Stovetop Fondue: A Tasty, Easy Option?

Fondue is a fun and social way to cook and eat with friends and family. The Swiss dish gained popularity in the US in the 1960s and involves melting cheese and dipping bread into it using long-stemmed forks. While a fondue pot is ideal for keeping the dish warm, it is possible to cook fondue on a stove. In fact, it is recommended to prepare and heat the fondue on the stove first and then transfer it to the fondue pot. This is because a stove can provide the high heat needed to prepare certain types of fondue, such as meat and seafood.

What type of pot to use

When making fondue on the stove, the type of pot you use is important. You can use a heavy-bottomed pan, a thick-based pot, or a traditional fondue pot (caquelon).

A ceramic fondue pot is best for preparing cheese and chocolate fondues that do not require high heat. Metal fondue pots are suitable for meat and cheese fondues, as long as the heat source is regulated at a lower temperature. For fondues that require high heat, such as those involving meat and seafood, a metal fondue pot is necessary. An enamel cast iron fondue pot is the most versatile option and can be used for any type of fondue.

If you don't have a fondue pot, you can use a heavy-bottomed pan and keep it on a low heat while enjoying your fondue. You can also try rigging up a trivet to stand the pan on, with a couple of tealights underneath to keep the fondue warm.

When making fondue, it's important to use gentle heat to avoid burning the cheese or causing it to seize up and not emulsify with the wine. A double boiler provides a similar heat source to a traditional fondue pot, allowing for a gradual melting process. A thick-based pot can also produce excellent results when making fondue on the stove.

How to prepare the cheese

Preparing the cheese is a crucial step in making fondue. Here is a step-by-step guide to ensure your cheese fondue is rich, smooth, and delicious:

Choose Good-Quality Cheese:

The quality of the cheese you use will significantly impact the final product. Opt for creamy, buttery cheeses that melt smoothly. The best options include Gruyère, Swiss cheese, Gouda, Fontina, and Emmentaler. For a classic Swiss fondue, a mix of traditional, firm mountain-style cheeses like Gruyère, Swiss cheese, and Gouda is ideal.

Grate the Cheese:

Grating the cheese is essential for quicker melting and a smoother fondue. Use a food processor with a grater blade or a coarse microplane grater for efficient grating.

Toss the Cheese with Cornstarch:

Cornstarch helps thicken the fondue and prevents the cheese from clumping. Combine the grated cheese with cornstarch, tossing thoroughly to coat all pieces. You can use flour in a pinch, but cornstarch leaves a better aftertaste and makes the fondue gluten-free.

Add the Cheese Slowly and Stir Constantly:

When adding the cheese to the simmering liquid, do it slowly, a little at a time. Sprinkle small handfuls of cheese into the pot and stir constantly, waiting for each addition to melt before adding more. This step is crucial for achieving a smooth and creamy fondue.

By following these steps and choosing the right cheese, you'll be well on your way to creating a delicious and indulgent cheese fondue.

What to dip in the fondue

There are a variety of foods that can be dipped in fondue. Here are some ideas:

Bread

Bread is a classic choice for dipping in fondue, especially crusty bread that can soak up the cheese. French bread or baguettes cut into 1-inch cubes are perfect for skewering and dipping. Sourdough, pumpernickel, and rye bread are also great options.

Fruits and Vegetables

Fruits and vegetables provide a fresh and crunchy contrast to the creamy cheese fondue. Apples, especially tart varieties like Granny Smith, are a popular choice. Other fruits that can be dipped include pears, grapes, and strawberries. For vegetables, try broccoli, cauliflower, bell peppers, carrots, asparagus, and mushrooms.

Meat

Meat is also a delicious option for dipping in fondue. Cooked meats such as sausage, bacon, and meatballs can be skewered and dipped, while thin slices of prosciutto, salami, or chorizo can be scrunched up and dipped directly into the cheese.

Starches

Various starchy foods can be dipped in fondue, such as roasted or boiled baby potatoes, potato chips, pretzels, and crackers.

Other Options

Pickles, especially cornichons, are a surprisingly tasty choice for dipping in fondue. For something sweet, try marshmallows, graham crackers, or chocolate-covered pretzels or bacon.

How to keep the fondue warm

To keep your fondue warm, you have a few options. Firstly, you can use a special fondue stove or burner, which is usually sold as part of a "fondue set". This is the most aesthetically pleasing and safest option. Alternatively, you could use a small tabletop stove or hotplate, ensuring that it can be safely placed on a dining table and that the heat can be turned down very low. Another option is to suspend the fondue pot over a tealight candle. This will keep the fondue warm, provided the pot has been preheated. If you don't have a proper burner, you can make a stand for the pot to ensure it doesn't touch the table. Finally, you can simply heat the fondue on your regular kitchen stove before serving, but you will need to keep returning it to the stove to rewarm it.

How to prevent the fondue from curdling

Fondue is a fun cooking method that can be used for preparing different types of food, including meat, seafood, and dipping sauces. It can be served as an appetiser, main course, or dessert.

To prevent fondue from curdling, here are some tips to follow:

• Use good-quality cheese: The quality of cheese can impact the final product. Choose a buttery, creamy cheese that melts smoothly, such as fontina, Gruyère, or gouda.
• Grate the cheese: Grated cheese melts faster and more evenly than chopped cheese, resulting in a smoother fondue.
• Toss the cheese with cornstarch: Cornstarch helps thicken the fondue and prevents the cheese from clumping. Make sure to coat the cheese thoroughly with cornstarch.
• Use wine or other acidic ingredients: Adding wine, champagne, or beer to the fondue enhances the flavour and prevents curdling. The acid in these ingredients helps keep the cheese mixture smooth.
• Add cheese slowly and stir constantly: Resist the urge to add all the cheese at once. Add a small amount of cheese at a time, stirring constantly until each addition is fully melted before adding more.
• Maintain proper temperature: Do not overheat the wine before adding the cheese. Keep the temperature around 150°F (66°C) to prevent the cheese proteins from denaturing, which can cause curdling.
• Use a double boiler: When melting the cheese, use a double boiler to heat it slowly and prevent direct heat from causing curdling.
• Stir in lemon juice: If the fondue starts to curdle, beat in some freshly squeezed lemon juice and stir constantly with a wooden spoon until the mixture becomes smooth again.

Frequently asked questions