There’s nothing more fun to eat than fondue. It’s the food on a stick you loved as a kid with a revamped sophistication. The piping hot, communal dish comes from Switzerland and can be cooked up in all kinds of different varieties. Bread dunked in cheese, meat dipped in hot oil or fruit covered in chocolate or caramel. But don’t fumble with your fork in a rush to dip your spear into the pot of goodness, or knock someone else’s meat into the cheese. Here’s a quick and easy tutorial to have you dipping and tasting like a pro and a delicious and simple fondue recipe to practice your technique.
Instructions
1. When eating cheese fondue, put the piece of bread on a fondue fork or fondue spear by poking the bread with the sharp end of the utensil. Don’t use your hands.
2. Then, dip the bread into the pot, holding onto the sear. Twirl the spear to rotate the bread in the cheese and coat it.
3. Hold up, out of the cheese, to drain and make sure it’s done dripping before moving form over the fondue pot.
4. Now it’s time to taste the fondue. Still using the spear, bring the bread to your mouth, but don’t touch your mouth to the utensil. This is considered bad fondue etiquette as you’ll be placing your spear back into the pot.
5. Meat fondue is cooked in a fondue pot of frying oil. First, cube of meat and dip it into the hot oil, holding it there for about two minutes until it is thoroughly cooked.
6. Once the meat is properly cooked, hold it above the pot to drain off dripping oil and when it is done dripping remove the meat from over the pot.
7. Now, you may dip the meat in a sauce, or you may simply eat the meat. Again, do not touch the spear to your mouth.
Make a Delicious Crab and Cheddar Fondue
8. Put cider, lemon juice and sugar in fondue pot and set to low heat.
9. Once the mixture has warmed, slowly mix in cheese and flour while stirring.
10. Warm the crab meat separately in the oven or microwave, just enough to heat.
11. Add crab meat, salt and hot pepper flakes to cheese, blending with a spoon.
12. Cut Italian bread, or any crusty bread, into bite-sized cubes for dipping.
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