![]() ![]() If you’re making fondue for children, or for strictly non-drinking adults, you can leave out the kirsch and wine and substitute zero alcohol wine or low-salt chicken stock or vegetable stock. #2 Alcohol doesn’t burn off completely during cooking - in fact about 40% of the alcohol will remain even after 30 minutes. Special burners and burner gel are available from some hardware stores, or use a methylated spirits burner with a variable heat control. You’ll find them at good quality kitchenware stores or online. ![]() An enamelled cast iron pot is the next best option. #1 Look for a 1.5L pottery or terracotta caquelon with a heatproof handle for cheese fondue (metal pots are really designed for meat or stock based fondues). Light the burner, put the metal heat spreader on top, then place the caquelon on top and encourage your diners to dip their bread in on long forks, giving the fondue a quick stir as they do so.Īlways take care with an open flame at the table, especially if children are present! Once the cheese has melted, add the kirsch and pepper if desired and bring the pot quickly to the burner on the table. If the mix starts to separate, add some extra drops of lemon juice, turn up the heat and stir faster! If the mix is too thin, add a little more cornflour to a little wine and add it to the pot. Quickly add the two cheeses and stir – keep the heat high and don't stop stirring until the cheese has melted. Place the caquelon on the stove over a high heat, add the white wine, cornflour and lemon juice, stir with a wooden spoon and bring it to the boil. Rub the inside of the fondue dish ( caquelon) with garlic and discard, or leave it in the pot if more flavour desired. Slice the bread thickly, prepare some fresh salad and pickles for the table. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |