Fondue Sets

1. Fondue originated in Switzerland and was originally a peasant dish that made use of hardened cheese. Traditional fondue makers consisted of an earthenware pot positioned over a small heat source; more elaborate fondue pots were designed with a basin, a handle, a small burner, and a stand to help maintain controlled cooking temperatures and proper consistencies.

2. Fondue rose to popularity with the affluent in 1956 when a New York chef introduced cooking small cubes of meat in hot oil.

3. Restaurants traditionally use smaller fondue pots for appetizer portions of fondue; larger fondue pots are used for parties with up to 6 people per pot. Fondue pots with gel fuel canisters are completely portable; the safest choice, but not as portable, is an electric fondue pot.

4. Use an electric fondue pot or a metal fondue pot heated by gel fuel for cooking meat in oil, broth, wine, or beer. Electric fondue pots and ceramic fondue pots are perfect for cheese fondues, and a candle fondue pot can provide a great chocolate fondue -- combination fondue pots work with almost any fondue.

5. Prepare fondue recipes on the stove or ahead of time in a crock-pot, and transfer to a fondue pot to serve. Cheese and dessert fondues should be kept warm at about 120 degrees; oil, wine or beer used to cook meat should be heated to 375 degrees (just below boiling). To prevent spattering, do not fill the fondue pot more than 1/3 full of oil.

6. Traditional fondue is made from Emmenthaler or Gruyere cheeses and wine. When adding wine to cheese fondue, semi-dry or dry wine helps the cheese melt smoothly.

7. Skewering meat onto a fondue fork so that the tines of the fork protrude keeps meat from sticking to the bottom of the fondue pot. Remove meat from the hot fork before eating. Using bamboo skewers for cooking meat and fish reduces the risk of burns.

8. Use only flavorful liquids such as broth, beer, or wine in fondue; never use water. Sparkling cider, apple juice, or champagne can be substituted in recipes that call for wine.

9. Guests at a fondue party will need a color-coded fondue fork, bamboo skewers, a plate for cooked food, another plate for uncooked food, and a fork for eating. When dipping in a communal pot, etiquette demands that you not touch your lips or tongue to the fork that is dipped into the pot.

10. Finely shredded cheese melts easier at recommended low temperatures. Alcohol added to cheese fondue prevents curdling; if cheese fondue begins to curdle, add freshly squeezed lemon juice and stir briskly in a figure-eight motion with a wooden spoon.

11. It is estimated that the average adult can consume 6-8 ounces of meat or seafood with various dipping sauces, 15-20 1-inch cubes of bread, 4 ounces of cheese fondue, 6 ounces of vegetables, 6 ounces of fruit, 4-6 ounces of cookies or cake, and 3 ounces of dessert fondue.