In New Mexico, they use New Mexico chile for their chili cheese fries, often adding chopped lettuce, tomato, and olives as garnish. Potatoes, yams, batata a white sweet potato with purple skincassava fries or Mofongo are coated with bacon, cheese with roasted pork, chicken, beef or all three, drizzled with ketchup and mayonnaise. Corn, chopped lettuce, cilantro, avocado, tomatoes, and bell peppers, are often added as a garnish. Internationally[ edit ] In Irelanda variation called what kind of cheese for french fries fries" consists of fresh-cut fries covered in taco sauce and shredded cheddar.

Piled on top of the cheese are ground beef, tomato, peppers, onions, and various seasonings. This consists of fries covered with cheese, salad, and shawarma or doner kebab. The hot gravy is usually poured over room-temperature cheese curds, so they are warmed without melting completely. Air and moisture seep out of the curds over time, altering their acidity level. This causes proteins to lose their elasticity, and the curds to lose their complex texture and characteristic squeaky [b] sound when chewed.

Furthermore, Canadian food safety practices require curds to be refrigerated within 24 hours, which suppresses the properties of their texture. The texture, temperature and viscosity of poutine's ingredients differ and continuously change as the food is consumed, making it a dish of highly dynamic contrasts.

Strengthening these contrasts, superior poutines are identified by the crispiness of the fries, freshness of the curds, and a unifying gravy. When curds are unavailable, mozzarella cheese may be an acceptable alternative. Pulled pork was popular aroundfollowed a couple years later by Asian-fusion poutines. They replace some or all of the ingredients but maintain the dynamic contrasts of textures and temperatures with a crispy element, a dairy or dairy-like element, and a unifying sauce.

Wendy's fast food chain offers Poutine that they call "Baconator Fries" which is fried thin sticks of potato with yellow cheese goo and bits of real bacon. You want it in chunks so it doesn't melt completely. Don't be skimpy.

Some cheese curds are the size of my baby finger. That's part of the poutine experience - the chunks of warm, softened cheese and shredded just won't cut it because it melts completely and mixes in with the gravy. Cheddar is not the best substitute.

Even though cheese curds are technically cheddar they don't taste like it. The taste is much more mozzarella-like - soft, pliable, subtle taste, squeaky : How do you make poutine gravy?

I've included a perfect poutine gravy recipe below for you! If you've eaten a lot of poutine, you've probably experienced a wide range of gravy tastes. Some are clearly chicken, some are dark and beefy. I think the perfect one is somewhere in between. I looked to French-Canadian chef Ricardo for a reliable and authentic recipe.

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Cheese French Fries Recipe - PUTRI MIRANTI

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