poutine (ok, also the gravy...). NO GRATED CHEESE!
i bet blue cheese would be good
Yeah!!! Cheese Curds only!! And not that "orange" kind either. And the gravy doesn't need to have meat in it but it needs to be meaty... how ever you get that is your own problem!
Wavey Gravy is still very much a real person. I learned a lot here. I never encountered gravy cheese fries growing up and was forced to invent them myself. It seemed obvious and necessary. Now they're on every good diner menu, thank God. Your recipe is better. I will do this. Let the fries sop!! It's so good!! The proper gravy fries are the ones that are in my belly!! Bon apetit!
In Quebec using grated cheese would be punished by flogging. When I was abroad I used cubed Gouda cheese instead, grated cheese is just to soggy. Anyhow, as a Quebequer I totally approve your gravy and I'm going to cook one today :). Adding a little garlic will add an extra layer of flavor, you don't want to taste the garlic actually, but it definitely enhance the whole experience.
"What we have in mind is breakfast in bed for 500,000."
---- Wavy Gravy at Woodstock
oooh....we are old.
I come for the sarcasm first, and the recipes second
Rather than sarcasm - I think you probably meant witticism.
I don't know if its traditional or not but I bet mushrooms would make the gravy extra meaty and tasty.
If you add mushrooms and peas it becomes more like a Goulash which is also awesome on French fries.
theres all kinds of poutine, seen a jerk chicken one at the jamaican place on tuesday
A traditional poutine has a smooth gravy. There would be no beef or onions left. Either strained or just in the original stock.
Oh wow!!!! That would be amazing.
The little restaurant on my town that had the BEST poutine (which shut down recently :( ) used mushroom gravy, that was their secret
I'm from Northern Ontario which is at least 50% francophone. I've been eating poutine for 35 years. This recipe looks really amazing and can't wait to try it. My only pet peeve, and it's not only you chef John. It's not pronounced poo-teen. Everyone outside if Quebec and South of Sudbury in Ontario pronounces it wrong. Phoenetically it's poo-tin. Tin like the metal. If you can't say it with a French accent poo-tin is as close to correct an English person can get.
John, I'm from Montreal - and I have made many, many pout. I would like to help as you have helped me.
-Fries. Garbage fast food is the land of the frozen fry, I'm glad you did the right thing here.
-Gravy: You are a cook. You can make a gravy, this will be a challenge for most people, especially when they're wasted and want a Pout., but this is where you shine. This is where you can take us to the next level. I will try this.
-Cheese: No shredded. If not Curd, must be cubed. Do cubed Cheddar, Gouda, Havarti, whatever but NO mozzarella! Also don't shred. If you shred it'll lose all flavor in the gravy.
Tips to make this easier:
-Fries: If you own an air fryer you have your fries from there. Skin on, don't break your head. Make sure you use a clean skin new potato. Don't use frozen, or do it but make sure you do fresh next time, and use a good quality potato. You won't turn back.
-Cheese: again, FRESH curds are the way to go. If they're fresh son't put them in the fridge, they're coming from brine, the "squeak" when you chew them is a good sign. But many other cheeses ares fine. Don't shred.
-Gravy: I don't know everything that's available, but if this very fine looking gravy is too intimidating, a can of the best you can do is good enough.
Some left over chicken breast or lightly fried up mushrooms (both) don't hurt. Poutine is slang for mess, enjoy it!
I've been on a Food Wishes binge so luckily I was able to laugh when he mentioned the cauliflower fries.
Chef John, may I have your daughter’s hand in marriage so that you can be my dad? Thanks for the consideration.
Cap’n Cringe join the queue mate. Although,Judging by the sheer level of dad jokes alone he must have many children so there's hope for us all
You are after all the James Bond of deglazing your fond. 🇬🇧
I've grown quite fond of fond!!
My 5 month old son loves watching your videos. He is obsessed with adult food and your voice always calms him down. Besides i love your videos and have tried multiple recepies!❤️ this is only missing mishrooms for the gravy~
I've only ever had poutine with homemade dark brown gravy, no meat in it, cheese curds, homemade fries and some minced chives and parsley on top. I like to eat Mine with malt vinegar and ketchup but that's just Me. I've never seen meat in this dish except in food kiosks in a mall like NY Fries. Whatever works and whatever you like. Its just not traditional. NO I'm not from Quebec but My great Grandmother was French Canadian and she cooked traditional French food. like Tortierre on Christmas Eve. I loved tortierre. LOL I am going to try this version. I think it looks DIVINE!!!
Made this recipe yesterday and added a pinch of cinnamon like some people in the comments suggested... It was absolutely delicious and exactly how I remember poutine in Canada. Thank you! And thanks to everyone for the cinnamon tip ❤️
You are the Mr. Clean of your Poutine!✊🏼✨
You speaking to us Canadians today 😍😍😍😍🍁🍁🍁
I didn't even know he spoke Canadian!
I'm usually very critical of videos describing Quebec cooking. But this was great! That gravy was perfect. That cheese is not cheese curd though(based on shape alone).
The secret is using real cheddar cheese curd that has never seen a fridge. It can even be 3 days old. That's the good stuff.
