Poutine recipe
Poutine recipe
Ingredients you must collect before starting the poutine recipe:-
1 tablespoon apple cider vinegar
1 tablespoon whole green peppercorns
6 to 8 large Yukon gold potatoes, peeled
1 tablespoon vegetable oil, plus more for frying
1 shallot, minced
1 small clove garlic, minced
2 cups chicken stock
1/2 teaspoon Worcestershire sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups beef stock
2 tablespoons ketchup
Kosher salt and freshly ground pepper
2 cups cheddar cheese curds
First step is to cut the potatoes in the shape of French fries with of the help of french fries cutter or your can cut them by yourself by knife.
Now the cuted pices you have to place them in a large bowl filled with cold water and let sit at least for 1 to 24 hour for extra crispy fries according to your taste but for 1 hour is enough . drain well and pat dry or spin dry in a salad spinner
Making gravy: Heat 1 tablespoon vegetable oil in a saucepan over medium heat.
Add the shallot and garlic and saute until translucent, about 3 minutes. Add the chicken and beef stock, ketchup, vinegar, peppercorns and Worcestershire sauce and bring to a boil.
side by side in a seprate saucepan, melt the butter over the medium heat and then you have to add the flour for making a roux, stirring untili slightly browned, approx for 2 to 3 minute while the stock mixture into the roux and simmer until reduced by half , about 15 minute.
Line a baking sheet with a double layer of paper towels. Heat 2 to 3 inches vegetable oil in a heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F (or use a deep fryer). Fry the potatoes in small batches until whitish yellow, about 8 minutes. Remove with a strainer and drain on the paper towels. Bring the oil temperature to 375 degrees F over high heat. Fry the potatoes in batches again until golden brown, 6 to 8 minutes. Drain on fresh paper towels. Salt and pepper the fries while hot. Strain the gravy.
Take the fries in the dishes toped with the cheese curds and gravy.
Ingredients you must collect before starting the poutine recipe:-
1 tablespoon apple cider vinegar
1 tablespoon whole green peppercorns
6 to 8 large Yukon gold potatoes, peeled
1 tablespoon vegetable oil, plus more for frying
1 shallot, minced
1 small clove garlic, minced
2 cups chicken stock
1/2 teaspoon Worcestershire sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups beef stock
2 tablespoons ketchup
Kosher salt and freshly ground pepper
2 cups cheddar cheese curds
First step is to cut the potatoes in the shape of French fries with of the help of french fries cutter or your can cut them by yourself by knife.
Now the cuted pices you have to place them in a large bowl filled with cold water and let sit at least for 1 to 24 hour for extra crispy fries according to your taste but for 1 hour is enough . drain well and pat dry or spin dry in a salad spinner
Making gravy: Heat 1 tablespoon vegetable oil in a saucepan over medium heat.
Add the shallot and garlic and saute until translucent, about 3 minutes. Add the chicken and beef stock, ketchup, vinegar, peppercorns and Worcestershire sauce and bring to a boil.
side by side in a seprate saucepan, melt the butter over the medium heat and then you have to add the flour for making a roux, stirring untili slightly browned, approx for 2 to 3 minute while the stock mixture into the roux and simmer until reduced by half , about 15 minute.
Line a baking sheet with a double layer of paper towels. Heat 2 to 3 inches vegetable oil in a heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F (or use a deep fryer). Fry the potatoes in small batches until whitish yellow, about 8 minutes. Remove with a strainer and drain on the paper towels. Bring the oil temperature to 375 degrees F over high heat. Fry the potatoes in batches again until golden brown, 6 to 8 minutes. Drain on fresh paper towels. Salt and pepper the fries while hot. Strain the gravy.
Take the fries in the dishes toped with the cheese curds and gravy.
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