Fondue's Heart And Soul: Broth And Oil

Fondue is a cooking method that involves submerging food in hot liquid until cooked. The two most popular types of hot liquid used in fondue are broth and oil. When cooking with broth, it is customary to use a broth that corresponds with the type of meat being cooked. For example, beef broth is used when cooking beef. Broth is also known as shabu shabu in Japan. Oil, on the other hand, is a more traditional cooking liquid for fondue. Popular types of oil used in fondue include vegetable, canola, grapeseed, and peanut.

Characteristics of Fondue Broth or Oil

Broth vs oil for fondue

Fondue is a fun and social way of cooking and consuming food with loved ones. It involves cooking small pieces of food in a pot of hot liquid, which can be either oil or broth. The type of liquid used can significantly impact the flavour, cooking time, and overall experience of the meal.

Broth Fondue

Broth fondue, also known as shabu-shabu in Japan, is a delicious and healthy alternative to oil fondue. It is cooked in hot broth, which adds flavour to the meat and vegetables cooked in it. The broth can be infused with herbs and spices, enhancing the taste of the dish. For example, beef broth is commonly used for cooking beef, while a vegetable broth pairs well with vegetables like mushrooms, carrots, and potatoes. Broth fondue is a slower cooking method than oil fondue, as broth boils at a lower temperature (around 212°F/100°C). This extended cooking time can be advantageous, as it allows diners to socialise and enjoy their meal at a leisurely pace. Broth fondue is also a healthier option, as it is lower in fat than oil fondue.

Oil Fondue

Oil fondue, on the other hand, is a more traditional and quicker method for cooking meat and vegetables. Oils with lower cholesterol and saturated fat content, such as peanut butter oil, are commonly used. The oil is heated to a higher temperature than broth (around 375°F) and cooks the food in a shorter amount of time. This makes oil fondue ideal for cooking a variety of meats, including seafood, fish, beef, chicken, and lamb. It is important to note that oil fondue requires more careful preparation and supervision due to the higher temperatures involved. Additionally, the food being cooked in oil should be thoroughly dried to prevent the oil from splattering or splashing out of the pot.

Both broth and oil fondue offer unique advantages and can be used to create delicious and memorable meals. Broth fondue is perfect for those seeking a slower-paced, healthier, and more flavourful dining experience. In contrast, oil fondue is ideal for those who prefer a more traditional, quicker, and versatile cooking method. Ultimately, the choice between broth and oil fondue depends on personal preference, the type of food being cooked, and the desired atmosphere of the meal.

Meat preparation for fondue

Meat fondue is a fun and social way to cook and eat. The preparation of the meat is key to a successful fondue. Here are some tips to prepare your meat for fondue:

Choosing the Meat

Firstly, select the type of meat you want to use. Beef, chicken, lamb, pork, and seafood all work well. When choosing red meat, opt for tender cuts such as beef tenderloin or rump steak. You will only be cooking the meat for a short time, so cuts that require braising or roasting will become tough and sinewy.

Preparing the Meat

Cut the meat into bite-sized pieces or cubes. The size of the pieces will depend on the type of meat you are using, but generally, they should be small enough to cook through in the hot liquid or oil. If using wooden skewers, you may want to cut the meat into slightly larger pieces, as the skewers are thicker than metal fondue forks.

You can marinate the meat before cooking to add extra flavour. A simple marinade of yogurt, salt, pepper, and paprika can help to tenderize the meat.

Cooking Liquid

Decide whether you want to use oil or broth as your cooking liquid. Broth will add more flavour to the meat, especially if you use a broth that corresponds to the type of meat you are cooking. For example, if you are cooking beef, use beef broth. You can also add herbs and spices to the broth for extra flavour.

If you choose to use oil, vegetable, canola, grapeseed, or peanut oil are all good options. If you want to keep the meal healthier, peanut oil is a good choice as it has lower cholesterol and saturated fats.

Heating the Liquid

Before your guests arrive, prepare your sauces and put them in small bowls around the fondue burner, along with the meat, bread, and salad. You can also season the meat at this stage.

When your guests are ready to eat, heat the cooking liquid in a heavy-bottomed pan on the stovetop. Heat the oil to 375 degrees Fahrenheit (190 degrees Celsius). If you don't have a thermometer, you can test the temperature by throwing in a cube of bread; if it turns golden brown in about 30 seconds, the oil is ready.

Once the liquid is hot, carefully transfer it to the fondue pot. Place the fondue burner on the table, following the manufacturer's instructions, and light the flame.

