Making Fondue In A Dual Crock Pot: Is It Possible?

Fondue is a Swiss and French cheese and wine recipe that involves heating wine and cornstarch before adding grated cheese. It is typically made in a fondue pot, but can also be made in a crock pot. To make fondue in a crock pot, simply add all the ingredients to the pot, cover, and cook on high for 15-30 minutes. Then, turn the crock pot to low and cook for another 45 minutes to an hour, stirring occasionally. You can make either cheese or chocolate fondue in a crock pot, and there are many recipes available online.

Fondue recipes

Fondue is a fun, communal dish that can be served as an appetizer, entree, or dessert. While there are many different types of fondue, cheese and chocolate are the most popular. Here are some recipes to get you started:

Cheese Fondue

For a basic cheese fondue, you will need 1/4 cup each of three different cheeses and 1/4 cup of white wine. You can use a variety of cheeses such as Gruyère, Swiss, Gouda, Fontina, Emmental, or Cheddar. If you want a more traditional Swiss fondue, mix Gruyère, Emmental, and Appenzeller cheeses.

To make the fondue, start by bringing the wine to a simmer in a fondue pot over medium-low heat. Then, mix in some flour (or cornstarch) and nutmeg. Gradually add the cheeses, mixing after each addition until melted. Season with salt, and serve with a variety of dippers (see below for ideas).

Chocolate Fondue

For an easy chocolate fondue, combine 18 ounces of semisweet chocolate chips, 16 ounces of half-and-half, and 1/2 cup of corn syrup in a crock pot. You can also add some butter, milk, vanilla extract, and salt to taste. Turn the crock pot on high and let the ingredients melt for 30-45 minutes, stirring occasionally. Then, turn the heat to low, cover, and continue cooking until you are ready to serve.

Dippers

The best fondue party has a variety of dippers for guests to choose from. Here are some ideas:

• Bread: Cubed French bread, sourdough, or pumpernickel
• Vegetables: Bell peppers, carrots, broccoli, cauliflower, asparagus, cucumber, baby potatoes, etc.
• Fruit: Strawberries, bananas, apples, oranges, etc.
• Meat: Shrimp, sausage, steak, cured meats, bacon, etc.
• Other: Pretzels, crackers, cookies, marshmallows, etc.

Crock pot vs fondue pot

Fondue is a fun and interactive way to eat, but is it worth investing in a fondue pot when you can make fondue in a crock pot? Here are some pros and cons of using a crock pot vs a fondue pot to help you decide.

Crock Pot

Fondue can be easily prepared in a crock pot, and there are many recipes available online. A crock pot is a good option if you don't want to purchase a fondue pot, especially if you only plan on making fondue occasionally. A 3-quart or 3 1/2-quart crock pot is a suitable size for making fondue, and it's important to ensure that the pot is at least half full to prevent the fondue from burning. You can serve fondue directly from the crock pot, or transfer it to a fondue pot to keep it warm.

Fondue Pot

A fondue pot is a nice-to-have item if you plan on serving fondue often. It provides a gentle heat source, which is important for preventing the cheese from burning, seizing up, or becoming lumpy. Traditional fondue pots use a small flame, such as a tea light, to heat the pot, while electric fondue pots are also available. Fondue pots are also great for keeping food warm, and can be used for a variety of other purposes, such as making soup, deep frying, or even improving your complexion by steaming your face!

So, which is the better option? If you're an occasional fondue enthusiast, a crock pot is a perfectly good option for preparing and serving fondue. However, if you're a fondue fanatic who plans on making it a regular part of your dining routine, investing in a fondue pot might be worth it for the convenience and the ability to regulate the heat more effectively.

Dipping foods

When it comes to dipping foods for fondue, the possibilities are endless. Here are some ideas to get you started:

For Cheese Fondue:

• Bread is a classic and popular choice. Go for a French bread, baguette, or sourdough and cut it into cubes for easy dipping.
• Vegetables: Try asparagus, broccoli, bell peppers, Brussels sprouts, cauliflower, carrots, zucchini, green beans, pearl onions, radishes, baby potatoes, artichoke hearts, or mushrooms. Lightly steam or roast them first for the best results.
• Meat: Grilled steak, poached chicken, cooked ham, beef jerky, kielbasa, pepperoni, salami, or sausage all pair well with cheese fondue.
• Fruit: Apples, pears, and grapes are a surprising but tasty addition to the cheese fondue spread.
• Other options: Pickles, bacon, shrimp, and cured meats like prosciutto or chorizo.

For Chocolate Fondue:

• Fresh fruit: Strawberries, bananas, pineapples, mangoes, oranges, apples, pears, and cherries.
• Cookies: Oreos, Girl Scout Cookies, Nutter Butters, oatmeal cookies, chocolate chip cookies, or peanut butter cookies.
• Treats: Pound cake, donut holes, brownies, cream puffs, rice krispie treats, marshmallows, eclairs, caramels, peanut brittle, or granola bars.
• Salty/savory snacks: Pretzels, potato chips, bacon, or crackers.

Fondue history

Fondue, derived from the French verb "fondre", meaning "to melt", originated in 18th-century Switzerland as a means for farm families to make the most of their limited resources during the winter months. The first written recipes for fondue appear in 18th-century cookbooks published in France and Belgium, but they call for Gruyère, a Swiss cheese, so the Swiss are considered the originators of fondue. Fondue was a way for families to use hardened cheese and stale bread—by dipping the bread into the melted cheese, it was softened and became tasty.

In the 1930s, the Swiss Cheese Union (Schweizerische Käseunion) promoted fondue as a Swiss national dish as part of a campaign to increase cheese consumption in Switzerland. After World War II and the end of rationing, the Swiss Cheese Union resumed its campaign, sending fondue sets to military regiments and event organisers across Switzerland. Fondue was also promoted as a symbol of Swiss unity and national identity.

Fondue was introduced to America at the 1964 New York World's Fair, where it was featured at the Swiss Pavilion's Alpine restaurant. It became popular in the US in the 1960s and 1970s, along with other foods made in chafing dishes. The term "fondue" was also generalised to refer to other dishes with a similar format, such as chocolate fondue and fondue bourguignonne, where meat is cooked in hot oil.

Avoiding burning

Burning the fondue is a common issue, but there are several ways to avoid this. Here are some tips to prevent your fondue from burning:

• Use the right-sized crock pot: A 3-quart or 3.5-quart crock pot is recommended for fondue. If you use a larger slow cooker, you may need to double or triple the ingredients to ensure the pot is at least half full. If the pot is not at least half full, the fondue may burn.
• Stir frequently: Stirring the fondue regularly helps to ensure even melting and prevents burning. For the chocolate fondue recipe, it is recommended to stir every 15-20 minutes.
• Pay attention to cooking time: Every crock pot is different, so it is important to keep an eye on your fondue while it cooks. The fondue is ready when the chocolate is completely melted and smooth after whisking. Depending on your crock pot, this could take more or less than an hour.
• Turn down the heat: Once the fondue is melted and smooth, turn the crock pot to warm or turn it off completely if it seems too hot. It is better to rewarm the fondue than to let it burn.
• Double or triple the recipe with caution: If you are making a large batch of fondue, you will need to stir more frequently to prevent burning. Plan for the chocolate to take longer to melt.
• Use a water bath: If you are concerned about burning, you can try using a water bath. Fill the crock pot with water, place a ceramic bowl with the fondue ingredients inside, and cook on high. This method may help to prevent burning, but it can be tricky to manage the temperature and prevent the cheese from hardening.

Frequently asked questions