Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

For a Perfect Pot of Fondue

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

For a Perfect Pot of Fondue

Article excerpt

* Start with a heavy-bottomed pot, preferably a glazed ceramic fondue pot or a cast-iron pot that's enameled. A double boiler will work as well, as it will allow you to heat the cheese with boiling water rather than directly over the flame. To serve, you will need a stand with a heating candle or an electric burner for the table.

* Be sure to rub the fondue pot with a cut clove of garlic before you start cooking to add flavor. Discard after using.

* Don't forget to toss the shredded/grated cheese with cornstarch. It keeps the cheese from separating when you add it to the simmering wine.

* Speaking of vino, while classic cheese fondue calls for a Swiss Fendant du Valais, any dry white wine that's high in acid will work beautifully. It doesn't have to be expensive - subtle differences in quality will vanish once the wine is cooked with the cheese.

* Practice patience. Add the grated cheese SLOWLY, in batches, and make sure all of it is melted before adding the next handful.

* Fondue should be the consistency of a thick cream. If it gets too thick, add a splash or two of white wine and stir until the mixture thins out. If the fondue gets too stiff, you can also hit it with another splash of white wine, kirsch or lemon juice, stirring it in until the fondue has loosened. Just before serving, stir it in a figure-eight pattern to keep the cheese homogenized. …

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