Looften

First of all, I'd like to state that I'm a college student and cooking for me pretty much amounts of cold cuts and ramen.

However, I have an old fondue pot from the parents, and I'd like to give it a try. The cuts of meat/fruit/cheeses ect seem readily available from most markets and butchers. The part I'm unsure about is the sauce. I've seen some general recipes and get the general idea of how to make it, but I'd like some personal accounts.

Anybody particularly experienced?
Tips? Hints? Special recipies?

Also, I assume the meats must be cooked beforehand to prevent germs, any other precautions?

hotdogg

I have melted pure chocolate in a fondue pot and dipped all kinds of fruit...very good! Also did a Cheese fondue, mixed fontina and a little gruyere (a good swiss) to dip bread and small peices of beef and pre cooked italian sausage...Also Just plain clarified butter in a fondue pot and small peices of beef, have bread, mustard, horseradish, or any other accompaniements with your beef...Remember to only have a few peices of raw beef at a time in the fondue pot with the clarified butter or you will lower the cooking temperature.

cetacean

I have bought prepared fondue cheese at the grocery store which is surprisingly good. For cooking, I like a vegetable broth with some green onions, mushrooms, garlic etc. It is a lot healthier than the oil or butter, but still tastes great so long as you have good stuff to through in it.

Fisher

I'm no fondue expert, but I've had it a few times and I know this much: There's different kinds of fondue. Cheese fondue is usually a sauce of cheese and wine and you dip bread into it. You can also have meat but the pot has oil or some liquid to cook the meat. I suppose you can have pre-cooked meat, but I haven't heard of that. Then there is dessert fondue with melted chocolate that you dip fruit in or something like that.

splck

We use regular canola oil for our fondue. Always add a piece of potatoe to the oil, it will help stop spattering while you cook your different types of meat. We dip beef, pork, chicken and different veggies in an assortment of different sauces, usually about 5-6 of them. The meat should be raw, just don't cross-contaminate. You can make a beer batter and use it to make your own onion rings ect.
The best thing about a fondue is the sauces, but I don't have any of the recipies here that I can give you.

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j8ear

I know of four type of fondue:

1. Cheese. Self explanatory.
2. Chocolate. Again SE
3. Chinoise. Beef Broth heated and used to cook chunked meat.
4. Bourginione (sp?). Oil heated and used to cook chunked meat.

I could have those last two reversed....I'm doubting myself.

As for sauces, I always like to have a variety of yummy sauces for the meat after "fondueing" e.g:

1. A nice garlic cream cheese sauce.
2. A delicious bernaise sauce.
3. A tangy gingery soy sauce
4. A scrumptous honey mustard sauce
5. A spicey horseradish sauce

enjoy,

-bear

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Pellaz

Shamelessy stolen from AB word for word


1 clove garlic, halved
1 (12-ounce) bottle hard apple cider
2 tablespoons lemon juice
1 tablespoon brandy
Pinch kosher salt
5 ounces (2 cups) Gruyere, grated
5 ounces (2 cups) Smoked Gouda, rind removed, grated
1 tablespoon plus 1 teaspoon cornstarch
1/4 teaspoon curry powder
Several grinds fresh ground black pepper

Rub inside of fondue pot or heavy small saucepan with garlic. Pour cider into pot. Add 1 tablespoon of lemon juice, the brandy and salt and bring to a simmer over medium heat. Meanwhile, grate the cheese and toss well with the cornstarch in a large bowl. When the cider just begins to simmer, gradually add the cheese a handful at a time, allowing each addition to melt completely before adding the next. Continue adding cheese and stirring until all cheese is incorporated, about 3 minutes. If mixture starts to bubble, reduce heat to low. The mixture is ready when creamy and easily coats the back of a spoon. Stir in curry powder and pepper. If cheese seems stringy, add some or all of the remaining lemon juice. Move fondue pot to alcohol warmer, and keep stirring during service. A variety of breads, from pumpernickel to rye to bagel chunks can be skewered and dipped as can cauliflower, broccoli, mushrooms and potatoes. (Soften all vegetables by blanching briefly in boiling water then chilling.) Crisp fruits such as apples make great fondue fodder, as do cooked meats and sausages. Even soft pretzels make for good dipping. If any fondue is left over, cover with ice water and refrigerate, pour off water and reheat over low heat.

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sadatx

Just a note: In my opinion, fondue isn't the quickest and easiest thing to make especially without a kitchen (I don't know what you have in your dorm).

So if you want something for a special occasion (like for a bf/gf) or just to try once for fun, then go ahead.

But if your looking for something to do that's simple and easy and can be done often, fondue might not be the best thing.

hotdogg

a la Bourguignonne...Spell Check, meaning as made in Burgundy, a region in France (Beef Braised in Burgundy with mushrooms and small white onions)

txgirl

i agree with sadatx..it's avery time consuming thing..lots of work but fun...not a dorm thing I wouldn't think...the prep itself is work but sure if fun if you have friends come over to hang!