Setting Up Fondue: A Step-By-Step Guide For Beginners

Fondue is a fun and communal way to serve food to a small group, and it's easier to prepare than you might think. It can be used to cook meat or seafood, or as a vessel for various dipping sauces. The type of fondue pot you'll need depends on the type of fondue you're making. For example, a ceramic fondue pot is best for cheese or chocolate fondue, while a metal pot is better for meat and seafood. You'll also need fondue forks for each guest, as well as regular forks and plates for eating. To prepare a cheese fondue, start by rubbing the inside of the pot with garlic. Then, add your grated cheese a little at a time, stirring constantly. You can also add wine, brandy, or cognac for extra flavour.

Choosing the right fondue pot

Type of Fondue Pot

The type of fondue pot you choose depends on the type of fondue you want to make.

• Ceramic Fondue Pot: Ceramic fondue pots are ideal for preparing cheese and chocolate fondues that do not require high heat. They are perfect for dessert fondues and keep the content warm without the need for an external heat source.
• Metal Fondue Pot: Metal fondue pots are suitable for high-heat fondues, such as those involving meat and seafood. They can also be used for cheese fondues, but the heat source must be regulated at a lower temperature. Metal pots are excellent heat conductors and ensure even heating.
• Enamel Cast Iron Fondue Pot: Enamel cast iron fondue pots are the most versatile option and can be used for any type of fondue. They are durable, retain heat well, and are easy to clean. However, they tend to be heavier and more expensive than other options.

Heating Source

Different heating sources are available for fondue pots, including:

• Candles
• Gel fuel
• Liquid fuel
• Electric burners
• Chafing dish burners

Electric fondue pots are convenient as they don't require separate fuel purchases, but they do need access to power outlets. Fondue pots with cords might be better suited for buffet-style serving rather than placing them in the centre of the table.

Size and Capacity

Consider the number of guests you plan to serve. A fondue pot should have enough capacity to accommodate the volume of fondue required for your gathering. As a general rule, each person will consume about 1/2 pound of fondue. Additionally, avoid having more than four people per fondue pot to prevent crowding and ensure a comfortable experience.

Ease of Cleaning

Look for a fondue pot that is easy to clean and maintain. Some fondue pots may have hard-to-reach areas or require special cleaning products. Always refer to the manufacturer's care and cleaning instructions to ensure the longevity of your fondue pot.

Additional Features

Some fondue pots come with additional features such as temperature control settings, colour-coded forks, and stylish designs. Temperature control is especially important for cheese and chocolate fondues, as they require precise temperature maintenance to achieve the desired consistency.

In summary, the right fondue pot depends on your specific needs and preferences. Consider the type of fondue you want to make, the number of guests you plan to serve, the desired heating source, and any additional features that would enhance your fondue experience.

Preparing the pot

The first step in preparing your fondue is to choose the right pot. Fondue pots can be made from ceramic, metal, or enamel cast iron. A ceramic fondue pot is best for cheese or chocolate fondue, as these require low heat. A metal fondue pot is suitable for meat and seafood fondue, which require high heat. An enamel cast iron fondue pot is the most versatile option, as it can be used for any type of fondue.

Before using your fondue pot for the first time, be sure to remove all labels and clean it thoroughly. It's also important to note that you should always use a low heat setting when heating your fondue pot, especially during the first 5 minutes, to allow the temperature to build up gradually.

When preparing a cheese fondue, it is recommended to rub the inside of the pot with garlic or shallots to add extra flavour. For other types of fondue, you can skip this step.

If you are using a stove to heat your fondue, always use a burner that is an appropriate size for your pot (usually the largest ring). You can use a fondue pot on all types of hobs, including induction hobs with an induction disk.

Once your fondue is ready, transfer it to the fondue pot if you have heated it on the stove. Place the fondue pot on its stand and burner on the table, and light it. This will keep your fondue warm throughout the meal. You can use alcohol-soaked cotton wool or inflammable gel capsules in the burner to maintain a steady flame.

To keep your fondue at the right temperature, always put water or oil in the bottom of the pot before heating it. Do not place a hot pot in contact with anything cold, such as cold water or a cold surface, as this can cause damage. Instead, place it on a neutral surface, such as a wooden board or cloth.

