Fondue Hob: What's Cooking On This Traditional Swiss Appliance?

Fondue is a Swiss dish consisting of melted cheese and wine served in a communal pot over a portable stove (réchaud) heated with a candle or spirit lamp. The term fondue has been generalized to other dishes where food is dipped into a communal pot of liquid kept hot in a fondue pot. A fondue hob is a small stove or burner used to heat a pot of fondue. It can be heated with a candle, spirit lamp, or electrically. The fondue hob is typically placed in the centre of the table so that guests can easily dip their food into the melted cheese, chocolate, or oil.

Fondue burners and how to use them

Fondue burners are an essential part of the fondue experience, keeping the melted cheese, chocolate, or oil warm and ready for dipping. While fondue was originally cooked and served in a communal pot over a small candle or spirit lamp, modern fondue sets often feature a burner in their base, allowing for a more stable and efficient heat source. Here's a guide on how to use fondue burners to create the perfect fondue experience.

Types of Fondue Burners

Fondue burners typically use either a gel fuel or a liquid fuel, such as paraffin or alcohol, to generate heat. Gel fuel burners are often preferred as they are smokeless and odourless, making them ideal for indoor use. Liquid fuel burners can be more powerful but may produce a stronger smell and require more careful handling. Some burners also offer adjustable heat settings, allowing you to control the temperature more precisely.

Preparing the Fondue Burner

Before using your fondue burner, always read the manufacturer's instructions carefully. Ensure the burner is securely attached to the base of your fondue set and that the fuel is inserted correctly. Some burners may require priming, which involves lighting the burner for a few seconds and then letting it cool down before relighting for use. This helps to ensure a clean and consistent flame.

Heating the Fondue

Once your burner is prepared, you can start heating your fondue. Place the fondue pot on the burner and light the flame according to the manufacturer's instructions. Adjust the heat setting if available to achieve the desired temperature. It's important to monitor the temperature, especially when using chocolate or cheese fondue, to prevent overheating and burning. Use a thermometer if needed to maintain the ideal temperature for your fondue.

Safety Considerations

Always exercise caution when using a fondue burner. Keep flammable objects away from the burner and ensure proper ventilation in the room. Never leave the burner unattended, and keep children and pets away from the fondue setup. When refuelling, allow the burner to cool down completely before adding more fuel. Always follow the safety instructions provided with your fondue set.

Cleaning and Maintenance

Proper cleaning and maintenance of your fondue burner are important for longevity and safety. After each use, allow the burner to cool down completely before handling. Dispose of any remaining fuel according to the manufacturer's instructions. Clean the burner according to the provided care instructions, ensuring no fuel residue is left on the burner. Regular maintenance will help keep your fondue burner in good condition for future use.

Fondue burners are a great way to enjoy the interactive and social experience of fondue. By following the instructions and safety guidelines, you can create a fun and delicious fondue experience for you and your guests.

Fondue pots and their compatibility with hobs

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot, often called a "caquelon" or "fondue pot", over a portable stove heated with a candle or spirit lamp. The term "fondue" has since been generalised to refer to other dishes where food is dipped into a communal pot of liquid kept hot, such as chocolate fondue or fondue bourguignonne.

Fondue pots are available in a variety of materials, including ceramic, metal, stainless steel, cast iron, and aluminium. Some are traditional, while others are more modern and design-forward. The choice of fondue pot depends on the type of fondue being prepared and personal preferences.

Electric fondue pots are a popular choice as they offer precise temperature control and are easy to use. They have adjustable heat settings, making them suitable for various types of fondue, from melting chocolate to frying meats and vegetables in oil. However, they require access to a power outlet and can be more expensive.

Traditional fondue pots use an open flame as a heat source, such as tea lights or gel chafing fuel. These pots often have a romantic atmosphere associated with them but may not provide as much temperature control as electric pots. They also require initial heating on a stove or in an oven before being transferred to the tabletop burner.

Some key considerations when choosing a fondue pot include capacity, heat retention, washability, and price. For a fondue party, a larger pot with a capacity of 3 to 3.5 quarts is recommended. Cast iron pots excel in heat retention but are heavy and expensive, while stainless steel and aluminium are more affordable and lightweight but may heat unevenly.

Fondue pots can also be used for more than just fondue. They can be used to bake bread, braise stews, make soups, warm dips, and even deep fry. The versatility of fondue pots makes them a great addition to any kitchen, whether for a romantic dinner for two or a large gathering with friends.

What to serve with cheese fondue

A fondue hob is a small stove that is used to keep fondue warm. Fondue is a Swiss dish that typically consists of melted cheese and wine, served in a communal pot. It is eaten by dipping bread, vegetables or other snacks into the cheese using long-stemmed forks.

Bread

Bread is the most popular dipper for cheese fondue as it soaks up the warm cheese and creamy flavours. French bread, breadsticks, croutons, sourdough, bagels, pretzels, rye bread, baguettes, and gluten-free bread are all great options. Toasting the bread slightly beforehand will prevent it from falling apart in the fondue.