Cooking the Meat

Show your guests how to cook the meat by skewering a piece of meat with a fondue fork or bamboo skewer and dipping it into the hot liquid. The cooking time will depend on the type of meat and the desired level of doneness. For example, red meat will take around 30 seconds for rare, 45 seconds for medium-rare, and 1 minute for well-done.

Once the meat is cooked to your liking, remove it from the fondue pot and place it on a plate. You can now enjoy your delicious, freshly cooked fondue!

Cooking liquid temperature

When preparing a meat fondue, the cooking liquid temperature is crucial to ensure food safety and the desired doneness of the meat. Here are some detailed instructions and tips for maintaining the ideal cooking liquid temperature:

Heating the Cooking Liquid:

• Heat your chosen cooking liquid (broth or oil) in a heavy-bottomed pan on the stovetop.
• For broth-based fondue, heat the broth to a gentle simmer. This is usually around 212 °F (100 °C).
• If using oil, heat it to a temperature of around 325-350 °F (163-177 °C).
• Use a deep-frying thermometer to monitor the temperature accurately.

Transferring to the Fondue Pot:

• Place a trivet on the table to protect the surface from heat damage.
• Carefully transfer the heated cooking liquid to the fondue pot.
• Fill the fondue pot to about one-third to one-half full to prevent splashing.
• Re-test the temperature with a thermometer, as it may have dropped during the transfer.

Maintaining Temperature:

• Turn on the fondue burner to maintain the desired temperature.
• For broth fondue, keep the liquid at a gentle simmer, around 212 °F (100 °C).
• For oil fondue, the ideal temperature is around 375 °F (190.5 °C).
• If using oil, ensure it is hot but not smoking.
• If using a meat fondue set, follow the manufacturer's instructions for maintaining the correct temperature.

Cooking the Meat:

• Show your diners how to cook their meat to their desired doneness.
• Skewer a piece of meat with a fondue fork or bamboo skewer.
• Dip the meat into the cooking liquid and cook for the appropriate time:
• For red meat: 30 seconds for rare, 45 seconds for medium-rare, or 1 minute for well-done.
• Poultry: cook for about 2 minutes.
• Lamb and pork: cook for about 1 minute.
• Remove the cooked meat from the fondue pot and place it on a plate.
• Remind diners to use regular forks to eat the cooked meat, as fondue forks can get very hot.

Broth preparation

Broth fondue, also known as shabu shabu in Japan, is a popular choice for meat fondue. It is cooked in hot broth instead of hot oil, which is not only delicious but also lower in fat. The cooking time will be longer, but this only adds to the fun of the dining experience.

To prepare the broth, you will need a large saucepan. Start by browning the cut surface of a large, peeled, and halved onion without oil. Then, add some leeks, carrots, celery or celeriac, black peppercorns, and broth or vegetable stock. Bring this mixture to a simmer and cook for at least 15 minutes. When it's time to eat, strain the broth into a fondue pot and place it on the heat source in the middle of the table.

It is important to use a broth that corresponds with the type of meat you are serving. For example, if you are serving beef, use beef broth. You can also add herbs and spices to enhance the flavour.

Before serving, make sure to prepare the meat and vegetables. Cut the meat into bite-sized pieces and keep it refrigerated until serving time. You can also form the meat into meatballs or cut sausages into smaller pieces. For vegetables, clean and separate them into bite-sized chunks. Keep everything covered and cool until your guests are ready to start cooking their food.

To ensure the broth stays at the right temperature, use a fondue burner to keep it simmering. The ideal temperature for cooking meat is around 375 degrees Fahrenheit (190.5 degrees Celsius).

Oil preparation

Firstly, you need to prepare the meat. It is recommended to use tender cuts of meat, especially if you are serving red meat. Cut the meat into bite-sized pieces, and if you are using beef, trim the fat. You can marinate the meat to add more flavour and leave it in the refrigerator until you are ready to cook.

Next, heat the oil in a heavy-bottomed pan on the stove. The ideal temperature for cooking meat in oil is 350°F (176.6°C). If you don't have a thermometer, you can test the temperature by tossing a cube of bread into the oil; if it turns golden brown in 30 seconds, the oil is ready.

Once the oil is hot, transfer it carefully into your fondue pot. Place the pot on a trivet in the middle of the table to protect the surface. Turn on the fondue burner to maintain the temperature.

Now your diners can start cooking their meat. They should skewer a piece of meat and place it in the hot oil. The cooking time will depend on the type of meat and the desired doneness. For example, red meat will take 30 seconds for rare, 45 seconds for medium-rare, and one minute for well-done.

Remember to supervise the fondue pot at all times, especially if children are present. If a fire starts, smother it with the pot cover; do not use water as this will spread the fire.

Frequently asked questions