Craig's Kitchen - Poutine

This is a Canadian classic "fast food" dish dating back to the late 1950's. In this video, I show how to make this traditional Canadian dish the way it was originally meant to be.

[@alibadawy111]

He's a genuinely nice guy trying to explain how to do something right, and he does a good job out of it. Thumbs up from Cairo, Craig :-)

[@leshilton2610]

G'day Craig. I must admit. This is the best Poutine recipe, on KZbin. Congratulations on a job well done!.

[@MrChristhetrucker]

That looks like a great dish !!!!! Thanks for sharing with us all. I am going to make this dish.

[@NewlyBoughtSpatula]

Finally! Been waiting for a new Craig's Kitchen for quite some time.

[@lliving4today]

I was just thinking today it would be nice if you made a new cooking video...and here you are!

[@lablitz]

Thanks for the add......Cheers from Australia; keep uploading more of these little beer accompaniment babies!

[@leearthur2947]

Craig I am going to say you are a great cook always looks good.

[@coverfire32]

I love when you eat the food in these videos it's almost like you can't believe how good of a cook you are

[@102THEDESTROYER]

Im from Quebec and you did a great job !

[@MrFreediving]

You are a very multitalented man, I love that every video explains the theory as well as the process. Your work is timeless too. as relevant today as it was when you began.

[@gameplaymg1362]

That looks soooooo good...nice job Craig

[@Pooleh08]

I've never had Poutine, but after this vid Craig I think I will have to make it sometime soon! Thanks!

[@MrAndysGotIt]

I am from Quebec and have tasted my share of poutines during my lifetime. I have to agree with what Craig said...don't get all wacked and start mixing other ingredients in your poutine like meats and vegetables...The combination of hardy fries, gravy and cheese curds is a match made in heaven. P.S. The correct pronounciation in Quebec is Pou~"tin"... as in "tin" can. In other parts of the world they pronounce it, "Teen". It is however spelled the same way. Thanks for the vid Craig!

[@SgtMantis]

OMG! I cant watch you make french fries and gravy without getting super hungry. Lucky I had a big plate of Turkey bacon and eggs for bfast while I watched. Thanks for the recipe Craig, ill have to make this soon.

[@TheMegaross91]

Over here in the UK I just make curds. Which is really easy to do. Heat up fresh whole milk to 32c then add some animal rennet and leave for about an hour, when you come back you should have curds and whey. Good tip for anyone in a country where you can't get cheese curds, and maybe even if you wanted to save a bit of money on buying them. Good stuff as always Craig.

[@BenReeves88]

thanks craig..i love the craigs kitchen! cheers

[@PhearlessApe06]

I like your finished product!

[@homebeerbrewery]

GREAT Craig's Kitchen episode again! Looks delicous! Dahmn.... Cheers

[@SweGunner71]

I just have to try that. I had a big smile on my face during the whole video and watching you dig in to the poutine made me smile even more. ;)

[@1979timdog]

awesome recipe craig! thanks for sharing!!!

[@bgmbsc]

Love it! Can't wait for next trip up there to get some more!

[@rohitmagic009]

thanks for sharing,great recipe,cheers

[@davidlagarcelegacyfarms1067]

I just made it for dinner, but all I had was frozen fries, and cheddar cheese my gravy was the same though. It was great. Thanks for all of your videos. You some how make me feel like I'm right there with you when I watch them.

[@katcaller8855]

Maybe you are there and that's who he's looking at, cause it's certainly not the camera he's eyeing.

[@spore73]

wow, looks amazing!

[@barthensley8582]

you are the man Craig!

[@WilliamTomFrank]

Love the slomo bite at the end.

[@gbluesrocker]

looks awesome ,i have to try it!

[@flyingman1981]

OOOOOO yes Craig !! DE LA BONNE VEILLE POUTINE !!! Cool that you show this video i did not know you guys would know about poutine all the way back in southern ontario because some time it's less available outside Quebec !!! good stuff

[@MrBBM1]

looks pretty good. will have to try it sometime.

[@ubaldini7]

Love your videos

[@voodoobroo]

Ah poutine! One of the best inventions of the 20th century!

