The Many Types Of Fondue: A Cheesy, Chocolatey Guide

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot. However, the term fondue has been generalized to other dishes in which food is dipped into a communal pot of liquid. There are several types of fondue, including cheese fondue, chocolate fondue, and meat fondue. Cheese fondue typically consists of a blend of cheeses, wine, and seasoning, while chocolate fondue can be made with just two ingredients and meat fondue involves cooking pieces of meat in hot oil or broth. Other types of fondue include broth fondue, which is a lighter version of meat fondue, and s'mores fondue, which takes the classic dessert to the next level.

Cheese fondue

Traditionally, the pot is rubbed with a cut garlic clove, and white wine is added and heated with cornstarch. Then, grated cheese is added and gently stirred until melted. However, in practice, all the ingredients can be combined and heated together at once. Some kirsch is often added for extra flavour. Fondue is very easy to prepare, even in large quantities, and it can be kept warm using an adjustable alcohol or gel fuel burner.

There are many variations of cheese fondue, such as using beer instead of wine, or adding different types of cheese. Some popular combinations include Gruyère and Vacherin Fribourgeois (called Moitié-moitié or half and half), Gruyère and Emmental (called Neuchâteloise), and Gruyère, Emmental, and Sbrinz (called Innerschweiz).

Oil fondue

Choosing the Right Oil

Selecting the appropriate oil is crucial for a successful oil fondue. It is recommended to choose a neutral-flavoured oil with a high smoke point, such as canola oil, peanut oil, grapeseed oil, or sunflower seed oil. Olive oil, despite its delicious flavour, is not ideal due to its low smoke point. Fill the fondue pot no more than halfway with oil, as it will expand and bubble when heated.

Managing Oil Temperature

Maintaining the right oil temperature is essential. The cooking process in an oil fondue pot is similar to a combination of deep-frying and oil poaching. Heat the oil to a high temperature, but be aware that the temperature will drop when cold food is added. Use a thermometer to monitor the oil's readiness, and allow it to heat up for about 10 to 15 minutes. You can also test by placing a cube of bread into the oil; if it browns in less than a minute, the oil is ready.

Selecting Ingredients

When choosing ingredients for your oil fondue, it's important to ensure they are dry. Wash and thoroughly dry vegetables, and pat meat and seafood with a paper towel. Any water droplets can cause the hot oil to spit and bubble over. Meat and seafood are popular choices for oil fondue. For meat, consider beef, bison, or lamb, cut into uniform, bite-sized pieces. For seafood, shrimp, scallops, salmon, and tuna are excellent options. Avoid overly flaky fish like haddock or cod.

In terms of vegetables, the options are endless. Just be sure to avoid frozen vegetables, as they can cause the oil to boil over. Potatoes and sweet potatoes should be precooked slightly before adding to the oil. Cut all ingredients into similar sizes to ensure even cooking.

Dipping Sauces

The variety of dipping sauces you can use for oil fondue is endless. Provide a selection of sauces, such as garlic butter, sour cream, mustard, or fruit-flavoured balsamic dressings. You can also get creative and mix different sauces to create unique combinations. Herbs and spices, such as chopped chives, parsley, cilantro, or paprika, can be offered as additional flavour enhancers.

Safety Considerations

When enjoying oil fondue, it's important to prioritise safety. Hot oil can be dangerous if not handled properly. Always supervise children and keep them safe from the fondue pot to prevent accidental burns or spills. Additionally, be mindful of any guests with allergies, and consider using separate pots of oil to avoid cross-contamination.

Chocolate fondue

Ingredients

The key to delicious chocolate fondue is, of course, the chocolate itself. It's important to choose a good-quality chocolate that melts well. Semi-sweet or bittersweet chocolate chips are a popular choice, with brands like Ghirardelli, Guittard, and Baker's being widely recommended. You can also use chocolate baking bars, which tend to melt better than chips. If you want a creamier fondue, you can add some white chocolate to the mix.

In addition to chocolate, you'll need a liquid to help melt the chocolate and create a smooth, creamy texture. Heavy cream is a popular choice, but you can also use whole milk, or a combination of both. A pinch of salt is also commonly added to enhance the flavour.

Method

To make chocolate fondue, start by combining your chocolate and liquid in a saucepan or stovetop-proof fondue pot. Place the pot over low heat and stir occasionally until the chocolate is fully melted and the mixture is glossy and smooth. Do not let the fondue come to a simmer or boil, as it can scorch and affect the texture. Once melted, stir in a teaspoon of vanilla extract for added flavour.

If your fondue is too thick, you can adjust the consistency by whisking in additional cream or milk until you reach the desired consistency.

Dippers

The options for dippers are endless! Fresh fruits like strawberries, bananas, and pineapple are always a popular choice. You can also dip marshmallows, brownies, pound cake, Rice Krispie treats, cookies, and even pretzels. Get creative and choose your favourites!

Serving

While a fondue pot is ideal for keeping your chocolate warm throughout your gathering, it's not necessary. You can simply use a regular pot and place it on an oven mitt or a small portable burner to keep it warm. If the fondue starts to stiffen, just stir in a little more hot cream.

Broth fondue

The broth can be made in a fondue pot or a hot pot setup. It is important to ensure that you have the right equipment, as the wrong type of pot may break under extreme heat or cause your food to burn. The broth should be kept at a simmer, and you can use an electric fondue pot or a Sterno fuel fondue pot, partially covering the can so the fondue doesn't heat too quickly.

While the broth is simmering, prepare your dippers. Broth fondue is very versatile, and you can use a variety of meats, vegetables, and starches. Meat options include thinly sliced beef, chicken sausage, marinated chicken, pork, squid, shellfish, and tofu. For vegetables, you can use onions, zucchini, mushrooms, peppers, and carrots. Starch options include baby corn, pre-baked potatoes, and rice.

Once your broth is simmering and your dippers are ready, it's time to start cooking. Each person can place one or two pieces of food on a fondue fork and dip it into the simmering broth. After a few minutes, the food is cooked and can be removed from the fork and enjoyed.

Some people like to drink the broth after the meal, and you can also scramble eggs into the broth to make a simple soup.

Meat fondue

When preparing meat fondue, it is important to choose the right type of meat and cut it into bite-sized pieces. Commonly used meats include beef, chicken, pork, or even game meats. For a group of six people, 800g of beef tenderloin or four rump steaks should be sufficient. It is recommended to cut the meat into 1-inch cubes.

In addition to the meat, various sauces can be prepared in advance and placed in small bowls around the fondue burner. Some popular sauce options include horseradish sauce, mustard, and herb-infused sauces. It is also a good idea to have bread and salad as accompaniments.

When your guests are ready to eat, fill your fondue pan halfway with vegetable oil and heat it on the stove until it reaches the desired temperature. A temperature of around 190°C is ideal, but if you don't have a thermometer, you can test the oil by dropping in a cube of bread; if it takes about 30 seconds to brown, the oil is ready.

Carefully place the fondue burner on the table, following the manufacturer's instructions to light the flame, and then place the pan on top. Provide each guest with a fondue fork for dunking the meat in the hot oil. The cooking time will depend on the desired level of doneness, with 25-30 seconds for rare, 30-35 seconds for medium, and 45-60 seconds for well-done meat. Once the meat is cooked, dip it into the sauces and pile it onto the bread.

Frequently asked questions