Cooking Fondue: A Beginner's Guide To Melting Pot

Fondue is a fun cooking method for serving a small group. It can be used for cooking meat or seafood, or for preparing dipping sauces. The type of fondue pot you use will depend on the type of fondue you're making. For instance, a ceramic fondue pot is used for preparing cheese and chocolate fondues, while a metal fondue pot is used for fondues that require high heat, such as meat and seafood. The key to a successful fondue is to ensure the cheese dipping sauce stays smooth. To achieve this, use a good melting cheese, such as Gruyère, and avoid stringy cheeses like cheddar or mozzarella. You can also coat the grated cheese with cornstarch to help stabilise the sauce.

How to Cook Fondue

Choosing the right fondue pot

When it comes to choosing the right fondue pot, there are a few things to consider. Firstly, it's important to select a pot that is specifically designed for fondue. Fondue pots can be made from different materials, such as metal, ceramic, or earthenware, and each has its own advantages.

If you're looking for a pot that can be used for a variety of fondue types, an enamel cast iron fondue pot is a good option as it can be used for any type of fondue. Metal fondue pots are suitable for high-heat cooking, making them ideal for meat and seafood fondues, as well as cheese fondues at lower temperatures. Ceramic fondue pots, on the other hand, are better suited for dessert fondues, such as chocolate or cheese fondues that don't require high heat. Earthenware fondue pots may distribute heat more evenly, and some can even be heated directly on stovetops.

When choosing a fondue pot, it's also important to consider the heating element. Different options include candles, gel fuel, liquid fuel, or electric burners. If you're looking for a portable option, a fondue pot with a candle or gel fuel heating element might be preferable. Additionally, consider the size of your group—while fondue is great for small groups, having more than four people per pot can be awkward, and you may need to invest in multiple pots.

Lastly, don't forget to consider your budget and the availability of fondue pots. Thrift stores and garage sales can be great places to find affordable options if you're looking to purchase one.

Preparing the ingredients

In addition to cheese, you will need a starch to help stabilize the fondue and prevent it from separating. Cornstarch or flour can be used, and some recipes also call for a pinch of bicarbonate of soda to make the fondue lighter and easier to digest. For a classic Swiss fondue, you will also need white wine, lemon juice, and garlic. Some people also like to add a splash of Kirsch or other liquor to enhance the flavor.

If you are making a meat fondue, you will need to select your meat and cut it into bite-sized pieces. Lean meats such as beef, pork, poultry, or game are commonly used. It is important to remove any excess fat and trim the meat into cubes before marinating and cooking. For a seafood fondue, you will need to select your seafood and cut it into bite-sized pieces as well. Common options include shrimp, which must be deveined, and various types of fish.

For a chocolate fondue, select a high-quality chocolate with a cocoa solid content above 50%. White chocolate tends to harden if overheated, so it is important to stir constantly and heat slowly. You can add cream to create a creamy texture and a liqueur to enhance the flavor.

Finally, don't forget to prepare your dipping items! Fondue is typically served with bread, boiled potatoes, crudités, cornichons, and various meats and vegetables. Bread is traditionally cut into large bite-sized cubes, and it is recommended to use day-old bread as it tends to hold up better in the fondue. Potatoes should be boiled and served hot, and vegetables should be trimmed, washed, and cut into bite-sized pieces. Meat and seafood must be precooked if the fondue is not hot enough to cook them thoroughly.

Heating the pot

Fondue pots can be heated in various ways, including candles, gel fuel, liquid fuel, or electricity. If you are using a metal pot, you can also heat it on a stovetop before transferring the fondue to the pot. This is the best way to ensure that your fondue stays warm and melted.

When heating the pot, it is important to use a heat source that is suitable for the type of fondue you are making. For high-heat fondue, such as meat or seafood, a burner or stove set to 375º F will be sufficient. For cheese and chocolate fondue, a lower temperature is needed, and a candle or electric heat source may be more appropriate.

It is also important to note that fondue pots should not be filled more than one-third full to prevent spattering and bubbling over. If you do not have a thermometer, you can test the temperature of the oil by placing a small cube of bread into the pot. If the bread turns golden brown within 30 seconds, the fondue is ready.

Once the pot is heated, you can add the fondue mixture and begin dipping!

Adding the ingredients

The ingredients you will need for a classic cheese fondue are: 200ml of dry white wine, 200g of Comte or Gruyère, 200g of Emmental, 1 tablespoon of kirsch or schnapps, 1 clove of garlic, crusty bread, boiled new potatoes, vegetable crudités and cornichons.

Some recipes suggest adding cider vinegar, crème fraîche, black pepper, cornflour, nutmeg, and mustard.

If you want to make a larger quantity of fondue, you can double the recipe, but only increase the liquid by 1½ rather than doubling it.

Start by chopping or grating all of the cheese. Make sure you remove any rind, otherwise, you won’t have a smooth fondue.

If you want to add cornflour or cornstarch, coat the grated cheese with it. This will help stabilize the sauce and keep it from separating.

Next, heat the wine and lemon juice in a heavy-based pan over a medium-low heat until steaming. You can also add cider vinegar to the wine.

Once the wine is steaming, add the cheese a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4-5 minutes until everything is fully melted, smooth and creamy.

If you are using cornflour, mix it with the kirsch in a small bowl, then stir this into the cheese mixture. Continue to cook over a low heat for another minute.

If you want to add garlic, rub a clove of garlic inside the fondue pot before adding the cheese mixture. This will add extra flavour to the fondue.

Finally, transfer the fondue to the fondue pot and place it over a flame. Serve immediately with crusty bread, boiled new potatoes, vegetable crudités, or cornichons for dunking.

Serving the fondue

Once your fondue is ready, it's time to serve it! Here are some tips and suggestions for serving the perfect fondue:

Fondue is a fun and interactive way to enjoy a meal with friends or family. It's important to ensure that your fondue stays warm and smooth throughout the meal. Here are some tips for serving:

• Use a fondue pot: Transfer your fondue to a fondue pot to keep it warm. Fondue pots can be metal or earthenware, and some have a flame or electric burner underneath to maintain the temperature.
• Arrange dipping foods: Provide a variety of dipping options such as crusty bread, boiled new potatoes, vegetables (crudités), cornichons (pickled mini gherkins), and meat options like crispy bacon or salami. Cut or tear the bread into large bite-sized cubes.
• Use a lazy Susan: Place the fondue pot in the centre of the table and surround it with the dipping options on a lazy Susan for easy access.
• Fondue utensils: Each guest will need a long fondue fork (skewer) for cooking the food. Provide regular dinner forks for eating, as the fondue forks can become dangerously hot.
• Safety first: Never leave the fondue pot unattended, especially if there are children around. If a fire erupts, do not use water to extinguish it. Instead, cover the fire with a lid to cut off the oxygen supply.
• Keep it warm: Fondue is best served warm, so make sure to keep the flame or burner lit during the meal. If needed, you can place the fondue back over low heat to reheat it.
• La croute: The crust that forms at the bottom of the pot during the meal is considered a delicacy called "la croute" or "la religuese". Don't forget to scrape it off and serve it to your guests!

Remember, fondue is meant to be a social and enjoyable dining experience. So, gather your loved ones, dip into the warm, cheesy goodness, and savour every bite!

Frequently asked questions