Poutine Manual

Danse La Poutine

www.youtube.com/watch?v=Gz89dO1F7fs

Un - trempe les frites dans l'huile

Deux - fais-les cuire c'est facile

Trois - ajoute la sauce et le fromage squich squich

Dans ton estomac des sensations magnifiques!

The following is a simple guide to cooking poutine with the Midnight Poutine kitchen setup.

FRIES:

• 1. Connect deep fryer to propane tank using attached hose. Ensure that all connections are tight and valves closed.

  2. Fill fryer tanks approximately 3/4 full of vegetable oil.

  3. Open propane tank valve, then mister valve, then open valve on first burner and light. Adjust to desired flame. Repeat for second burner (if desired).

  4. Wait for oil temperature to reach approximately 325 degrees. Oil temperature should be kept between 300 and 350 degrees at all times, otherwise fries will take forever to cook or you'll experience boilover (which is one life experience you don't really need).

  5. Fill fry basket approximately 2/3 full and place in fryer, be sure to monitor temperature and adjust as required.

  6. Cook fries until crispy/golden brown shaking/stirring occassionally.

  7. Dump fries into aluminium tray on the bar.

  8. Salt fries to taste.

GRAVY:

• 1. Connect stove to propane cylinder ensuring all valves are off and all connections are tight.

  2. If using a large propane cylinder open the main valve.

  3. Open burner, light and adjust flame and required.

  4. Bring pot of water to near boiling, then add poutine powder. While the packaging says one packet to one cup of water its best to just play with it. Gravy should simmer but not boil. If gravy is too thick add water, too thin add powder. You'll figure it out. STIR FREQUENTLY.

Making the poutine itself is easy. Scoop fries onto a plate. Scatter a handful of cheese curds amongst the fries and ladle gravy on top. Serve.

Each poutine takes between 2 and 3 potatos, so that's what people should be doing at the devisTater station to keep an appropriate supply going.

Both the fryer and the gravy stove need to be monitored closely or there will be messes and potentially burns, that's why there's an operator at each station.

CLEANUP:

• 1. Shut all valves on fryer and stove starting at the burners and working your way back towards the cylinder.

  2. Allow tanks/pots to cool before cleaning, those mofos are HOT.

  3. Wipe down all surfaces with a rag and spraybottle (cleaning mixture, then water).

  4. Close lids. The deep fryer will have a hinged lid to keep that damned dust out of the oil. We may be able to store leftover prepared gravy if we put a lid on it and keep it in the cooler (fast food joints do it).

  5. Clean utensils and replace in dust proof container.

SAFETY:

• • A fire extinguisher rated for class A&B fires will be located in the kitchen storage area.

  • Grease fires can also be extinguished by covering them with a lid or smothering them in a non-flammable such as playa dust (conveniently enough).

  • DO NOT THROW WATER ON A GREASE FIRE! This will only spread the fire out and make it even worse.

  • A first aid kit including burn cream will be available in the kitchen storage area.

  • Water in the handwash station can be used to cool burns.

  • NOBODY who isn't cooking poutine should be behind the poutine counter.

  • The person manning the devisTator station is responsible for the people in the lineup and must intervene in a Burnery way if anyone presents a danger to themselves or others.

  • Extra fuel will be stored back of house next to the Camp Kitchen.