Fondue | BRIGITTE.de

There are no long preparation times in the kitchen, instead everyone sits comfortably at the table, with the fondue pot in the middle and the ingredients for dipping, mixed pickles, sauces and dips around it. Everyone enjoys the fondue and makes sure that nothing slips from their fork into the pot.

Where does fondue come from?

The term fondue comes from the French word fondre and means to melt. For the original fondue Cheese was melted from the western Alpine region in France, Italy and Switzerland. The fondue pot stands on a rechaud (a kind of warmer) in which bite-sized pieces of bread are dipped into the cheese using special fondue forks. There are also side dishes and wine.
Fondue has long been available not only with cheese, but also with hot fat, with broth and even sweet with chocolate. Pieces of vegetables and meat, including fish, are cooked in fondue with fat or broth; fruits are the first choice for dipping into the liquid chocolate.

What do I need for fondue?

For fondue you need a set consisting of one Fondue potmade of enamel or stainless steel, one heat source (see below) and the long-stemmed one Fondue forks. If you like, buy extra fondue plate, which are divided so that the sauces and dips do not run into each other. Normal dinner plates but also go. The fondue forks are only intended for dipping, you can eat with them normal cutlery. As with raclette, pieces of meat, vegetables, other side dishes and sauces are served plates and in bowl arranged.

Both Heat sources one differentiates between

Tip: Fondue machines are often kept in the basement all year round, so it is recommended Test the device beforehand. Nothing is more annoying than a fondue machine that doesn’t work when the guests are already sitting at the table.

What types of fondue are there?

There are different recipes depending on whether the ingredients are dipped in cheese, fat, broth or chocolate.

Cheese fondue

For cheese fondue you need about 200 grams of cheese per person, with baguette or rustic farmer’s bread. In our article What goes well with cheese fondue you will find out which side dishes taste best with Swiss fondue. Boiled potatoes are also often served with cheese fondue.

Which cheese do I use for cheese fondue?

They are best suited for cheese fondue Strong Swiss cheeses such as Gruyère, Emmental, Vacherin or Appenzeller, as they have good melting properties. The coarsely grated cheese (for example a mixture of Gruyére and Vacherin) is added White wine Melted in the pot while stirring. A shot Kirschwasser refines the mixture and prevents the cheese from clumping.

Meat fondue

You can either have a meat fondue with fat or with broth prepare. In any case, you should 200 grams of meat per person calculate, as well as mixed vegetables (see vegetable fondue), dips and spicy sauces as desired and baguette as a side dish.
The Japanese variant A mixed fondue with meat and vegetables is Shabu Shabu, in which the ingredients are cooked in a cleverly seasoned broth.

Tip: So that you don’t sit hungry in front of the fondue pot for too long, the fat or broth is heated on the stove beforehand and only then is the pot placed on the rechaud.

Which types of meat are suitable for fondue?

Tender meat like Fillet of beef, pork, lamb or chicken works very well in fat or broth. If you prefer a slightly stronger taste, you can also Loin, roast beef or prime rib grab. You don’t need to buy special fondue meat – it’s just already cut and therefore unnecessarily expensive.

Tip: The Pat pieces of meat dry, so that the fat doesn’t splash, and room temperature Let it take on so that the fat or simmering broth does not cool down too much when immersed.

Which side dishes go well with fondue?

Popular fondue sauces are cocktail sauce, mango chutney, garlic sauce and tartar sauce. Here you will find fondue sauce recipes to make yourself. For many fondue fans, small pre-cooked potatoes and pieces of bread are included, as are pickled vegetables such as mixed pickles, gherkins and pearl onions.

Which oil is best for fondue?

Suitable for fondue with fat tasteless, highly heatable oils, such as refined rapeseed oil and refined olive oil, but also coconut oil.

How do I dispose of the oil correctly?

Just like deep-frying fat, oil from fondue can be used never be poured down the drain or toilet, as it can lead to blockages. It is best to pour the cooled, still liquid fat into sealable plastic bottles and put them in the household waste. It is best to hand over large amounts of oil to the recycling center. First wipe the pot with newspaper or kitchen paper and only then wash it.

fishfondue

So that the fish doesn’t taste bland when making fish fondue, cook a strong fish broth beforehand. Here we explain how you can make your own fish stock.

Which types of fish are suitable for fish fondue?

Fish falls apart easily in the simmering broth, so types of fish with firm flesh like Salmon, trout or tuna best suited for fondue. Also seafood like Shrimp and scallops go well with fondue.

Tip: You can use small metal sieves to prevent fallen pieces of fish from floating around in the fondue pot.

Vegetarian fondue and vegan fondue

Veggie fans don’t have to miss out on the enjoyment of fondue – here are our recipes for vegetarian fondue and vegan fondue. The selection of vegetables is huge and can be fried in hot broth or in hot fat covered in beer batter. Firm vegetables such as peppers, mushrooms, onion pieces, pre-cooked cauliflower or broccoli florets and carrot or celery pieces are easy to skewer.

Tip: After fondue, do not throw away the broth. Pour through a fine sieve, freeze if necessary and use as a base for soup or sauces.

Chocolate fondue

A chocolate fondue for dessert will delight anyone with a sweet tooth. Become there Pieces of fruit dipped in melted chocolate. The chocolate can be refined with spices such as cinnamon or chili as desired. Strawberries, grapes, banana slices and melon pieces are particularly popular with chocolate fondue. And if it can’t be sweet enough for you – how about this Marshmallows in chocolate fondue?

Bridget