Fondue Meat: How Long Should You Cook It?

Fondue is a fun and social way to cook and eat with friends and family. It involves cooking small pieces of food in a hot sauce or cooking medium, such as oil or broth. When cooking meat in a fondue, there are a few things to keep in mind to ensure food safety and the best results. Firstly, it's important to use the right type of fondue pot and heating element – a metal pot and a powerful burner are best for meat fondue. Secondly, the cooking liquid, whether oil or broth, should be heated to around 375°F (190°C) before being transferred to the fondue pot. Thirdly, the type of meat and its preparation will affect cooking times, which can range from 15 seconds for rare meat to 60 seconds for well-done. Finally, it's important to use the fondue fork only for cooking and a regular fork for eating, as the fondue fork can get very hot and harbour germs.

Meat fondue cooking times

The cooking time for meat fondue depends on the type of meat and the desired level of doneness. Here are some general guidelines for cooking meat in a fondue:

Beef:

• Rare: 15-30 seconds
• Medium-Rare: 25-45 seconds
• Well Done: 40-60 seconds

Poultry:

Cook until no longer pink in the centre, about 2 minutes.

Lamb and Pork:

Cook for about 1 minute.

It's important to note that cooking times may vary depending on the temperature of the fondue liquid and the size of the meat pieces. Always ensure that poultry and pork are cooked to the appropriate internal temperature to avoid foodborne illnesses.

When cooking meat fondue, it's best to use tender cuts of meat as they only need to be cooked for a short time. Cut the meat into bite-sized pieces before cooking. You can also marinate the meat beforehand to add more flavour.

To test if your fondue liquid is hot enough, use a deep-frying thermometer to ensure it reaches 375 degrees F (190 degrees C). If you don't have a thermometer, you can use a cube of bread to test the temperature. Place the cube in the hot liquid and if it turns golden brown within 30 seconds, your fondue is ready.

Choosing the right fondue pot

• Type of Fondue: Different types of fondue require different types of pots. For example, cheese fondue requires a pot that can maintain a consistent temperature, while oil fondue requires a pot that can withstand high temperatures. Consider the type of fondue you plan to make and choose a pot specifically designed for that purpose.
• Capacity: Choose a fondue pot based on the number of people you will be serving. A small fondue pot is ideal for 2-4 people, while a larger pot is more suitable for a group of 6-8 people.
• Material: Fondue pots can be made from various materials, including ceramic, stainless steel, and cast iron. Ceramic pots are ideal for cheese and chocolate fondue, while stainless steel and cast iron are better suited for meat fondue due to their ability to withstand high temperatures.
• Temperature Control: Look for a fondue pot with adjustable temperature controls to maintain the desired temperature for your fondue. This is especially important for cheese and chocolate fondue, which require a consistent temperature to prevent separation.
• Ease of Use and Cleaning: Choose a fondue pot that is easy to assemble, disassemble, and clean. Look for removable parts that are dishwasher-safe and consider the shape of the pot for easy dipping and serving.
• Best Overall: The Cuisinart Electric Fondue Pot is a trusted brand that offers eight easy-to-adjust heat settings and a nonstick insert for easy cleanup. It is ideal for a group of 6 or fewer people.
• Best Splurge: The All-Clad Cast Aluminum Fondue Pot is a versatile option with oven- and stovetop-safe inserts. It is pricier but creates a romantic atmosphere with its traditional flame-fuelled design.
• Best Traditional-Style: The Swissmar Lugano 9-Piece Cheese Fondue Set is a classic Swiss-style fondue pot made of enameled cast iron with excellent heat retention. It includes a gel fuel burner to maintain the constant temperature required for cheese fondue.
• Best Cast Iron: The Cuisinart 13-Piece Cast Iron Fondue Set is a sturdy and versatile option that can be used for chocolate, cheese, and meat fondue. It has a 1.5-quart capacity, making it ideal for a small group.
• Best for Parties: The Dash Fondue Maker is a large pot with eight heat settings and accurate temperature control. It includes eight forks and six cups for dipping ingredients, making it perfect for fondue parties.
• Best Small: The Staub Mini Chocolate Fondue Set is a heavy-duty and adorable set made of solid cast iron, perfect for a date night. It has a small capacity of 0.25 quarts, suitable for two people.

Meat preparation

When preparing meat for fondue, it's important to select tender cuts, especially if you're serving red meat. Look for meat that will cook quickly, such as beef tenderloin or rump steaks. Cut the meat into bite-sized pieces, around 1-inch cubes. This ensures the meat will cook through during the short cooking time in the fondue pot.

If you're using raw meat, it's important to handle it safely to avoid cross-contamination. Keep raw meat separate from other foods and store it in the refrigerator until you're ready to cook. When preparing meat for fondue, transfer the pieces directly from their original container to the pot of oil or broth. Do not place raw meat on dinner plates.

