Meat Fondue: A Beginner's Guide To Cooking Meat

Fondue is a fun and social way of cooking and eating food. Meat fondue, also known as fondue bourguignon, involves cooking bite-sized pieces of meat in hot oil or seasoned broth. The cooking time varies depending on the type of meat and the desired level of doneness, but it typically ranges from 15 to 60 seconds per piece. To prepare meat fondue, you'll need a fondue pot, a heat source such as a burner or stove, fondue forks or skewers, and your choice of meat, oil or broth, and dipping sauces.

How to Cook Meat in a Fondue Pot

Choosing the right fondue pot

Material

Metal, enamelware, or cast iron pots are ideal for meat fondue. Metal pots, particularly stainless steel, are durable, easy to clean, and heat up quickly. However, some stainless steel pots may have thin walls that can lead to uneven heating. Cast iron pots are excellent heat retainers but are heavier and more challenging to maintain. Enameled cast iron offers the benefits of cast iron with a smooth coating that makes cleaning easier.

Heat Source

Electric, alcohol, or butane-powered burners are suitable for meat fondue. Electric fondue pots are convenient and offer excellent temperature control. They usually have adjustable heat settings, making them versatile for cooking various foods. Alcohol or butane burners provide a traditional open flame experience but may require additional monitoring to prevent overheating.

Size

Consider the number of people you plan to serve. Smaller fondue pots with a capacity of 1-1.5 quarts are suitable for couples or appetizers. For larger groups or parties, opt for pots with a capacity of 3 quarts or more.

Safety

Look for safety features such as cool-touch handles and breakaway cords in electric fondue pots. For manual fondue pots, ensure they come with a snuffers to safely extinguish the fuel.

Accessories

Fondue forks are essential for cooking and serving meat. Ensure the set includes enough forks for your guests, preferably color-coded ones to prevent mix-ups. Some fondue pots also come with rings or notches to hold the forks in place.

Ease of Cleaning

Look for fondue pots with non-stick coatings, as they make cleaning easier. Some fondue pots are also dishwasher-safe, but always check the manufacturer's instructions for specific cleaning guidelines.

Price

Fondue pots vary in price, from affordable options to high-end sets. Consider your budget and the features that are most important to you.

In summary, when choosing a fondue pot for cooking meat, opt for metal, enamelware, or cast iron pots with suitable heat sources like electric, alcohol, or butane burners. Consider the size of the pot based on the number of people you plan to serve, and don't forget to ensure it has the necessary safety features and accessories. Ease of cleaning and your budget are also important factors to keep in mind.

Selecting the right cooking liquid

The cooking liquid you choose for your fondue pot will depend on the type of meat you are cooking and your personal preference. Here are some options to consider:

• Oil is a traditional choice for meat fondue and offers a more authentic experience. Suitable oils include vegetable, canola, grapeseed, and peanut. It is important to thoroughly dry meat pieces before cooking in oil to prevent splashing. Heat the oil to around 350 degrees Fahrenheit (190 degrees Celsius) before adding your meat.
• Broth is a good option if you want to add more flavour to the meat. You can infuse broth with herbs and spices, and it is recommended to choose a broth that corresponds to the type of meat you are using. For example, beef broth for beef fondue. Heat the broth to 212 degrees Fahrenheit (just below boiling) before cooking your meat.
• Wine or champagne are also options, particularly when serving seafood. These can be used as a substitute for broth or cooked with oil.

When using a cooking liquid, it is important to only fill the fondue pot one-third to one-half full to prevent splattering and bubbling over. Additionally, always use a trivet to protect your table from the hot fondue pot.

Preparing the meat

The type of meat you use for your fondue is important. You want to opt for tender cuts of meat that will cook quickly. Cheaper cuts of meat will become tough and chewy if cooked in a fondue pot. Good options include tenderloin, filet mignon, and sirloin. If you are using red meat, you will only be cooking it for around 30-60 seconds, so you need a cut that will be tender in that short amount of time. If you are using a more budget-friendly cut of meat, you can try tenderising it by marinating it before cooking.

Before cooking, cut the meat into bite-sized pieces or cubes. The size will depend on the type of meat and whether you are cooking it in oil or broth. For beef in a broth fondue, cut the meat into 1/4-inch to 1/2-inch strips. For beef in an oil fondue, cut it into 1/2-inch to 3/4-inch cubes. For chicken in a broth fondue, cut it into 1/4-inch slices or 1/2-inch cubes. For chicken in an oil fondue, cut it into 1/2-inch to 3/4-inch cubes. For pork in an oil fondue, trim the fat, leaving a thin layer for flavour, and cut it into approximately 3/4-inch cubes.

If you are cooking fish or seafood in a fondue, you will need to prepare it differently. Cut fish fillets into 1/4-inch strips or 3/4-inch cubes, depending on whether you are cooking it in broth or oil. For shrimp, make sure they are cleaned and deveined. Lobster and crab need to be removed from their shells. Fish fillets must be "pin-boned" to remove any small bones.

