Questions tagged [fondue]
21 questions
11
votes
7 answers
Fondue without Gruyere cheese
Can you give me some good tips how to prepare Fondue without Gruyere/Raclete cheese? What are possible substitutes, and what should I pay attention to when substituting?
zoli2k
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Why does adding commercial processed cheese to fondue change its consistency?
I like to experiment with cheese fondues. I've had good results with the traditional Emmentaler and Gruyère mixture, but the best result I've had was when I added some cheese from the supermarket that was labeled as a "Cheddar Blend". I'm not…
Dan Bryant
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What role does alcoholic liquid play in cheese fondue recipes?
Pretty much every recipe I've seen for cheese fondue includes either white wine (sometimes alongside kirsch/brandy) or some kind of beer in the delicious cheesy sauce.
Why is the added liquid (seemingly) always alcoholic - as opposed to adding, say,…
Laura
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2 answers
6
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Equipment: Intense candle for nabemono. What is it?
I went to a Japanese Nabemono (Chankonabe?) place, in Tokyo. The meal was basically a hot pot. But instead of the typical small candle or small methanol pot/gel I've seen used elsewhere, they had a sort of gel that came wrapped in a foil. Unwrapped,…
Jeffrey
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Why does my fondue call to wipe the pot with garlic?
I got a Le Creuset fondue pot a year or two ago. Since then, we've found a bunch of great cheese fondue recipes, but there's a common thread that makes no sense to me. Often times, a recipe will call for a clove of garlic. The instructions of the…
yossarian
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Why does fondue sometimes "curdle" and what can I do to prevent it?
Once when I was making a pretty standard fondue (50% gruyere, 50% emmenthal, white wine) the cheese somehow "curdled" and became a mix of a slightly fondue-tasting liquid and a rubbery ball of cheese, completely useless for fondue purposes.
Why and…
Alexandre Passos
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What's the science behind citrate's emulsifying power in cheese sauces?
Given citric and tartaric acid can help make a good fondue, how on earth does the non-acidic citrate work? What's the exact science behind sodium citrate? Do they all work by removing the effects of calcium, allowing casein to more freely move and…
Confused
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What is the best wine to use in a fondue recipe?
Assuming I'm willing to pull out all the stops, what is the best wine to use in a "standard" gruyere-based fondue, like this one?
Scott Stafford
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What's a good fondue alternative that would fit in a social gathering of fondue eaters for someone who dislikes all kinds of cheese?
We're hosting a fondue-gluttony outside in the snow with friends, and one of them doesn't like cheese at all. Do you have any ideas what we could offer him instead and still would fit in the concept of the event? That would be people in thick…
rolfrudolfwolf
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Keeping fondue warm
It’s chilly out. Fondue time!
I have no problem making fondue, but keeping it warm for my guests has presented a little bit of a problem. My proposed solution is to scoop the fondue into an enameled cast iron pot on a trivet, warmed by a tea candle…
HandsomeGorilla
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Can I use a fondue bourguignonne set to make cheese fondue?
I have a fondue bourguignonne set (this model). Can I use it to make cheese fondue? The manual explicitly says that it is not suitable for chocolate fondue, but it says nothing about cheese fondue.
(BTW, I am also curious to know why it is not…
Giovanni Mascellani
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Why did this fondue become grainy and lumpy?
We made some fondue the other night, and instead of being a nice smooth dippable fondue texture, it came out grainy and lumpy. What went wrong?
Here's the recipe that we used:
1 clove garlic
3/4 cup Dark Ale or Other Beer
1 cup Emmenthal Cheese,…
KatieK
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4 answers
Uses for fondue broth?
I had meat fondue last night: beef, chicken, and shrimp cooked in a simple vegetable broth at the table. When we were finished eating, the broth was thrown away. I could only help but wonder: are there any typical dishes made with the used broth?
Mike Sherov
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Best heat source for fondue? Will an induction cooktop work?
I recently visited a fondue restaurant, which had a cooktop built into the table. By all appearances, the cooktop appeared to be an induction cooktop, but I wasn't sure; it could have simply been a contemporary-style glass-top burner.
Does an…
BTownTKD
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