Fondue Ideas: Peanut Oil Edition

Fondue is a fun and interactive way to enjoy a meal with friends and family. Oil fondue, in particular, can be a delicious addition to any gathering, but it's important to prioritise safety when handling hot oil. When it comes to choosing an oil for fondue, it's best to opt for a neutral oil with a high smoke point, such as peanut oil, grapeseed oil, or sunflower seed oil. Peanut oil has a mild taste, making it a good choice for those who want their food to have a neutral flavour. This paragraph will explore the topic of what to fondue in peanut oil in more detail, including the types of food that can be cooked in peanut oil and the benefits of using this particular oil for fondue.

Meat fondue

Ingredients

• Meat: Beef tenderloin or rump steaks cut into 1-inch cubes. You can also use other meats like chicken, pork, lamb, bison, or venison.
• Oil: Peanut oil is a good option, but you can also use vegetable oil, avocado oil, rice bran oil, or coconut oil.
• Dipping sauces: Prepare a variety of sauces like horseradish sour cream, mustard sauce, herb butter, or a mix of your own creation.
• Bread and salad: To complete the meal, serve with bread and salad.

Preparation

• Cut the meat into small, thin, bite-sized pieces to ensure even cooking.
• Prepare your sauces in advance and place them in small bowls around the fondue burner, along with the meat, bread, and salad.
• Season the meat with salt and pepper, or other spices of your choice.
• Heat the oil in the fondue pan on the hob until it's hot but not smoking, aiming for around 190°C (375°F). You can test the oil's readiness by placing a cube of bread into it; if it browns in about 30 seconds, it's ready.
• Carefully place the fondue burner on the table, ensuring it's stable, and light the flame according to the manufacturer's instructions. Put the pan on top.
• Give each guest a fondue fork for dunking the meat in the hot oil.
• Cook the meat to your desired doneness: 25-30 seconds for rare, 30-35 seconds for medium, and 45-60 seconds for well done.
• When the meat is cooked, dip it into the sauces and pile it onto the bread.
• If you're cooking for someone with an allergy, it's best to use a separate pot of oil to avoid cross-contamination.
• You can also cook raw king prawns in the fondue; they work really well.

Safety

• Always supervise children and keep them safe from the fondue pot to avoid accidental burns or spills.
• Use a neutral oil with a high smoke point to prevent the oil from burning.
• Do not overfill the fondue pot; fill it only halfway as the oil will expand and bubble when heated.
• Keep the area around the fondue pot clean and clear of anything flammable.
• Have a fire extinguisher nearby as a precaution.

Seafood fondue

Choosing the Right Oil

Firstly, it is important to select an appropriate oil for your fondue. Peanut oil is a great option as it has a high smoke point, ensuring safety and flavour. Other suitable oils include grapeseed oil and sunflower seed oil.

Preparing the Seafood

When it comes to seafood, shrimp, scallops, salmon, and tuna are excellent choices for your fondue. Avoid overly flaky fish like haddock or cod, as they may fall apart. Be sure to rinse the seafood and cut it into bite-sized pieces. It is also important to ensure that the seafood is as dry as possible before adding it to the hot oil to minimise splattering and popping.

Using the Right Equipment

For your fondue pot, do not fill it with oil to more than half of its capacity. This is important as the oil will expand and bubble when heated. Use a fondue pot that can withstand high temperatures. A standard fondue pot can be heated using Sterno, alcohol gel, or an electric heating unit.

Cooking the Seafood

When cooking the seafood in the fondue pot, place it on a fondue fork and fry for about a minute. Then, let it cool on a plate for a few seconds before transferring to a regular fork for dipping. Enjoy your seafood fondue with a side salad, rice, or your choice of dipping sauces!

Safety Precautions

When enjoying a hot oil fondue, it is important to prioritise safety. Hot oil can be dangerous, so always exercise caution. If children are present, keep them supervised and safe from the fondue pot. Additionally, provide two plates for each guest: one for raw food and the other for cooked food.

Vegetable fondue

Ingredients

• 500 ml (2 cups) whole milk
• 30 g (2 tbsp) slightly salted butter
• 1 clove garlic, finely chopped
• 1/4 tsp English mustard powder
• 1/4 tsp freshly ground black pepper
• 1/2 tsp nutmeg, ideally freshly grated
• 2 tbsp plain white flour (all-purpose flour)
• 100 g (1 cup) grated/shredded cheddar cheese (vegetarian, if required)
• 1/2 loaf sourdough bread, cubed
• 1 small head broccoli, cut into small florets
• 1 large carrot, sliced
• 8 spears asparagus, trimmed
• 1 small courgette (zucchini), cubed
• A handful of radishes, halved
• 2 boiled beetroots, peeled and cubed
• 4 gherkins, whole or sliced

Optional extras:

• Avocado
• Rice bran
• Coconut oil
• Refined peanut oil
• Cornflour
• Kimchi
• Tofu
• Cooked meats

Method

• Put the milk, butter, garlic, mustard, pepper, nutmeg and flour into a non-stick pan over a medium heat and whisk gently for about 5 minutes until the mixture thickens.
• Add the cheese and whisk gently for 1 minute until melted and smooth.
• Allow to cool so that it is safe for children to touch, then pour into a bowl.
• Serve with the bread, vegetables and tongs or forks to help with dipping.

