| "Another fondue pot," exclaimed the bride. | | | | be used for any/all types of fondue. |
| "Here are two more," responded the groom. | | | | |
| Sound familiar? It seemed as if a fondue pot | | | | A Stainless Steel fondue pot is ideal for |
| was considered de rigueur in gift giving back | | | | dishes needing high heat for cooking, such as |
| in the 1970s and then these versatile pots | | | | meat or seafood. Some of these metal pots |
| found themselves tucked away in some far | | | | have an electrical heat source. |
| corner of your kitchen, never to be seen | | | | |
| again. Three decades later, fondue has | | | | Fondue Forks are an essential accessory to |
| returned to its rightful position in things | | | | the fondue ritual. They are at least 10 |
| culinary. So many foods to be dipped in so | | | | inches long and should have tines strong |
| many sauces... | | | | enough to spear the food being dipped. Also |
| | | | used to dip fondue foods are long Bamboo |
| Originating in Switzerland in the 1800s, | | | | Skewers. Sometimes bamboo skewers allow the |
| fondue grew in importance there as both | | | | bread or meat to slide off, right into the |
| cheese and wine were significant industries. | | | | fondue pot, never to be seen again. With both |
| Traditional Swiss fondue is made from | | | | long forks and skewers you must try not to |
| combining two kinds of cheese, Gruyere and | | | | let your mouth or lips touch the ends. |
| Emmenthaler. Dry white wine is used to help | | | | Remember, you are eating out of a communal |
| keep direct heat away from the cheese and | | | | pot. Double dipping? Yuck! |
| also to emphasize the flavor. Kirsch (a clear | | | | |
| cherry brandy) and garlic were also added as | | | | There are four basic fuel sources to use |
| a flavor enhancement. | | | | under your fondue pot: 1) Butane can be used |
| | | | when making cheese, oil or broth, and |
| A traditional fondue pot, made of | | | | chocolate fondue. An extremely safe fuel, |
| Earthenware, is also known as a caquelon or | | | | butane allows easy regulation of the heat; 2) |
| câclon. This type of pot is best used for | | | | Alcohol is the best choice for oil or broth |
| cheese or dessert (chocolate) fondues which | | | | fondues. It s considered safe to use but is |
| do not require a high heat. It is wide and | | | | not as easily regulated as the others; 3) Gel |
| narrow, permitting even heat distribution and | | | | Fuel gives the best results for cheese or |
| retention. Ceramic pots are also good for | | | | chocolate fondues. Very user friendly, it is |
| cheese and dessert. | | | | available in gel paste, canned sterno, and |
| | | | gel sterno; 4)Tea Lights or small votive |
| A deep pot on a stable stand is needed for a | | | | candles generate a low level of heat, making |
| hot oil or broth fondue. Care must be taken | | | | this source ideal for heating chocolate. No |
| to choose a pot that is not top heavy - hot | | | | matter what the heat source, ALL fondues |
| oil hurts! Pots constructed of Enameled Cast | | | | should be melted or preheated on the stovetop |
| Iron are popular for this reason. Look for a | | | | prior to placing it on the tabletop burner. |
| pot with a smooth interior for ease of | | | | Cold oil just does not do the job. |
| cleanup. Enameled covered cast iron pots may | | | | |