I Tried 4 Fast-Food Poutines & One Was A Clear Winneryoutube.com
I put four chains to the test — McDonald's, Harvey's, A&W and Wendy's — to find out which had the most respectable dish. And when the last curd had squeaked and the last dribble of gravy wiped aside, it was clear that one fast food spot was easily the standout.
The criteria were simple: cheese quality and quantity, a good French fry with just the right amount of crispiness on the outside and steaminess on the inside, and a thick but not too thick gravy that also packed a flavourful punch.
So, which fast food spot in Montreal does poutine the most justice? Let's dive in.
McDonald's - WORST
A poutine from McDonald's.
Mike Chaar | MTL Blog
I love me a classic McDonald's meal. Give me a 10-piece nugget trio with a Sprite and I am the happiest person in the world. Now, while McD's nugget game is pretty strong, I wondered how well they do when it comes to Quebec's classic dish.
I'd never had a poutine from McDonald's before and it's safe to say I never will again after this. While McDonald's French fries have the potential to do well among cheese and gravy, it was clear this dish was set to fail from the get-go. As I opened the poutine, it looked somewhat promising, with a decent amount of cheese on the top, and a good scoop of gravy.
Well, the generous layer of cheese and good scoop of gravy didn't manage to make its way anywhere other than on top of a bed of dry French fries. The sauce didn't seep through, leaving the bottom half of the bowl as dry as a bone. It also made it hard to melt any of the cheese, so you were stuck with a cold, dry and flavourless dish that can best be described as a very sad poutine.
While I've heard of some folks saying one hack is to ask for extra gravy, you shouldn't have to modify the original recipe for it to be good. Ronald, sorry bud but the poutine just didn't hit, like…at all.
Score: 1/5
Wendy's - GOOD
A poutine from Wendy's.
Mike Chaar | MTL Blog
Wendy's poutine did not seem at all promising at first glance. The French fries looked stale and the gravy seemed to be much too thick, but the flavour was definitely there. After taking a few bites, the cheese was easily the standout among the three ingredients, offering up a decent texture and a few much-appreciated squeaks. As for the fries, they could have definitely been crispier, but still got the job done and held up relatively well in what can only be described as a coagulated gravy. Sorry, but gravy shouldn't jiggle!
Despite its thickness, the sauce packed a nice punch and blended well with the Fries and cheese, 'cause when the ratio is thrown off, then the entire poutine is just not right. Nevertheless, I'd consider this poutine only an "okay" choice, good, even — if I am being generous.
3/5
Harvey's - GOOD
A poutine from Harvey's.
Mike Chaar | MTL Blog
Harvey's is easily my go-to for onion rings and I'll die on this hill. But, it turns out their poutine is also hella good. The poutine looked delicious and I was eager to dive in after opening up the box. I was pleasantly surprised by the cheese quality and quantity and a well-balanced ratio between all three ingredients…remember what I said about ratio? The gravy was also my favourite consistency and had that iconic richness and flavour I was looking for. Y'know, just the right level of velvety-like sauce with hints of salt, pepper, and loads of other herbs and spices. What kind of herbs and spices? I don't think we'll ever really know, but damn I could taste them.
As for the French fries, this is where things took a turn. Although the fries were crispy on the outside and steamy on the inside, Harvey's leaves the skins on some of its potatoes (lots of its potatoes actually…), which offered a strange aftertaste that took away from the meal. Nevertheless, aftertaste and all, Harvey's did a pretty bangin' job at making a poutine I wouldn't mind eating again. But not before choosing the real winner of this poutine competition.
Score: 3/5
A&W - WINNER
A poutine from A&W
Mike Chaar | MTL Blog
This was my first time diving into an A&W poutine (and not my last) and it definitely surprised me in the best way possible. The French fries were just the right amount of crispy and held up very well among all of the gravy. I mean, who likes soggy French fries, right? The gravy was also extraordinary. It was rich and flavourful with a deep savoury flavour and coated the fries just right.
As for the cheese, there was lots of it and it did not disappoint. The cheese was the perfect texture and even had a squeakiness to it that made you think you were eating curds from Quebec's best fromagerie. Considering how much cheese there was, I was actually worried that it just might overpower the dish completely, but the ratio of each individual ingredient worked wonderfully, making A&W's the top contender when it comes to fast food poutines and one I'll certainly be trying again.
Score: 4/5
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The May 19, 2023, Google doodle celebrating poutine.
A Quebec Cheese Pro Made A Gravy-Filled Burrata Poutine & It Looks Sinfully Delicious
If you grew up in Montreal, then chances are you've seen (or eaten) your fair share of deliciously creative poutines, whether it be a French onion soup poutine, a poutine served atop a Beaver Tail or one made with loads of foie gras — the options are endless. But odds are you've never come across a burrata poutine. And if you somehow have, it surely wasn't like this one.
Quebec content creator Fred Fromager Urbain crafted a sinfully delicious burrata poutine, and he did it all from scratch.
The cheese master has got making cheese down to a science, literally. Fred's channel is focused on all things cheese, including making it yourself at home. So, when it came to reinventing the classic Quebec dish, Fred's creative juices got flowing, and voilà! A freshly made burrata poutine came to fruition.
Chez Fred Fromager Urbain | YouTube
The process starts off by mixing milk and vinegar and bringing it to an exact temp of 38 degrees Celsius — double boiler style. A few drops of protease; enzymes used to start the coagulation process are carefully added in and back to the boiler the mixture goes.
After 15 minutes, the mixture, which has already started to thicken, is then added to a cheesecloth and strained. The hardened cheese is then added and mixed into a small water bath, allowing it to keep its shape.
Fred then masterfully shaped the burrata into a bowl that he filled up with poutine sauce. After intricately forming the sauce pocket, the burrata was placed atop a bed of fries and cut open for the ultimate NSFW food moment.
Okay, who's hungry?