January 15, 2023
Yes, it’s possible to make finger-licking poutine at home.
Courtesy of Cabot Cape Breton
The unofficial national dish of Canada, poutine is a polarizing culinary creation. “People love it or they hate it,” says Malcom Campbell, executive chef at Cabot Cape Breton. “There isn’t a middle ground when it comes to poutine.”
Originally created during the late 1950s in Quebec, poutine is made up of just three staple ingredients: French fries, cheese curds, and gravy. Those who love it proclaim that the dish shines for being more than just the sum of its parts; and in that regard, Chef Campbell agrees. “It all comes together,” he says of the dish when it’s made the proper way and with high-quality components. “It’s a complete meal that hits everything.”
Poutine detractors, however, will often point to that same combination of ingredients — particularly gravy poured over the fries — as the reason why the dish can be off-putting. Their criticisms are largely an issue of texture, since it doesn’t take long for the fries to lose their crispiness. That’s why Chef Campbell instructs the line cooks at Cabot Cape Breton to make the fries extra crispy, which is the same advice he offers amateur cooks who are looking to create their own plate of poutine at home. He also acknowledges that it’s best to fry them in oil — fries made in an air fryer or ones that are baked won’t work well. “Overcook them a touch,” he says, “so the fries hold up a bit better to…
..
[ad_2]