Fondue Tips

  • For cheese and chocolate fondue use shallow, heavy bottomed cast-iron or porcelain fondue pot. Do not use a porcelain fondue pot for meat because they will not withstand the high temperature required for oil.
  • For meat fondue use metal or cast iron pot because of the higher cooking temperature. The metal Fondue pot also can be used for vegetables and tempura dishes.
  • Always prepare the fondue on the stovetop first, then transfer the hot mixture to the fondue pot.
  • Never fill more than 1/3 of the fondue pot with melted cheese, oil or chocolate because it may bubble up when raw food is added.
  • When serving fondue always protect your tabletop by placing the fondue pot on a sturdy trivet.
  • Proper temperature for the oil is 325 to 375 degrees F (165 -190 degrees C). Oil should be simmering, NEVER BOILING. The heat source should be adjusted regularly to keep the oil as close to the frying temperature during cooking as possible. You can also test oil temperature with a fat thermometer or cubes of bread (at correct temperature oil will brown bread in less than 60 seconds).
  • Serve cheese fondues with various breads for dipping. Even stale bread can taste delicious when swirled in the creamy cheese sauce. Bread should include crusts to help stay on the forks.
  • For the chocolate fondue prepare brownies, pound cake, biscotti, dried fruits or various seasonal fresh fruits such as strawberries, bananas, cherries, grapes or peaches for dipping.
  • Squeeze lemon juice over fresh cut vegetables to prevent browning. Vegetables such as cauliflower and broccoli taste better and cook faster if they are blanched or lightly steamed first.
  • For oil or broth fondues use high sided fondue that will keep spatters and allow you to fully immerse whatever you're cooking. Do not leave fondue pot unattended. Supervise children closely.
  • A great substitute for a fondue pot is a little wok.
  • Too many forks in the fondue pot at once reduce the heat of the oil and slow down cooking time. So, if you've got a large group to feed, have two or more pots of fondue going simultaneously. No more than six people should be seated at a fondue pot unless it's a cocktail-style party. Make sure the forks are dry before dunking.
  • Use fondue forks with different shaped handles or colors so guests can determine whose forks are whose.
  • Never try to eat directly from the fondue fork because they can get extremely hot. Dinner forks should be available.
  • Proper fondue plates should have separate compartments for sauces, vegetables, and meat. Uncooked meat and vegetables should be always served separately. To serve sauces you can also use small bowls.
  • Provide variety of dipping sauces with fondue like: teriyaki, green peppercorn, tarragon, ginger-plum, gorgonzola, curry, green goddess, pesto, marinara and horseradish.
  • Never use fondue forks for dipping, because that may transfer sauce to the cooking oil, creating sediment in the oil, and reduce frying temperature.
  • For a lighter healthy version of the meat fondue replace the cooking oil with stock or broth.
  • Serve raw meat, poultry and fish for fondue on beds of ice. Keep in mind that raw meat should not be left at room temperature for more than 2 hours.

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