Poutine Recipe Fries Cheese Curds And Gravy

Easy Poutine A Canadian Dish Of French Fries Cheese Curds And Gravy Slice 3 pounds russet potatoes lengthwise into 1 3 inch thick planks (no need to peel). cut each plank lengthwise into 1 3 inch wide fries. transfer the cut potatoes to the bowl of water. refrigerate for at least 30 minutes and up to overnight. melt 2 tablespoons unsalted butter in a small saucepan over medium heat. For the gravy: melt butter in a medium saucepan over medium high heat until foaming. whisk in flour and cook, stirring constantly, until golden blonde, about 2 minutes. in a steady stream, gradually whisk in stock. bring to a boil, reduce to a simmer, and cook until reduced to 2 cups, 10 to 15 minutes.

The Ultimate Poutine Recipe Instructions. prepare the gravy: in a small bowl, dissolve the cornstarch in the water and set aside. in a large saucepan, melt the butter. add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown. add the beef and chicken broth and bring to a boil, stirring with a whisk. Heat oil in a deep fryer or deep heavy skillet to 365 degrees f (185 degrees c). while the oil is heating, begin to warm gravy. place fries into the hot oil, and cook until light brown, 8 to 10 minutes. cook fries in batches if necessary to allow them room to move a little in the oil. Fry fries in batches (try not to overcrowd) of about 5 minutes each to soften. remove from oil and drain, increase oil temp to 400 degrees and fry again for 2 3 minutes or until golden brown and crispy on the outside. place fries on paper towels to drain excess oil. season with salt and place on large plate or platter. Cook french fries. add enough oil to 6 qt (or larger) fry pan or dutch oven until it reaches 3 inches up the sides (or use a deep fryer). heat oil to 325 degrees f. line your adjoining counter or a large baking sheet with a double layer of paper towels (to place potatoes once fried).

Poutine A Delicious Classic Canadian Dish Made From French Fries Fry fries in batches (try not to overcrowd) of about 5 minutes each to soften. remove from oil and drain, increase oil temp to 400 degrees and fry again for 2 3 minutes or until golden brown and crispy on the outside. place fries on paper towels to drain excess oil. season with salt and place on large plate or platter. Cook french fries. add enough oil to 6 qt (or larger) fry pan or dutch oven until it reaches 3 inches up the sides (or use a deep fryer). heat oil to 325 degrees f. line your adjoining counter or a large baking sheet with a double layer of paper towels (to place potatoes once fried). Ingredients. 4 lb. unpeeled russet potatoes, scrubbed (about 4 large) and dried; 4 tbsp. unsalted butter; ¼ cup all purpose flour; 1 garlic clove, finely chopped. How to make poutine. 1. peel the potatoes and cut them into 1 2 inch thick strips. transfer the potatoes to a large bowl filled with cold water and submerge for at least 1 hour or up to 24 hours. 2. rinse the potatoes with three changes of clean water to remove as much starch as possible then drain completely.