Cheese, Chocolate, Meat: The Art Of Fondue

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot and eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. The term fondue comes from the French word fondre, which means to melt. It was promoted as a Swiss national dish by the Swiss Cheese Union in the 1930s and gained popularity in North America in the 1960s. Since then, the term fondue has been generalized to refer to other dishes where food is dipped into a communal pot of liquid kept hot, such as chocolate fondue and fondue bourguignonne, where pieces of meat are cooked in hot oil or broth. Fondue is often considered a fun and social dining experience, perfect for small gatherings or as a comforting winter meal.

Fondue Bourguignonne: meat cooked in hot oil or broth

Fondue is a Swiss dish that typically consists of a melted base served in a communal pot, in which pieces of food are dipped and eaten. The term "fondue" has been generalised to refer to dishes beyond its traditional cheese base, such as chocolate fondue and Fondue Bourguignonne.

Fondue Bourguignonne is a Swiss invention, inspired by field workers who cooked chunks of meat in hot oil. The name "Bourguignonne" comes from the imported French beef from Burgundy that was most widely used. While beef is the most traditional meat, any meat, fish, or vegetables can be cooked in hot oil or broth.

To prepare Fondue Bourguignonne, heat oil in a fondue pot or saucepan to a very high temperature (around 375º F or 190º C). Cut your chosen meat into small cubes or strips, toss with olive oil, and season with salt and pepper. Meatballs can also be made by combining ground meat with garlic, shallots, egg yolk, and mustard. Decoratively arrange the meats, meatballs, and potatoes on a platter. Place the fondue pot in the centre of the table, and adjust the flame so that the oil bubbles without sputtering when meat is added. Spear a piece of meat with a long fondue fork, place it in the pot, and cook for 20 to 30 seconds for a rare finish. Remove the meat from the fork before eating, as the fork will be extremely hot. Dip the cooked meat in your choice of sauce, such as Harissa Mayonnaise, Cilantro Sauce, or Fig Sauce.

Fondue Bourguignonne is a fun and interactive way to enjoy a meal with family and friends. It is a unique dining experience that allows for customisation and creativity with various dipping sauces.

Cheese fondue: a blend of cheeses, wine, and seasoning

Fondue is a Swiss dish that traditionally consists of melted cheese and wine, served in a communal pot. The term "fondue" comes from the French word "fondre", which means "to melt". The dish originated in Switzerland in the 18th century as a way for farm families to make the most of their limited resources during the winter months.

Cheese fondue is a blend of cheeses, wine, and seasoning. While there is no standard recipe, traditional Swiss cheese fondue features a blend of Gruyère and Emmenthaler, as these cheeses tend to have the best consistency for melting. However, other cheeses such as Cheddar, Appenzeller, Vacherin Fribourgeois, Raclette, and Emmental can also be used. In addition to wine, other liquids such as beer or cherry brandy (known as kirsch) can be added to the fondue. To add flavour, the inside of the fondue pot is typically rubbed with a clove of garlic before adding the other ingredients. Cornstarch is also added to stabilise and thicken the mixture.

Fondue is typically served in a communal pot known as a caquelon, which is placed over a small burner to keep the mixture warm and melted. Diners use long-stemmed forks to skewer pieces of bread, vegetables, or meat, which they then swirl in the pot to coat with the melted cheese. It is important not to let the fondue get too hot, as boiling cheese can cause it to clump and ball up.

In addition to cheese fondue, there are several other types of fondue, including chocolate fondue, oil fondue (also known as meat fondue), and broth fondue. Fondue is a fun and social way to enjoy a meal with friends and family, and its simplicity makes it perfect for all sorts of occasions.

Chocolate fondue: melted chocolate, sometimes with cream, for dipping fruit and sweets

Chocolate fondue is a delightful dessert fondue, perfect for a sweet treat and a fun, communal dining experience. It is made of melted chocolate, sometimes with the addition of cream, and is served in a communal pot. A variety of foods can be dipped into the chocolate fondue, with sweet treats and fruit being the most popular.

