Tiffany Haney
Fondue pots are commonly used for melting cheese and chocolate, but they can be used for much more. Depending on the model, a fondue pot can be used for baking bread, braising beef stew, making instant and fast-cooking grains, and even frying mushrooms and potatoes. They are also perfect for several Asian styles of cooking, such as Shabu-Shabu, Steamboat, and Mongolian Hot Pot.
| Characteristics | Values |
|---|---|
| Used for cooking | Yes |
| Food items | Cheese, chocolate, meat, vegetables, instant noodles, stir-fry, fried rice, stews, soups, bread, grains, etc. |
| Other uses | Warming apple cider, hot toddy, instant coffee, tea, chilling wine, storing utensils, etc. |
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What You'll Learn
Make a Chinese or Mongolian hot pot
Asian hot pots, including Chinese and Mongolian hot pots, are similar to fondue in that they are a communal meal. However, instead of oils or cheese, they typically use a broth. Chicken and vegetable broths are popular options, but you can also use beef or lamb broth. You can either buy broth or make it yourself, adding extra flavor with ingredients like dark soy sauce.
To make a Chinese or Mongolian hot pot in a fondue pot, first prepare a large batch of broth on the stove. Then, fill the fondue pot approximately 2/3 full with broth and keep it at a low simmer. Raw meats and vegetables are placed on the table, and guests can use skewers or chopsticks to place the ingredients into the fondue pot to cook. Once cooked, the ingredients are removed from the pot and dipped into a sauce.
For a classic Mongolian hot pot, use lamb and flavor it with ginger, scallions, bean curd, and cabbage. Alternatively, you can combine chicken, red snapper, and shrimp. For a Chinese beef fondue, use flank steak with dips and side dishes.
Fondue pots are also versatile and can be used for other cooking methods beyond fondue, such as baking bread, braising beef stew, making instant grains like couscous, and warming drinks.
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Bake bread
While fondue pots are typically used for melting cheese or chocolate, or for cooking in oil, they can also be used for baking bread. Here is a recipe for Fondue Pull-Apart Bread, also known as Fondue Crack Bread:
Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with foil and place a loaf of bread on it. Using a sharp, serrated bread knife, slice the bread on a diagonal into slices about 1.5 inches thick. Be careful not to cut all the way through to the bottom of the loaf. Then, slice the bread in the opposite direction, creating a crisscross pattern.
Next, place cheese slices between each slice of bread. You can use Swiss cheese, Gruyere, Fontina, or mozzarella, or any cheese that melts smoothly. You can also add other ingredients like jalapenos or red bell peppers for extra flavour.
After adding the cheese, top the bread with a butter mixture. Then, cover the entire loaf with aluminum foil and place it in the oven. Bake for 20 minutes, then remove the top layer of foil and bake for an additional 5 minutes to brown the top.
Finally, remove the bread from the oven and place it on a serving platter. Enjoy the delicious, cheesy pull-apart bread! This recipe is perfect as an appetizer or side dish and is sure to be a crowd favourite.
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Braise a beef stew
Fondue pots are not just for cheese and chocolate. They can be used to cook stews, soups, stir-fries, fried rice, noodles, and even braise a beef stew.
Ingredients:
- Boneless beef chuck with a good amount of marbling
- Olive oil
- Salt and pepper
- Onions
- Garlic
- Balsamic vinegar
- Tomato paste
- Flour
- Wine
- Beef broth
- Water
- Thyme
- Bay leaves
- Sugar
- Carrots
- Potatoes
Instructions:
- Heat olive oil in your fondue pot over medium-high heat.
- Season the beef with salt and pepper and brown the meat in batches. Ensure the meat is properly seared and has a nice brown crust before turning.
- Remove the meat and add the onions, garlic, and balsamic vinegar to the pot. Cook, stirring, for about 5 minutes, until the vegetables are softened.
- Add the tomato paste and cook for another minute.
- Put the beef back into the pot and sprinkle with flour. Stir until the flour is dissolved.
- Add the wine, beef broth, water, thyme, bay leaves, and sugar. Stir to loosen any brown bits from the bottom of the pot.
- Bring the stew to a boil, then cover and braise in the oven for about 2 hours.
- Remove the pot from the oven and add the carrots and potatoes.
- Cover and place back in the oven for about an hour or until the vegetables are cooked, the broth is thickened, and the meat is tender.
- Remove the bay leaves and adjust the seasoning if needed.
Serve the stew warm with some crusty artisan bread or ladle it over egg noodles, mashed potatoes, or creamy polenta for a hearty meal.
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Cook instant/fast-cooking grains
Fondue pots are incredibly versatile and can be used for much more than cheese and chocolate fondue. They can be used to cook stews, soups, stir-fries, fried rice, noodles, and even for baking bread and braising beef stew.
