Fondue Fun: Mastering Meat Varieties For The Perfect Dip

Fondue is a fun and interactive way to serve dinner. It is a dish in which small pieces of food are cooked in a hot sauce or cooking medium such as oil or broth. Fondue is a great way to socialise at a dinner party, allowing guests to cook their food to their preferred level of doneness. When preparing a meat fondue, it is important to select the right type of meat, cut it into bite-sized pieces, and choose the appropriate cooking liquid and temperature.

For meat fondue, it is best to use tender cuts of meat, such as sirloin steak, filet mignon, or ribeye beef. These meats will cook quickly in the fondue pot, typically within 30 to 60 seconds. It is also important to ensure that the meat is cut into bite-sized pieces so that it can be easily cooked and eaten.

When choosing a cooking liquid for meat fondue, you can use either oil or broth. Oil, such as vegetable, canola, grapeseed, or peanut oil, is a traditional choice and allows for more control over the cooking process. Broth, on the other hand, can add more flavour to the meat and can be infused with herbs and spices.

To cook the meat, the cooking liquid should be heated to around 375 degrees Fahrenheit (190 degrees Celsius). Guests can then use fondue forks or skewers to cook their meat in the hot liquid. The cooking time will depend on the type of meat and the desired level of doneness. For example, rare red meat will cook in 30 seconds, while well-done red meat will take about a minute.

Meat fondue can be served with a variety of dipping sauces and side dishes, such as steamed vegetables, baked potatoes, or a green salad. It is a fun and interactive way to enjoy a meal with friends and family.

Choosing your fondue pot

When choosing a fondue pot for cooking meat, there are several factors to consider. Firstly, it is important to select a pot made from the right material. Metal, enamelware, or cast iron pots are best suited for meat fondue, while ceramic fondue pots are typically used for cheese or chocolate fondues.

You should also choose an appropriate heat source for your fondue pot. Electric, alcohol, or butane-powered burners are recommended, as fondue pots that use candles as a heat source may not reach the necessary temperature for cooking meat.

To prevent splashing of hot liquid, look for a pot with edges that curve inward at the top. Additionally, ensure that the pot has a stable base to reduce the risk of accidents. It is also important to consider the size of the pot, especially if you plan on hosting a fondue dinner party. Choose a pot that is large enough to accommodate the number of guests you intend to invite.

When selecting a fondue pot, it is worth investing in a product from a reputable company with experience in making fondue equipment, such as Swissmar, Trudeau, or Rival. This will ensure that your pot is durable and safe to use.

Finally, consider the additional features that may be useful for your fondue night. For example, a detachable and long enough power cord for your dining room, dishwasher-safe materials, and a variety of fondue dips and sauces to enhance the flavour of your meat.

Selecting your cooking liquid

Oil vs. Broth:

• Oil is the more traditional choice for meat fondue and offers a neutral flavour profile. Common types of oil used for fondue include vegetable, canola, grapeseed, and peanut oil. Ensure that your meat pieces are thoroughly dried before cooking to prevent oil splashing.
• Broth, on the other hand, can add more flavour to your meat. You can infuse broth with herbs and spices to enhance the taste. Choose a broth that complements the type of meat you are using.

Considerations:

• If you opt for oil, be mindful of the smoke point, which is the temperature at which the oil starts to burn. Oils with a high smoke point, such as canola and peanut oil, are better suited for fondue as the required temperatures are very high. Olive oil, for example, has a low smoke point and can burn quickly.
• The type of meat you plan to serve will also influence your choice of cooking liquid. If you are serving red meat, consider that it is typically cooked for only 30 to 60 seconds in the fondue. Choose tender cuts of meat to ensure they don't become tough and sinewy.
• The number of guests you are serving may also be a factor in your decision. Oil may be preferable if you have a larger group, as it can accommodate a wider variety of meats and flavours without overwhelming your guests.

Tips:

• If using broth, consider adding flavours such as herbs and spices to enhance the taste.
• If using oil, ensure your meat pieces are thoroughly dried to prevent splashing.
• For red meat, choose tender cuts that will cook quickly without becoming tough.
• If serving a large group, oil may be a more versatile option.

Preparing the meat

The first step to preparing the meat for your fondue is to select the type of meat you want to serve. Beef is a popular choice for fondue, with cuts such as sirloin steak, buffalo, filet mignon, and flank steak being ideal. You can also choose other types of meat such as chicken, shrimp, sausage, or pork. Cut the meat into bite-sized pieces or cubes, about 1/2-inch to 1-inch in size. This ensures that the meat will cook evenly and quickly in the fondue pot. If you are using red meat, it is best to purchase tender cuts as they will only be cooked for a short time, about 30 to 60 seconds.

Once you have cut the meat, you can marinate it to add more flavour. You can use a variety of marinades, such as balsamic chicken marinade, mustard chicken marinade, or red wine steak marinade. You can also season the meat with your favourite rubs or seasoning mixes. After marinating, refrigerate the meat until you are ready to start cooking.

When you are ready to cook the meat, you will need to heat the cooking liquid. You can use either oil or broth for this. Suitable oils include vegetable, canola, grapeseed, and peanut oil. If using broth, you can infuse it with herbs and spices to add more flavour. Heat the cooking liquid to a temperature of around 375 degrees Fahrenheit (190 degrees Celsius).

