| Cheese Fondue | | | | degrees Farenheit). A deep-frying thermometer is a |
| Cheese fondue is best in a ceramic fondue pot. A | | | | handy tool for helping to determine the temperature. |
| ceramic pot will diffuse heat evenly and prevent the | | | | Unlike dessert and cheese fondue, you will want to |
| fondue from being burned. | | | | have some plates and silverwear for use with meat |
| If your cheese fondue calls for wine, as most do, don't | | | | fondue. This is because meat fondue needs time to |
| use a cheap cooking wine. A moderately priced | | | | cool after you remove it from the hot oil. Simply |
| Sauvignon Blanc will produce the best tasting fondue. | | | | remove from the oil, remove the meat from your |
| No matter the recipe, some good dipping ingredients | | | | fondue fork with a regular fork, let it cool, dunk it in |
| for cheese fondue are: Chunks of French bread, | | | | sauce and enjoy! |
| chicken, ham, broccoli florets, small red potatoes and | | | | Fondue Safety |
| asparagus spears. | | | | Keep a kitchen fire extinguisher in the house if you are |
| Do yourself a favor and don't use pre-made fondue | | | | going to be using a fondue pot with an open flame. |
| mixes like the ones you can buy at your local | | | | Most of these pots have a fuel lid that can kill the |
| supermarket. They contain inferior ingredients and | | | | flame, but it never hurts to be safe. |
| always stink up the house. They also don't taste | | | | Keep the fondue set on flat, heat-resistant surface. |
| anything like a delicious, freshly prepared fondue. | | | | Keep the set in the center of the table. Don't let it get |
| Chocolate Fondue | | | | near the edge, where it could possibly get knocked |
| If you want some extra flavor in your chocolate | | | | over. |
| fondue, add a flavored liquor such as Grand Marnier. | | | | Fondue Etiquette |
| Dry off any dipping ingredients, otherwise it may affect | | | | After you dunk into the fondue pot, hold your dipper |
| the texture of your chocolate fondue. | | | | over the pot for a bit. This will give it time to cool and |
| Meat Fondue | | | | will also allow the excess cheese to drain off so it |
| Meat fondue requires a metal fondue pot for heating | | | | doesn't get everywhere. |
| the oil. Usually an electric fondue set will work best. | | | | Be careful to not touch the fondue fork with your lips, |
| Try to have a variety of dipping sauces for dunking | | | | tongue, or teeth. It does go back in the pot, after all. |
| the meat in after it is cooked. This will really liven up | | | | Don't double dip and don't dip into the pot with your |
| your meal, and make meat fondue a lot more fun. | | | | fingers. |
| Popular oils for meat fondue are vegetable oil, | | | | You can have some fun with fondue traditions if you |
| vegetable shortening, canola, grapeseed, and peanut oil. | | | | like. Traditionally, if a man loses his food in the pot he |
| Grapeseed and peanut oil are the highest quality oils. | | | | has to buy a round of drinks. If a woman loses her |
| They are also the most expensive. | | | | food in the pot, she has to kiss the person next to her. |
| Oil should be heated to just below the boiling point (375 | | | | |