Poutine Facts, History, and Cultural Importance in Canada
Canadian Comfort Food
Poutine is a tasty meal made of French fries covered with fresh cheese curds and a thick, brown gravy. It originated in the province of Quebec but has become a popular food throughout Canada.
For some people, poutine is the ultimate comfort food. The meal looks like a big mess, but it tastes delicious. It's traditionally associated with diners, fast food restaurants, pubs, sports stadiums, and food vendor trucks. It's not generally thought of as a component of fine dining. There have been some efforts to change this image, though.
Poutine first appeared in Quebec in the 1950s. The identity of the person who created it and the derivation of its name are both controversial. Although many people outside of Quebec pronounce poutine as "poo-teen", the correct pronunciation—at least in Quebec—is "poo-tin".
Poutine's popularity is growing. McDonald's Canada is now selling it across the country instead of just in Quebec. Other restaurants outside of Quebec are also adding poutine to their menu. The meal can be a very enjoyable part of a special event or a meeting with friends.
Making authentic poutine is not simply a matter of getting some French fries (or chips), adding some cheese, and then pouring gravy on top. There are certain requirements for each of the three components in the meal.
- The French fries should be moderately thick. They should also be crispy on the outside and soft on the inside.
- The cheese must be in the form of curds and should be fresh. The curds must soften when covered by hot gravy without completely melting.
- The gravy must be brown, rich, and flavourful. It must also have the right consistency. It mustn't be watery, but it must be thin enough to travel through the gaps between the French fries.
- The cheese curds and hot gravy must be added just before the poutine is served.
In some places, canned or dehydrated poutine gravy or sauce can be bought in stores. Since I've never tried these I don't know how good they are, but some people say they like them. They could be useful for someone making poutine at home. There may be at least one advantage to making one's own poutine. I always love the flavour of the dish, but I find some versions too salty.
Poutine Recipe With Baked Fries
What Are Cheese Curds?
Cheese curds are lumps of coagulated milk protein that form when an acid or rennet is added to milk. The liquid left when the curds have separated is called whey. Curd formation is the first stage in making cheese. Unlike the final product, however, curds aren't aged and have a mild taste.
Fresh cheese curds have a rubbery or springy texture. Very fresh curds produce a squeaking sound every time they're bitten. Cheese curds are sometimes given the alternate name of squeaky cheese due to this interesting effect. The elasticity of the protein fibres in the curd is thought to be responsible for the squeak.
Cheese curds are sold in both an uncoloured and a coloured form. Uncoloured curds are popular in Quebec. This popularity probably contributed to the creation of poutine in that province.
If it's impossible to get cheese curds for making poutine at home, chunks of mozzarella cheese can be used as a substitute. The recipe will no longer be authentic, though. Adding a cheese that melts and forms a stringy mass is also not authentic, although it may be delicious.
Canada: A Poutine Nation
Poutine has spread to parts of the United States and Britain. Variations in the recipe have appeared, although the name "poutine" has been retained. This is very annoying for some food purists. To them, a dish isn't poutine unless it contains the traditional ingredients.
A version of poutine known as New Jersey Poutine or Disco Fries is sold in New Jersey and New York City. The dish is made with steak fries covered with melted mozzarella cheese and gravy. Some of the other variations that have appeared are shown below. A creative cook can probably come up with many more.
- Unpeeled potatoes are used to make the French fries.
- Sweet potato fries are used instead of potato fries.
- Different types of cheese are placed on top of the fries.
- Bolognese sauce or another sauce is used instead of gravy.
- Meats such as bacon, sausage, chicken, turkey, hamburger, or lobster are added as a topping.
- Chopped onion is mixed with the meats.
- Peas or other vegetables are added.
- Bacon and maple syrup are used as a topping.
- A variety of herbs are sprinkled on the poutine.
Montreal Poutine Week
History of Poutine
Although it's generally agreed that poutine originated in Quebec in the late 1950s, the details are up for debate. Even the origin of the name is uncertain.
The most popular story about the origin of the meal relates to a man named Ferdinand Lachance, who ran a restaurant. Eddy Lanaisse was a regular visitor to the restaurant. One day in about 1957 Lanaisse asked Lachance to put cheese curds on his order of French fries. Lachance reportedly said "Ça va faire une maudite poutine", which means "That's going to make a damn mess".
Another story relates to a restaurant called Le Roy Jucep in Drummondville, Quebec, which still exists today. The restaurant's website advertises its establishment as "l'inventeur de la poutine". The story says that in about 1964 Jean-Paul Roy saw some of his customers putting cheese curds on their French fries and gravy. This gave him the idea of creating the mixture himself and offering it for sale.
Poutine is popular in many parts of Canada today. Some people object to it being called a "Canadian" dish because it originated as part of Quebec's culture.
An Ethnic Food Challenge
A Major League Eating Contest
Yes, there is such a thing as a major league eating contest. The idea is to eat as much of a particular food as possible within the shortest amount of time. The contests can be stomach churning to watch and are often regarded as a public display of gluttony. They are popular, though.
The eighth annual World Poutine Eating Championship was held in Toronto on October 14th, 2017. To our national shame, an American won the contest. Carmen Cincotti of New Jersey won the professional division by devouring 20.25 pounds of poutine in ten minutes. He doesn't hold the poutine-eating world record, however. Joey Chestnut, also an American, claimed the record in 2013 by eating an amazing 25.5 pounds of poutine in ten minutes. He won the competition again in 2018 by eating 17.5 pounds of poutine in ten minutes.
The sight of people trying to eat lots of gooey poutine as fast as possible doesn't sound very attractive to me. Neither does its effects on the eaters. Still, the contest has at least one important benefit. $50,000 from the proceeds of the 2017 event were given to a charity. The event raises funds for charity every year.
They came, they gorged, they regurgitated....all for a good cause.— Toronto Star (with reference to the World Poutine Eating Championship)
Rick Mercer's Jean Poutine Prank
Jean Chrétien was prime minister of Canada from 1993 to 2003. Rick Mercer is a Canadian comedian and political satirist. In 2000 Mercer was the star of a TV series called "This Hour Has 22 Minutes". The series contained regular segments in which Mercer interviewed Americans to see how much they knew—or more often didn't know—about Canadian politics.
In one of his shows Mercer posed as a reporter and approached some American politicians. He asked a question in which he referred to Prime Minister Jean Poutine. One of the politicians was a presidential candidate who soon became the president. He responded pleasantly to Mercer but didn't realize that there was an error in the prime minister's name. The incident made news headlines in both Canada and the United States.
Is a Healthy Version of Poutine Possible?
If someone was really determined, they could make a healthy dish that vaguely resembled poutine (fries baked with no oil, non-fat cheese, a gravy or sauce containing no salt). This might be good for a regular meal. Authentic poutine has a lot of taste and enjoyment to offer, however, especially for a social or special event. The interesting and traditional "mess" is great fun to eat.
© 2014 Linda Crampton