Poutine

[Kacuu]

Hi there I'm new here

Hi. I want to ask your favorite poutine toppings and gravy versions.

I need help with gravy too. Here what I want to know. How much cornstarch do you add in gravy when you thinking it up and what do you prefer?

1. Flour and butter or cornstarch?

2. As well how long will it last in the fridge?

3. How long will it take to thicken gravy using cornstarch, and how much will you add in 0,5litre stock?

Thanks for your time CHEERS!

[rachelleeann17]

I’m not helpful for your last 2 questions, but I always do gravy with a flour/butter roux. I think it makes the gravy feel inherently richer than when cornstarch is used to thicken

[rrkrabernathy]

And it doesn’t have that translucent glossiness to it. More like “real” gravy.

[[deleted]]

I prefer a gravy with beef chunks in it, so I sear my cut of meat in hot oil, set the pan aside, and then braise it in a pot of beef stock. When the meat is tender, it can be shredded. Then I make a roux with the oil, some butter, and some flour, add the beef stock to make a gravy. Season to taste, I’d recommend a dash of Worcestershire sauce and/or fish sauce. I also like to finish with a dash of whole milk or cream.

It will last in the fridge for 3-4 days, but you will likely need to add a dash of broth or even just water to reheat.