Meat Choices For Oil Fondue: Select The Best Cuts

Fondue is a fun and interactive way to enjoy a meal with friends and family. When it comes to oil fondue, there are a variety of meats that can be used, including chicken, steak, meatballs, lamb, shrimp, and even vegetables like zucchini. The key to a successful oil fondue is selecting a meat that is tender and cut into bite-sized pieces, such as tenderloin or sirloin, ensuring that all visible fat and sinew are removed. It is also important to choose an oil with a high smoke point, such as canola, peanut, or grapeseed oil, and to use a fondue pot made from copper, stainless steel, or cast iron to safely handle the high temperatures. With the right preparation and ingredients, your oil fondue is sure to be a delicious and enjoyable experience for all.

Beef, chicken, lamb, meatballs, or steak

Oil fondue is a fun and interactive way to enjoy a variety of meats. When choosing meats for oil fondue, it's important to select tender cuts that will cook quickly and evenly in the hot oil. Here are some options to consider:

Beef

Beef is a popular choice for oil fondue. Look for tender cuts such as tenderloin or sirloin, ensuring that you trim off any excess fat and remove all sinew. Cut the beef into bite-sized cubes, blotting the meat with a paper towel before cooking. You can also make beef meatballs by mixing ground beef with breadcrumbs, eggs, and spices, then shaping the mixture into balls and refrigerating until fondue time.

Chicken

Chicken breast is a versatile option for oil fondue. Cut boneless and skinless chicken breasts into bite-sized cubes. For extra flavour, coat the chicken pieces in a mixture of breadcrumbs, Parmesan cheese, garlic powder, chili pepper, basil, oregano, and salt and pepper before refrigerating. Remember to ensure that chicken is thoroughly cooked before consuming.

Lamb

Lamb fondue is a delicious option for lamb lovers. Use thinly sliced lamb cubes, ensuring that any bones and excess fat are removed. Lamb can be cooked in hot oil or broth, with the broth adding extra flavour to the meat.

Steak

Steak is another great option for oil fondue. Choose a cut such as rump steak and cut it into bite-sized cubes. Season the steak pieces with salt and pepper, then carefully place them into the hot oil until browned. You can also use steak spice in your meatballs for added flavour.

Tips for Meat Preparation and Cooking

When preparing meat for oil fondue, it's important to keep the meat dry and avoid adding salt before cooking, as this can cause splattering and cloud the oil. Always use fondue forks designed for cooking and allow the meat to cool on a fondue plate before consuming.

Choose an oil with a high smoke point

When preparing an oil fondue, it's important to choose an oil with a high smoke point to ensure safety and flavour. A smoke point is the temperature at which an oil reaches its burning point and starts to smoke. Oils with high smoke points are ideal for high-heat cooking methods like deep frying, grilling, and stir-frying.

For oil fondue, you'll want to heat the oil to around 350-400° F (175-200° C). Oils that work well at these temperatures include canola, sunflower, peanut, grapeseed, and refined versions of olive, sesame, or walnut oil. These oils have smoke points ranging from 400-475° F. Refined oils tend to have higher smoke points than their unrefined counterparts because they are more processed and treated with heat and chemicals to remove impurities.

When choosing an oil for your fondue, opt for one with a neutral flavour that won't impart any "foreign" flavours to your meat. Canola, peanut, and sunflower oils are good choices in this regard. However, if you want to add a subtle Asian twist to your dish, you could use refined sesame oil.

It's also important to note that hot oil can be dangerous, so always exercise caution when preparing oil fondue. Be mindful of the volume of oil you use and don't fill the fondue pot more than halfway. Additionally, ensure that all ingredients are thoroughly dried before adding them to the hot oil to prevent the oil from spitting and bubbling over.

Canola, peanut, safflower, grapeseed, or olive oil

When it comes to fondue, the type of oil you use can make a big difference in the flavour and overall experience. If you're cooking meat fondue, or fondue bourguignonne, you'll be cooking bite-sized pieces of meat, like chicken, steak, meatballs, or lamb, quickly and tastefully.

Fondue requires the oil to be heated to quite a high temperature, so you'll want to choose an oil with a high smoke point. Canola, peanut, safflower, grapeseed, and olive oil are all suitable options, each with its own unique characteristics.

Canola oil is a popular choice for fondue due to its neutral flavour and high smoke point. It's widely available and affordable, making it a convenient option. Peanut oil is another excellent option, with a mild flavour and high smoke point. It adds a subtle nuttiness to the food without overpowering the natural flavours of the ingredients.

