Delicious Dippers For Your Oil Fondue

Fondue is a fun and delicious way to enjoy a meal with friends and family. Oil fondue, also known as fondue Bourguignonne, is where diners cook food in hot oil. The possibilities for what to dip in oil fondue are endless, but classic options include meat, seafood, and vegetables. When choosing meat, it's best to opt for boneless cuts that hold their shape when cooked, such as beef, chicken, or pork. For seafood, shrimp, scallops, and firm fish like tuna, swordfish, or salmon are excellent choices. Vegetables such as mushrooms, zucchini, eggplant, and bell peppers can be used, but denser options like potatoes and broccoli may need to be precooked slightly. Aside from these, you can also dip bread, cheese cubes, and even brownies in oil fondue!

Meat

When it comes to oil fondue, meat is a classic option. While beef, chicken, and pork are traditional choices, you can branch out and use other types of meat as well. Here are some tips and suggestions for using meat in your oil fondue:

Types of Meat

Beef, chicken, and pork are the most commonly used meats in oil fondue, but you can also use other types of meat such as bison, lamb, or even steak. If you're feeling adventurous, you can try more exotic options like rabbit, venison, or boar. Just make sure that the meat you choose is suitable for hot oil cooking and that it is cut into bite-sized pieces or thin slices.

Preparation

No matter which type of meat you choose, it's important to trim any excess fat and cut it into uniform, bite-sized pieces. This ensures that the meat cooks evenly in the hot oil. If you're using beef, opt for a tender cut like sirloin, tenderloin, or filet mignon. For chicken, consider cutting it into thin slices or cubes so that it cooks through evenly. You can also season the meat with salt and pepper or marinate it before cooking to enhance the flavour.

Cooking Time

The cooking time for meat in an oil fondue will vary depending on the type of meat and your desired doneness. For rare beef, cook for about 30 seconds, 35 to 40 seconds for medium, and up to a minute for well-done. Chicken and pork should be cooked thoroughly, which takes about six to eight minutes, depending on the size of the pieces. It's important to keep in mind that oil fondue is a combination of deep-frying and oil poaching, so the meat will continue to cook even after being removed from the oil.

Allergies and Cross-Contamination

If you or any of your guests have allergies, it's important to be mindful of cross-contamination. Use separate pots of oil for different types of meat and clearly label the pots to avoid any accidental exposure to allergens. This is especially important if you're using the same oil to cook a variety of ingredients.

Serving Suggestions

When serving meat with your oil fondue, it's a good idea to provide a variety of dipping sauces on the side. Some popular options include steak sauce, hoisin sauce, barbecue sauce, teriyaki sauce, or honey mustard. You can also offer a selection of herbs and spices, such as chopped chives, parsley, or paprika, for your guests to add to their dips. Don't forget to have plates for both the raw and cooked meat to avoid cross-contamination.

Vegetables

When it comes to vegetables, the options are endless. However, it is important to avoid frozen vegetables, as they can cause the oil to boil over. If you want to include potatoes or sweet potatoes, it is best to precook them slightly, as they will take a long time to cook from raw in the oil. Waxy potatoes, like yellow potatoes, tend to work better than other varieties.

Try to include a mix of vegetables to add flavour and nutrition to your fondue. Just make sure to wash and dry the vegetables thoroughly before adding them to the hot oil to prevent spitting and bubbling.

Some vegetables that work well in an oil fondue include:

• Mushrooms
• Broccoli
• Cauliflower
• Bell peppers
• Zucchini
• Eggplant
• Summer squash
• Asparagus
• Green beans
• Carrots
• Cubed potatoes
• Parsnips
• Pearl onions

Remember to cut the vegetables into small, evenly-sized pieces to ensure even cooking, and to maximise space in the fondue pot. Experiment with different combinations to find your favourites!

Seafood

For fish, cut into bite-sized cubes or 1-inch pieces. Debone if necessary. For shrimp and scallops, leave them whole but do remove the shells and veins from the shrimp, and pat the scallops dry with paper towels. Clams, mussels, and oysters should be removed from their shells and patted dry as well. Seafood cooks quickly in the hot oil, usually just a few minutes, so be careful not to overcook it to avoid a rubbery texture.

If you're feeling creative, you can even dip your cooked seafood in a tempura batter before frying. Just be sure to use a separate pot, as bits of batter may fall off into the oil.

For a simple and tasty seafood fondue recipe, try combining chicken stock, dry sherry, garlic, ginger, soy sauce, and Worcestershire sauce in your fondue pot. Bring this to a boil at 375°F, add your seafood, and then dip it in your favourite sauces! This goes well with shrimp, salmon, scallops, or other firm fish.

Another option is a cheesy seafood fondue. Melt butter in a saucepan, add flour and onions, and cook until tender. Stir in stock or water and white wine, then add cayenne pepper and salt. Simmer this mixture, then add cream and set aside. In a separate pan, sauté seasoned shrimp and oysters in butter, then add spinach, mushrooms, crab meat, and green onions. Once the vegetables are tender, fold in the cream sauce and serve immediately with garlic bread.

Remember to always pat your seafood dry before adding it to the hot oil, as any water droplets can cause the oil to spit and bubble over. Enjoy experimenting with different types of seafood and sauces to find your favourite combinations!

Bread

When preparing bread for oil fondue, it's important to ensure that the pieces are dry. Any water droplets can cause the hot oil to spit and potentially bubble over. So, make sure to pat the bread cubes or slices with a paper towel before adding them to the fondue pot.

To test if your oil is hot enough, you can use a bread cube. Place it in the oil, and if it browns evenly in 20 to 30 seconds, your oil is ready for cooking. This is a helpful way to ensure your oil is at the right temperature before adding other ingredients.

In addition to the classic cheese fondue, you can also offer a variety of dipping sauces to accompany your bread. Aioli, made from mashed garlic, mayo, olive oil, and lemon juice, is a popular choice. You can also provide herbs and spices, such as chopped chives, parsley, or cilantro, for your guests to add their own unique touch to their bread fondue creations.

Cheese

When it comes to choosing what to dip in your cheese fondue, the possibilities are endless. Bread is a classic option, and for good reason—dipping a piece of crusty sourdough, rye, pumpkin, ciabatta, or garlic bread into a pot of melted cheese is a heavenly experience. If you're looking for something a little healthier, you can also dip raw vegetables into your cheese fondue. Broccoli and potatoes are popular options, but feel free to experiment with other vegetables like zucchini, mushrooms, or cherry tomatoes.

If you're feeling extra indulgent, you can even dip meat into your cheese fondue. Steak, chicken, and shrimp are all good options, and they will add a savoury touch to your fondue experience. Just be sure to cook your meat thoroughly before dipping it into the cheese to avoid food poisoning.

For a truly unique experience, try dipping something sweet into your cheese fondue. Marshmallows, brownies, or even frozen bananas can take your fondue to the next level. So go ahead, don't be afraid to experiment and create your own perfect cheese fondue combination!

Frequently asked questions