Meat Fondue: A Beginner's Guide To Deliciousness

Fondue is a fun and interactive way to cook and enjoy food with friends and family. Meat fondue is a popular choice, and there are several ways to make it. The two most common methods are broth-based and hot oil-based fondue. For a broth-based fondue, you will need a fondue pot, a burner, and a variety of meats and vegetables. Cut the meat into bite-sized pieces and prepare any desired dipping sauces. Heat the broth in a separate pan, and then transfer it to the fondue pot. Each person can then cook their meat to their desired level of doneness by dipping it into the hot broth. For a hot oil-based fondue, you will need a metal, enamelware, or cast-iron pot, and the meat is typically cut into either thin slices or cubes. The oil is heated to around 375 degrees Fahrenheit, and guests can cook their meat by skewering a piece and dipping it into the hot oil. Meat fondue is a delicious and entertaining way to enjoy a meal with loved ones.

Choosing a fondue pot and burner

When choosing a fondue pot and burner, there are several factors to consider. Firstly, it is important to select a pot made from a suitable material. Metal, enamelware, or cast iron pots are ideal for meat fondue, while ceramic pots are better suited for cheese and chocolate fondues. Stainless steel, copper, or cast iron pots are recommended for hot oil fondues as they can withstand high temperatures without cracking.

The size of the pot is another important consideration. Smaller pots are perfect for intimate gatherings or date nights, while larger pots are ideal for hosting dinner parties. A 3- to 3.5-quart pot is generally a good size for a group. Additionally, look for a pot with edges that curve inward at the top to reduce splashing of hot liquid.

In terms of heat source, you can choose between electric, alcohol, or butane-powered burners. Fondue pots powered by candles are not suitable for cooking meat as they do not get hot enough. Electric fondue pots offer convenience and accurate temperature control, while traditional flame-fuelled models require preheating and have limited temperature adjustability. If you opt for a flame-fuelled model, ensure it has a sturdy base to prevent wobbling and instability.

When purchasing a fondue pot and burner, it is advisable to choose a reputable brand with a good track record in fondue equipment manufacturing, such as Swissmar, Trudeau, or Rival. Additionally, consider the length of the power cord for electric models, and look for features like a detachable cord and dishwasher-safe materials.

Selecting the right cooking liquid

Oil-Based Cooking Liquid

Oil-based fondue, also known as fondue bourguignonne, is a traditional and popular choice for meat fondue. It offers a fast cooking time, usually taking only 25 to 60 seconds per piece of meat. This type of fondue is ideal for cooking meat to your desired doneness, whether rare, medium-rare, or well done. Suitable oils include vegetable, canola, grapeseed, and peanut oils. It is crucial to thoroughly dry the meat pieces before cooking to prevent oil splashing. Additionally, oil-based fondue requires specific equipment, such as a metal, enamelware, or cast-iron pot, and an electric, alcohol, or butane burner to maintain the ideal temperature of around 375 degrees Fahrenheit (190 degrees Celsius).

Broth-Based Cooking Liquid

Broth-based fondue, on the other hand, provides a lower-fat option and adds flavour to the meat. You can use a variety of broths, such as chicken or beef broth, and even infuse them with herbs and spices to enhance the taste. Since broth boils at a lower temperature than oil, the cooking time will be longer, typically a few minutes per piece of meat. This extended cooking time can enhance the social experience of the meal, allowing guests to enjoy the process. Broth-based fondue also requires similar equipment to oil-based fondue, ensuring the liquid remains at the ideal temperature.

Factors to Consider

When choosing between oil-based and broth-based cooking liquids, consider the type of meat you plan to use. Tender cuts of meat are best for fondue, as they cook quickly and remain juicy. You can cut the meat into bite-sized pieces to facilitate even cooking. Additionally, marinating the meat before refrigerating it can add extra flavour to your fondue. The number of guests you're serving is another factor to keep in mind, as you'll want to ensure everyone has a chance to cook their meat simultaneously.

Preparing the meat

Selecting the Meat:

Choose tender cuts of meat, especially if you plan to serve red meat. Look for options like beef tenderloin or rump steaks. You can also use skinless, boneless chicken breasts, chicken breast halves, or boneless, skinless chicken thighs. For variety, you can include boneless pork chops or pork tenderloin, as well as shrimp.

Cutting the Meat:

Cut the meat into bite-sized pieces or cubes. For beef and chicken, cut across the grain into 1-inch cubes or bite-size strips. Partially freezing the meat before slicing can make this process easier. If using shrimp, peel, devein, and pat them dry with paper towels.

Marinating (Optional):

You can marinate the meat pieces to enhance their flavour. A simple marinade of yogurt, salt, pepper, and paprika powder can help tenderize the meat.

