The Art Of Heating Fondue: A Quick Guide

Fondue is a fun cooking method for serving a meal to a small group. It can be used for cooking meat or seafood, or for preparing different types of dipping sauces. The type of fondue pot and fuel used depends on the type of fondue being prepared. For instance, a ceramic fondue pot is used for preparing cheese and chocolate fondue, whereas a metal fondue pot is used for meat and seafood fondue. The key to heating up fondue is gentle heat—a traditional fondue pot is often heated by the tiny flame of a tea light.

Choosing the right fondue pot

Cheese fondue pots are typically made of ceramic or earthenware and have a flat bottom and a large opening to accommodate dipping. They use an adjustable alcohol or gel fuel burner to maintain the constant temperature required to keep melted cheese from solidifying.

Hot oil/broth fondue pots must be able to withstand very high temperatures without cracking to fully cook your meat. Therefore, these pots are made of stainless steel, copper, or cast iron. Ceramic pots are not suitable for hot oil fondue.

Dessert/chocolate fondue pots are smaller than cheese or meat fondue pots and use a tealight to keep the melted chocolate at the right temperature. They are made of earthenware, ceramic, porcelain, or sometimes tempered glass.

Electric fondue pots have become popular in recent years as they are versatile and can be used for all types of fondue. They are simple to use, as you just need to plug them in, set the temperature, and enjoy. However, it is important to consider the length of the power cord and ensure it is long enough to reach your nearest electrical outlet.

When choosing a fondue pot, it is also essential to consider the size, material, and ease of cleaning. If you plan to use your fondue pot for entertaining guests, you will need a larger size than if you are just using it for one or two people. Cast iron fondue pots are heavy and expensive but hold their contents at a steady temperature for longer. Stainless steel and aluminum fondue pots are cheaper and lighter but may heat unevenly and cause scorching. Ceramic fondue pots are heavy and dense and work similarly to enameled cast iron pots.

Selecting the right fuel

Type of Fondue

The type of fondue you are preparing will dictate the kind of fuel you need. Chocolate, caramel, and dessert fondues, for instance, require lower temperatures to melt the dipping sauce, so a small tea light candle is sufficient. Meat, seafood, and vegetarian fondues, on the other hand, require higher temperatures. For these fondues, you'll need a different type of burner that can reach higher temperatures, such as a Cuisinox Stainless Steel Fondue Burner, which works with gel or alcohol fuel.

Fuel Options

There are several fuel options available for your fondue burner, each with its own advantages and considerations:

• Gel Fuel: Gel fuel comes in cartridges or as pourable gelled fondue fuel. It is suitable for hot oil, broth, or cheese fondue.
• Liquid Fuel (Alcohol): Liquid fuel creates more heat than gel fuel, making it ideal for hot oil and broth fondues. However, it cannot be purchased online and must be sourced from local stores.
• Electric: Electric fondue pots are a convenient option as they don't require separate fuel. They are suitable for cheese, chocolate, and oil-based fondues, and offer easy temperature control. However, they need to be plugged into a power source, which can be tricky and limit placement options.
• Sterno: Sterno is a brand name for fuel that comes in a container. It can be used as an alternative fuel source if you've misplaced your burner or are looking for a flame option.

Safety Considerations

When using any fuel for your fondue, it is essential to prioritize safety. Here are some tips to keep in mind:

• Always follow the manufacturer's instructions for the recommended fuel for your specific fondue burner.
• Be cautious when handling flammable liquids to avoid spills or accidents.
• Ensure proper ventilation in the area where you're using the fondue burner.
• Keep children and pets away from the fondue burner at all times.
• Never leave the fondue burner unattended while in use.

By choosing the right fuel for your fondue and following safety precautions, you can create a delightful and safe dining experience for you and your guests.

Preparing the ingredients

Choosing the Right Fondue Pot and Utensils:

• Select a fondue pot based on the type of fondue you are making. Ceramic fondue pots are ideal for cheese and chocolate fondues, while metal or cast iron pots are suitable for high-heat meat and seafood fondues.
• Ensure you have enough fondue forks or skewers for each guest. Fondue forks are typically colour-coded and long, with two tines.
• If using bamboo skewers, remember to soak them in water for 30 minutes before cooking to prevent burning.

