Meat Fondue: Broth Or Oil, Which Is Better?

Fondue is a cooking technique that involves submerging skewered meats in hot liquids, such as oil or broth, to cook them. While both methods have their advantages, the choice between meat fondue broth and oil ultimately comes down to personal preference and the desired dining experience. Broth fondue, also known as shabu-shabu or sabu-sabu, is popular in Japan and offers a rich and flavourful experience, allowing the meat to absorb subtle aromatic flavours from herbs and spices. On the other hand, oil fondue is known for its speed and ability to create a crispy, golden-brown exterior on the meat. It is versatile and suitable for a variety of foods beyond meat, including tempura, seafood, and vegetables.

Meat Fondue: Broth vs Oil

Broth fondue is known as 'shabu shabu' in Japan

Fondue is a popular method of cooking meat, where different cuts of meat are cooked in hot liquid to individual preferences. Broth and oil are two types of hot liquid used in the fondue method.

Broth fondue is commonly known as shabu shabu in Japan. This style of cooking is a type of nabemono, or Japanese hot pot, where thin slices of meat and vegetables are cooked together in a large pot. The name "shabu shabu" comes from the Japanese onomatopoeia for the "swish swish" sound that the meat makes when stirred and cooked in dashi, a type of umami-rich broth made with kelp and bonito flakes.

Shabu shabu is a social and interactive dining experience. The ingredients are served raw and cooked tableside during the meal, similar to fondue. The diners lightly swish each piece of meat in the boiling broth before eating. The traditional broth for shabu shabu is a simple dashi made from kombu seaweed, with no additional flavours as the meat and vegetables are dipped in sauce before eating. However, some restaurants offer flavoured broths such as kimchi broth, tomato dashi, or soy collagen broth.

The ingredients for shabu shabu can be customised to individual tastes and preferences. While beef and pork are the most common types of meat, chicken, lamb, and seafood are also sometimes served. Vegetarians can opt for tofu as a protein option. Napa cabbage, onion, carrot, and mushrooms are standard vegetable offerings, but seasonal produce like spring greens, sweet corn, and yams are also used.

Shabu shabu is typically served with two types of dipping sauces: ponzu, a citrusy soy sauce, and goma-tare, a sesame sauce. Condiments like sliced green onions, grated daikon radish, shichimi pepper, and chilli oil can be added to these sauces to customise the flavour. The meal is usually enjoyed with a bowl of plain steamed white rice or sprouted brown rice, but noodles can also be added to the soup pot at the end of the meal.

Broth can be seasoned with herbs, spices and aromatics

Broth is a fantastic option for meat fondue as it allows you to customise the flavour of your dish. The broth can be seasoned with a variety of herbs, spices and aromatics, imparting rich and complex flavours to the meat. This is an excellent option if you want your meat to absorb subtle, aromatic flavours.

For example, you can add herbs such as rosemary, thyme, garlic or chives, and spices like nutmeg or cinnamon. You can also add aromatics such as onions, leeks, celery or bay leaves. These ingredients will not only add flavour to the broth but can also provide added nutritional value.

When choosing herbs, spices and aromatics to season your broth, consider the type of meat you are using and the overall flavour profile you want to achieve. For instance, if you are cooking beef, you may want to use a beef broth as your base and add herbs such as rosemary and thyme, which complement the flavour of the meat. If you are cooking chicken, you might opt for a chicken broth with garlic and onion for added savouriness.

You can also experiment with different types of broth bases, such as vegetable or chicken, to create unique flavour combinations. For instance, a vegetable broth fondue could include herbs like rosemary and thyme, and spices like nutmeg and cinnamon, for a heartier, more complex flavour. Alternatively, a chicken broth fondue could include garlic, onion, and black peppercorns for a savoury, peppery kick.

Additionally, you can enhance your broth fondue experience by offering a variety of dipping sauces and condiments on the side. These can further customise the flavour of your dish and add a personal touch to your meal. For example, a creamy, tangy sauce could balance out the richness of the broth, while a spicy sauce could add an extra kick of heat.

In conclusion, broth is an excellent option for meat fondue as it allows for customisation and experimentation with herbs, spices and aromatics. It offers a healthy, flavourful alternative to oil and provides a unique, interactive dining experience.

Oil fondue is known for its speedy cooking times

Oil fondue is a great option when you're short on time or have a hungry crowd to feed. It's known for its speedy cooking times, with meat ready to eat in a matter of seconds. This quick cooking method also makes it a good choice for cooking a variety of foods, such as seafood, vegetables, and tempura. The high-temperature oil creates a delectable golden-brown exterior and a crunchy texture that's hard to achieve with broth.