Once you have cut up your meat, you can marinate it to add more flavour if you wish. Then, blot the meat dry with paper towels and arrange it on a platter. Cover and refrigerate until you are ready to serve.

Cooking the meat

The fondue technique for cooking meat uses hot liquid to cook the desired meat to each diner's preference. You skewer a piece of meat and then cook it in the hot liquid until it is done. You can use either oil or broth as the cooking liquid. The cooking times vary depending on the type of meat.

Firstly, select a metal, enamelware, or cast-iron fondue pot. Ceramic fondue pots are not suitable for cooking meat. Choose an electric, alcohol, or butane-powered burner to heat the pot. Make sure the edges of the pot curve inwards at the top to reduce splashing.

Before you begin cooking, ensure you have enough fondue forks for each diner. Fondue forks are long 2-tined forks that are usually colour-coded. If you don't have fondue forks, you can use bamboo skewers, but make sure to soak them for 30 minutes before cooking to prevent burning.

If you plan to serve red meat, purchase tender cuts such as tenderloin or filet mignon. Cheaper cuts of meat will be tough and chewy as they don't have time to tenderize in the fondue pot. Cut the meat into bite-sized pieces, and marinate it if desired. Refrigerate the meat until you are ready to cook.

Choose whether to cook your meat in oil or broth. Broth adds more flavour to the meat and can be infused with herbs and spices. Oil, on the other hand, is more traditional and suitable oils include vegetable, canola, grapeseed, and peanut.

Heat the cooking liquid in a heavy-bottomed pan on the stovetop to a temperature of around 375°F (190.5°C). Use a deep-frying thermometer to check the temperature. Place a trivet on the table to protect the surface, then transfer the heated liquid to the fondue pot. Fill the pot one-third to one-half full.

Turn on the fondue burner to maintain the cooking liquid's temperature. It should remain at around 375°F (190.5°C). You can test the temperature using a thermometer or, if using oil, a cube of bread. The oil is ready if the bread turns golden brown in 30 seconds.

Now you're ready to begin cooking the meat! Skewer a piece of meat and dip it into the cooking liquid. The cooking time depends on the type of meat and your desired level of doneness. For example, red meat takes 30 seconds for rare, 45 seconds for medium-rare, or 1 minute for well done. Poultry requires 2 minutes, while lamb and pork take about 1 minute.

Remove the cooked meat from the fondue pot using a regular fork, as fondue forks can get very hot. Enjoy your meat plain or with a dipping sauce.

Serving suggestions

Meat fondue is a fun and social way of eating and entertaining. It is best to use a metal, enamelware, or cast-iron pot for cooking meat fondue. The fondue technique for cooking meat uses hot liquid to cook the desired meat to each diner's preference. You skewer a piece of meat and then cook it in the hot liquid until it is done. You can use either oil or broth as the cooking liquid.

• Choose tender cuts of meat if you plan to serve red meat. When cooking red meat in a fondue, you typically only cook it for 30 to 60 seconds. Cuts of meat that require braising or roasting will be tough and chewy if used for fondue.
• Cut the meat into bite-sized pieces. This ensures even cooking and makes it easier for your guests to handle.
• Marinate the meat pieces to add more flavor. You can also enhance the flavors with marinades before cooking or serve with a selection of sauces and dips.
• If using a budget-friendly cut of meat, you can try to tenderize it by marinating it before cooking. Remember to drain off the marinade before placing it in hot oil to prevent splattering.
• For beef, the best cuts are tenderloin, filet mignon, or sirloin. These cuts will cook to your desired doneness and remain juicy and tender.
• For chicken, use skinless and boneless breasts. This ensures quick cooking and prevents any issues with sinew or fat. Make sure chicken is fully cooked with no pink left in the middle.
• For pork, choose a cut like tenderloin or cutlet, which has little fat and no sinew. Cheaper cuts will be tough and chewy.
• If you are serving seafood, make sure to clean and prepare it properly. Delicate seafood is better suited to a broth, while fish can be cooked in either oil or broth.
• When cooking meat in a fondue, it is important to dry the meat thoroughly before placing it in the hot liquid to prevent dangerous splatters.
• Provide each guest with a fondue fork for cooking the meat. Fondue forks are long, 2-tined forks that are usually color-coded to prevent mix-ups. You can also use bamboo skewers, but make sure to soak them in water for 30 minutes before cooking to reduce the chance of burning.
• Arrange the raw meat on a platter and store it in the refrigerator until you are ready to serve.
• Prepare a variety of dipping sauces for your guests to enjoy with their cooked meat. Some popular options include creamy cucumber sauce, sweet and sour sauce, honey mustard, and tartar sauce.
• Serve meat fondue with simple side dishes such as baked potatoes, bread, or a fresh side salad.
• Always use a regular fork to eat the cooked meat. Fondue forks can become very hot and are not meant for eating.

Frequently asked questions