Safflower oil has a light, neutral flavour and a high smoke point, making it suitable for fondue. It's also low in saturated fat, making it a heart-healthy option. Olive oil, specifically extra virgin olive oil, has a rich flavour and a wide range of varieties. It's a slightly healthier option as a monounsaturated oil, and it will enhance the flavour of your meat. Grapeseed oil has the highest smoke point of all common oils and is also the healthiest. It will give your meats a fruity flavour that is not overpowering.

Prepare sauces and dips in advance

Preparing sauces and dips in advance is a great way to get a head start on your oil fondue dinner. It is recommended to offer at least three different sauces to satisfy everyone's taste buds. Here are some ideas for sauces and dips that you can prepare ahead of time:

Horseradish Sauce

In a bowl, mix 1 tablespoon of grated horseradish, 3 tablespoons of sour cream, the juice of 1 lemon, and a pinch of salt, pepper, and cayenne pepper. Chill the sauce until it's time to serve.

Lemon-Cilantro Sauce

Mix the juice of half a lemon with shredded cilantro leaves. Add salt and pepper to taste. Keep this sauce refrigerated if prepared ahead of time.

Curry Dip

Prepare a mixture of prepared curry paste, salt, and pepper. You can add sour cream or mayonnaise to this dip as well. Keep it refrigerated until serving.

Spicy Chickpea Dip

In a blender, puree canned chickpeas, a hot chili pepper, salt, and pepper. You can adjust the spice level to your preference. Chill the dip until it's time to serve.

Tomato and Ginger Sauce

This sauce is a great option for oil fondue. Heat some oil in a pan and cook thinly chopped onions and grated ginger until soft. Then, add canned crushed tomatoes with their juice and let the mixture cool. Puree the mixture in a blender and add celery salt and salt and pepper to taste.

Green Onion and Mushroom Sauce

Heat butter and oil in a pan and cook chopped shiitake mushrooms and green onions until soft. Sprinkle in some flour and mix well. Add Madeira wine, cognac, and cream, and bring the mixture to a boil. Let it thicken, then add salt and pepper to taste. This sauce can be served hot or cold.

Vinaigrette

In a small bowl, mix 3 tablespoons of white wine vinegar, 2 teaspoons of sugar, 1 grated garlic clove, and 1 finely chopped medium red chilli. You can set this vinaigrette aside until you are ready to serve the fondue.

Herb Sauce

In a blender, combine a handful each of parsley, basil, mint, coriander, and tarragon with 1 teaspoon of Dijon mustard, 1 tablespoon of red wine vinegar, 2 tablespoons of olive oil, 4 anchovies, and 1 grated garlic clove. Blend until smooth.

Lemon-Mayo Sauce

Mix 3 tablespoons of mayonnaise with the juice of 1 lemon, 1 teaspoon of Dijon mustard, and 1 grated garlic clove. Chill the sauce until you are ready to serve.

Ketchup and Worcestershire Sauce

For a simple dip, mix ketchup (tomato sauce) with Worcestershire sauce. You can adjust the seasoning with salt and pepper and add some spice with Tabasco sauce or crushed chili peppers.

Blot meat with a paper towel before cooking

When preparing an oil fondue, it is important to blot your meat with a paper towel or some other absorbent material before cooking. This is because moisture on the surface of the meat can cause splattering when it comes into contact with hot oil, which can be dangerous. By blotting the meat with a paper towel, you can absorb any excess moisture and help prevent splattering.

It is also important to keep your meat dry before dipping it into the hot oil. Water can increase the amount of splattering, which can be dangerous. In addition, salt should not be added to the meat before dipping it into the oil, as salt can cloud the oil.

When blotting the meat, it is important to be gentle and not to press too hard. The goal is to remove excess moisture without removing any natural fluids (blood) from the meat, as this can result in dry and bland-tasting meat. A light touch will help to wick away moisture without affecting the flavour or texture of the meat.

Using paper towels is a common and effective method for blotting meat. They are absorbent and convenient, and they can be easily disposed of after use. However, it is important to use a thick wad of paper towels to prevent tearing. Alternatively, a clean cloth kitchen towel can also be used, but it should be washed after each use for hygiene reasons.

By blotting the meat with a paper towel before cooking, you can help ensure that your oil fondue experience is safe and enjoyable.

Frequently asked questions