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.
