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How do you make authentic poutine in europe
- Thread starter Spirited
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thelatestmodel
Junior, please.
No cheese curds = no poutine. There is no cheese that is a suitable substitute for the curds.
The best I can suggest is little cubes of lightly grilled or fried halloumi, that at least gives you vaguely the right texture and the squeak against your teeth. Mozzarella might work too. Good luck!
The best I can suggest is little cubes of lightly grilled or fried halloumi, that at least gives you vaguely the right texture and the squeak against your teeth. Mozzarella might work too. Good luck!
Premium Quality
Member
Cheese curds are the biggest obstacle when it comes to making poutine outside of Canada.
I recommend ditching poutine and try and make carne asada fries. They are clearly superior.
I recommend ditching poutine and try and make carne asada fries. They are clearly superior.
I wanted to say this so bad, but didn't want to derail the thread.
Hmm, I'll have to try to find a local cheese shop or so then.
Bloody_Five
Banned
How about you forget about this monstrosity and focus on eating real cheese over a slice of bread?
A poutine is filling but it saddens me that most people only experience cheese through cheese curds or industrial and bland cheddars or the plastic stuff they put into hamburgers.
Eating real cheese is like discovering a whole new dimension of taste.
France is clearly the best country for cheese with over 363 different sorts and still lots of local and artisanal cheesemakers. You can even get great stuff from the supermarket.
Italy and Spain also have some great cheeses.
If you go to local cheese stores, use this opportunity to discover real cheese rather than the stuff they put in poutine which is not that great actually.
This gets me thinking: we need a cheese amateur thread on GAF.
A poutine is filling but it saddens me that most people only experience cheese through cheese curds or industrial and bland cheddars or the plastic stuff they put into hamburgers.
Eating real cheese is like discovering a whole new dimension of taste.
France is clearly the best country for cheese with over 363 different sorts and still lots of local and artisanal cheesemakers. You can even get great stuff from the supermarket.
Italy and Spain also have some great cheeses.
If you go to local cheese stores, use this opportunity to discover real cheese rather than the stuff they put in poutine which is not that great actually.
This gets me thinking: we need a cheese amateur thread on GAF.
thelatestmodel
Junior, please.
Hmm, feta has the opposite of the texture you're looking for. And what's "white cheese"?
Easy there, it's the national dish of Canada for a reason
NumberThree
Member
Make your own curds.
http://www.cheesemaking.com/Recipe_CheeseCurds.html
If you're going to be really authentic, you'll need Canadian potatoes and gravy.
http://www.seriouseats.com/2015/03/...timate-poutine-french-fries-cheese-gravy.html
http://www.cheesemaking.com/Recipe_CheeseCurds.html
If you're going to be really authentic, you'll need Canadian potatoes and gravy.
http://www.seriouseats.com/2015/03/...timate-poutine-french-fries-cheese-gravy.html
Premium Quality
Member
inb4Strugwich
Stumpokapow
listen to the mad man
Cool how when a European makes a thread to ask about Canadians, you still get Americans replying "What about USA?!?!?! You Should Be More Like USA!!!!". Calm down, Canada doesn't have nukes and citizens can't own AR-15s, USA still #1.
thelatestmodel
Junior, please.
I used to think this when I emigrated from the UK, but trust me, poutine is quite different. It's not just any cheese, it has to be cheese curds. Very different texture.
A Fish Aficionado
I am going to make it through this year if it kills me
That sounds like communist talk to me.
I can't imgaine cheese curds being hard to come by. Isn't Europe mostly a cheese consuming region?
Doogington
Member
I'm willing to give authentic poutine a shot, but my experience with cheese curds is negative. They're just squeaky cheese things with seemingly no superiority to regular cheese.
Spuck-uk
Banned
Tizoc
Member
Ah sorry by white i meant feta actually ^^;
It is worth experimenting with at least to find a way to have the flavour work with the other ingredients
Sakura
Member
I remember the last place I used to work at, they sold poutine in the cafeteria. But it was just fries, gravy, and grated american cheese. In what world is that poutine?
I'd gather juhannusjuusto would be a better alternative. It is basically just that, cheese curds.
shira
Member
If you have a sousvide: https://www.youtube.com/watch?v=3mSNJfl9kBE
Any cheese dairy should have curds. But price might be high
Any cheese dairy should have curds. But price might be high
zorlaczerohero
Banned
And yet the two premiere cheese making nations are the UK and France. You failed to mention the UK for some reason. I'd argue it's better than France due to its variety, but I'm sure someone will argue the opposite because 'UK food, yuk'. Even so looking at it from a best overall country perspective is the amateurish approach. The French make great Camembert, the Brits make great Stilton, the Italians make great Ricotta, the Swiss make great Gruyere, the US makes great..... erm..... melty stuff... etc. Each country has a different style and approach, dividing them is just a matter of taste. I like strong UK Cheeses, the wife loves creamy French cheese, the kids like American style melty stuff, neither is really better, just more in line with ones tastes. And you'll find a lot of cheese heads on Gaf, and a number of threads.
On a thread related note, I found a restaurant that does poutine here in Sydney with cracking reviews, look at the most recent menu and it's no longer on there. Bugger.
Sure, but where do you obtain the bagged milk?
I know you were kidding but did you read the fact that he's from Sweden?
I have beavers and moose in the woods behind my appartement building and I live 20 minutes by car from the center of our capital
It's like you guys didn't even bother coming up with a name for it
I know you were kidding but did you read the fact that he's from Sweden?
I have beavers and moose in the woods behind my appartement building and I live 20 minutes by car from the center of our capital
How good are you at geography? Because you might live in Canada and not even know it.
I'm terrible at Swedish geography tbf. Not too bad at the global level. And French is probably not even on the top 10 spoken languages here
What are cheese curds in Swedish anyways? Would google but at work and writing during downtime
Yup, it's all about the cheese curds! I'm surprised cheese specialty shops wouldn't have any.
The gravy is made with Irn Bru
Ostmassa?What are cheese curds in Swedish anyways? Would google but at work and writing during downtime
GIANKRATOS
Member
I thought Italy had 487 sorts of cheese, with 48 d.o.p. products compared to the 45 produced in France.
Liljagare
Banned
What are cheese curds in Swedish anyways? Would google but at work and writing during downtime
Pressad färskostmassa. maybe anyone can say how close is it to mozzarella, maybe try with Keso?
Yeah, you can't touch the food god nation.
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