The Best Way To Make Fondue: Double Boiler Method

Fondue is a quintessential Swiss dish that is simple, special, and perfect for sharing. While a fondue pot is convenient, it is not necessary to make fondue. A double boiler can be used to make fondue by adding wine and garlic to the pot and then slowly adding cheese while stirring to avoid lumps. The simmering water in the pot heats the rounded bowl, allowing for a gradual melting process. This method provides heat most similar to an actual fondue pot and is the quickest way to make fondue if a low flame is used.

Fondue pots are best, but alternatives include crockpots, thick-bottomed pans, double boilers, and broilers

Fondue pots are the best option for making fondue, but if you don't have one, there are several alternatives you can use to achieve similar results. Crockpots, thick-bottomed pans, double boilers, and broilers can all be used to make fondue with varying levels of convenience and effectiveness.

Crockpots, also known as slow cookers, are ideal for making fondue because they cook at low temperatures over a longer period of time. This method requires combining all the ingredients in the crockpot and stirring occasionally to prevent lumps from forming.

Thick-bottomed pans are another option, but it's important to keep the flame low to prevent overheating. Add the wine and garlic to the pan first, then slowly incorporate the cheese, stirring continuously to avoid lumps. This method can produce excellent, foolproof results.

Double boilers work similarly to fondue pots by providing even and gentle heat. The simmering water in the lower pot indirectly heats the upper bowl, allowing for a gradual melting process. This method requires adding the wine and garlic first, followed by the cheese in batches, with constant stirring to ensure a smooth texture.

Broilers can be used for a quick, immediate melted cheese fix, but the result is more of a baked cheese dip than a traditional fondue, as it lacks the emulsification of cheese and wine. This method involves placing grated cheese in ramekins, drizzling olive oil on top, and broiling for a few minutes.

While these alternative methods can produce delicious results, using a fondue pot is still the best way to achieve the ideal temperature and consistency for a traditional fondue experience.

The key to making fondue is gentle heat

The Key to Making Fondue: Gentle Heat

The key to making a delicious, lump-free fondue is applying gentle heat. While a traditional fondue pot is heated by a tiny flame, stronger heat sources can burn the cheese, cause it to seize up, or shock the proteins into breaking up and forming lumps.

Double Boiler

A double boiler provides heat in a way that is most similar to an actual fondue pot. The simmering water in the pot indirectly heats the rounded bowl, allowing for a very gradual melting process. This is the quickest method for making fondue, as long as the flame is burning very low.

Crockpot

The very nature of crockpot cooking is low and slow. Simply add all of your ingredients into the crockpot, turn the heat on high, cover for an hour and a half, and stir every fifteen minutes or so. The last several minutes should be uncovered to allow any excess moisture to escape.

Thick-Bottomed Pan

A thick-based pot is the quickest option for making fondue if you keep the flame low enough. Add the wine and garlic to the pan, then slowly add the cheese, stirring to avoid lumps.

Slow Cooker

A slow cooker works well for making fondue because it cooks low and slow. Combine the ingredients in the crockpot, cook until the desired consistency is reached, and stir every 15 minutes to prevent lumps.

A double boiler provides heat similar to a fondue pot

A double boiler provides heat in a way that is very similar to an actual fondue pot. The simmering water in the pot indirectly heats the rounded bowl, allowing the cheese to melt gradually. This is achieved by first adding the wine and garlic, then stirring constantly while adding the cheese in small batches. The stirring action eliminates lumps after each addition of cheese.

The double boiler method is the quickest way to make fondue, as long as the flame is kept very low. It is also the best method for producing a smooth, lump-free fondue. The gentle heat provided by a double boiler is similar to the heat provided by a traditional fondue pot (caquelon), which is often heated by the tiny flame of a tea light.

Anything with a stronger heat source can burn the cheese, cause it to seize up and not emulsify with the wine, and shock the proteins into breaking up and causing lumps. Therefore, the double boiler's ability to provide gentle, gradual heat makes it ideal for making fondue.

The key to making fondue is to keep the temperature very low once you start adding the cheese. This is because the cheeses used in fondue, such as Gruyère and Emmentaler, have a melting point of around 150°F (66°C). If the temperature exceeds this melting point, the cheese proteins will press into each other, causing the fondue to break.

By using a double boiler, you can ensure that the cheese melts gradually and that the temperature stays low enough to prevent the fondue from breaking. This makes the double boiler a great alternative to a traditional fondue pot for creating a smooth and creamy fondue.

The best cheeses for fondue are fontina, Gruyère, and gouda

Fontina, a cow's milk cheese from northern Italy, has a dense interior with airy openings and a sweet and savoury flavour. It is a semi-hard, creamy cheese that melts well and is full of flavour, making it an excellent choice for fondue.

Gruyère, a yellow Swiss cheese, is hard in block form and has a sweet and slightly salty flavour. As it ages, the flavours become more complex and earthy, making it a versatile choice for fondue. Its creamy texture also ensures a smooth melting process, resulting in a delightful dipping experience.

Gouda, a popular Dutch cheese, is a much brighter yellow than Gruyère but has a delightful flavour. This cow's milk cheese has a mild, woody, and smoky flavour with a caramel and nutty taste. As a semi-hard, creamy cheese, it is one of the most popular melting cheeses, making it ideal for fondue.

When making fondue with these cheeses, it is important to grate them before melting and to add them to the pot slowly, stirring constantly to ensure a smooth and lump-free consistency. Additionally, using a double boiler or a low flame can help maintain the gentle heat required to prevent the fondue from burning or seizing up.

Wine is important for flavour and to prevent clumping

Wine is an essential ingredient in fondue, and its role goes beyond simply adding flavour. The natural tartaric acid in wine prevents the cheese's casein proteins from clumping together, ensuring the fondue doesn't turn into a stringy, broken mess. The acidity of the wine also keeps proteins from denaturing or breaking up, which can cause the cheese to become stringy or form into a solid, blobby mess.

The type of wine used can vary, but it is generally recommended to use a dry, acidic white wine. While some sources suggest using a very tart, crisp white wine, others claim that any cheap dry white wine will do. When making a large batch of fondue, it is important to note that the amount of wine used should be slightly less than doubled, as the larger surface area of the pot will cause more wine to evaporate.

If you don't have wine on hand or prefer not to use it, there are alternatives you can use. Lemon juice, for example, can be used to stabilise the emulsion of melted cheese and provide a bright, balanced flavour. Kirsch, a cherry brandy, is also sometimes added to fondue and is said to aid digestion. Additionally, beer can be used as a substitute for wine in fondue, creating a unique flavour profile.

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