Useful Tips

ALL ABOUT FONDU

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Prepare a dish of Swiss shepherds in a special heat-resistant dish called kakelon.

In Russia, a kettle with legs (metal, clay) is known as fondue. A fondue candle or gas burner is installed under the legs of this vessel. This is necessary to keep it hot.

So that the cheese does not stick to the walls of the pot, it is advisable to choose it with a non-stick coating. Most often, the fondue set includes metal long forks with a wooden (plastic) handle.

The dish is used by planting a piece of bread or another product on a special fork and dipping it in a melted mixture of cheese and wine. Usually, the fork sticks over the fondue bowl so that the drops of sauce flow back into the container, and he himself cools down a bit. Bread is tasted from the fork very carefully so as not to touch it with the mouth, as it will again dip in the sauce, which is in the common dish.

It should be noted that a dish from common dishes increasingly began to appear on the tables of modern people.

What happens for fondue

To choose dishes for fondue, you need to determine the type of dish that will be prepared in it. There are several types of fondue:

  • based on broth
  • oil based
  • chocolate based
  • cheese based

Crockery for cheese fondue and its other variations can be made from metal, ceramics or clay. Each has its own purpose.

For example, for a fondue based on chocolate, the set includes a pot made of ceramic or clay. A cheese or broth dish is best done in a metal pot. Also, oil fondue is prepared in such dishes. I must say that the metal container can be steel or cast iron. Steel dishes have a more aesthetic appearance, and cast iron is able to better maintain high temperature indicators, but it also absorbs odors.

How to cook


BASIC GUIDE

Fondue works best in small numbers, so don’t invite too many guests - four or six people will be just right. Check if you can use your fondue pot on the stove, and if not, prepare the fondue in a pan, and then transfer it to the fondue pot. Ask all the guests to stir the fondue in a figure-eight motion so that the fondue remains creamy.

Cheese Fondue

To add fondue flavor, rub the pot with a slice of garlic.

Rub or crush the cheese to make it easier to melt, and heat slowly, as it burns easily.

The final fondue should be uniform and creamy. If it’s not yours, squeeze lemon juice into it to help connect all the ingredients.

Fondue with broth

Use a fragrant vegetable or chicken broth, and do not fill the pan too much - no more than two-thirds. Add noodles or pasta to the broth if you want, and when all the foods have run out, serve it like a soup.

Fondue with butter

Use a culinary thermometer to check the temperature of the oil - it should be 190 gr C.
You can check the temperature by throwing a cube of bread in hot butter - it should be fried in 30-60 seconds. If you pour oil from a pot into a fondue pot, put the pot in the sink. The pot should have been filled no more than two-thirds.
When the oil is transferred to the table, turn on the burner to the maximum temperature (open the cover). Do not cook too many foods at once, as this will cool the oil and may cause it to foam and overflow. You will need to heat the oil on the stove if the temperature drops too much.

Sweet fondue

Custards, fruit purees and chocolate sauces can be prepared in advance and chilled until it is time to serve them on the table. Cook the custard slowly, as it may curl up and become grainy if overheated. If this happens, put the pan in cold water and cool it quickly, add some cold milk or cream and continue to whisk quickly.
The sauces should be thick enough to cover the foods - if not, starch them with starch.
When melting chocolate, do not bring it to too high a temperature, otherwise it will burn from below. Add liquids such as cream, coffee or liquor before it melts, and do not stir until it has completely melted.

Safety precautions

If the oil overheats, it may ignite. If this happens, cover the fondue with a lid or wet towel to block the oxygen supply - never pour water into boiling oil.

Make sure the dip products are dry, as wet products will cause the oil to splatter.

Take care when moving the hot pot.

Check that the fondue pot stands on the stand firmly and that it cannot be accidentally dropped.

Never ignore a candle or burner.

Little tricks

Gently add cheese crusts to the cheese fondue. Their amount should not exceed more than 1/3 of the whole cheese mass, otherwise the taste will turn out too strong.

At the table, you can add fresh herbs to the fondue, add dry herbs to the fondue before serving. Add herbs gradually. For a richer color of cheese fondue, add a little soaked saffron, for a milder taste, add turmeric.

Fondue with boiling oil is best served in the air: on the balcony or terrace.

If you have not tried making fondue before, try to cook it first with your family, and only then with friends - it is easier to experiment.

