THE OFFP Tests: Poutine -- What Québec does to French Fries

THE OFFP Tests:
Poutine
What Québec does to French Fries (part 2)

Date of Experiment: 27 February 1996
(later in the day)

Fig. 1: The Select Ware Laboratories:
Culinary and Food Technology Division

Laboratory Equipment: Standard US Natural Gas Stove Presto GranPappy Deep Fryer 850W microwave oven 1-liter saucepan Professional whisk 2-cup measure (with metric markings) 450g/16 oz. American Family kitchen scale arcoroc Octine dinner plate paper napkins Slotted spatula/strainer Serving bowl (porcelain) Cutlery Disposable 35mm camera (with flash)	Experiment Supplies: McCain Classic Cut French Fried potatoes St. Hubert Mélange à sauce Poutine (Poutine gravy mix) Serge Henri Grain Fromage Cheddar Cheddar Cheese curds Wesson Canola (rapeseed) oil New York City Tap Water
Purpose: The purpose of this experiment is to prepare, test and taste Poutine, a culinary specialty of Québec, Canada. We will attempt to prepare Poutine according to the instructions provided by both manufacturers of the component ingredients and by our correspondent in Québec. Goals: The primary goal is the dissemination of information; we are trying to provide information about French Fries and how they are served. Poutine is a dish which is not well-known outside of Québec Province and barely in the rest of the world. Proper Poutine preparation methods will be demonstrated. The edibility of Poutine may also be determined by this experiment. Method: At approximately 14:58 the equipment and supplies were assembled. The accompanying photographs were taken at various stages of the experiment and are annotated.
The deep fryer was plugged in and left to heat up to approximately 360°F/182°C. There is no temperature control on the fryer and it was not possible to obtain a thermometer to measure the oil temperature. Previous utilisation of this frying device has served as instruction. The frying device was cleaned and refilled with fresh canola (rapeseed) oil on Monday, 26 FEB 96.	Fig. 3: The French Fry Preparation Station (espresso station in foreground, right)
The McCain Corporation's instructions for cooking the Frozen French Fried Potatoes (Golden Straight Cut Superfries ®) are as follows: `Deep Frying` `Carefully place frozen potatoes in deep hot (360°) fat for frying, filling basket 1/2 to 2/3 full. Fry 3 minutes, or until golden brown. Drain. Season to taste.`
250g (approx. 9 oz.) of frozen French Fries was carefully weighed out and the oil was heated.	Fig. 4: weighing of the French Fries
The instructions on the Poutine gravy package were read and a decision to prepare half of the package was made. 300ml (1 ¹/₆ cups) of water was then measured and left at the Gravy Preparations Station. The receiving plate was covered with paper napkins in order to drain the French Fries after cooking.
After approximately eight (8) minutes, The oil was judged to be sufficiently heated and the French Fries were immersed in the fryer.	Fig. 5: deep-frying of the French Fries
While the French Fries were cooking, the gravy was started. The saucepan was placed on the stove and 26g (of the total 52g package) of Poutine powder were emptied into the pot. Water was added and the stove turned on. The instructions from St. Hubert (manufacturer) were as follows:	Fig. 6: The Cooktop Technologies Station (for gravy preparation)
`Directions` `Empty contents of [52g / 2oz.] pouch into a meduim saucepan.` [NOTE: the recipe was halved for this experiment, hence 26g/1 oz. was used.] `Whisk in 600 ml (2 ¹/₃ cups) of cold water gradually. Bring to boil over medium-high heat, stirring constantly with whisk. Reduce heat and simmer to desired consistency, 2 to 3 minutes, stirring occasionally.`	Fig. 7: Preparation of gravy: addition of water Fig. 8: Preparation of gravy: stirring and setting
These instructions were followed to the letter, which is why a whisk, rather than a fork, was used.
Fig. 9: Just-cooked French Fries	The cooking French Fries were observed to be floating and golden brown, and were removed from the oil and placed on the napkins on the plate to drain. The heat to the fryer and to the stove was turned off.
The French Fries were then placed in the serving bowl. With no other references, the picture from the Poutine Sauce powder package was used as a guide to the final assembly.	Fig. 10: St. Hubert Poutine gravy packet [Scan is missing. Sorry.]
Fig. 11: Cheese Curd placement and distribution	Approximately 100g (4 oz) of the cheddar cheese curds (slightly soured) were distributed randomly but evenly over the still-hot fries until the cheese/Fries ratio seemed to equal that of the photograph on the sauce packet.
Gravy was then poured over the French Fries and cheese. Again, the picture on the sauce packet was used as a reference. Only half the sauce in the saucepan was actually used. This combination could, at this point, be referred to as "Poutine."
Fig. 12: Start of gravy pour	Fig. 13: now smothered in gravy
The Poutine, per advice of Frances F., was placed in the microwave oven to better melt the cheese curds. It was decided to heat the Poutine for 30 seconds at full power. The timer was set, the door closed and the power started, and the Poutine was observed for the entire 30 seconds.	Fig. 14: 850 Watts of high frequency power
