Great poutine require crisp fries, beefy gravy, and super fresh, squeaky cheese curds.
I started by heating the milk to 90°F, then added the thermophilic culture and calcium chloride and holding it at that temperature for an hour. Next I stirred in the rennet and waited another hour until the milk coagulated. With a long slicing knife, I cut the coagulated cheese into curds and let it rest for five minutes. Then I slowly brought the temperature of the curds and whey to 102°F over a period of 30 minutes.
A traditional beef stock usually starts with marrow bones roasted with tomato paste, which creates a deeply brown and flavorful stock. Since I wanted something more subdued, I skipped the roasting and made a hybrid beef and chicken stock. I started by browning oxtails, beef shin bones, veal bones, and chicken necks in a large stock pot.
I cut my skin-on russets into 1/2-inch strips and used the double fry method—first cooking them at a lower temperature to soften the potatoes, then frying them at a hotter temperature to crisp them. Typically I wash off the starch before frying the potatoes, but I wondered if leaving the starch on would yield even crunchier results, so I tried out both ways.
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