Serve each guest a few pieces of par-cooked potato or baby potatoes, blanched pearl onions, sweet pepper spears, mushrooms or other appropriate vegetables. The Best Cut of Beef for Fondue The best cuts, although generally more expensive, are tenderloin or filet mignon.
This will cook to your taste, rare, medium or well done—and remain juicy and tender. Sirloin is another option which can work well. All you need is a fondue pot, which sits over a burner so the sauce stays warm while you eat. Long-handled forks designed for dipping the food into the fondue also come in handy.
Whatever you choose will need to be cut up in bite-size pieces before the party. The selection of vegetables used is dictated by your taste buds, but some good choices for fondue are peppers, carrots, baby corn, parsnips, zucchini, squash, eggplant and onions. Always exercise extreme caution when eating from a fondue pot as the oil and cheese can reach a very high temperature. A fondue main course traditionally consists of pieces of raw or par-cooked vegetables and sliced or cubed raw meats or seafood, all of which get cooked in either hot oil real old school or a flavorful broth.
Then, most Swiss locals keep it warm using a candle or heat device at the table, which serves part of the spectacle too! If you are going to fondue, using a monounsaturated oil would be a better choice.
Canola oil has very little flavor and a high enough smoke point. Extra virgin olive oil is acceptable, but virgin olive oil will have fewer impurities and thus an even higher smoke point.
Extra virgin olive oil has a slightly lower smoke point but it is high enough to work for most fondue pots. It is especially ideal for savory or cheesy fondue pot nights, though there are those who are happy to use olive oil for everything, even chocolate.
You can close the top completely to turn off the burner. The one show above is a small tin filled with glass wool. Alcohol is poured over the wool then ignited with a match. The other style actually has a small receptacle with a wick. The receptacle is filled with alcohol and the wick is ignited. The flame on both style burners is controlled by the amount of air that is allowed to flow through the adjustable lid.
Alcohol fuel - Use only Denatured alcohol or isopropyl alcohol. Uses : Any fondue, cheese, chocolate, oil or broth. It is as good as butane for for oil and broth fondue but is more cumbersome to deal with. Heat Duration : 3 ounces on High will burn approximately 90 minutes. Other Features: Generally safe and easily obtained at most hardware stores or grocery stores.
Gel fuel includes Sterno in tins or small units or bottled. Again when used with an adjustable burner unit it works for most fondue types but does not as desirable as alcohol or butane for oil or broth fondue. It has three pieces. The piece shown on the left is the "extinguisher". This should be placed on top of the burner when you want to extinguish the flame. Bring the match toward the hole in the center of the burner until the fuel catches the flame.
Move the handle on the base of the burner to raise or lower the flame by exposing or covering more holes in the top. Butane burners provide a more adjustable source of heat; they're more expensive and usually need to be purchased as an additional accessory.
Tip Look for gel cooking fuel at cooking supply stores or denatured alcohol in hardware stores. See below. If the food is dipped in a sauce in the pot, the sauce might be a cheese sauce for a savoury course, or a sweet sauce such as a chocolate one for a dessert course.
Fondue pot sets come with the pot, a stand on which it sits, plus a burner which goes underneath the stand to heat the pot. The sets also include forks that usually have colour-coded handles, to help people remember which one is theirs. There are at least five types of heat source that can be used with the stands. Each set will specify the fuel that can be safely used with it. Never refuel your burner while a flame is still going.
Alcohol can be used for both high and low heat. Butane can be used for both high and low heat. You actually fill up a small tank underneath the stand, and the flame burns from that. Electric fondue sets may not produce as high a heat as will alcohol or butane sets.
You may need to start your broth or oil off on the stove, and then transfer carefully to the fondue pot. Sterno comes as a solid fuel in small tins, or as a pourable gel fuel in bottles that you pour into a refillable burner that came with your set.
Solid sterno in cans. Teas light candles are good only for keeping a chocolate fondue warm.
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