If you are using oil, make sure the meat pieces are thoroughly dried before cooking to prevent the oil from splashing. You can use a heavy-bottomed pan on the stovetop or an electric fondue pot to heat the liquid. Once the liquid is hot, you can transfer it to the fondue pot. Place the fondue pot on a trivet on the table to protect the surface.

Now you are ready to start cooking the meat! Each guest can skewer a piece of meat with a fondue fork or bamboo skewer and dip it into the hot cooking liquid. The cooking time will depend on the type of meat and the desired doneness. For rare red meat, cook for about 30 seconds, for medium-rare 45 seconds, and for well-done 1 minute. Poultry will take about 2 minutes to cook, while lamb and pork will take about 1 minute. Remove the cooked meat from the fondue pot and place it on a plate to cool slightly before enjoying.

Cooking the fondue

The cooking liquid for your fondue can be either oil or broth. Oil is more traditional, but broth will add more flavour to the meat. If you choose to use oil, suitable types include vegetable, canola, grapeseed, and peanut. If you opt for broth, you can infuse it with herbs and spices to enhance the flavour.

You will need to heat the cooking liquid to around 375 degrees Fahrenheit (190 degrees Celsius). First, heat it in a heavy-bottomed pan on the stovetop, checking the temperature with a deep-frying thermometer. Then, transfer it to your fondue pot, filling it around one-third to one-half full. Place the fondue pot on a trivet on the table, and light the burner to keep the liquid at the correct temperature.

Each guest should have their own fondue fork, or you can use bamboo skewers as an alternative. If you use bamboo skewers, make sure to soak them in water for 30 minutes before cooking to prevent them from burning.

When cooking the meat, rare beef will take around 30 seconds, medium-rare 45 seconds, and well-done meat will need a full minute. Poultry will need two minutes, and lamb and pork around a minute. If you are cooking vegetables in the fondue, mushrooms, cherry tomatoes, and green beans are popular choices.

Remember to be careful when cooking with hot oil. If a fire starts in the fondue pot, smother it with the pot's cover, and do not attempt to douse the flames with water.

Sauces and dips

When preparing a meat fondue, it's important to offer a selection of sauces and dips to satisfy everyone's taste buds. Here are some ideas for sauces and dips to accompany your meat fondue:

Cracked Pepper Sauce

This sauce goes well with beef. To make it, you will need:

• 8 ounces of cream cheese, softened
• 1/2 cup of butter, softened (not margarine)
• 1 clove of garlic, minced
• 1/2 teaspoon of cracked peppercorn
• 1 teaspoon of shallots or green onion, finely chopped
• A pinch of salt and fresh ground pepper

Beat the cream cheese and butter together until smooth, then add the remaining ingredients and mix well. Chill the sauce for a few hours or overnight to blend the flavours and serve at room temperature.

Dill Sauce

This sauce is a good choice for fish. You will need the following ingredients:

• 1 cup of regular or light sour cream
• 1 teaspoon of horseradish sauce
• 1 teaspoon of red onion, finely chopped
• 2 teaspoons of fresh dill, chopped, or 1 teaspoon of dried dill
• 2 teaspoons of lemon juice

Simply combine all the ingredients in a bowl, chill for several hours or overnight, and it's ready to serve!

Teriyaki Sauce

This sauce is versatile and can be used with chicken, beef, or fish. To make it, gather:

• 1 clove of garlic, minced
• 2 teaspoons of fresh ginger root, finely chopped
• 2 teaspoons of sesame oil
• 1/4 cup of sherry wine or sake
• 1 tablespoon of packed brown sugar
• 1 tablespoon of cornstarch

Start by sauteing the garlic and ginger in the oil for 30 seconds. Then, add the sherry or sake, soy sauce, and water. Bring the mixture to a boil. In a separate bowl, combine the brown sugar and cornstarch, then stir it into the sauce. Heat and stir until the sauce thickens. You can serve this sauce at room temperature or warm.

Sour Cream and Dill Dipping Sauce

This sauce pairs well with cooked potatoes, veggies, and tempura-battered veggies. To make it, you'll need:

• 1 1/2 cups of sour cream
• 2-3 tablespoons of dried dill (adjust according to taste)
• 1/2-1 teaspoon of horseradish (optional)

Combine all the ingredients in a small bowl and mix thoroughly. You can add more dill or salt to taste.

Soy Sauce Dipping Sauce

This sauce is a great choice for cooked meat. Gather the following ingredients:

• 3 tablespoons of liquid aminos or gluten-free soy sauce
• 1 1/2 tablespoons of rice vinegar
• 1/2-1 teaspoon of chili garlic sauce (adjust the amount depending on your preferred spice level)
• 1/2 teaspoon of sesame seeds

Add all the ingredients to a small bowl and whisk with a fork to combine. Make sure the honey is mixed in well, and adjust the spice level to your taste by adding more chili garlic sauce if desired.

Horseradish Sauce

A classic choice for a meat fondue, horseradish sauce can be made by mixing together:

• Sour cream
• Prepared horseradish
• Mustard
• Worcestershire sauce
• Lemon juice
• Salt and pepper

You can adjust the amounts of each ingredient to taste and chill the sauce until serving.

Remember, these are just a few suggestions, and you can get creative and experiment with different combinations of ingredients to find your perfect fondue dips!

Frequently asked questions