Chocolate fondue is a modern variation on the traditional Swiss cheese fondue. The Swiss dish, which consists of melted cheese and wine, was popularised in North America in the 1960s. The term 'fondue' was then applied to other dishes, including chocolate fondue.

Chocolate fondue is made by melting chocolate, often dark chocolate, and adding cream to create a smooth, creamy texture. The chocolate is kept melted by placing the pot over a candle or spirit lamp, or by using an electric fondue pot with a temperature control setting. It is important to keep the chocolate fondue at a low enough temperature to prevent it from hardening or burning.

A variety of sweet treats and fruits can be dipped into chocolate fondue. Popular choices include fresh fruit such as apples, oranges, berries, grapes, and bananas, as well as cakes, pretzels, marshmallows, cookies, and crackers. When preparing food for dipping, it is best to keep the portions bite-sized, and to chill fruits beforehand to help the fondue stick.

Chocolate fondue is a fun and interactive way to enjoy a sweet treat with friends and family. It is a simple dish to prepare and can be customised with different types of chocolate and a variety of dipping options.

Broth fondue: food cooked in hot broth

Broth fondue is a fun and relaxing meal option that is also healthy and cheap. It is similar to hotpot but with a western-style broth. It is also a great alternative to hot oil fondue as it is much lower in fat and calories.

To make broth fondue, you will need a copper, stainless steel, or cast-iron fondue pot. You should not use ceramic or stoneware pots as they are not designed to be used at high temperatures and could be unsafe. You can use either an alcohol or gel burner or an electric pot.

Broth fondue is typically served with thin slices of meat such as beef, pork, lamb, or chicken. You can also use small pieces of seafood or vegetables. It is recommended to have 225g (1/2 lb) of sliced meat per guest. Always keep your meat refrigerated until you are ready to cook and serve it.

You can prepare your broth ahead of time and heat it up on the stove. Once it is boiling, carefully transfer it to the fondue pot and keep extra broth nearby as it evaporates and gets soaked into the food.

For dippers, you can use a variety of proteins, starches, and vegetables. Thinly sliced beef, chicken sausage, and marinated chicken are good options. You can also use fish, turkey, pork, squid, or shellfish. For starches, you can use baby corn, pre-baked potatoes, or rice. For vegetables, onions, zucchini, carrots, mushrooms, and peppers are all great choices.

When cooking with broth fondue, it is important to let the meat and veggies cool off before eating them. You can also enjoy dips to enhance the flavours of your cooked food.

Oil fondue: food cooked in hot oil

Oil fondue is a unique and delicious way to cook and enjoy food. This method of fondue involves heating a pot of oil to a high temperature and using it to cook a variety of ingredients. The key to a successful oil fondue is maintaining the correct oil temperature and choosing the right foods that will cook quickly and absorb the flavors of the oil.

When preparing an oil fondue, it is crucial to select an oil with a high smoke point, such as peanut oil, canola oil, or grapeseed oil. These oils can withstand high temperatures without smoking or burning, ensuring a safe and enjoyable fondue experience. Before adding the oil to the fondue pot, it should be preheated to the desired temperature, typically between 350-375°F (177-190°C). This temperature range is ideal for cooking a variety of foods without overheating the oil.

The beauty of an oil fondue is the variety of foods that can be cooked in the hot oil. Meats such as beef, chicken, and seafood are excellent options as they cook quickly and emerge juicy and tender. Cut them into small, bite-sized pieces to ensure even and quick cooking. Vegetables are also a fantastic choice for oil fondues. Hearty vegetables like broccoli, cauliflower, and potatoes, as well as more delicate options such as zucchini and mushrooms, can be quickly cooked to perfection in the hot oil, retaining their flavor and nutrients.

It is important to prepare the food properly before cooking in oil fondue. The food items should be cut into uniform sizes to ensure even cooking. Additionally, blotting the food dry before placing it in the oil will help reduce splattering and ensure that the food cooks properly. When cooking in hot oil, it is crucial to use long-stemmed fondue forks to ensure safe handling and to avoid splashing hot oil. Once cooked, the food should be allowed to cool slightly before being removed from the fork to enjoy its delicious, crispy exterior and moist, tender interior.

Frequently asked questions