Fondue
Posted Aralık 30, 2009
on:- In: fondue
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Fondue History
The fondue from this region combines Gruyere with Vacherin a Fondue. The wine and Kirsch is only added if the cheese is not fully ripened. When the wine is not used, guests dip their bread in plum schnapps, then into the fondue.
The Traditional Pot (Caquelon)
Etiquette
The Bread
Other Fondue Styles
Another style of fondue is a simple vegetable broth or bouillon. This makes a lighter, less caloric meal than the cheese or hot oil versions. Potatoes as well as other vegetables or small bits of seafood are cooked in the simmering pot of broth.
Preparation And Serving Tools
Most fondue pots come with a tray, a container for an alcohol or a “canned heat” product such as Sterno, a stand, and a pot. The canned heat container should include a “diffuser” so you can adjust the amount of heat by closing or opening the heat source.
Fondue with new butane fuel source. There have not been many advances in fondue fuel systems until the invention of the butan fondue burner. Currently hard to find but makes an excellent choice for meat or cheese fondues.
Hot Oil or Broth Fondue
Select a pot that is deep and sits on a stable stand. Some of the fondue pots can be top heavy which is particularly dangerous when cooking with hot oil. A pot made of enameled iron is a good choice. The pot should be heavy and stable and the interior smooth for easy cleanup.
The only other fondue necessity is the fondue fork. The forks are long with two serrated tines for spearing food. Each has a heat resistant handle such as wood or plastic. Frequently the forks have color coded tips so diners can easily keep track of their utensils. Bamboo skewers make a good substitute.
Fondue Pot Fuel
There are three basic types of fuel used for most fondue sets.
Sterno, alcohol, and tea lights Fondue with new butane fuel source. There have not been many advances in fondue fuel systems until the invention of the butan fondue burner. Currently hard to find but makes an excellent choice for meat or cheese fondues.
Hot Oil or Broth Fondue
Select a pot that is deep and sits on a stable stand. Some of the fondue pots can be top heavy which is particularly dangerous when cooking with hot oil. A pot made of enameled iron is a good choice. The pot should be heavy and stable and the interior smooth for easy cleanup.
The only other fondue necessity is the fondue fork. The forks are long with two serrated tines for spearing food. Each has a heat resistant handle such as wood or plastic. Frequently the forks have color coded tips so diners can easily keep track of their utensils. Bamboo skewers make a good substitute.
Fondue Pot Fuel
There are three basic types of fuel used for most fondue sets.
Sterno, alcohol, and tea lights
Dessert Fondue
Dessert fondues became very popular in the 1970’s. Chocolate fondue was a favorite used for dipping ripe fruits such as bananas, strawberries, and tangerines. Some recipes suggest dipping some cubes of angel food cake as well. Other dessert fondues include caramel, coconut and marshmallow.
Fonduta
Fonduta is an Italian dish similar to Fondue made with Fontina cheese and egg yolks.
Fondue Bourguignonne
Also referred to as Beef Fondue. A mixture of half butter and half cooking oil is combined and heated in a cast iron or enamel fondue pot. Small pieces of lean meat and vegetables are speared and cooked in the hot oil. It is particularly important to use a stable fondue pot for this type of fondue.
Bagna Cauda
This is a wonderful dish from the Piedmonte region of Italy. The name comes from bagno caldo which means “hot bath”. It is made by combining butter, olive oil, garlic and anchovies. The mixture is heated and guests use wooden skewers or fondue forks to spear a variety of fresh vegetables which are dipped and warmed.
KaasDoop
This is a Dutch dish (cheese dip) similar to the Italian style fondue (fonduta).
Raclette
Raclette is actually cheese from Switzerland made from cow’s milk and is slightly nutty in flavor, similar to gruyère. Raclette, the dish is served tableside. It is a large half or whole wheel of cheese, exposed to heat and and scraped off as it melts. The word raclette comes from racler , French for “to scrape.” The dish is served as a meal with boiled potatoes, dark bread and cornichons (pickles). Read complete article about Raclette.
To eat meat fondue, spear a piece of meat and plunge it in the hot oil. Allow it to sit until the meat is cooked to your liking. Remove the fork and place it on your plate. Use your dining fork to slide the meat off the fondue fork. Then use your regular fork to dip the meat in the sauce as desired. Then eat using your regular dining fork.
Geneva
It is common to use three cheeses, Gruyere, Emmental and Walliser Bergkase. A regional addition may include chopped morel mushrooms.
Glarus
First a roux is made of butter, flour and milk is made and Gruyere and Schabzieger cheeses are added.
Eastern Switzerland
Appenzeller and Vacherin a Fondue are the cheeses of choice combined with a dry cider.
Vaud
The locals roast and chop garlic then combine with Gruyere cheese.
Neuchatel
A combination of two thirds Gruyere and one third Emmental, or a half and half version with Neuchatel wine.
Cheese
Fondue dates back to the 18th century when both cheese and wine were important industries in Switzerland. The simple to prepare meal utilized ingredients that were found in most average homes.This warm cheese dish originated in Switzerland and more specifically in the Canton of Neuchatel. The dish consists of at least two varieties of cheeses that are melted with wine and a bit of flour and served communally out of pot called a “caquelon”. Long forks are used by each guest to spear a cube of bread then the bread is dipped into the cheese and eaten.
2 Yanıt to "Fondue"
erkan ❤ cansu
1 | erkan
Temmuz 24, 2010 6:55 am
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