Imagine a riot of golden chips, dipped in a generous sauce and sprinkled with fresh cheese which melts in the heat. Is your mouth watering yet? Well, this is exactly the secret of poutinean iconic Canadian dish that is experiencing a real rebirth thanks to TikTok. This specialty – anything but light and healthy – has risen to prominence thanks to thousands of videos celebrating this “mess” (the literal translation of “poutine”, ed.), transforming it into a global phenomenon. Poutine is made up of three basic elements: crispy chips, sauce and cheese curds. Needless to say, partly for its inviting appearance, partly for the i“pop” ingredients, has captured the attention of creators and cooking enthusiasts on TikTok, who share videos of traditional preparations and personal reinterpretations.
Some users add crispy bacon, fried eggs or even foie graswhile others focus on creating customized gravy sauces with balsamic vinegar or tomato. The most popular videos show detailed tutorials, like the creator’s @CanadianEats, which explains step by stepor how to get perfectly crispy fries thanks to double frying. And again, the poutine of the Canadian TikToker Mira Levant has collected over 2 million likes with its version decorated with bacon e salsa barbecue. Another trend is that of @FoodFusion, where poutine is reinterpreted in a fusion key with Asian ingredients such as salsa teriyaki e coriander: “It doesn’t matter how you personalize itpoutine is the perfect dish for any occasion”, a user commented under the post.
But what is the history of this culinary delight and how did it conquer the virtual world? As he explains The Gambero Rosso, the origins of poutine are shrouded in mystery and several legends narrate its birth. One of the most accredited versions places it in the 1950s, precisely in 1957, at the Le Lutin Qui Rit restaurant in Quebec. It is said that one customer asked for a combo of fries and gravyeliciting an unenthusiastic reaction from the owner, who exclaimed: “ça va faire une maudite poutine” (“I will make a damn mess”)a phrase that ironically gave the dish its name. Another story, however, attributes the invention of poutine to 1964, at the Le Roy Jucep restaurant, linking it to the creation of the sauce that still characterizes it today, combined with a sort of cheese curd.
Regardless of its precise origin, poutine has become a symbol of Canadian culinary culture, so much so that it is considered “one of the most important inventions in the gastronomic history of Canada”, included in the prestigious English dictionary Oxford and proposed on the menus of important fast food chains such as Burger King, KFC, McDonald’s and Harvey’s. In Europe, it is often served as finger foodbut the variations are countless, from versions enriched with bacon to more refined ones with foie gras.
What makes poutine so irresistible? Its base is made up of french fries cut into sticks, ideally immersed in cold water before cooking to eliminate excess starch and ensure optimal crunchiness. Some chefs I preferno double frying or preliminary blanching to obtain a perfect consistency. The soul of poutine is gravya thick and creamy sauce prepared with a roux (a mixture of butter and flour cooked together) and roast or meat stock, often chicken stock. This light-colored sauce can be enriched with tomato paste, balsamic vinegar or other ingredients to customize the flavor.
The distinctive element that completes the poutine experience is the cheese curdso “cheese curds“, morsels of unmatured fresh cheese with an elastic and slightly rubbery consistency. The secret to a truly memorable poutine, connoisseurs explain, lies in the addition of hot sauce on the chips, which allows the cheese to partially melt, creating that stringy consistency and unique flavor that make it unmistakable.
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