[@n0morehate]

looks better than any poutine i've seen here in Montreal, great work sir.

[@lkcheat]

thanks for this demo, ive heard of this now ill have hubby make this cheers.

[@terpsichoreankid]

Looks amazing! I've never even heard of poutine. We'll definitely have to give this one a try. Cheers Craig!

[@conduct623]

Looks good Craig. Cheers.

[@tgtshirts1]

Made me hunger...Cheers Craig

[@Cronicwisdom]

that looks so good craig!

[@kidman199]

Hey Craig! I'm from Quebec and this is THE best "Fast food" ever :) If someday you come to Quebec City, you should try Ashton poutine... Especially in January cause there's a discount following the temperature. So if it's -21 outside you get 21% off your poutine! Is't awesome! Cheer! Keep your good work. By the way, i'm gonna make some clips in the next days, so stay tuned :D

[@danielm.taddeo2186]

Hi Craig! Looks lovely. Since I'm from Montreal and have been eating poutine since the early 80's, you can rely on the following comment is accurate. The thickness of your sauce is spot on. It should be a much darker brown though. The cheese curds are exactly what they should be. Grated cheese just does not work indeed and nor does Mozzarella. Good old Canadian Cheddar curds are right. The taste is much better and more authentic if the sauce is poured first. When it's melted, it just doesn't have that ''Je ne sais quoi''. I enjoy your recipies, keep up the good work my friend :).

[@brittnymorganschwietz8604]

man that looks good ! the first time I heard/tasted poutine was a the minnesota state fair last year and they made it the au natural way it was the best thanks for the vid I will have to make some

[@peterhowell2506]

Hey, Just wanted to say you have awesome videos, been watching your homebrew ones for general knowledge purposes and stumbled upon this poutine vid! As an American I have yet to experience real authentic poutine but I love the idea behind the dish. In California we have something similar - Carne Asada Fries.

[@countryboycharlie9793]

In Tex we call it gravel and Tatar lol great video Craig 👍👍❤️

[@drmpilot365]

We have a few restaurants in my area that serve this. We even have one that serve "The Grande Poutine" Its 5 lbs of poutine that if you can eat it in an hour it's free! A few people have tried but even fewer have succeeded! lol

[@Imasofat]

You had my mouth watering the whole time. Damnit! Hey Craig, if you ever cut the wrong size potatoe, just pop it in your mouth raw. I love'em that way!

[@matthewcentonze3660]

This is making me hungry! haha good work :)

[@MaximeCloutier]

Nice work! I'm from the city where poutine was invented (or so they say) in Quebec... and this is closer to Poutine than what most restaurants do (the sauce is wrong most of the time) especially outside Quebec! Since you are a brewer too you should probably look into making your own cheese-curds. It's super easy, and takes very little time and ingredients!

[@kratomseeker5258]

i like every video i watch of you

[@cuestaluis]

OMG! I'm skipping diet for this, right now. I'm on my way to the kitchen, there's no coming back.

[@J1ZZB0SS]

great video craig. just made some but i don't have cheese curds so i just used regular old cheese. very good stuff, i can hear my arteries clog as i eat it. just how I like.

[@chumowski]

Top Chips!! and now I'm really hungry :) Great vid keep em coming...

[@Nfordmann]

lol @ the mumbling at the end

[@HagMamma]

oh maaaaan, thanks for the vid craig!

[@TheMrEPenguin]

All the Canadians I know rave about Poutine. I've never had it, but I need to learn how to make it since I can't just mosey on over to Canada to get some at a restaurant.

[@asob17]

love it when you keep saying 'oh yeah' it reminds me of the south park episode when randy thinks he is a chef hahahaha, but on a serious not, another great video. i love your channel its just got such a cool different sort of genre. please keep it up

[@mneff69]

I'm sorry to disagree with you but it has been the best 16 minutes of my day on KZbin. I would listen to him talk about anything. He has a lot of great knowledge and he don't just talk bullshit like a lot of them trolls like you from New Jersey. ROFLMFAO Keep up on great cooking videos Craig Tube thank you very much sure enjoyed it. Cheers & Beers......

