National Cheese Fondue Day with The Melting Pot
Tracy Carlson from The Melting Pot has some fondue tips to celebrate National Cheese Fondue Day.
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Oster® DuraCeramic™ Fondue Pot - Classic Cheese Fondue
Cook with the benefits of DuraCeramic™, offering durable, long-lasting, scratch-resistant, easy-to-clean surface and healthier food preparation. Create entertaining meals and desserts with the Oster® DuraCeramic™ 3-Quart Fondue Pot. This complete fondue set shapes the night for lively meals with friends and family. It includes fondue forks, removable plug and unique DuraCeramic™ non-stick coating for easier cleaning. With the Oster® brand, you can cook with passion and serve with pleasure.
How to Cut Meat for Fondue : Meat Preparation Tips
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You should always cut your meat based on what specific type of dish you're using it with. Cut meat for fondue with help from an author and culinary specialist in this free video clip.
Expert: Kari Underly
Contact: rangepartners.com
Bio: Kari Underly's book, The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising (Wiley, 2011), is hailed as the most comprehensive beef cutting education available in print
Filmmaker: Steve Voller
Series Description: How you will go about preparing, cooking and even cutting a piece of meat depends on exactly what type of meal you're trying to make in the first place. Get meat preparation tips with help from an author and culinary specialist in this free video series.
Quick and Easy Swiss Cheese Fondue
Cheese Fondue, authentic original Swiss recipe made easy.
A variety of cheeses, melted in a caquelon (a communal fondue pot), eaten with small-cut bread, lightly garnished with fresh garlic, paired with dry white wine and kirsch (cherry brandy) on the side. This is the Swiss-est dish of them all!
To make quick and easy authentic original Swiss Cheese Fondue, you will need the following:
(*Note: It is essential to have the correct fondue pot, as there are several in the market that serve different purposes. The correct fondue pot for this dish is available on Amazon, please see link below.):
1. A box of fondue - Säntis Delicatessen is where we get these in Manila. If you're outside the Philippines, this can also be ordered online through Amazon, please see link below. The mix is actually already complete, but because we love strong flavors in my family, we add the following:
• freshly crushed pepper
• nutmeg
• dry white wine, less than a shot
• a cap of kirsch for the fondue, and a cap for the cook!
2. A whole bulb of garlic:
• Cut 3 cloves in halves, rub at the bottom and sides of the pot
• Mince the rest of the garlic cloves, set aside for garnish
3. A good nice bread (French baguette, ciabatta, etc.), cut in small cubes.
Put all the ingredients (item#1 above) into the pot. Onto the stove over high heat, start breaking up the mix, stirring continuously until it boils. Then it’s ready to be transferred onto the dining table and place atop a burner to keep the fondue hot. Eat away!
To eat:
1. Using long-stemmed fork, dip a piece of bread into the pot, reaching the bottom and stirring the fondue to prevent cheese from separating and/or burning.
2. Give it a twirl over the pot to avoid cheese dripping.
3. Dip lightly on minced fresh garlic, and eat.
Challenge:
Avoid losing your bread into the pot, or you will have to perform a consequence. In Swiss tradition, these consequences can be anything from buying the next round of drinks, to running around the house in a cold winter night, etc.
En guetä!
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