Selecting and Preparing the Meat:

• Choose tender cuts of meat if you plan to serve red meat. Bite-sized pieces are best for fondue.
• Cut up the meat into small, bite-sized cubes. Remove any excess fat from the meat.
• Marinating the meat is optional but can add extra flavour.
• Refrigerate the meat until you are ready to begin cooking.

Choosing a Cooking Liquid:

• Decide whether to cook your meat in oil or broth. Broth adds flavour, while oil is more traditional.
• Suitable oils include vegetable, canola, grapeseed, and peanut. Ensure the meat is thoroughly dried before cooking to prevent oil splatters.
• If using broth, you can infuse it with herbs and spices to enhance the flavour. Choose a broth that complements your meat.

Heating the Cooking Liquid:

• Heat your chosen cooking liquid in a heavy-bottomed pan on the stovetop.
• The ideal temperature for meat fondue is around 375°F (190.5°C). Use a deep-frying thermometer to check the temperature.
• Transfer the heated liquid to the fondue pot, filling it no more than halfway to prevent splattering and bubbling over.
• Place the fondue pot on a trivet to protect your table from heat damage.
• Turn on the fondue burner to maintain the desired temperature.

Cooking the Meat:

• Show your guests how to skewer and cook their meat.
• Dip the meat into the cooking liquid and cook to their desired doneness. Rare meat will take around 30 seconds, while well-done meat will take about a minute.
• Remove the cooked meat from the fondue pot with a table fork, as fondue forks can get very hot and are meant only for cooking.
• Meat can be eaten plain or with a dipping sauce.

Heating the fondue

For cheese and chocolate fondues, a ceramic fondue pot is typically used. These types of fondues do not require high heat, so a small tea light candle can be used as a heat source. If you are using a crockpot, simply put all your ingredients into the pot, turn the heat to high, cover, and stir every 15 minutes or so.

For meat and seafood fondues, a metal fondue pot is required as these types of fondues require high heat. A cast iron fondue pot can also be used for any type of fondue. Suitable heat sources for these fondues include gel fuel, liquid fuel (alcohol), or electric burners. It is important to ensure that the fondue pot is placed on a trivet to protect the table's surface.

When heating the fondue liquid, it is crucial to maintain a temperature of around 375 degrees Fahrenheit. This can be measured using a deep-frying thermometer. If a thermometer is not available, a small cube of bread can be used to test the temperature; if the bread turns golden brown within 30 seconds, the oil is ready.

Once the fondue is heated, it is important to constantly stir the mixture to ensure a smooth and creamy texture. For cheese fondue, it is crucial to add the cheese slowly, sprinkling it into the pot in small handfuls, and stirring well between each addition. This will prevent the cheese from clumping and ensure a smooth fondue.

Dipping and serving

Fondue is a fun and communal way to serve food to a small group. It can be served as an appetiser, main course, or dessert, and is a great way to get your guests involved in the cooking process.

What to Dip

The type of fondue you are serving will determine what you dip in it. For a cheese fondue, you could try:

• Bread
• Tart apples, cut into cubes
• Crudites, such as cherry tomatoes, sliced red pepper, and carrots
• Bacon (ensure it is baked, not fried, so that it doesn't break up in the pot)
• Roasted baby potatoes
• Steamed broccoli
• Pickles, such as cornichons

For a chocolate fondue, you could try:

• Fruit, such as strawberries, bananas, pineapple, mango, kiwi, apples, grapes, cherries, figs, peaches, or dried fruit
• Cake, such as angel food cake, pound cake, or cheesecake
• Marshmallows
• Biscuits, such as ladyfingers or vanilla cookies

For a meat fondue, you can dip the cooked meat in a sauce of your choice.

How to Dip

Each guest should have their own fondue fork (or skewer) to avoid mix-ups. These are long, two-pronged forks that are designed for cooking food, not eating it. Each person should also have a regular fork for eating with, and a plate for both uncooked and cooked food.

If you are serving a meat fondue, show your guests how long to cook their meat for. For example, red meat should be cooked for 30 seconds for rare, 45 seconds for medium-rare, or one minute for well done.

How Much Food to Buy

As a general rule, you should buy around 1/2 pound of food per person if fondue is the only dish you are serving.

Frequently asked questions