cheese and chocolate fondue use shallow, heavy bottomed cast-iron or
fondue pot. Do not use a porcelain fondue pot for meat because they
not withstand the high temperature required for oil.
meat fondue use metal or cast iron pot because of the higher cooking
The metal Fondue pot also can be used for vegetables and tempura
prepare the fondue on the stovetop first, then transfer the hot mixture
to the fondue pot.
fill more than 1/3 of the fondue pot with melted cheese, oil or
because it may bubble up when raw food is added.
serving fondue always protect your tabletop by placing the fondue pot
a sturdy trivet.
temperature for the oil is 325 to 375 degrees F (165 -190 degrees C).
should be simmering, NEVER BOILING. The heat source should be adjusted
regularly to keep the oil as close to the frying temperature during
as possible. You can also test oil temperature with a fat thermometer
cubes of bread (at correct temperature oil will brown bread in less
cheese fondues with various breads for dipping. Even stale bread can
delicious when swirled in the creamy cheese sauce. Bread should include
crusts to help stay on the forks.
the chocolate fondue prepare brownies, pound cake, biscotti, dried
or various seasonal fresh fruits such as strawberries, bananas,
grapes or peaches for dipping.
lemon juice over fresh cut vegetables to prevent browning. Vegetables
as cauliflower and broccoli taste better and cook faster if they are
or lightly steamed first.
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.
great substitute for a fondue pot is a little wok.
many forks in the fondue pot at once reduce the heat of the oil and
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
be seated at a fondue pot unless it's a cocktail-style party. Make sure
the forks are dry before dunking.
fondue forks with different shaped handles or colors so guests can
whose forks are whose.
try to eat directly from the fondue fork because they can get extremely
hot. Dinner forks should be available.
fondue plates should have separate compartments for sauces, vegetables,
meat and vegetables should be always served separately.
variety of dipping sauces with fondue like: teriyaki, green peppercorn,
tarragon, ginger-plum, gorgonzola, curry, green goddess, pesto,
- To serve
you can also use small bowls.
use fondue forks for dipping, because that may transfer sauce to the
oil, creating sediment in the oil, and reduce frying temperature.
a lighter healthy version of the meat fondue replace the cooking oil
stock or broth.
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.
- As with
other communal dishes, fondue has an etiquette. Most often, allowing
one's tongue or lips to touch the dipping fork will be thought of as
|Did You Know?
|The earliest record
of a fondue is a recipe for a sauce made from Pramnos wine,
goat's cheese and white flour that appears in Scroll 11 (lines 629-645)
of Homer's Iliad.
Swiss communal fondue arose many centuries ago as a result of food
preservation methods. The Swiss food staples bread and raclette-like
cheese made in summer and fall were meant to last throughout the winter
months. The bread aged, dried out and became so tough it was sometimes
chopped with an axe. The stored cheese also became very hard, but when
mixed with wine and heated it softened into a thick sauce. During
Switzerland's long, cold winters some families and extended groups
would gather about a large pot of cheese set over the fire and dip
wood-hard bits of bread which quickly became edible.
Modern fondue originated during the 18th century in the canton of
Neuchâtel. As Switzerland industrialized, wine and cheese
producers encouraged the dish's popularity. By the 20th century many
Swiss cantons and even towns had their own local varieties and recipes
based on locally available cheeses, wines and other ingredients.
During the 1950s a slowing cheese industry in Switzerland widely
promoted fondue since one person could easily eat half a pound of
melted cheese in one sitting.
In 1955, the first pre-mixed "instant"
fondue was brought to market.
Fondue became popular in the United States during the mid-1960s after
American tourists discovered it in Switzerland.
Dessert fondue recipes began appearing in the 1960s. Slices of fruit or
pastry are dipped in a caquelon of melted chocolate. Other dessert
fondues can include coconut, honey, caramel and marshmallow.