How to Make Meat Fondue
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Ground Beef by Nebraska Star Beef:
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Here is a method of communal cooking that is sure to entertain and engage dinner guests.
Step 1: Cut up the meat
Pat dry the beef and chicken and trim away any fat. Then cut it into bite-size pieces.
Step 2: Season
Toss the meat with 1 tablespoon of the oil, and then add salt and pepper to taste.
Tip
Marinate the meat before cooking for added zing.
Step 3: Heat the oil
Heat the remaining 4 cups oil in the fondue pot to 375 degrees.
Tip
Hot oil can cause severe burns. Be extremely careful handling the pot of oil.
Step 4: Cook
Spear the meat with fondue forks or skewers. Cook the meat in the oil for 30 seconds to two to three minutes for the chicken. Make sure all meat is fully cooked.
Tip
Cook a few pieces at a time to prevent lowering the temperature of the oil.
Step 5: Remove from skewers
Remove the cooked meat from the fondue forks or skewers before eating. The forks or skewers will be very hot.
Step 6: Dip and eat
Serve with a variety of dipping sauces, such as aioli, bearnaise, barbecue, and horseradish sauce.
Did You Know?
Beef fondue was popularized in the 1950s by a New York chef and restaurant owner.
CHEESE FONDUE!! Authentic Family Recipe How Swiss People Make it!
Learn how to make an authentic Swiss Cheese Fondue with my family's recipe, from scratch! Since some people asked, NO this is not an instant fondue mix! Here in Switzerland, you can go into any cheese store and ask for a moité-moité fondue, and they will automatically just grate the cheese for you in a machine and just put it in a bag. This is the pure cheese, which is why I have to add all the other ingredients. The mix in here is half Gruyères, half Vacherin cheese which is the classic mix. In an instant fondue mix, you just basically heat up the bag as everything is already inside, sometimes even pre-melted - in short: not nearly as good as the real deal!
Rest assured this is a very typical recipe, pretty much everyone I know in Switzerland makes some kind of a variation of this recipe. A similar recipe is even printed on the fondue bags when you buy it at a cheese store in Switzerland.
Regarding wine, there is no reason to substitute. Alcohol evaporates at high temperatures, so if you're worried about that, just cook it a bit longer and let it boil before enjoying. There is no substituting for the taste of the white wine and really no reason to do so. Trust me, no child is going to get drunk on this fondue! Swiss kids eat fondue all the time with the wine in, as the alcohol evaporates at high temperatures.
Ingredients for 2 people:
400g cheese (classic is half Gruyere, half Vacherin cheese)
1 clove garlic
150ml white wine
2 teaspoons corn starch
1-2 teaspoons Kirsch (cherry) or Pear schnapps
1 loaf of hearty country bread, cubed in bite-size pieces (Ruchbrot in Switzerland)
dash of fresh nutmeg
black pepper to taste
Enjoy your authentic Swiss fondue!
How to Make Swiss Cheese Fondue
Around the World in 80 Dishes takes you to Switzerland, with a demonstration of a classic recipe for Cheese Fondue prepared by a Culinary Institute of America chef.
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How to Make Swiss Cheese Fondue
Restaurant Style Pav Bhaji Cheese Fondue | Easy To Make Recipe | Chetna Patel Recipe
Pav bhaji Cheese Fondue
Ingredients :
Cheese Sauce :
1 tbsp - Butter
2 tsp - Oil
1 tbsp - Garlic Crushed
1/2 tbsp - Ginger Crushed
1 tbsp - Green Chillies Chopped
1 no - Onion Chopped
Saute in High Flame ,till light golden
2 no - Tomato Chopped ( Big )
Salt to taste
Cook till Tomato become Soft in Slow Flame
1/4 tsp - Turmeric Powder
1 tbsp - Red Chilli Powder
1/2 tsp - Chaat Masala
1 tbsp - Pav Bhaji Masala ( Everest )
Cook 2 min and add
1/2 Cup - Water
Mix Properly
1 Cup - Milk
1/2 Cup - Grated Cheese ( Processed )
Boil 2 min and Remove in another Bowl
Churn Little Bit with blender
Take a Pan and add above Churn Mixture and add
1/2 Cup - Milk
2 tbsp - Mozzarella Cheese Grated
Cook little in slow flame
1 tbsp - Corainder Leaves Chopped
1 tbsp - Green Garlic Chopped
1/4 Cup - Fresh Amul Cream
Mix all together and keep aside
Spread ( Flavoured Butter )
Take a small bowl and add
3 tbsp - Butter
1 tsp - Garlic
1 tsp - Pav bhaji Masala
1/4 tsp - Red Chilli Powder
Mix Properly
Take 4 Piece Ladi Pav and Cut from Middle
and apply above Butter
and Roast Both the side Cut them in Square
Take a Fondue Pot and Serve above Cheese Bhaji in Middle ,Garnish with Chopped Bell Peppers,grated Cheese n Corainder Chopped and serve with Flavoured Pav
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How to Make Cheese Fondue | Cheese Recipes | Allrecipes.com
Get the top-rated recipe for Cheese Fondue at
See how easy it is to make a classic cheese fondue. Fragrant with garlic and white wine, you'll want to keep dipping in.
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Cheese Fondue Recipe | Good Housekeeping UK
The ultimate sharing treat to use up your leftover Christmas cheeses. Remove any rinds before melting, to ensure your fondue is smooth and creamy!
Ingredients:
1 tbsp. cornflour
300 ml (10 fl oz (½ pint)) dry white wine
1 large garlic clove, crushed
300 g (11oz) grated Gruyere cheese
100 g (3 ½oz) stilton, chopped
200 g (7oz) brie, chopped
FOR DIPPING:
Pigs in blankets
Roast potatoes
Crusty bread
Cornichons
Directions
In a fondue pot or heavy bottomed saucepan whisk the cornflour with the white wine and garlic, then cook over medium-low heat.
Add the cheeses, a handful at a time, and whisk in to melt. Bring to a gentle bubble and continue to whisk until smooth and thickened. Transfer to a warmed serving dish or pan and serve with pigs in blankets, potatoes, cornichons and crusty bread on the side for dipping.
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