Transporting Fondue: Tips For A Smooth Journey

Fondue is a Swiss dish that gained popularity in the US in the 1960s and is typically served in a communal pot over a portable stove. It is usually made by melting cheese and wine and served with a variety of dippers, such as bread, vegetables, or meat. Transporting fondue can be tricky, especially if you don't have access to a stove at your destination. However, with the right equipment and preparation, it is possible to enjoy fondue on the go. In this article, we will discuss the best ways to transport fondue, including the use of electric fondue pots, insulation, and reheating techniques, so that you can enjoy this delicious dish wherever you are.

Use an electric fondue pot

Electric fondue pots are a convenient option for transporting fondue. They are easy to use and clean, and they come with temperature control settings, which makes it easy to maintain the right temperature for your fondue. Electric fondue pots are also great for large gatherings since they can keep the fondue warm for an extended period.

• Make sure to clean the pot thoroughly before the first use and after each use. Disassemble the pot, remove any leftover food or debris, wash it with warm soapy water, rinse it thoroughly, and dry it completely before reassembling.
• Assemble the components of the pot, including the base, pot, and forks. Place the base on a flat, stable surface, attach the pot securely, and insert the forks into the designated slots.
• Check the manufacturer's instructions for the recommended burner or heat source. Some electric fondue pots come with their own burners, while others require a separate heat source such as a sterno or candle.
• Choose the right ingredients for your fondue. For cheese fondue, select cheeses that melt well and have a good flavour, such as Gruyere, Emmental, and sharp cheddar. For chocolate fondue, consider the cocoa content and choose dark, milk, or white chocolate.
• Prepare the ingredients properly. For cheese fondue, grate the cheese into small pieces and add cornstarch or flour to help it bind. For chocolate fondue, chop the chocolate into small pieces and heat heavy cream to pour over the chocolate.
• Monitor the temperature of the fondue and adjust as needed. If the fondue is too hot, it can burn, and if it's too cool, it won't cook the dipper properly. Most electric fondue pots have temperature controls to adjust the heat.
• Arrange the dippers on a plate or platter, leaving space between each item. Provide each guest with their own fondue fork or skewer and instruct them to avoid double-dipping to prevent the spread of germs.
• Always supervise the fondue pot and never leave it unattended. Keep it away from flammable objects and use caution when handling hot oil and cheese to prevent burns.

Shred cheese and coat with corn starch

Shredding the cheese is an important step in making fondue. Grated cheese melts faster and more evenly than chopped cheese, leading to a smoother fondue. When you're grating a large amount of cheese, it's recommended to use the grater blade of a food processor. However, if you don't have a grater blade, you can use the coarse side of a box grater or a coarse microplane grater.

After shredding the cheese, it's important to coat it with cornstarch. Cornstarch helps to thicken the fondue and prevents the cheese from clumping. It also acts as an emulsifier, keeping the protein from coagulating and stabilising the fondue. This results in a smooth and creamy fondue. To coat the cheese with cornstarch, simply toss the shredded cheese with cornstarch in a medium bowl until all the pieces are thoroughly coated.

Some recipes may suggest using flour instead of cornstarch, but cornstarch is generally preferred as it leaves less of an aftertaste and makes the fondue gluten-free. Additionally, pre-shredded cheese is usually packed with cellulose or rice flour to prevent clumping, which can make melting more difficult. Therefore, it's best to shred your own cheese and coat it with cornstarch for the perfect fondue.

Bring a whisk and extra corn starch

When transporting fondue, it's important to bring a whisk and extra corn starch. This is because corn starch is essential to achieving the right fondue consistency. It acts as an anti-clumping agent, helping to bind the proteins in the cheese and preventing stringy or clumpy cheese fondue. It also helps to emulsify the cheese and thicken the mixture.

Corn starch is particularly important if you are making fondue with aged cheeses like Gruyere, Emmental, and Fontina, as these are high in acid and can become stringy when melted. If you don't have enough corn starch, your fondue may end up with a lumpy consistency.

