The Tools You Need to Make Authentic Fondue
Fondue Set with ingredients Fondue has been recognized as a dish since the 15th century. The first recipe for fondue appeared in a book, published in Zurich, in 1699. Modern fondue is considered a Swiss, Italian and French recipe involving...
Fondue has been recognized as a dish since the 15th century. The first recipe for fondue appeared in a book, published in Zurich, in 1699. Modern fondue is considered a Swiss, Italian and French recipe involving a number of different melted cheeses served in a single, communal pot. While traditional fondue is of the cheese variety, by the 1950s the term was expanded to include any dish that utilized the cooking method of a communal pot. Chocolate fondue and oil fondue is common now.
Fondue became popular early on because it was a relatively cheap, easy and convenient way to serve a meal. Today, there are fondue restaurants across the globe, but it is also an easy dish to make at home, as long as you have the correct ingredients and hardware.
To make a successful fondue you will need a fondue pot. Fondue pots for the home come with a heat source, either an alcohol burner or an electrical element. The burner or element keeps the cheese, oil or chocolate hot so dipping can occur. Cheese and chocolate fondues can be prepared in ceramic fondue pots. Experts, however, suggest stainless steel pots chefs that will be using oil fondue to cook meat and vegetables. Smaller pots are also available and are preferable when making a chocolate fondue.
The forks that you use for fondue are also important. Each type of fondue utilizes a different type of fork. Cheese fondue forks are long and have three prongs. The prongs make it easier to spear bread and other soft items. Meat fondue forks are even longer and come with two prongs. The longer length ensures that the user does not get burned while dipping their food in the oil. Finally, chocolate fondue forks have three prongs, but are shorter and made specifically for smaller, chocolate fondue pots.
When preparing fondue (you can use any recipe you find), it is important to think ahead. A fondue pot should never be sat on by more than four people. With oil fondue more than 4 pieces in the pot at once can quickly lower the temperature of the oil, and you risk the meat not cooking properly. With a cheese fondue, more than four people on a pot can cause the fondue to become over-stirred and thick. Experts suggest between two and four people per pot of fondue.