The preparation for an oil fondue is also relatively simple. You'll need a special fondue pot that can be placed safely on a table and keep the oil hot. The oil used can be a ready-made refined or vegetable oil, and peanut oil is a popular choice due to its lower cholesterol and saturated fat content. It's important to heat the oil to 325 degrees Fahrenheit before cooking.

While oil fondue offers speed and convenience, it's important to be mindful of the potential challenges. Oil can be messy, and you'll need to be cautious of hot oil splatters. Additionally, maintaining the desired temperature can be tricky, especially with gel-fuelled pots. Electric pots are recommended to ensure consistent heat. Oil fondue can also be a bit fatty, and the smell of heated oil may not be appealing to everyone.

To summarise, oil fondue is an excellent choice for those seeking a quick, indulgent meal with crispy textures. It's versatile, allowing you to cook a variety of foods, and the high-temperature oil creates a unique taste and texture. However, it's important to consider the potential challenges of working with hot oil and the need for the proper equipment to maintain the desired temperature.

Oil fondue is suitable for frying tempura, seafood and vegetables

Oil fondue is a fun and interactive way to enjoy a meal with friends and family. It is a unique and social dining experience that encourages conversation and connection. Oil fondue is perfect for frying tempura, seafood, and vegetables, and here's why:

Tempura

Tempura batter is a light and crispy coating that is perfect for frying in oil fondue. A simple batter made from flour, corn starch, sugar, baking powder, baking soda, and salt, can be used to coat shrimp and vegetables before frying. This cooking method combines deep-frying and oil poaching, resulting in a unique texture and flavour. The hot oil gives the food a slight browning, and then the temperature drops, allowing the food to poach. This two-stage process is what makes oil fondue ideal for tempura, as it creates a crispy exterior while keeping the interior tender and moist.

Seafood

Seafood is an excellent choice for oil fondue, especially shrimp and scallops. These delicate seafood items cook quickly and evenly in the hot oil, making them perfect for fondue dining. Other seafood options include salmon, tuna, and crab. It is important to avoid overly flaky fish like haddock or cod, as they may fall apart in the oil. Seafood is typically cooked unbreaded to avoid absorbing too much oil and ruining the flavour.

Vegetables

The options for vegetables in oil fondue are endless. From okra and Brussels sprouts to cauliflower, mushrooms, and potatoes, almost any vegetable can be cooked in oil fondue. It is important to wash and thoroughly dry vegetables before adding them to the hot oil to prevent spitting and bubbling. Potatoes and sweet potatoes, for example, should be precooked slightly to reduce their cooking time in the oil. Adding vegetables to oil fondue is a great way to add flavour and nutrition to your meal.

In summary, oil fondue is suitable for frying tempura, seafood, and vegetables due to the unique cooking method that combines deep-frying and oil poaching. The hot oil gives a slight browning to the exterior of the food, while the subsequent drop in temperature allows the interior to cook gently. This makes it perfect for tempura, seafood, and vegetables, creating delicious and crispy results.

Broth fondue is considered healthier than oil

Broth fondue, also known as "shabu shabu" in Japan, is considered a healthier alternative to oil fondue. This is because the broth adds flavour to the meat without the extra calories and fat that come with cooking in oil. The vegetables and herbs used in the broth also add nutritional value to the dish.

When using broth for fondue, it is important to use a suitable type of meat. For example, if you are using beef broth, it is best to cook beef in the broth to enhance the flavour. In addition, users can add spices and herbs to the broth to further improve the taste.

Preparing the broth fondue usually involves placing the meat in the freezer for about 30 minutes to make it easier to cut into smaller, leaner pieces. A sauce can be made with sour cream, mustard, chives, and wasabi, and thinned with water. Salt and pepper can be added for seasoning.

The cooking process for broth fondue is relatively simple. First, the meat and sauce are added to a pan and cooked over low heat for about 20 minutes. The mixture is then strained to remove any solid parts, and the broth is heated to a simmer in a fondue pot. Finally, users can experiment with cooking different types of vegetables and meats, such as potatoes, mushrooms, and carrots, in the broth.

One of the advantages of broth fondue is that it allows for a variety of dipping sauces and condiments, enhancing the flavours and customising the dining experience. It is also a versatile cooking method, as users can experiment with different types of broths and ingredients to create unique flavour profiles.

In addition to its health benefits, broth fondue is also a more environmentally friendly option compared to oil fondue. This is because there is no need to discard used oil, and the leftover broth can be used as a delicious soup.

Overall, broth fondue is a tasty and healthy alternative to oil fondue, offering a rich and nuanced flavour experience while being lower in fat and calories. It is a great option for those who enjoy a slow and interactive dining experience with a variety of flavours and ingredients.

Frequently asked questions