After the microwave oven automatically shut off, the Poutine was inspected and it was determined that the cheese had sufficiently melted. Update: We received a lot of mail from Québec after publication of this experiment. Apparently microwaving should not be necessary. The gravy should be prepared first, then the French Fries. As soon as the French Fries are drained they can be placed in the bowl and will be hot enough to melt the cheese curds which will also be helped along further by pouring the gravy on top of that. Not a single mail came in defense of the use of the microwave and some letters were more than adamant that the experimenters are complete dolts for having used one.
The Poutine was placed on a table (between the cutlery) and the Edibility Test was performed.	Fig. 15: the Consumption Testing Station
The Edibility Test The edibility test comprised four sections: Aesthetics, Taste, Satisfactory Feeling and After-effects. Due to the nature of this test, it is possible that there will be some conclusions in this section which will not appear in the conclusions section. Aesthetics While looking a bit odd in the tester's opinion, the Poutine did not look unappetizing. It had a "brown-and-white" Bavarian meal look to it. The partially-melted cheese globs, randomly distributed, did not detract from (and may have even enhanced) visual appeal. Taste This is arguably the most important test of the Poutine. After taking a deep breath, the tester raised a fork with French Fries, cheese and gravy to his mouth. The photograph has been omitted as a courtesy to both the (already weak) stomach of the reader and the vanity of the tester. The overall flavour was not unpleasant. French Fries with gravy or with melted cheese (usually a cheddar or cheddar-based cheese sauce) are quite common. This mixure of all three was something new. In order to better describe the flavour of the whole, the components must be described. French Fries The French Fries had a fairly normal French Fry taste. The addition of gravy and the use of the microwave detracted from their texture and "mouth-feel" since the French Fries became a bit soggy on the outside and lost much of their characteristic crispiness. Gravy The gravy was quite thick, owing to the preponderence of starch in the prepared powder. The taste was that of a peppery simple brown gravy. There were hints of other spices, but the pepper overwhelmed these flavours, as did the thick texture. It should be noted that the viscosity of the gravy also added to the quality of the Poutine, as it stuck very well to the French Fries rather than draining to the bottom of the bowl. This viscosity may have also helped keep the French Fries from absorbing too much liquid and becoming too soggy. Cheddar Cheese Curds The cheese was partially melted, due to both the heat of the French Fries and the use of the microwave oven. The flavour was a mild cheddar flavour and the texture was that of the mozerella cheese commonly used on pizza. Satisfaction The tester was hungry before the test and felt satisfied afterwards. There were no obvious signs of gastro-intestinal distress. The contingency plans for alternative food sources were not put into action. After-effects Hunger sated and rather full feeling but no distress. Conclusions As promised, the Poutine was prepared as authentically as possible, considering the foreign locale and lack of experience with this dish. All preparation instructions given by both manufacturers and donor were followed to the letter.
Contingency plans were made in the event of Poutine inedibility due to the dish itself, the condition of the Cheese Curds and other unforeseen possibilities.	Fig. 16: Sun Lok Restaurant: the best Chinese food in Queens,NYC (1996)
Poutine is edible. That the ingredients, separately, were edible is not in question. It was the combination of the three which was in question, much like the combination of Ketchup, Oatmeal and Vegetable broth (which are definitely inedible when mixed together). The combination of ingredients which result in Poutine work well together.
It is interesting to note that even though the cheese had soured, it did not make the tester sick. Our tester made it through this experiment none the worse for wear and was not forced to use any of the remedy products kept in the Select Ware Laboratories for such incidents.	Fig. 17: Some of our milder antidotes
Preparation of Poutine is relatively easy Our preparations, in a controlled (if not hectic) laboratory setting, with controls and note- and picture-taking resulted in a meal which was nevertheless ready to eat with one-half hour's kitchen work. In everyday preparation, this time could be reduced to approximately 15 minutes, making Poutine a time-efficient meal. Poutine is not completely lacking nutritionally When considering how this experimental Poutine was prepared, it is reasonable to assume an approximate caloric content of approximately 780kcal for a serving size of 350g (12.5 oz.), of which approximately 400kcal are from fat. It also contains approximately 27g of protein, mostly from the Cheese Curds, and 58g of carbohydrates from the French Fries. It is estimated that 2 teaspoons (10 ml) of oil was absorbed by the French Fries during deep-frying. Microwaves were also absorbed by the Poutine in the experiment, but the additional caloric content of the microwaves is considered negligible. Poutine is not any sort of health food. It is relatively high in calories, much of this from fat. However, there are also complex carbohydrates and protein. Since the cheese used had no nutritional label, the nutritional information from regular cheddar cheese has been substituted. All errors are against the Poutine. Final Verdict: Poutine is pretty darned good. We were impressed. While this is certainly not for everyday consumption, this could become a regular menu item if a source for Cheddar Cheese Curds is found.
Show me some more tests Take me back to the home page