Meat

Meats such as ham, cured meats, beef, chicken, meatballs, and sausages go well with cheese fondue. Sausages can be cut into smaller pieces and dipped, or you can pour cheese on top of the meat.

Vegetables

Vegetables that go well with cheese fondue include broccoli, bell peppers, carrots, asparagus, Brussels sprouts, cauliflower, green beans, and zucchini. These vegetables can be served raw, steamed, or roasted.

Fruit

Although it may seem like an unusual pairing, fruit can be delicious when served with cheese fondue. Apples, pears, pineapple, grapes, apricots, and figs are all worth trying.

Seafood

Seafood such as shrimp, crab, and lobster also go well with cheese fondue.

Salads

A bright salad with arugula, tomato, and cucumber with a red wine vinegar-based dressing can help to balance out the heaviness of the fondue.

How to make cheese fondue

A fondue hob is a portable stove used to heat a communal pot of fondue. Now, here is a step-by-step guide on how to make cheese fondue:

Ingredients:

• 500 g (18 oz) Camembert
• 400 g (14 oz) Gruyère
• 400 g (14 oz) Vacherin Fribourgeois
• 625 ml (2 1/2 cups) dry white wine (see notes)
• 6 teaspoons cornflour (US: cornstarch)
• 3 tablespoons Kirsch
• 2–3 small cloves of garlic
• Freshly ground pepper
• 1 loaf of crusty bread (white or brown bread, or a mix), cut into bite-sized cubes
• Boiled small new potatoes
• Pickled corn and/or pickled onions

Method:

• Remove the rind from the Camembert and chop the soft cheese into small cubes.
• Cut the Gruyère and Vacherin Fribourgeois into small cubes.
• Heat the wine in a large fondue pot until it starts to simmer.
• Add the cheese and use a large whisk to slowly melt the cheese into the wine.
• Mix together the cornflour (US: cornstarch) and Kirsch in a small bowl.
• Once the cheese has fully melted into the wine, slowly whisk in some of the cornflour mixture. You may not need all of it – use enough until you have a thick consistency, but still light enough to easily coat a piece of bread. If your fondue is too thick, simply thin it with some more white wine.
• Add the garlic cloves and season with some pepper.
• Serve the fondue immediately on a stand over a medium flame.
• The fondue needs to be stirred constantly so that it remains emulsified. So as you are dipping your bread into the cheese, swirl it around the pot to give the cheese a good mix, and also to coat your bread nicely.

Tips:

• If you want to thin your fondue, simply add some more white wine.
• You can reheat any leftover fondue on low-medium heat until it gently simmers. Whisk continuously to emulsify the mixture again.
• If you want to make your fondue less alcoholic, you can try to cook off some of the alcohol in the white wine by letting it simmer for 3-5 minutes before adding the cheese. You could also omit the Kirsch.
• If you don’t want to use whole garlic cloves, the more traditional method is to simply rub one garlic clove all over the inside of the pot before starting this recipe.

Dippers:

• Bread is the most classic and always delicious. Grab a French baguette and cut it into 1-inch cubes so that it can be easily skewered.
• Apples. Tart apples like Granny Smith are great dipped in cheese fondue. Instead of slices, cut the apples into cubes.
• Crudites. Cherry tomatoes, sliced red bell pepper, and carrots provide tasty, crunchy counterpoints.
• Bacon. Make sure you use baked bacon, so that it’s nice and crisp and won’t break off in the pot. Since bacon can be harder to skewer, direct guests to dip their slices right into the pot.
• Roasted baby potatoes.
• Steamed broccoli.
• Pickles. Cornichons are the ideal dipping size and complementary flavour.

The history of fondue

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot (called a caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp. It is eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zürich, under the name "Käss mit Wein zu kochen" ('to cook cheese with wine'). It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.

In the late 19th century, the name "cheese fondue" referred to a dish composed of eggs and cheese, as in Vincent La Chapelle's 1735 recipe "Fonduë de Fromage, aux Truffes Fraiches", which was similar to scrambled eggs with cheese and a cheese soufflé. The first known recipe for the modern cheese fondue under that name, with cheese and wine but no eggs, was published in 1875 and was presented as a Swiss national dish.

Fondue was popularized as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s as a way of increasing cheese consumption. The Swiss Cheese Union also created pseudo-regional recipes as part of the "spiritual defence of Switzerland". Fondue continued to be promoted aggressively in Switzerland with slogans like "La fondue crée la bonne humeur" ('fondue creates a good mood') and (in 1981, in Swiss German) "Fondue isch guet und git e gueti Luune" ('fondue is good and creates a good mood'), abbreviated as "figugegl". Fondue was also promoted to Americans at the Swiss Pavilion's Alpine restaurant at the 1964 New York World's Fair, and it became popular in the United States in the 1960s and 1970s.

In the 1950s, the term "fondue" began to be generalized to other dishes in which food is dipped into a communal pot of liquid kept hot in a fondue pot. Konrad Egli, a Swiss restaurateur, introduced fondue bourguignonne (hot oil with meat instead of cheese) at his Chalet Suisse restaurant in 1956. In the mid-1960s, he invented chocolate fondue as part of a promotion for Toblerone chocolate.

Frequently asked questions