Season the meat and fish after cooking - hot it absorbs aromas better. Do not salt the meat by dipping it in boiling oil, as it may splatter. All dry herbs and pepper must also be added to the finished meat, otherwise the herbs will fall into the oil and burn.

For fondue with broth, cook the broth with dry herbs, and add fresh on the table. Or sprinkle meat with herbs if you don't want the broth to become stronger.

Make the table more colorful and come up with delicious side dishes for your fondue: thin slices of mushrooms, pickled cucumbers, or, if you want something original, truffles can float in a fondue pot.

EQUIPMENT

If you decide to arrange a fondue, this does not mean that you need to go to the store and buy an expensive fondue set, but you still need some necessary items.

Heat source

The simplest form of heating is a small tea candle, and it is enough to make chocolate fondue. However, it does not produce enough heat for fondue with butter or broth. For them you will need a special stainless steel burner. There are two types. In one is a sponge onto which a flammable liquid, usually methyl alcohol, is poured and set on fire. Another type of burner is a small pool of foil, in which there is a gel-like fuel, the container is discarded after use. The burner is covered by a lid that can adjust the level of fire.

There are electric fondues that support oil fondues of the same temperature, but they spoil the romance of a real flame.

Sets

Low-cost fondue kits include a pot, stand, forks, and a burner. Cheaper kits include only the grill and burner, and you can also buy individual pots, pans, forks and skewers.

Cutlery

You can use dinner forks. However, when you cook food in fondue, you need forks with handles, as metal forks or skewers will get very hot if you leave them in the fondue. Small metal baskets can be used to get products that have fallen into the oil fondue. For the preparation of tempura or sukiyaki, wooden sticks or small wooden tongs are traditionally used.

Grilles

The fondue stand consists of a grate on which a pan or fondue pot is mounted, as well as a base on which a burner or candle is located.

Fondue pans

It is not necessary to use a special fondue pot, you can use a refractory pot or a pot that is stable. Stainless steel pans are best suited for fondues with butter, and any thick-bottomed pans for cheese fondues and sauces.

INGREDIENTS

The beauty of fondue is in its simplicity: just a few ingredients are needed to create an appetizing dinner, but this rich combination of flavors gives fondue its charm.

Cheese

Classic cheese fondues are prepared with Swiss cheeses, such as Emmental, Gruvier and Appenzeller, which acquire a molten elastic texture. They need to be prepared in an acidic environment: wine, liquor or lemon juice - gives a gentle fondue. Other suitable cheeses include Beaufort, Mozzarella, Edam, Fotin and Cheddar. Try them for their variety of flavors and textures.

To make a lighter, less alcoholic fondue from soft cheese, choose sharp or medium-sharp goat cheeses or tender soft cheeses with herbs and pepper, ricotta or mascapone. The strong taste of blue cheeses also makes them suitable: from Dolcelatte, Bleu d'Auvergne and Gorgonzola to crumbling Stilton. These cheeses are melted in milk, not in alcohol or lemon juice.

Alcohol

With hard cheeses, use dry sour wine. A good choice is Swiss Chasselas or any other dry white wine.

For fruit flavors, try cider, or if you use good, ripe hard cheese, try real ale or beer.

Liqueurs add flavor and make the fondue uniform and smooth: kirsch (cherry tincture) is the most popular of all. Chocolate fondue tastes better with Grand Marnier Orange Liqueur or Kahlua Coffee, or Amaretto Almond. Fruit liqueurs will change fruit fondues.

Butter

Light oil with a delicate aroma that heats to high temperatures without heating, ideal for fondue. Choose from vegetable, corn, sunflower, peanut or soybean oils. Olive, sesame and peanut oils are too aromatic and ignite at high temperatures. If you like the aroma of these oils, add a few tablespoons of this oil to another.

Chocolate

The more expensive the chocolate, the better it is for fondue, as it has more cocoa beans, sometimes as much as 90% compared to 17% in cheap chocolate. This quality chocolate is also called bitter, it has no vegetable fats and no sugar. You will need less such chocolate than cheap options. Even when cream or sugar is added to the fondue, the rich taste of chocolate will remain. For a sweeter and more delicate taste, you can use milk chocolate.

Whatever chocolate you use, melt it in a bowl set in a pot of boiling water.