Tips

• If your children are reluctant to try some of the dipping items, why not make it into a game? Everyone tries each item at the same time: 3, 2, 1... taste!
• This recipe is really simple and easy to make. The veg and bread are quick to prepare, and the sauce can be made in a single pan.
• If you fancy getting into the fondue spirit, you could use fondue forks rather than standard forks, but it's not essential.
• This fondue recipe is totally vegetarian, just make sure that the Cheddar you're using doesn't contain animal rennet.
• To reheat your fondue cheese sauce, place it in a saucepan over a very low heat and stir continuously until hot.

Oil type and temperature

When it comes to oil type and temperature for fondue, there are several important factors to consider. Firstly, choose a neutral oil with a high smoke point to ensure that your fondue is safe and flavorful. Oils such as peanut oil, grapeseed oil, sunflower seed oil, avocado oil, rice bran oil, and coconut oil are good options. These oils have high smoke points, preventing them from burning. On the other hand, oils like olive oil, canola oil, and vegetable oils (corn, safflower, sesame) have lower smoke points and can easily burn or go rancid.

When heating the oil, use a thermometer to ensure it reaches the right temperature. The ideal temperature range for fondue oil is between 325°F to 375°F (163°C to 191°C). Allow the oil to heat up for about 10 to 15 minutes. You can test the oil's readiness by placing a piece of cubed bread into it; if the bread browns in less than a minute, the oil is ready.

It's important to note that the amount of oil in a fondue pot is insufficient to maintain the temperature when cold food is added. As a result, the food will get a sear initially, but then it will need to sit and poach rather than fry. The more food you add to the oil, the lower the temperature will drop, and the longer it will take to cook. Therefore, try to balance the amount of food you add to the pot with the time it has to recover. As a general rule, avoid covering more than 60-70% of the pot's surface with food.

Additionally, be mindful of the volume of oil you use. Do not fill the fondue pot more than halfway, as the oil will expand and bubble when heated. Overfilling the pot can lead to a dangerous mess. Always use a copper, stainless steel, or cast-iron fondue pot for oil fondue, as other types of pots may not be safe for use with hot oil.

Safety precautions

When it comes to enjoying a hot oil fondue, safety should be the top priority. Here are some safety precautions to keep in mind:

Set up your fondue pot outdoors:

While it may be tempting to set up your fondue pot on the dining table, it is safer to set it up outdoors. This ensures that if hot oil splashes out of the pot, it won't damage your home or any nearby flammable objects. Cooking outdoors also allows you to maintain a safer distance from the hot oil and minimizes the risk of accidents.

Use the right oil:

Peanut oil is a great choice for fondue because it has a high smoke point, which means it won't start smoking or burning until it reaches a certain temperature. Other good options include avocado oil, rice bran oil, and coconut oil. Make sure not to overfill your fondue pot, as the oil can easily spill out during the cooking process.

Preheat the oil to the right temperature:

Consult your fondue pot's instruction manual to determine the ideal temperature for heating the oil. Keep the pot away from flammable objects and surfaces, such as cloth, paper, or other flammable materials.

Don't fry frozen foods:

Deep-frying frozen food is dangerous and can lead to unevenly cooked meals. The outer layers will cook much faster than the inner core, resulting in undercooked or burnt food. Always thaw your ingredients completely and pat them dry before placing them into the hot oil to avoid splattering.

Use long-handled tongs:

Long-handled tongs provide ample leverage and reach when handling food in the fondue pot. They help you maintain a safe distance from the hot oil and reduce the risk of burns or splashes onto your body or clothing.

Keep a lid handy:

Splatters and spills are common when cooking with hot oil, so keep a lid nearby to help contain them. Always turn off the heat before placing the lid on the pot to avoid the risk of hot oil spilling out or exploding.

Unplug the fondue pot when not in use:

This may seem obvious, but it's important to always unplug the fondue pot when you're not using it to reduce the risk of electrical shock and fire hazards.

Keep the area clean and clear:

Make sure the area around your fondue pot is clean and free from flammable materials such as paper towels, rags, or other debris. This will help prevent fires and ensure a safe cooking experience.

Monitor the temperature:

Keep an eye on the temperature of the oil to ensure it doesn't exceed 375 degrees Fahrenheit (190 degrees Celsius). This is when the oil starts to break down and smoke, releasing harmful toxins. Maintaining the right temperature will also ensure your food is properly cooked.

Wear heat-resistant gloves:

Even with long-handled tongs, there is still a risk of accidental splashes or splatters. Heat-resistant gloves will protect your hands and arms from serious burns. Look for gloves that can shield against temperatures up to 500 degrees Fahrenheit.

Properly clean up and dispose of used oil:

After you're done using your fondue pot, turn it off and allow the oil to cool before removing it from the unit. Strain the oil to remove any food particles, then transfer it to a sealed container for disposal. Never pour used cooking oil down the drain, as it can clog pipes. Instead, check with your local waste management department for recycling options.

Frequently asked questions