Just made this tonight and it worked out great. As a canadian this did taste like the poutine i know and love!
Good gravy! This looks amazing
Every sentence this guy has ever said written on a musical scale: f f f f f f f f f f f f c e
Damn, that gravy looks so good. I can just imagine how beefy, flavourful that is. Gonna make this now for dinner, but with grated cheese.
I made this today and all I can say is YUMMMMMM. The gravy is good enough to eat on its on it is so delicious.If you put this on mashed potato and served it up world wide I reckon you would have world peace it's that tasty. Cheers Chef John.
I had forgotten all about you after my accident I'm so sorry! I've loved your recipes and your humorous comments that help educate me while I learn to cook more flavorful new dishes! Thank you for all you do to educate us home chefs and like the saying goes of it looks good eat it! Lol
Chef John, your poutine looks incredible! That being said from a genuine quebecor!! People, no grated cheese please! Churd cheese makes all the difference!
Manon Beaudoin cottage cheese???
*French Canadian approved*
Pro tip: To keep the fries nice and crispy for longer, either double-fry em if you got a frier, or boil them first, then coat them in oil and put them in the oven.
This, he got his fries all wrong, bonus points if its old oil.
Émeric Houde we don’t care where you’re from. Stop being obnoxious just because you are from that place
@@rizzy6087 and we don't care that you don't care. stop being obnoxiuous buddy.
Not from Drummondville are you
@@hyakugame if you're asking if I like my fries soft and soggy, no I don't.
I like my fries crispy. I absolutely lust after the fries that are crispy on the ends and soft through the middle. That is why there is no debate for me, poutine is an amazing dish. I love every part of it and this will be how I do the gravy for it from now on.
You don`t have to be Canadian to love this dish. Also in Canada they have chili cheese fries, yummy.
I’m guessing the “fond” which collects around the pan handle rivets is called Rivet Fond
Joseph Flaherty ba-dump-bum...tssst.
Jopflah Fond me a rivet!
I'm a bit of a heretic, my default poutine is italian poutine, using regular italian meat sauce or - even better - bolognese sauce!
I've also had poutine with genovese sauce (thanks to you, Chef!)... the interaction between the onions, the fries and the fall-apart tender beef is KILLER!
That's more like chili cheese fries than poutine.
The best Italian poutine is made by a Greek man at the A.A in Montreal. Hands down the best.
YES! and a "michigan" hot dog to complete the meal haha
I imagine, it is also a legal requirement to use a holey wooden spoon.
This has always been one of my foodwishes. I'm glad you included how to make curds from scratch as well. As always, enjoyed.
I love watching your videos and trying your recipes. I love Philly cheese steak sandwiches but I do like it with that nacho cheese. My next recipe I’m going to make are the dumplings. Thank you for all the cute jokes and comments
Poutine my mouth right now!
I want a shirt that says: Food Wishes coats my curds
Anyone with me? (4:52 for reference 😂)
EmmaBrightly OMG I would really actually buy Food Wishes merch 😂
Just a week until the local Poutine-fest! Cheers from Montreal!
Quebecer, here, this recipe looks great by ANY standard. That it is from scratch is amazing. Mozza/ grated cheese is blasphemous in the cult of poutine, however. 1 thing I would recommend for any poutine is to layer it twice. And soggy fries are great!
Chef John is awesome! I've tried several of his recipes and they all turn out great
Much love from Louisiana boo...love that roux!!! Also new subbie. 🤗
I love soggy gravy fries. In fact, I grew up loving soggy gravy everything like the open face, gravy topped hot roast beef sandwiches that you get at the diner. In fact, that would be a fun food wish.
Thats the key imo, the fries act as a sponge for all the tasty goodness.
Yes. It's all about the sythesis of flavor and texture!! 😀😀😀😀
2foodtrippers Me too love soggy anything with good brown gravy. My bitchy mother in law not so much. Damn yankee !
Hey, don't stereotype us Northerners. We love soggy, fatty starch as much as the anyone else. 😀😀😀😀😀
2foodtrippers I believe open-faced roast beef sandwiches with gravy is called
"Shit on a shingle!"
Not the most appetizing name but definitely a delicious cheap and easy dish
With crispy tots!
There are so many variations on the traditional poutine that most won't know the origins of the dish. Fries, chicken gravy, and fresh cheese curds from Quebec, Canada where the dish originated are unbeatable. The cheese is made fresh and squeaks in your mouth when you eat it. If frozen, it looses its squeak. Beef gravy and many variants evolved from the simplest form of the dish..
I'd like to thank Mr Wishes for mentioning his "french canadian friends", that's a nice precision. I rarely see that in a poutine recipe, usualy they say Canadian national dish, which is a shame because it really comes from Quebec.
At first, everybody laughted at us with a disgusted look on that meal. The french who visited or migrate, the Canadians from other provinces and the anglos from quebec, everybody laughted.
Now that Americans saw the light, suddenly it's THE Canadian national dish.
I wonder what Canada would be without Quebec. ;-)
Oh, and by the way Mr. Wishes, your recipe is one of the best I've seen, that sauce with the meat bits, WOW can't wait to try it.
