poutine

VLADMIR POUTSIHN MOTHERFUCKERS

550ml chicken / beef homemade or not
225mL or chicken broth and beef broth
550ml water or my key + 400mL of water and 150mL of white cooking wine
1 tablespoon extra beef Bovril
1 bay leaf then remove
1/4 teaspoon of mild curry powder
1/2 teaspoon paprika (or pimenton if you want more kick)
1/2 teaspoon fresh thyme preferably
1/2 teaspoon cayenne pepper only, if not available black pepper, white pepper niet!
1/4 teaspoon celery salt (A. Vogel) or sea salt (there is enough salt in the broth)
2 tablespoons chili sauce (Tabasco / Crystal Hot Sauce)
1 1/2 tablespoon Worcestershire sauce (Lea & Perrins please)
Add the cornstarch during the boil in to thicken. You can also add more liquid in a pressure cooker and reduce heat to low to complete the same consistency. Thick, not gloopy / runny.
CHEESE
4L of milk in a large saucepan, if you want to do more to 5L always adds ¼ given proportions. The milk must be cold at first. Add 1 tablespoon and a half of citric acid diluted in a liter of cold water. If the pH of the milk is a bit on the alkaline side (depends on the cow’s diet) you can add lemon juice. It's more authentic and what I do, but more advisable that with cows / buffaloes that were grass fed. Put on the heater increase the temperature 32-33 ° C. When it reaches this remove the round and add ¼ teaspoon of rennet diluted in ¼ cup (60mL) of cool but not cold water. Stir for 30 secs. Let stand for about 5 minutes it should curdle. If, after 5 mins it is still too soft let curdle a little longer. At this time cut into cubes with a long knife 2cm x 2cm. Return to heat, stirring very carefully by increasing the temperature to 40-41 ° C. Rise to 43 ° C if the water used is a little harder. When the temperature is constant is removed from the hob to stir gently 2 to 4 minutes depending on the speed it reaches the desired consistency. At this point, an already set up baking bowl will receive the whey that will pour from under muslin large enough to hold everything. Wait until the whey drains completely and can after a while press gently to drain the little that remains. It is essential to keep the whey! Transfer the drained contents into a heat resistant bowl and put it over a bain-marie of simmering / near boil water. After you have to "knead" cheese quickly (yes knead). Remove when the temperature reaches 51-52 ° C, and knead it. Put back on the bain-marie to 57-58 ° C. Remove. At this point if the cheese is hot enough when you knead it will stretch. Make pretty small smooth balls. It can be eaten as is then or keep it longer put in resealable containers. I recommend Mason jars for North America or for Europe Kilner jars to keep to taste with the full liquid whey or slightly diluted with water. If you want to turn it into poutine cheese, salt the whey with sea salt (not too much not to remove any too much moisture) and close the pot leaving the fridge the night / day before.
CHIPS
 Use Heston’s page, I’m lazy http://www.channel4.com/4food/recipes/chefs/heston-blumenthal/triple-cooked-chips-recipe