WHAT TO DO IN FONDU

In addition to all this, you can dunk a lot of products in the fondue bowl, you just need to look into the refrigerator to find something suitable.
Some products can be dipped directly with your hands, and some are better to prick on a fork.

Bread, Chips and Crackers

Choose breads of different textures: French loaf, bagels and bagels, soda bread and sourdough bread, loaves with seeds and nuts (all recipes can be found in our "Bread" section). Try Italian bread, such as focaccia with onions, tomatoes or nuts, or ciabatta.

You can also combine bread with cheese - fondue with dolcelette is ideal for focaccia with olives and tomatoes, for example. Bread can be cut into cubes or large slices 1 cm thick, and served fresh, grilled, dried in a toaster or fried in butter and olive oil until crisp.


Chips and crackers are also great. Try corn chips, bread sticks - plain or ham prosciutto, or cheese sticks. They should be large enough to hold their hands, and that they will not fall apart when they are dipped in the sauce.

For sweet fondue, cubes of sweet bread, such as croissants or brioche, are suitable.


Fruits

Some fruits, such as grapes and apples, are also suitable for unsweetened and sweet fondue. For sweet fondue, use seasonal fruits: strawberries, cherries, plums, peaches, apricots and nectarines are all suitable along with exotic fruits like mango, fig, pineapple, papaya and lychee. Fruits available all year, such as bananas and oranges, also work well. Unripe fruits can be boiled in sugar syrup, fruit juice or fruit wine, this works especially well with pears.

Cakes, muffins and cookies

Pieces of a dense cupcake and sweet cookies are perfectly dipped in sweet fondue. Try Madera cupcake, meringue, biscotti. Danish buns or cookies with pieces of chocolate are all you want.

Vegetables

Fresh, raw vegetables, cut into pieces, give a pleasant crunch to cheese fondue. Choose from pink radishes, young carrots, young corn, green peas, red, orange and yellow peppers, small cherry tomatoes, young celery, chicory, cucumber and fennel. Some vegetables, such as asparagus arrows, cauliflower and broccoli, young leeks and green beans, are best boiled in advance for a couple of minutes to keep them crisp. You can add a little vinegar to the water, and roll boiled cauliflower in paprika.

In addition to all this, you can use pieces of pickled vegetables, as well as small sausages, frankfurter sausages, slices of liverwurst, boiled or baked chicken, smoked or baked pork, pancakes, stuffed olives (for Spanish fondue), etc.

How did the dish appear

The name translated from French means "melt away." The composition of the classic fondue includes 2 types of cheese - gruyere, emmental. Pieces of cheese are melted in wine. Sometimes cherry vodka is added to the mixture.

But in different parts of the country there are own recipes for preparing this dish, which differ in significant assortments of ingredients used, from which fondue only wins. A dish is not an ordinary dish, but a special style of communication, tradition, etiquette.

It is used by planting a piece of bread or another product on a special fork and dipping it into a melted mixture of cheese and wine. Usually, the fork sticks over the fondue bowl so that the drops of sauce flow back into the container, and he himself cools down a bit. Bread is tasted from the fork very carefully so as not to touch it with the mouth, as it will again dip in the sauce, which is in the common dish.

It should be noted that a dish from common dishes increasingly began to appear on the tables of modern people.

Dishes for cooking fondue

In this case, choosing dishes for fondue, you need to determine the type of dish that will be prepared in it. There are several types of fondue:

  • based on broth,
  • oil based
  • chocolate based
  • based on cheese.

Crockery for cheese fondue and its other variations can be made from metal, ceramics or clay. Each has its own purpose. For example, for a fondue based on chocolate, the set includes a pot made of ceramic or clay. A cheese or broth dish is best done in a metal pot. Also, oil fondue is prepared in such dishes. I must say that the metal container can be steel or cast iron. Steel utensils have a more aesthetic appearance, but cast iron is better able to maintain high temperature values.

The choice of dishes for cooking fondue

You should pay attention to the forks. They should be long and have a special tip to protect the hands. For a set for preparing dishes of chocolate and cheese, 1 fork per person is relied on, and dishes for broth sauce require 2 forks. By means of one fork, a piece is lowered into butter or cheese mass, and with the help of a second it is removed in the first fork.

In ceramic dishes, the heat source is a candle. And in metal kits for these purposes there is a burner. In the process of choosing a burner, it is necessary to give preference to those that are equipped with a heating temperature controller. Also today are electrical devices. They are a great option for a company consisting of a large number of people, however, to create a romantic atmosphere, it is better to use a design with candles.