The amount of corn starch you will need depends on the type and amount of cheese you are using. As a general rule, you should toss the grated cheese with corn starch before adding it to the rest of the ingredients. This ensures that the corn starch is evenly distributed and helps to prevent clumping.

However, if your fondue does end up clumping or becoming too thick, you can add some extra corn starch while whisking to help fix the consistency. This is why it's a good idea to bring extra corn starch when transporting fondue.

Additionally, a whisk is an important tool to have when making fondue. It helps you to stir the ingredients together smoothly and prevent lumps from forming. By whisking constantly while adding the cheese, you can achieve a smooth and creamy fondue.

In summary, bringing a whisk and extra corn starch when transporting fondue is crucial for achieving the right consistency and preventing clumping. Corn starch acts as an anti-clumping agent and emulsifier, while the whisk helps you to stir the ingredients smoothly. By having these tools on hand, you can ensure that your fondue turns out perfectly.

Prepare ingredients in advance

Preparing your ingredients in advance is a great way to ensure your fondue-making goes smoothly. Here are some steps you can take to prepare your ingredients ahead of time:

Grate the cheese

Grating your cheese in advance will save you time and effort when you're ready to make your fondue. Use a food processor with a grater blade to speed up the process, or opt for a box grater or microplane grater for a more manual approach.

Combine the cheese with cornstarch

Toss your grated cheese with cornstarch to ensure a smooth and creamy fondue. Cornstarch helps thicken the mixture and prevents the cheese from clumping. This step can be done a day in advance and stored in the refrigerator until you're ready to make your fondue.

Chop vegetables and fruits

If you plan to serve your fondue with vegetables or fruits, such as apples, broccoli, bell peppers, or carrots, chop them into bite-sized pieces ahead of time. This will save you preparation time when you're ready to serve your fondue.

Cook and refrigerate meats

For meats such as bacon or sausage, cook them in advance and store them in the refrigerator. This will reduce the amount of last-minute cooking required when preparing your fondue.

Prepare your bread

Cube or slice your bread of choice, such as French bread or baguette, and store it in an airtight container until you're ready to serve.

Gather your seasonings

Make sure you have all the seasonings you need, such as nutmeg, salt, lemon juice, or mustard, and have them measured out and ready to go.

By preparing your ingredients in advance, you'll be able to focus on the cooking process and ensure a smooth and enjoyable fondue-making experience.

Transport safely and avoid spills

Transporting fondue can be a tricky business, but with the right preparation, it can be done safely and without spills. Here are some tips to ensure your fondue arrives at its destination intact:

Firstly, it is important to use the right type of container. A fondue pot is ideal, as it is designed to keep the fondue warm and melty. If using an electric fondue pot, ensure it is unplugged and cooled down before transporting. Alternatively, a thermos or insulated food flask can also keep fondue warm and reduce the risk of spills. If using a fondue pot, place it in a stable box or container to avoid any accidental knocks or bumps during transport.

Secondly, prepare your fondue for transport by allowing it to cool slightly and thicken. This will help it stay in place and reduce the chance of spilling. Give it a good stir to ensure all the ingredients are well combined and there are no loose bits that could spill over. If your fondue is too runny, you can add a little extra cornstarch to thicken it up.

Thirdly, ensure your transport container is well-padded to avoid any breakages. You can use a larger box with padding such as bubble wrap, towels, or newspaper to keep the fondue pot secure. If using a thermos or flask, wrap it in a tea towel or place it in a bag to avoid any accidental spills.

When transporting your fondue, try to keep the container as level as possible to avoid any spillage. Place it on a flat surface in your vehicle and avoid sharp turns or sudden movements that could cause the fondue to slosh around.

Finally, if you are travelling a long distance or the fondue has cooled down too much, you may need to reheat it upon arrival. If using an electric fondue pot, simply plug it in and follow the heating instructions. If using a fondue pot on a portable stove, set it up and heat the fondue gently, stirring constantly, until it is smooth and melted again.

By following these steps, you can safely transport your fondue and avoid any messy spills. Just be sure to drive carefully and avoid any sudden movements that could upset the delicate balance of your delicious, cheesy cargo!

Frequently asked questions