Meat Fondue: Can You Cook Meat In A Fondue Pot?

Fondue is a fun and social way of cooking and eating food. While we often think of fondue pots as being filled with melted cheese, oil or broth fondue is a great way to cook cuts of meat. Fondue is particularly good for entertaining guests, as the assembly can be done in advance and guests can choose when and how to cook their food. If you want to cook meat in a fondue pot, you should opt for a metal pot, heated by a burner, rather than a ceramic pot, which is better suited to cheese and chocolate fondue. You should also choose tender cuts of meat, as cheaper cuts will be tough and chewy.

Choosing the right fondue pot

• Purpose: Different types of fondue pots are available for specific purposes. For instance, hot oil or broth fondue pots are made of stainless steel, copper, or cast iron to withstand high temperatures for cooking meat. On the other hand, dessert or chocolate fondue pots are smaller and use tealights to maintain the ideal temperature for melted chocolate.
• Heat Source: Fondue pots typically use two different heat sources: electric or traditional. Electric fondue pots are plugged into a power outlet and offer adjustable temperature settings, making them safer and more convenient. In contrast, traditional fondue pots use an open flame from a heat canister, which must be purchased separately, and may not be suitable for homes with children or pets.
• Size: Consider the number of people you plan to serve when choosing a fondue pot. Smaller pots are ideal for one or two people, while larger pots are necessary for entertaining guests.
• Material: Fondue pots are commonly made from cast iron, stainless steel, non-stick, or ceramic materials. Cast iron is durable and provides even heat distribution but can be heavy. Stainless steel and non-stick options are lighter, but their thin layers may heat unevenly. Ceramic fondue pots are attractive and easy to clean but are not suitable for hot oil fondue.
• Ease of Cleaning: Check the cleaning instructions before purchasing a fondue pot. Some pots are dishwasher-safe, while others require hand washing. Consider your preferences and how likely you are to hand wash the pot after use.
• Brand Reputation: Opting for well-known brands that have been in the fondue equipment business for years, such as Swissmar, Trudeau, and Rival, can ensure the durability and quality of your fondue pot.

Oil or broth as a cooking liquid

When it comes to cooking meat in a fondue pot, you have two main options for the cooking liquid: oil or broth. Each has its advantages and considerations, which we'll explore in more detail.

Oil as a Cooking Liquid

Oil, such as vegetable, canola, grapeseed, or peanut oil, is a traditional choice for meat fondue. It is important to thoroughly dry the meat pieces before cooking in oil to prevent splashing. The ideal temperature for cooking meat in oil is around 375°F (190.5°C). To test if your oil is at the right temperature without a thermometer, you can toss in a cube of bread; if it turns golden brown in about 30 seconds, your oil is ready.

Cooking meat in oil typically takes 30 to 60 seconds for red meat, depending on the desired doneness. It's important to note that if a fire starts in the fondue pot, you should smother it with the pot cover instead of dousing it with water, as that can spread the fire.

Broth as a Cooking Liquid

Broth, on the other hand, can add more flavour to your meat. You can choose a broth that complements the type of meat you're cooking, such as chicken or beef broth. Additionally, you can infuse the broth with herbs and spices for extra flavour. When using broth, be sure to use a fondue pot that is metal, enamelware, or cast iron, as ceramic pots are better suited for cheese and chocolate fondues.

The cooking time for meat in broth will vary depending on the type of meat. For example, poultry will take about 2 minutes, while red meat will take less time. It's important to maintain the broth at the ideal temperature of around 375°F (190.5°C) for the best results.

Tips for a Successful Meat Fondue

Regardless of your choice of cooking liquid, there are a few things to keep in mind. First, cut your meat into bite-sized pieces before cooking. Second, provide enough fondue forks or bamboo skewers for each diner, as these can affect the cooking process if overcrowded in the pot. Finally, always use regular forks to eat the cooked meat, as fondue forks can become very hot and are unhygienic for eating.

Preparing the meat

Firstly, select the type of meat you want to cook. You can choose from a variety of options, such as beef, chicken, lamb, or pork. It is recommended to use tender cuts of meat, especially if you plan to serve red meat. Cuts that require braising or roasting may become tough and sinewy when cooked in a fondue pot.

Once you have chosen your meat, cut it into bite-sized pieces or cubes. The recommended size is around 1x1/2-inch or 1-inch cubes. Blot the meat dry with paper towels and arrange it on a platter. You can cover it and refrigerate it until it's time to serve.

If you want to enhance the flavour of your meat, you can marinate the pieces. This step is optional but can add extra taste to your fondue.

When you're ready to start cooking, take the meat out of the refrigerator and bring it to room temperature. Before placing the meat in the fondue pot, ensure it is patted dry to avoid steaming instead of searing.

Now, skewer the meat pieces with fondue forks or bamboo skewers. If using bamboo skewers, remember to soak them in water for about 30 minutes beforehand to prevent burning.

