Fondue is a Swiss communal dish shared at the table in an earthenware pot (caquelon) over a small burner (rechaud). The term comes from the French fondre (to melt) in the past tense fondu (melted) with gender added in the phrase la raclette fondue (the grated Swiss cheese, melted), hence shortened to fondue. A cheese mix in the pot is kept warm as a semi-liquid sauce into which diners use forks to dip bits of food, most often bread. Whilst cheese fondues are the most widely known there are other pot and dipping ingredients. Fondue is most often kept warm by a wicked or gel alcohol burner, or by tealights.

... Fondue Recipe ... fondue receipes from around the world using meat, poultry, seafood, vegetables, cheese and fruit. Recipe categories include Cheese Fondues, Oil ...

Oil Fondue – 4 servings Type: Main courses Ingredients 1.0 L oil (35 fluid ounces/4¼ cup) ... Use light oils like rapeseed, corn or sunflower for this fondue. The recipe is made by Restaurant ...

Virtual Kitchen; Recipe Search; Cooking Parties; Canola Cooks Articles; Baking; Deep Frying; Flavored Oil; Fondue; Grilling/Marinades; Healthy Cooking; Home ... flavour and high smoke point make it an ideal oil for fondue ...

 

Recipe Of The Day : Hot Cheese Fondue ... Fill a metal fondue pot half full with oil (or the oil/butter mixture). Heat the oil on the stove until 350 ...

Step by step instructions on how to make beef fondue ... Beef Fondue. Tender, thinly-sliced beef pieces cooked in a combination of butter and cooking oil then ...

Spear one cube of beef with a meat fork and gently place in hot oil. (Avoid over-crowding the fondue pot or the oil temperature will drop and meat will not cook properly.

Recipe categories include cheese, oil, dessert, broth, and dipping sauces.

Hot Oil Fondue - Bourguignonne ... Basic Hot Oil Fondue (Bourguignonne) Peanut Oil (or Grapeseed Oil or Clarified Butter