[@ossokamaun]

Hi Craig....when I make gravy I use a clean, empty peanut butter jar for the flour/water...just seal and shake the crap out of it for a few seconds!

[@LongDogBrew]

Heart attack in a bowl Craig...LOL! It sure looks delicious.

[@dennistherocker]

You're the master!

[@Skurvy2k]

the only comment i have is that poutine with chicken or pulled pork like we have in the stats, ABSOLUTELY counts as poutine.

[@AmsDjProductions]

Hey Craig I'm having a stroke just watching you eat it.LOL!!!!

[@BradHittShow]

Nailed it!

[@jakeanddar]

Great video Craig,the poutines we eat usually have a little darker gravy though and I just had myself a Donair Poutine tonight it was yummy,Cheers

[@frederickprekel7638]

If you heat up milk, stirring it so it doesn't burn. then add lemon juice you can get curds and whey. you can get about 1.5 pounds of curds from 1 gallon of milk. probably closer to the curds you want. you can also store heavy cream in an area around 25-27 centigrade you will get natural curds and whey after about a week.

[@sellersmike]

That will definitely not produce the right type of curd for poutine. Using lemon juice will give you something more like a paneer or a cottage cheese, they don't melt. Cheddar curds are made using a mesophilic bacterial culture and rennet as a coagulant, and then there is a whole series of steps to continue before getting cheese curds.

[@oldfartsmusic]

Hi Craig, I have just cheated at this with a branded instant gravy granules, I would not recommend this method of cheating as the salt content is to high in the gravy. But my daughter and I really enjoyed the Poutine despite the salty gravy. Good video I would never had thought of this for a meal without your video. Keep Em comin :)

[@Code3Brewing]

Great video man, always watched the brewing videos, but you need to knock out some more of these, maybe do some recipes that you pair with beer, Cheers!!!

[@seannewhouse892]

ive made a "turkey" gravy before by mixing chicken and a little beef gravy...also id like to add pepper jack cheese but ill try regular poutine as well

[@isamtator]

I might try it, us southern folks, love our gravy. (southern U.S.A) We put gravy on our baked, and mashed tater; but never done it with fries.

[@seannewhouse892]

ok ive GOTTA try that id like to add some white wine to the gravy but man that looks delish

[@victoreortiz]

Buddy please please please you have to make a punkin brew . I no its january but you never made a punkin spice brew . Please make it happen . You the man keep up the good work !

[@chumowski]

@isamtator if you leave the air lock on and let it finish it won't be carbonated. Carbonation happend under pressure, usually you prime bottles and seal them. if you take off the airlock even with a coffee filter in place you will probably spoil your batch.

[@matthewdowden]

we have this in wales in most chip shops cheese chips and gravy we call it nice one

[@cravinjif1]

Also in Australia we do seasoned wedges, sour cream, guacamole, melted cheese and bacon pieces...that shit is boss!

[@AvoidingChores]

Think my lifespan just got reduced by a few days just by watching this ;)

[@tigermarcel1997]

Also another Very populare poutine here is Italian Poutine... instead of gravy you put spagetti sauce. you can add some hot sausage and bacon

[@coldlogic1]

*gets out the defribulator lol, its true though, as long as this isnt a staple of you diet youll be alright. and cheese curds are really easy to find around here in ontario, i didnt know they where hard to find in other places.

[@barneyrubble2627]

well done Craig

[@TheJerry834]

Welcome back among the living ,jordanburt.

[@chumowski]

@CraigTube as they say "a little knowlege is a dangerous thing" I'm with you on this buddy, the masses have been fed foods that give them a 'rush' without being properly informed of the altered content. Here in the UK most companies were 'outed' for using MSG and people voted with thier feet and a lot of those products have been taken from the shelves. One of our top chefs led a campaign in UK schools for that very same reason.

[@despair82]

Craig I'm sorry, but I live in Quebec and poutine has ALOT of different ways to make it. What you made is the regular poutine, my personal favorite has green peas and chiken in it also.

[@AmsDjProductions]

we call them steak fries in the states great vid Craig!!

[@BrandonAshe]

DAMN that looks good. Would be awesome with some homebrew

[@IamUncledeuce]

Flour, corn starch or... arrowroot. Arrowroot is an excellent thickener.