Heating the fondue

Preparation

Before heating the fondue, it is recommended to rub the inside of the pot with garlic or shallots. This adds extra flavour and creates an aromatic base for your fondue. If you are making a cheese fondue, you can also add a splash of kirsch, brandy, or cognac to enhance the flavour and prevent curdling.

Always start with a gentle heat and increase the flame gradually. If you are using a stove, set it to medium-low heat. Add your ingredients one at a time, stirring regularly, especially when making a cheese fondue. For a smooth fondue, it is crucial to add the cheese slowly and stir constantly. This ensures that each addition melts before adding the next.

Transferring to the Fondue Pot

Five minutes before the fondue is ready, take the stand and burner to the table and light it. Then, carefully transfer the fondue to the fondue pot and place it on top of the burner. If you are using an electric fondue pot, you will need to extend a plug to the table.

Keeping the Fondue Warm

To keep your fondue hot during the meal, use a fondue stand and burner. Soak the cotton wool in alcohol or use inflammable gel capsules in the burner to maintain a steady flame.

Safety Precautions

It is important to note that the fondue fork can become dangerously hot, so it should only be used for cooking and not for eating. Always use a regular dinner fork to eat the cooked food. Additionally, never leave the fondue pot unattended, especially around children. If a fire erupts, do not use water to put it out, as this will spread the flames. Instead, cover the fire with a lid to cut off the oxygen supply.

By following these instructions, you can ensure that your fondue is heated properly and safely, allowing you and your guests to enjoy a delicious and memorable meal.

Dippers and sides

When it comes to dippers and sides, the options are endless! Here are some ideas to get you started:

Classic Dippers

The most classic dippers are bite-sized cubes of crusty bread. French bread or baguette work well, as does sourdough. You can also try soft pretzel bites, focaccia, or caraway croutons. For a bit of crunch, add sliced apples or pears.

Vegetables

Raw crudités such as carrots, radishes, endive leaves, and cherry tomatoes provide a tasty, crunchy contrast to the gooey cheese. You can also serve cooked vegetables like roasted Brussels sprouts, steamed broccoli, blanched asparagus, or steamed green beans. Just be sure to precook dense vegetables like potatoes before dipping them in the fondue.

Meat

For an extra protein boost, add some meat to your fondue spread. Shrimp, steak, sausage, and cured meats like prosciutto or salami are all excellent choices. Bacon is also an option, but be aware that it can be tricky to skewer.

Sides

In addition to dippers, you may want to offer some simple salad or fresh vegetables on the side. Cucumber, carrot, and cauliflower are all good options. And don't forget the drinks! A dry white wine like Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay pairs well with cheese fondue.

Fondue etiquette

Preparation

Fondue is a fun and communal way to enjoy a meal with friends and family. However, there are some rules of etiquette to follow when preparing and eating fondue. Firstly, it is important to prepare the fondue pot by rubbing it with garlic or shallots, adding flavour and creating an aromatic base. Always start with a gentle heat and increase the temperature slowly as you add your ingredients, stirring regularly. Fondue is best enjoyed with a small group of between two and four people – any more and the fondue becomes crowded with forks, and the cheese may become over-stirred.

Dipping

When it comes to dipping, there are some definite "do's and don'ts". Firstly, double-dipping is a big no-no. Fondue forks are for dipping and transferring food to your plate, not for eating with directly. It is considered bad manners to eat straight from the fondue fork, and it can also be dangerous as the metal forks become very hot. It is also unhygienic, as oral bacteria can be transmitted through saliva. If you do accidentally double-dip, it is recommended to remove the contaminated food from the pot to avoid spreading bacteria.

Drinking

In Switzerland, where fondue is said to have originated, it is customary to drink either white wine or tea with the meal. The Swiss believe these beverages aid digestion and prevent bloating, although this has been disputed by some studies. It is also recommended to twirl your fork above the pot to avoid dripping, and to avoid using your hands for dipping, which is unhygienic and could result in burns.

Traditions

There are some fun traditions associated with fondue, including games and forfeits. For example, if your bread falls into the pot, you must drink a shot of Kirsch (a Swiss liquor). If you forget to stir the pot, you have to serve your next bite to the person on your right. And if you break the golden rule and put your fork into your mouth, you must kiss the person to your left! At the end of the meal, a thin crust of golden cheese called "la religieuse" will be left at the bottom of the pot. This is considered a delicacy and is shared between guests.

Frequently asked questions