You can marinate the meat before cooking to add extra flavour. A simple marinade can be made by combining soy sauce, Worcestershire sauce, and garlic. Divide the mixture between two large resealable plastic bags, adding the meat to one bag and any vegetables to the other. Seal the bags and turn them to coat the contents, then refrigerate for around four hours, turning occasionally.

Before cooking, pat the meat dry with paper towels. This is especially important if you're using oil for your fondue, as it helps prevent oil from splashing out of the pot.

If you're cooking for a large group, it's recommended to have one pot of fondue per six people. For every four to five people, you should have one pot of oil or broth fondue and one pot of cheese fondue.

Cooking the Meat

The cooking time for meat fondue varies depending on the type of meat and your desired level of doneness. Here are some general guidelines for cooking times:

• Rare: 15 to 25 seconds
• Medium-rare: 25 to 30 seconds
• Medium: 30-35 seconds
• Well done: 40 to 60 seconds

Meat fondue is typically cooked for 30 to 60 seconds per piece. Use a fondue fork or skewer to cook the meat in the hot liquid until it reaches your desired doneness. Remove the cooked meat from the pot and transfer it to a plate. Use a regular fork to eat the meat, as the fondue fork can become very hot and is unhygienic.

Oil and broth options

The type of oil or broth you use for your fondue can make a big difference. If you're using oil, it's best to go for one with a high smoke point, like canola, peanut, or vegetable oil. These oils can withstand the high temperatures required for fondue without burning. Olive oil, while tasty, has a low smoke point and can burn quickly, so it's not the best choice for fondue.

If you're looking for a healthier option, broth is a great alternative to oil. It's lower in fat and calories, and it adds more flavour to your meat. You can use any type of broth, from vegetable to chicken or beef. Just make sure to bring it to a simmer before adding your meat.

When it comes to cooking time, oil and broth have different effects. Oil will cook your meat faster, with a cooking time of 25-60 seconds per piece. Broth, on the other hand, will take longer since it boils at a lower temperature. This can enhance the party experience, giving your guests more time to socialise and enjoy the interactive cooking process.

Fondue is a versatile dish, and you can use various meats and vegetables. For oil fondue, steak, chicken, shrimp, and vegetables like zucchini, mushrooms, and potatoes are excellent choices. If you're using broth, you can add meatballs, cocktail sausages, and even vegetables like cauliflower and zucchini.

Remember to provide separate plates for raw and cooked meat to ensure food safety. And always be cautious when handling hot oil or broth, as it can be a serious hazard.

Now, let's move on to the specific steps for preparing and cooking your fondue, as well as some tips for a successful fondue party.

Safety tips

Choosing the Right Fondue Pot and Burner

Use a metal, enamelware, or cast-iron pot for cooking meat fondue. Ceramic fondue pots are not suitable for cooking meat because they are not designed for high heat. Choose an electric, alcohol, or butane-powered burner to ensure the fondue stays hot enough. Avoid using candles as a heat source, as they won't keep the fondue hot enough for cooking meat.

Preparing the Meat

Always use tender cuts of meat for fondue, as tougher cuts will become sinewy if cooked for too long. Cut the meat into bite-sized pieces, about 1-inch cubes, so they cook evenly and quickly. You can marinate the meat beforehand to enhance its flavor. Keep the raw meat refrigerated until your guests are ready to cook it.

Selecting the Cooking Liquid

You can use either oil or broth as the cooking liquid for meat fondue. If you want to add more flavor to the meat, choose broth and infuse it with herbs and spices. If you prefer a more traditional fondue, go with oil—vegetable, canola, grapeseed, or peanut oil are good choices. Just be sure to thoroughly dry the meat before cooking to prevent oil splatter.

Heating the Cooking Liquid

Heat the cooking liquid on the stovetop in a heavy-bottomed pan to a temperature of around 375°F (190°C). Use a deep-frying thermometer to check the temperature. Do not fill the fondue pot more than one-third to one-half full to prevent splattering and bubbling over. Transfer the heated liquid to the fondue pot and place it on a trivet to protect your table.

Cooking the Meat

Skewer the meat with a fondue fork or bamboo skewer and dip it into the cooking liquid. The cooking time will depend on your desired doneness. For red meat, cook for 25-60 seconds for rare, 30-35 seconds for medium-rare, and 45-60 seconds for well-done. Poultry will take about 2 minutes, while lamb and pork will take around 1 minute. Always use a regular fork to eat the cooked meat, as the fondue fork can get very hot and is unhygienic.

Fire Safety

If a fire starts in the fondue pot, never use water to try to put it out, as this will spread the fire. Instead, smother the flame with the pot cover.

Frequently asked questions