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