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| Prepping the ribs |
Our latest Hot Cuisine Club session was all about creating the ultimate
Poutine. Sebastien came in early this morning and prepped braised short ribs, using a
John Besh recipe from the
Eat Like a Man cookbook. I watched them as they braised through the morning then he turned the broth into a sauce after school. Shanna pulled the beef apart while Seth and Reid cut fries. We blanched the fries for 8 minutes at 325 then fried them for 3 at 375. The fries were great just on there own but we topped them with a bit of cheese curd and then some of the braised short ribs and sauce. This was by far the best Poutine I've ever had! Nice job guys!
The sauce was a bit sweet so I would cut the sugar down by half the next time but other than that it was a great recipe. It's nice to have a bit of meat on the usual Poutine. Sort of makes it a full meal. It was great though and I'll do it again for sure.
Our latest Hot Cuisine Club session was all about creating the ultimate Poutine. Sebastien came in early this morning and prepped braised short ribs, using a John Besh recipe from the Eat Like a Man cookbook. I watched them as they braised through the morning then he turned the broth into a sauce after school. Shanna pulled the beef apart while Seth and Reid cut fries. We blanched the fries for 8 minutes at 325 then fried them for 3 at 375. The fries were great just on there own but we topped them with a bit of cheese curd and then some of the braised short ribs and sauce. This was by far the best Poutine I've ever had! Nice job guys!
The sauce was a bit sweet so I would cut the sugar down by half the next time but other than that it was a great recipe. It's nice to have a bit of meat on the usual Poutine. Sort of makes it a full meal. It was great though and I'll do it again for sure. 