[@itillbeme]

Hello Craig: Great video, try wooden cooking untensils, to cook with because when you use metal on metal there are microscopic metal pcs that come off both pan and spoon and therefore items being cooked.

[@engrish2006]

One spelling note: it's "flour", not "flower." Otherwise, a really good looking result! :D And as to your wondering as to how people eat large plates of poutine: they just do. There's a poutinerie in my city that I tend to frequent, and they have a sizeable plate of poutine that I can golf down. So good! :D

[@prccap]

disco fries is what its called at the diners here in NJ

[@imdrunkify]

Oh yeah my best meal! If one day you go to Montreal, Qc, try the restaurant "La Banquise" it's a 24h restaurant and people made a line up outside at manus 15C at 3am for one of these. Oh no, now i wanting one and it's 60Km from home. :-p Otherwise, good video, thanks Craig.

[@TeeBeeBad63]

Yummmmmmm

[@bvisser1]

well thanks, now I'm starving :)

[@jeffstanley4593]

Mozzarella cheese is so close to cheddar cheese curds and is cheaper here in middle Georgia USA. I will not use cheese curds again. I have made poutine once now and it was good.

[@kramercanify]

Well done Craig! That is authentic (coming from a Quebecer like me) enough to get a thumbs up and encourage people to give this a try. But be warned!!! It's adictive. CHEERS 17

[@HopHeadGrady]

I love lots and lots of pepper on poutine :P

[@DevonHomeBrew]

@edect he said if you cant get it just use chedder cheese

[@Broxty]

Traditional poutine! Awesome Craig rep that shit from Canada. I have been to over 20 countries and no one in this planet can replicate poutine the same as gods country.

[@italkfan]

haha when i looked at the title i thought it said puchine which is the irish moonshine!! hahaha i was a little let down but ur dish looks really good!!!

[@isamtator]

Hey, I got a 5 gallon barrel of muscidine wine, I let it ferment for 5 days uncovered with the grapes in the wine, I poured it in the new container, and put an airlock, on it it has been going for 2 weeks like that, and it is almost time to pour in the third container, to clear up, then for a month, I don't like carbonated wine, will it hurt if I take the air lock off, and cover the the whole where the with a paper coffee filter, will it make it go bad, or will it be fine.

[@Dj_Tim_G]

Search vol au vent ! Its a dish from my country.and really good

[@Pyrolonn]

We never heard of Poutine until we went on a vacation in Ontario. Then we had to try it everywhere we went to eat when we go to Canada. I've never seen it with anything but beef gravy though. When I made it at home instead of curds I used grated mozzarella (and make the fries in the oven instead, a bit healthier). I also think you put way too much cheese on it for my taste.

[@Pyrolonn]

***** Dude, it's just food.

[@dagda825]

I can say, as a States person, poutine is delish!

[@CraigTube]

dagda825 It's horrible for you, but eat some fruit and lean to ferment cabbage and other veggies. We have fast food here in Canada, but it's damn expensive. The problem is that people don't have time to cook good meals anymore because they have to work to pay off cars and houses. I'm guilty of opening a TV dinner once in a while. I live in the same world you guys do. But I MAKE time to cook for my kids. Period.

[@dagda825]

I did your pickle recipe and they were delicious. I'm going to try your sauerkraut this weekend. Watching you do it brought back memories of my grandma making kraut. As for dinners, I've become a talented crock pot cook; it really saves time and gets my family a good, wholesome meal. I use my Saturday mornings to prep meals for the rest of the week and store them in gallon size zip lock bags. From there it's just a matter of pulling one from the freezer and tossing it in the crock before work in the morning and it's ready when we all get home. There are two Aussie cooks on you tube I watch frequently: Nicko's Kitchen and The One Pot Chef. Give them a look, I can say that: after CraigTube I no longer buy pickles, beer or wine. Thank you for taking the time to post videos. I can't wait to do the kraut.

[@matthm4137]

3:14 around here, I would rinse and recirculate that potato stick xD although the dog deserves a treat once in a while ;P

[@HRHooChicken]

Its called chips cheese and gravy in the uk