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What do you need for a fondue?

What do you need for a fondue?

Each guest will need the following fondue utensils:

  1. A long fondue fork (skewer) that is typically provided when you purchase a fondue pot.
  2. A plate for the cooked foods and (if appropriate) a plate for uncooked foods.
  3. A regular dinner fork for eating cooked food.
  4. Napkins.

What do you dip in oil fondue?

With Oil Fondue, it is nice to have a mixture of sauces for dipping the various ingredients. Sauces like mustard, barbecue sauce, mayonnaise, horseradish, ranch, or even sour cream are great options.

What oil do you use for meat fondue?

The best oils for fondue have high smoke points. You may also want to consider how the flavor of an oil may complement ingredients in your fondue. Grapeseed, peanut, canola, and sunflower oil are good versatile choices.

What do you put in a fondue burner?

Types of Fondue Fuel

  1. Liquid Alcohol. For cheese, meat or seafood fondues, you need a fuel which burns to a higher temperature than can be achieved using tealights.
  2. Bottled Gel Fuel. Gel fuel is essentially a jellylike form of alcohol.
  3. Canned Chafing Fuel.
  4. Butane Fuel.

How do you make a court bouillon?

This court bouillon recipe uses a mix of aromatics, spices, and acid, which will give the best results when poaching most kinds of fish and shellfish. Combine all the ingredients in a heavy-bottomed stock pot or soup pot. Bring to a boil, then lower to a simmer. Simmer for 30 minutes.

What to do with leftover court bouillon?

Boil mixture 10 minutes and pour through a fine sieve into a bowl. Court bouillon keeps, covered and chilled, 3 days or, frozen, 2 months. Used this a part of a fondue dinner to cook the shrimp and chicken. Much healthier than dipping the meats in oil! Also had a lot of dipping sauces on hand.

How long can you keep court bouillon in the fridge?

Cook’s Notes. If using a fish poacher, fit a 10-quart poacher with the rack in the bottom, and place poacher over two burners. Court-bouillon can be refrigerated in an airtight container up to 1 week or frozen up to 3 months.