Finally, decide whether you want to cook your meat in oil or broth. Broth can add more flavour to the meat, especially when infused with herbs and spices. Oil, on the other hand, is a more traditional choice for meat fondue, and options include vegetable, canola, grapeseed, or peanut oil.

Remember, the cooking time for meat in a fondue pot is usually between 25 and 60 seconds per piece, depending on the desired doneness.

By following these steps, you'll be well on your way to preparing delicious meat for your fondue pot!

Cooking the meat

The fondue technique for cooking meat involves using hot liquid to cook the desired meat to each diner's preference. You skewer a piece of meat and then cook it in the hot liquid until it is done. You can use either oil or broth as the cooking liquid.

Firstly, select a suitable fondue pot. For meat, you should use a metal, enamelware, or cast-iron pot. Look for a pot that has edges that curve inwards at the top to reduce splashing. Make sure you have enough fondue forks so that each diner has one. Fondue forks are long 2-tined forks that are usually colour-coded. If you don't have fondue forks, you can prepare bamboo skewers, but make sure to soak them for 30 minutes before cooking to prevent burning.

If you plan to serve red meat, purchase tender cuts. When cooking red meat in a fondue, you typically only cook it for 30 to 60 seconds. Cuts of meat that require braising or roasting will be tough and chewy. The best cuts, although generally more expensive, are tenderloin or filet mignon. Sirloin is another option that can work well. If you need a more budget-friendly option, you can try to tenderise the meat by marinating it before cooking. Remember to blot the meat dry before cooking to prevent oil splatters.

Cut the meat into bite-sized pieces. You can marinate the meat to give it more flavour. Refrigerate the meat until you are ready to serve it.

Choose whether to cook your meat in oil or broth. Broth can add more flavour to the meat, and you can infuse it with herbs and spices. Oil, on the other hand, is more traditional and suitable oils include vegetable, canola, grapeseed, and peanut.

Heat the cooking liquid in a heavy-bottomed pan on the stovetop to a temperature of around 375°F (190.5°C). Place a trivet on the table where you will put the fondue pot to protect the surface. Transfer the heated liquid into the fondue pot, filling it about one-third to one-half full. Turn on the fondue burner to maintain the temperature.

Show your guests how to cook their meat pieces. Skewer a piece of meat and dip it into the cooking liquid. The cooking time will depend on the type of meat and the desired doneness. For example, red meat takes 30 seconds for rare, 45 seconds for medium-rare, or 1 minute for well done. Poultry requires 2 minutes, while lamb and pork take about 1 minute. Remove the cooked meat from the pot and use a table fork to dislodge it from the skewer.

Dipping Sauces

Meat cooked in a fondue can be served with a variety of dipping sauces. You can enhance the flavours by serving the meat with a selection of sauces and dips. Some sauce options include creamy cucumber sauce, horseradish sauce, sweet and sour sauce, honey mustard, and tartar sauce.

Dipping sauces

Creamy Cucumber Sauce

This refreshing sauce combines cream cheese, cucumber, and onion to create a cool and creamy dip. It's an excellent choice to balance out the richness of the fondue.

Cracked Pepper Sauce

A zesty sauce with a kick, this sauce blends cream cheese, butter, garlic, cracked peppercorn, shallots or green onion, and a pinch of salt and pepper. It's a perfect match for beef, adding a spicy twist to your fondue.

Dill Sauce

Dill sauce is a refreshing option, especially if you're serving fish alongside your meat fondue. It's a simple combination of sour cream, horseradish sauce, red onion, fresh or dried dill, and lemon juice.

Teriyaki Sauce

This sauce packs a punch of flavour with garlic, ginger, sesame oil, sherry wine or sake, brown sugar, and cornstarch. It's a great choice for chicken, beef, or fish, adding an Asian-inspired twist to your fondue.

Aïoli Dip

Aïoli is a classic Mediterranean sauce made with mayonnaise, garlic, olive oil, and a pinch of salt. It's a versatile dip that pairs well with various meats and adds a tangy, garlicky flavour.

Curry Dip

If you're looking for something with a bit of spice, this curry dip is a tasty option. It combines mayonnaise, garlic, olive oil, lemon juice, curry powder, ground ginger, horseradish, Dijon mustard, Worcestershire sauce, and garlic salt.

Horseradish Sauce

Horseradish sauce is a traditional choice for meat fondue, adding a sharp and tangy flavour. It's made with mayonnaise, horseradish, lemon juice, Dijon mustard, and a pinch of salt.

Bernaise Sauce

Bernaise sauce is a classic French sauce that pairs beautifully with beef. It's made with vinegar, water, pepper, egg yolks, butter, lemon juice, tarragon, and a pinch of salt and pepper. It has a creamy, tangy flavour that enhances the taste of the fondue.

Sweet-and-Sour Sauce

A sweet-and-sour sauce can add a tangy and fruity dimension to your fondue. It's an excellent choice if you want to balance the richness of the meat with a touch of sweetness.

Frequently asked questions