Poutine – Beef Gravy Fries & Cheese – Food Wishes

Poutine – Beef Gravy Fries & Cheese – Food Wishes



Learn how to make Poutine! Making your own poutine from scratch is a lot of work, and not the fastest thing to pull together, but at least when you’re finally done you get to eat soggy fries. Yes, they’re supposed to be like that. And while that might not sound like a great idea, this really is very delicious thing to eat. Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this not easy to make Poutine!

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49 Comments

  • Food Wishes on February 18, 2020
  • Rob Gazzard on February 18, 2020

    Chips, cheese and gravy a northern England classic!

  • David Cockerill on February 18, 2020

    I have frozen fries in my freezer, Monday I get the beef. thank you again

  • EzTv Light on February 18, 2020

    Subbed

  • realeques on February 18, 2020

    its hilarious how he emphasises the third or second to last word of each sentence

  • Bruce Morris on February 18, 2020

    I take my gravy on the side for just that reason, the fries get soggy, thank you chef…

  • Alison Marie on February 18, 2020

    This dude managed to use one 8min long sentence to cover this recipe

  • Mendi Suarez on February 18, 2020

    Curds are hard to come by In the south & i make homemade gravy i add different shredded cheeses and mushrooms. I well done my fries and keep them separate from the gravy I hate soggy fries then just fork my fries into the gravy guess I'm picky but cold or soggy fries is a no no lol

  • Mendi Suarez on February 18, 2020

    Love the recipes but is it just me I like your voice you could be a story teller

  • fargone -:- on February 18, 2020

    I made this but substituted fries with gnocchi. Trader Joe gnocchi w/cheese.

  • 51 50 on February 18, 2020

    No he didn’t he just did white boy version of carne asada fries

  • The Tonio T Channel on February 18, 2020

    You are after all the one who fixes his routine of when you cook poutine.

  • Robin Browne on February 18, 2020

    Cheers from Canada. I love poutine. But we definitely have to get those "Poutine Shack" cooks to watch this video 🙂

  • Alain Lavoie on February 18, 2020

    Wow that gravy looks sooo amazing. Thanks for that. I will try it because I was raised in Trois-Rivieres in the region of Mauricie. This region is called "Le Coeur du Quebec" (the Heart of Quebec). Trois-Rivieres is very close to the small town of Warwick where poutine was invented. I remember the early 80s, my dad used to pack the whole family in his white Montecarlo V8 and go for a ride for a nice parking-lot poutine! Awesome memories. Having said that, I'm a big fan of CJ and I finally feel like I can contribute to this awesome channel. So take it from an old timer. here's the deal with Poutine:

    1- The hydration of fries is an inevitable consequence of covering them with gravy. Get over it.
    2- If you are left with just soggy fries, that is because you needed more cheese.
    3- Poutine is: French Fries, Cheese Curds and Gravy. If you're not getting all 3 ingredients in 80%+ of your bites, adjust accordingly. (CJ, you needed more cheese)
    4- Do not use shredded cheese. You will be disappointed. It melts into the sauce and creates an unpalatable mess.
    5- If you are curds-less, consider this: While the squeakiness of fresh curds cannot be substituted, you can achieve delicious results by breaking off pieces of deli-style mozza in different sizes, mimicking the unevenness of real curds. The second point to consider is the melting of said pseudo-curds. Make sure your cheese is soft before you pour the (very hot) gravy over it. Toss it with your fries as they come out of the oven, or nuke them, but do not assemble your poutine with cold cheese.
    6- You want to achieve the perfect texture of almost-melted cheese bites, both soft and crispy fries and a unami-packed beefy salty gravy. To achieve this, use a smaller and deeper bowl which will retain heat keeping your poutine in a melted state longer. (CJ: Do not use a plate-like dish). Layer cheese, fries, gravy twice building up your poutine making sure you use more cheese on top.
    7- I can't wait to try that awesome gravy with my next poutine. I think it will take it over the top.

  • Anthony Manzalji on February 18, 2020

    Hey other food bloggers, kiss my crinkle fries.

  • Mary Raines on February 18, 2020

    I grew up in PA & there was something you could usually find on a menu called 'Wets' which was french fries w brown gravy!!! So yummy!!

  • Frank Kolton on February 18, 2020

    Gravy on french fries, Canada's contribution to the culinary world.

  • Lune Miel on February 18, 2020

    Where do you buy the cheese curds in Florida ?

  • iamlit17 on February 18, 2020

    The way he talks tho

  • davesflix on February 18, 2020

    Doing fries extra crispy makes a big difference on going soggy.