I need to say a few words about the stand. Ideally, the stand should be metal, but sometimes there are wooden models. A burner is installed on this basis together with gratings with a pot. In cheap sets, mainly lattices are provided exclusively.

Cookware for cooking, in which there is a mandatory cup of fondue, has a number of accessories:

Gravy boats are needed for making meat and broth sauce. This also applies to fish and vegetable fondue.

Large sets, which include 30 items, are presented with large plates that are divided into sectors. Various sectors are placed in these sectors. For a significant number of guests, the forks have a special marker so that there is no confusion. В данных наборах объем казанка составляет 1,5 л. Но особой популярностью пользуются наборы посуды, которые включают в себя 10 предметов для 2-их. В основном, данные наборы используются для приготовления шоколадного десерта.

Как использовать посуду для фондю?

Перед тем, как впервые использовать посуду, ее нужно подготовить. If the fondue mug is unglazed, first of all, it is necessary to bring the milk along with water to a boil in it. Enameled dishes do not need to be pre-processed. To prepare fondue based on meat, you must initially lubricate the walls of the container with garlic: in this case it will be easier to wash off the fat at the end of the meal.

Gathering a company near a warm cauldron on a cold evening and enjoy a delicious dish - what more could you want? A piece of bread or meat should be put on a fork. After the skewer is carefully dipped into the pot. A piece is removed from the fork by the mouth so as not to touch the fork itself.

When eating pieces of meat, they should be removed from the fork with a knife or an ordinary fork. As already noted, dishes for the preparation of chocolate desserts are available for individuals. In this case, pieces of fruit are strung on the forks, which are dipped in melted chocolate. In general, the dishes for the fondue are selected based on what dish will be prepared in it.

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Bodum Fondue Recipe

Cheese fondue:
300 g cheese
1 glass of wine
20 g butter
1 clove of garlic
Half a glass of liquor

Fondue bowl, greased with a very thin layer of oil, grate with garlic. Put cheese into thin slices into it, pour with wine and cook over low heat, continuously stirring with a wooden spoon, until the cheese is melted to the consistency of sour cream. Add liquor shortly before. Put pepper to taste. Dice bread slices (you can fry potatoes). Paste bread (fried potatoes) onto a fork, dip into a pan and eat. It is recommended to serve fondue with light wine or tea, as well as a glass of liquor. Cheese and wine can be cooked in the kitchen, and then brought to the guests. You can cook fondue with a special ready-made cheese for fondue.

Choice of dishes for fondue

Having decided on the bowl, you should pay attention to the forks. They should be long and have a special tip to protect the hands. For a fondue set made of chocolate and cheese, 1 fork per person is relied on, and dishes for broth sauce require 2 forks. By means of one fork, a piece is lowered into butter or cheese mass, and with the help of a second it is removed from the first fork.

In ceramic dishes, the heat source is a candle. And in metal kits for these purposes there is a burner. In the process of choosing a burner, it is necessary to give preference to those that are equipped with a heating temperature controller.

Also today, electrical devices are presented, they are offered by many modern manufacturers of household appliances. Such fonduits are an excellent option for a company consisting of a large number of people and simplify the cooking process, however, to create a romantic atmosphere, it is better to use a design with candles.

I need to say a few words about the stand. Ideally, the stand should be metal, but sometimes there are wooden models. On this basis, a burner is installed along with grates and a pot. In cheap sets, mainly lattices are provided exclusively.

Cookware for cooking, in which there is a mandatory cup of fondue, has a number of accessories:

Gravy boats are needed for making meat and broth sauce. This also applies to fish and vegetable fondue.

Large sets, which include 30 items, are presented with large plates that are divided into sectors. Various sectors are placed in these sectors. For a significant number of guests, forks have a special mark so that there is no confusion. In these sets, the volume of cauldron is 1.5 liters.

But the most popular are sets of dishes, which include 10 items for 2. Basically, these sets are used to make chocolate dessert.

Before using the dishes for the first time, they must be prepared. If the fondue mug is not glazed, you should bring the milk along with water to a boil in it. Enameled dishes do not need to be pre-processed.

To prepare fondue based on meat, you first need to grease the walls of the container with garlic: in this case it will be easier to wash off the fat at the end of the meal.

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