Refrigerating:

Once the meat is cut and marinated (if desired), store it in the refrigerator until you are ready to cook. This helps keep the meat fresh and safe to consume.

Cooking the Meat:

When it's time to cook, you have two main options: cooking in oil or broth. Oil fondue is more traditional and results in faster cooking times. Broth fondue, on the other hand, adds more flavour to the meat and is lower in fat. If using broth, consider infusing it with herbs and spices. Heat the cooking liquid to around 375°F (190°C).

Cooking Times:

Cooking times will vary depending on the type of meat and your desired doneness. For red meat, cook for 30 to 60 seconds for rare to well-done. Poultry typically requires around 2 minutes, while lamb and pork take about 1 minute.

Serving:

Once cooked, remove the meat from the fondue pot and place it on a plate. Use a regular table fork to eat the meat, as fondue forks can get very hot. Serve the meat plain or with dipping sauces like creamy cucumber sauce, ginger-wasabi sauce, or lemon-pepper aioli.

Cooking the fondue

The cooking liquid is the key component of your meat fondue. You can choose between oil or broth. Oil is more traditional, but broth is lower in fat and can add flavour. Suitable oils include vegetable, canola, grapeseed, and peanut. If you're using oil, make sure the meat pieces are thoroughly dried before cooking to prevent splashing.

If you're using broth, you can infuse it with herbs and spices. A German-style broth might include onion, leeks, carrots, celeriac, bay leaf, and peppercorns. You can also add ground meat balls, or serve with a side of sweet paprika and lemon juice.

Heat your chosen cooking liquid in a heavy-bottomed pan on the stove top. The ideal temperature is around 375°F/190°C. Check the temperature using a deep-frying thermometer, or, if using oil, throw in a cube of bread. If it takes about 30 seconds to brown, it's ready.

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. Pour until the pot is one-third to one-half full. Be careful not to burn yourself.

Turn on the fondue burner to keep the liquid at the correct temperature. You can use an electric, alcohol, or butane burner. Candle-powered burners won't stay hot enough.

Each person should have their own fondue fork, or you can use bamboo skewers. If using bamboo skewers, soak them in water for 30 minutes before cooking to prevent burning.

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 level of doneness. For example, beef cooked rare will take around 30 seconds, while chicken should be cooked for about two minutes.

When the meat is cooked, remove it from the fondue pot and dislodge it from the fork with a table fork. Eat plain or with a dipping sauce.

Sauces and dips

Horseradish Sauce

• Mix 3 tablespoons of prepared horseradish, 3/4 cup of sour cream, 1/2 teaspoon of mustard, 1 teaspoon of Worcestershire sauce, 1 teaspoon of lemon juice, 2 cloves of chopped garlic, 1 teaspoon of chopped chives, 1 cup of melted butter, and 1/2 cup of softened butter.
• Refrigerate until serving.

Aïoli Dip

• Combine 1/2 cup of mayonnaise and 1 large clove of minced garlic in a small bowl.
• Beat in 3 tablespoons of olive oil and salt with a wire whisk until well blended.
• Refrigerate until serving.

Curry Dip

• Combine 2 teaspoons of curry powder, 1/8 teaspoon of ground ginger, 1 tablespoon of prepared horseradish, 1 tablespoon of Dijon mustard, 2 tablespoons of Worcestershire sauce, 1/2 teaspoon of garlic salt, and 1/4 cup of peanut oil in a small bowl.
• Refrigerate until serving.

Cracked Pepper Sauce

• Beat 8 ounces of softened cream cheese and 1/2 cup of softened butter together until smooth.
• Add 1 clove of minced garlic, 1/2 teaspoon of cracked peppercorn, 1 teaspoon of finely chopped shallots or green onion, and a pinch of salt and pepper. Mix well.
• Chill for a few hours or overnight to blend the flavours.
• Serve at room temperature.

Dill Sauce

• Combine 1 cup of regular or light sour cream, 1 teaspoon of horseradish sauce, 1 teaspoon of finely chopped red onion, 2 teaspoons of fresh or dried dill, and 2 teaspoons of lemon juice.
• Chill for several hours or overnight.
• Serve at room temperature.

Teriyaki Sauce

• Sauté 1 clove of minced garlic and 2 teaspoons of finely chopped gingerroot in 2 teaspoons of sesame oil for 30 seconds.
• Add 1/4 cup of sherry wine or sake, 1 tablespoon of packed brown sugar, and 1 tablespoon of cornstarch.
• Bring to a boil over medium heat.
• Stir until thickened.
• Serve at room temperature or warm.

Frequently asked questions