  • Big Wan on February 18, 2020

    Chef Johns commentary is the best lol

  • Elizabeth Anderson on February 18, 2020

    My grandma always called the fond – "pan candy"

  • Wesley Jones on February 18, 2020

    poutine needs to be crisp, its possible to do if you fry it right and the cheese curds needs to melt quite a bit

  • Cersi N on February 18, 2020

    You are funny! Thanks for the receipt!

  • Leigh Bateup on February 18, 2020

    Always wondered what this iconic Poutine was, now I know I have to say I wholeheartedly agree. Yum!

  • NotMyWar on February 18, 2020

    Why do you talk like that? I haaaad a strrrrrooooooke

  • Andre Hellinga on February 18, 2020

    Car­bo­na­de fla­man­de zonder kaas

  • Marley Anderson on February 18, 2020

    Yes my dear he said that they already just hired a for on Call people but today he was going to see if they're going to do somewhere hiring cuz he was going to talk to the big boss today but I won't find that out until I go into work tonight and so that's when I was going to let you know but they just finished hiring the little batch that they were hiring but I told them that I really really needed you to get on the force so he was going to see if he went back to the big boss and the big boss told them they were going to have a few more he would pull you out and talk to you so I'll let you know later on tomorrow morning by love you

  • Planet X on February 18, 2020

    I speak a few words at a time. This is good. Try this at home because. Its good and. Its not traditional but i think. Laugh please. Im a robot.

  • Konner Dent on February 18, 2020

    Chef John: Mentions fond
    Babish has entered the chat

  • Joseph Flaherty on February 18, 2020

    I’m guessing the “fond” which collects around the pan handle rivets is called Rivet Fond

  • glen wooten on February 18, 2020

    The beef would make a nice pie filling, I prefer Pork gravy on my chips, made from the juice of a slow cooker Pork shoulder, After I have browned the pork I add a cup of strong chicken stock 1 and a half teaspoons of Knorr chicken powder to a cup of water, use pork fat for the Roux ,the gravy will be to strong, just add water until your happy,

  • Joe Ries on February 18, 2020

    Wavy Gravy was San Francisco COOL back in the sixty's.

  • Kansa City Shuffle on February 18, 2020

    It’s not overrated it’s overpriced almost everywhere you go. Add a meat to it and ad 7$ to an already overinflated price. Glad to know how to make it.

  • Bert Lo on February 18, 2020

    Those inflections drive me fucking nuts, but I like his dishes and instructions. It's clear he's a good cook, so it's a bit tortuous, but also rewarding.

  • Arthur Hall on February 18, 2020

    "i'm sure our french Canadian friends wouldn't have a problem with that"

    Yeeeah. About that 😛

  • Timothy Dalbeck on February 18, 2020

    Not all heroes wear capes!

  • Goose Fuentes on February 18, 2020

    The volume of his voice goes from 100% to 17% within each sentence.

  • tschak909 on February 18, 2020

    I still say he sounds like Harold Ramis.

  • Hamed Saharani on February 18, 2020

    Gosh the voice is kinda annoying, but the recipe steps are good

  • ComicSams on February 18, 2020

    I had some "almost poutine" at a diner in Minneapolis on New Years. Disco fries, they called them, replacing the cheese curds with shredded white cheddar. Idk why they didn't use curds but it definitely proves the base concept is good, almost regardless of cheese choice

  • Jezebel von Tex on February 18, 2020

    Now I'm hungry at 3:30 am – this is not helping my diet

  • Ron Schlorff on February 18, 2020

    "Holy Basic Food Groups, Batman"!!…….. This looks Awesome!! Thanks!!

  • Earth Angel on February 18, 2020

    Mozarella cube is ok not grated cheese!! Never!! Please do queu de castor pastries

  • Ben W on February 18, 2020

    La poutine routine sublime exprime….

  • Ben W on February 18, 2020

    I could do with more cheese curds. I'd be OK with some grated cheese, but I think I'd want whatever cheese is traditional with poutine. Full disclosure: I have only had poutine once. I had to buy special ingredients online and have them delivered, 'cause I didn't know how else to make / buy what does into a poutine. Now I'm curious about the kind of cheese curds used. But hmm, some good fries, some nice beef (I can make it how Chef John just showed us) and buying cheese curds…mmmm, I'm in flavor favor of this.

  • True North Outdoors on February 18, 2020

    Chef John ,i think you done us canadians proud with your twist on a classic . 🍻

  • Hammerin' Hank on February 18, 2020

    Looks tasty! Never had poutine, but I do enjoy taters, cottage cheese, and chili all together. I think I'd like Poutine 😀

  • Zach Alger on February 18, 2020

    Every sentence this guy has ever said written on a musical scale: f f f f f f f f f f f f c e

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