Thanks again.
Thanks chef John poutine sauce standard in Quebec is 2 beef broth for 1 chicken broth, I'd get rid of the onions too and put onion powder, but it's a nice variation. I'm not gonna be snob, it look delicious and I'd like to try it, but every time I get out of Quebec I miss poutine and if someone serve that too me and said it's poutine it wouldn't satisfy my thirst for poutine. It is definitely a poutine, but it's not the real deal.
Poutine does not come with meat chunks. Your gravy also didn't look like it was hot enough as the cheese curds should be melted by the time you eat them. Aside from that, looks yummy like usual.
No! The curds should not melt; only soften. They should still squeak.
la poutine n'a pas de viande
I grew up in PA & there was something you could usually find on a menu called 'Wets' which was french fries w brown gravy!!! So yummy!!
Back in the days when we used to "cruise" on Friday and Saturday night, we had inadvertently invented something very similar to this. One of the "go-to" places on the cruise strip was Pete's Drive-In. We would order up large baskets of fries with a ladle-full of BBQ beef sandwich filling (we hadn't thought of adding something like nacho cheese sauce to it). For what it's worth...it was a VERY satisfying dish to quell the munchies! I'd always have a Dr. Pepper with it. Sure miss those days....
Protip: layer them curds.
Proprotip: serve with vinegar on the side.
You are the Kevin Spacey of making your paste tasty
Kevin is a pro at working with pasty substances.
Yes! Love poutine!
Chef John, my son introduced me to your videos. I enjoy them so much, I left Chef Ramsey for you. It is Sunday afternoon and we just left church. I'm heading home to make this poutine recipe. I'm going to have glazed carrots as a side.
Hey! I am from Quebec and this look legit! The gravy actually look tastier than a lot of places here. I haven't tried your cheese curd recipe because I can get them anywhere but they also look good because they don't instantly melt like the one you get in fast food restaurants.
Grated cheese is fine, definetly not as popular as the cheese curds but some of us prefer grated cheese, which is okay. You do whatever you want with your food.
I'm headed to Montreal in a couple of weeks and am planning to get my poutine on!
Jeff, did you go to Montreal? And how was the Poutine? Just curious.
@@michaelhargis7036 I did visit, I did have poutine (and a smoked meat sammich). I think it's safe to say that poutine from Chef John is sure to be better than poutine from the first restaurant I found on Uber Eats that would deliver to my hotel. Which BTW I could have duplicated with generic french fries, Velveeta and Heinz bottled brown gravy. Really. There is poutine and there is poutine - you pays your money and you takes your chances.
It did bring back fond memories of dorm room munchies satiated by a base of tater tots, then a layer of cheap canned chili, then a layer of canned aerosol cheese (or whatever cheeselike substance was to hand). And Tabasco. Now THAT was poutine...if I recall correctly!
@@53pittmanjt wow, even that sounds good in a pinch, and cheap! ;D
@@ronschlorff7089 Substitute tortilla chips for tater tots (or just add some) for what I may start calling Stoner's Delight Poutine! And sour cream. And...I think I need to call Uber Eats now.
@@53pittmanjt right I need to eat something, been drooling on the keyboard, afraid of a short or something!! :D
I'll bet others have said this but no, you may NOT use grated cheese and still call it poutine. Curds have a particular texture as they melt that no other cheese I've found even comes close to matching, and it's an integral part of the umami of poutine.
Now it won't necessarily be BAD, it just won't be poutine.
He was being facetious it was funny :P
"I'm sure our French Canadian friends will have no problem with that"
God I love your sarcasm .
what part? the "friends", or the "no problem"? ;D
We had to use some ground sirloin 80/20 before it went bad, so I adapted this recipe from memory since watching this last night. Seasoned the meat with season salt. The kind without msg. Used a package of beef gravy mix, some chili powder, Cayanne, kosher salt and finely ground black pepper (I like this because you get a more intense burn than freshly ground, and it brings out the bouquet that is unique to the steamy greasy spoons that are the heart and soul of the frozen border villages of northern Minnesota and Ontario.. The results were spectacular as the 80/20 meat produced a small puddle of glittering reddish-brown translucent flavor dripping off the pile of fries and dark rich meat sauce. Substituted greek yogurt and shredded cottage cheese for the curds and squirted some yellow mustard and ketchup on top and ate it with a side of microwaved corn and some lettuce with ranch dressing on the plate so that the ranch dressing went over to visit some of the reddish brown sauce creating a whole new flavor. This took about 10 to 15 minutes to make. Thanks for the idea.
The best food blog period.
Tasteful side-fond
Don't know if Wavy Gravy would eat this or not, but we all know he advised against eating the
brown acid, man.....LOL
Wayne Gordon It's a free concert from now on!
It has finally happened
I like the fact that you explain everything and why this why that. This is great. Thanks so much.
John, you are so insanely wholesome. I love you and the community.
As a french canadian, I aprove of this recipee......
You don't necessarily have to be a (French) Canadian to at least admit the cheese ought be melted more.
@@jimieljoseph2322 That stuff still looks like cottage cheese to me