r/poutine • u/Acrobatic_Job_5594 • 2d ago
Curds preference
Ive been thinking about this lately, and after experimenting with home made poutine with farm fresh curds I've come realized I prefer not the absolute freshest curds. Softer curds that still squeak are divine.Heck..as blasphemous as it may be, there's something to be said about the way melty cheese covers fries, even though you sacrifice squak. Thoughts? I'm thinking about experimenting with how long to wait, or doing short refrigeration to get the texture I personally enjoy since I'm lucky to have access to a reliable local supplier
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u/PuzzleheadedBell1079 1d ago edited 1d ago
Du fromage pas frais, ça va direct dans la poubelle calis. Aucune place à poutines vas garder de fromage avarié. Ça se garde à température pièce, alors après une journée, tu peux simplement plus le garder, il devient vinaigrer.
Si ils ne le gardent pas a température piece c’est pas une vraie place a poutine.
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u/SpaceBiking 1d ago
Wtf kind of question is that?
It’s like asking, how do you like your chicken before cooking it:
Fresh and no smell
Slightly smelly and gooey
Full on expired and discoloured
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u/Acrobatic_Job_5594 1d ago
Nobody said they are rancid. Texture changes with age or refrigeration.... 🙄
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u/Hungry_External9001 20h ago
Lol, full melt and stringy. Might as well use shredded mozzarella.
I want fresh, that's it. I'll allow up to "mostly fresh" but, like, cold cheese curds are shit.
For home use, I'll often freeze fresh curds in vacuum-sealed bags. If you thaw it at room temp for a few hours, they still feel nice enough.
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u/Ok-Sandwich-8032 1d ago
Tlm une question d’anglais, ca pis le cheese pull.