Instant and fast-cooking grains are a great option to cook in a fondue pot, especially if you're looking for a quick side dish. Here are some tips and instructions for cooking instant/fast-cooking grains in a fondue pot:
- Choose the Right Fondue Pot: Not all fondue pots are created equal. If you're specifically looking to cook grains, opt for a double boiler fondue pot. This type of pot is ideal for cooking grains and keeping them warm.
- Prepare the Grains: Instant and fast-cooking grains typically require less cooking time than regular grains. Examples of such grains include couscous, quinoa, and certain types of rice (like Arborio rice). Always check the instructions on the packaging of your chosen grain to understand the specific cooking requirements.
- Measure the Grains and Liquid: The general rule for cooking grains in a fondue pot is to use a 1:2 ratio of grains to liquid. For example, for every two cups of grains, you will need about four cups of water or stock. Adjust this ratio slightly depending on the specific grain you are cooking and your desired consistency.
- Cooking Process: Pour the measured water or stock into the fondue pot and place it on a low flame. Slowly sprinkle or pour the grains into the pot to avoid creating lumps. Let the liquid absorb over the low flame. Avoid the temptation to stir the grains frequently, as this can impact the final texture.
- Fluff and Serve: Once the liquid has been absorbed, use a fork to gently fluff up the grains. This will ensure they are light and airy. Serve the grains immediately while they are still hot.
- Couscous: Follow the above instructions, using a 1:2 ratio of couscous to water or stock. The low flame and absorption method will result in fluffy and delicious couscous.
- Arborio Rice: Arborio rice is perfect for risotto due to its high starch content. When using a fondue pot, maintain a minimum 1:2 ratio of rice to water, adding water throughout the cooking process. Constant stirring is not required, making the Instant Pot method much easier.
- Brown Rice: For softer brown rice, add an additional 1/4 cup of water to the fondue pot before cooking. Cook for 20 minutes and let the pressure release naturally. This method produces excellent brown rice with a desirable texture.
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Fry mushrooms and potatoes
Fondue pots can be used for more than just cheese and chocolate fondue. They can be used for cooking stews, soups, stir-fries, fried rice, and noodles. Certain types of fondue pots can also be used for baking bread and making braised beef stew.
When it comes to frying mushrooms and potatoes, there are a few ways to do this using a fondue pot. Here is a step-by-step guide:
Preparation:
First, prepare the mushrooms by spreading them on a baking tray lined with baking paper. Drizzle oil over the mushrooms, mix, and season with salt. Place the tray in the oven at 220°C for about 15 minutes. While the mushrooms are roasting, you can prepare the potatoes. Cover the potatoes with water and bring it to a boil. Add salt to the water and simmer the potatoes for 10 to 12 minutes until they are just tender. Drain the potatoes and return them to the warm pot to dry. Drizzle a little oil over the potatoes to prevent discolouration and to add shine.
Frying:
For frying the mushrooms and potatoes, you can use a fondue pot that is suitable for frying, such as a cast iron or electric fondue pot. Heat some butter in the fondue pot and add the roasted mushrooms. Fry the mushrooms for a few minutes, stirring occasionally. Remove the mushrooms from the pot and set them aside. Next, add a tablespoon of oil to the pot and heat the potatoes. Fry the potatoes until they are golden brown, stirring occasionally to ensure even cooking.
Serving:
Once the mushrooms and potatoes are fried to your desired level of doneness, you can serve them with your choice of dipping sauces or seasonings. You can also garnish the potatoes with chives, as suggested by Rachael Ray in her "Easy Cheesy Fondue with Fingerling Potatoes" recipe.
Remember to adjust the cooking temperatures and times based on your specific fondue pot's capabilities and always follow food safety guidelines when preparing and cooking ingredients.
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Frequently asked questions
Aside from cheese and chocolate fondue, you can cook a variety of foods in a fondue pot, including meat, shrimp, vegetables, and grains. You can also use it to make stews, soups, stir-fries, fried rice, and noodles.
Some specific recipes that can be made in a fondue pot include Shabu-Shabu, Steamboat, Mongolian Hot Pot, and Chinese Hot Pot. You can also make a simple broth and cook anything you like in it, such as potato slices, broccoli, chicken, steak, or carrots.
Yes, fondue pots can be used for various non-food purposes. You can use it to store utensils, whisks, and graters when not in use. You can also fill it with ice to chill a bottle of wine or keep mini hot dogs in barbecue sauce warm for a party.
Electric fondue pots are a good option for cooking, as they have adjustable temperature settings. Cast iron fondue pots are also suitable for cooking, as they can withstand high temperatures and are naturally non-stick.
