Meat Fondue: Essential Equipment For A Delicious Experience

Fondue is a fun and social way to enjoy a variety of delicious foods. If you're hosting a fondue party and want to include meat, there are a few things you'll need to know. Firstly, you'll need to decide whether to cook your meat in oil or broth. Oil is more traditional and gives a neutral flavour, whereas broth can add more flavour to the meat and can be infused with herbs and spices. You'll also need to choose the right cut of meat – tender cuts are best for red meat, and you'll want to cut the meat into bite-sized pieces. You can also marinate the meat beforehand to add extra flavour. On the day, you'll need to heat your chosen cooking liquid to around 375°F (190°C) and then transfer it to your fondue pot. Make sure you have enough fondue forks or skewers for each guest, and don't forget to show your diners how long to cook their meat for – it's usually only 30 seconds to a minute for red meat. Finally, provide a selection of sauces and dips for your guests to enjoy with their cooked meat.

Meat: Beef tenderloin, rump steak, chicken, shrimp, or sausage

Beef tenderloin

Beef tenderloin is a popular choice for meat fondue. Cut the tenderloin into 1/2-inch cubes and marinate in a mixture of soy sauce, Worcestershire sauce, and garlic for at least four hours. Pat the beef dry before cooking. You can use vegetable broth instead of oil for cooking, heating it to 225°F (105°C) and cooking the beef for 1-2 minutes.

Rump steak

If you're using rump steak, cut it into 1-inch cubes. Heat vegetable oil in your fondue pot to 190°C, and cook the steak cubes for 25-30 seconds for rare, 30-35 seconds for medium, and 45-60 seconds for well-done.

Chicken

Cut boneless, skinless chicken breasts into 1x1/2-inch pieces and blot dry with paper towels. You can cook chicken in hot broth or oil, ensuring it reaches an internal temperature of 165°F to be safe for consumption.

Shrimp

Shrimp fondue can be made by melting shredded Swiss cheese in a pan with Alfredo sauce. Once melted, add in the shrimp and stir until warm. You can also add pico de gallo to the mixture.

Sausage

Italian sausage fondue can be made by cooking the sausage with onions, fennel seeds, salt, and pepper. Break the sausage into smaller pieces and add flour and a mixture of beer and Dijon mustard. Gradually add in shredded cheese, stirring until melted and smooth.

Oil: Vegetable, canola, grapeseed, or peanut oil

Oil for Meat Fondue

Meat fondue is a fun and interactive way to serve dinner. It is a great way to get friends and family together around the table and share a meal. Meat fondue consists of a communal pot of oil in which chunks of meat are cooked at the table.

Oil Options

Vegetable, canola, grapeseed, or peanut oil are all suitable options for meat fondue. The oil you choose will depend on the desired flavour and the oil's smoke point. Oils with a high smoke point are better for meat fondue because the cooking temperature is very high, and a lower smoke point oil will burn.

Oil Amount

Plan to use between 6 to 9 cups of oil for every six people. You want the oil to fill the fondue pot to about one-third to one-half full.

Oil Temperature

The ideal temperature for cooking meat in a fondue is around 375°F (190°C). Use a deep-frying thermometer to check the temperature. If you don't have a thermometer, you can test the oil by tossing in a cube of bread. If it turns golden brown in about 30 seconds, the oil is ready.

Oil Safety

Always take care when cooking with hot oil. Use a heavy pot to prevent the oil from splattering, and be sure to dry meat pieces thoroughly before cooking to prevent oil from splashing out of the pot. If you are using an electric fondue pot, secure the cord so no one trips over it.

Broth: Herb-infused or spiced

Broth is a great alternative to oil for your meat fondue. It's a good option if you want to add more flavour to the meat, and it's also healthier as it contains no fat or calories.

You can infuse your broth with herbs and spices to create a unique flavour profile. Choose a broth that corresponds with the type of meat you are using. For example, if you are cooking beef, you could use a beef broth as your base and add in some rosemary and thyme. If you are cooking chicken, you could use a chicken broth and add some parsley and sage.

You can also get creative with your broth choices and use a vegetable or miso broth as your base. Just make sure to choose a broth that will complement the type of meat you are cooking.

When preparing your broth fondue, follow the same steps as you would for an oil fondue. Heat your broth in a heavy-bottomed pan on the stovetop until it reaches around 375 degrees Fahrenheit. Then, transfer it to your fondue pot and turn on the burner to keep it at the correct temperature. Show your diners how to cook their meat by skewering a piece of meat and dipping it into the hot broth.

Meat cooking times will vary depending on the type of meat and the desired level of doneness. For example, cook red meat for 30 seconds for rare, 45 seconds for medium-rare, or one minute for well done. Poultry will take a bit longer, around two minutes, and lamb and pork will be somewhere in between.

So, whether you are a fan of beef, chicken, or something else, get creative with your broth and herb combinations to take your meat fondue to the next level!

Equipment: Fondue pot, skewers, and a burner

The fondue pot is the most important piece of equipment for a meat fondue. Metal, enamelware, or cast-iron pots are best for cooking meat, while ceramic pots are better suited for cheese or chocolate fondues. Electric, alcohol, or butane burners are recommended, as candle-powered burners do not reach high enough temperatures for cooking meat. A fondue pot with inward-curving edges at the top will also help prevent splashing.

Skewers are essential for cooking the meat in the hot oil or broth. Fondue forks, which are long 2-tined forks that are usually colour-coded, are ideal. If you don't have fondue forks, you can use bamboo skewers, but they must be soaked in water for 30 minutes before cooking to prevent burning. Make sure you have enough skewers or forks for each diner.

A burner is necessary to keep the cooking liquid at the correct temperature, which is typically around 375°F (190°C). An electric, alcohol, or butane burner is recommended, as candle-powered burners may not be sufficient to heat the oil or broth to the required temperature.

Dips: Mustard, mayonnaise, tomato sauce, or salsa

Mustard, mayonnaise, tomato sauce, and salsa are all great dip options for a meat fondue. You can prepare these sauces yourself or buy them from the store.

If you want to make your own mustard dip, you can mix mayonnaise with mustard and add other ingredients like lemon juice, garlic, and spices. You can also experiment with different types of mustard, such as Dijon mustard, to create a unique flavour.

For a simple mayonnaise dip, you can combine mayonnaise with lemon juice, Dijon mustard, and garlic. This can be served chilled, so prepare it in advance and store it in the refrigerator until your guests arrive.

Tomato sauce is another classic dip option for meat fondue. You can use a store-bought tomato sauce or make your own by blending tomatoes, onions, and spices. If you want to add a bit of sweetness to your tomato sauce, you can include some brown sugar in the mix.

Salsa is a flavourful choice that can add a spicy kick to your meat fondue. You can make your own salsa by chopping up fresh tomatoes, onions, chillies, and coriander, and mixing them with lime juice and cumin.

In addition to these dips, you can also offer a variety of other sauces and condiments, such as horseradish sauce, barbecue sauce, steak sauce, or sour cream. Having a selection of dips and sauces will allow your guests to customise their fondue experience and find their favourite combinations.

Frequently asked questions