Sure! Letโs toss some gravy on them ๐
Discussion
Do you have an example? I am up north and have only heard how this dish it work
๐คทโโ๏ธ
Here we do gravy and cheese curds on fries โPoutineโ
https://www.lonelyplanet.com/articles/best-places-to-eat-poutine-in-canada
That is definitely extra haha! Iโd give it a try. Looks good ๐
Hot take: fries taste better when theyโre not soggy.
This is true too ๐ฏ
Maybe Daniel, โreal Dansโ ๐โ๏ธhave never let them get soggy, just like i have never let a beer go warm lol
Haha ๐ค
Iโve been to Canada quite a few times and from my experience, they are already soggy by the time they arrive at the table.
Canadian here: there is a lot of subtlety that can make or break a poutine.
1. Fries (in all preparations, not just poutine) need to be blanched and cooled, prior to executing the dish. If you attend a restaurant or food truck (typical here due to refrigeration space) that just fries potato from raw: you are in the wrong spot. Walk out in disgust and leave knowing you avoided paying for a soggy, steamed mess.
They need to be cut, blanched at 275F for 4-5 minutes and cooled. Then, the cool, dry fries should be cooked at 375F until crisp and golden. Seasoned immediately liberally with a combination of fine AND coarse sea/kosher salt (and if you are feeling especially froggy: chopped thyme).
2. Layer! Whether using traditional curds or a beautiful aged sheepโs milk cheddar: toss the cheese in with the fries in the bowl you are seasoning them in.
3. Sauce: less is more and quality is key. Canned or bagged gravy is cheap, full of shit you cannot possibly understand and disposable. Hence, why the fries are usually drowning. Instead, use a beautiful rich glace de viande and only enough that you leave the customer wanting more.
This is what the gravy looks like for southern style biscuits and gravy https://nostr.build/i/bfb967e9c7e2d54da7cb05b66b1494595b807aa3c970f99c9edac64e0f6a8698.webp