How to make meat fondue recipes - you need to know this about meat fondue recipes
How to make meat fondue recipes - you need to know this about meat fondue recipes
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Let’s talk about meat fondue recipes and what you need to know first. Meat fondue also known as oil fondue is a method of cooking all kinds of meats, poultry, and seafood in a pot of heated oil.
Each person participating in a fondue experience, cooks his/her meat by placing a small portion or chunk on the end of a long fondue fork and placing it inside the pot of oil to cook. When the meat has finished cooking in the oil, it’s then placed on a small plate where you can then dip each piece of cooked meat into previously prepared sauces. Meat fondue recipes can also be prepared as a broth fondue, replacing the oil with your favorite broth – chicken, vegetable, or beef – to name a few.
Below, I’ve provided a pretty organized way of preparing and eating meat fondue recipes. Hope you find this helpful!
First, it’s great fun and an easy way to entertain a good group of friends or family. With fondue cooking, everything can be done ahead of time and your guests cook their own food! How easy is that?
Oil fondue is used for cooking meats such as beef, lamb, chicken, fish, and seafood. The great thing is, you can do oil fondue as either an appetizer or as a main entree.
Second, you need a good and reliable cooking unit. With meat fondue recipes, the pot needs to be one that keeps the oil hot and is safe to use at your table. There are a wide range of fondue pots in a variety of styles. Some are complete sets including fondue condiment sets and special fondue plates and forks, as well as burner, stand, metal pot, and a tray to protect the table and catch spatters.
Other types, you’ll need to buy each item separately. But that has its advantages in that you get to create your own customized fondue set in the colors you want and the accessories that you want to use.
Fondue pots are made specifically for a range of different purposes. Stainless steel, aluminum, copper and silver plate or sterling silver pots are generally used for oil and meat fondue recipes where enamel-coated cast iron or ceramic pots are used for cheese or chocolate fondues. In today’s market, you can also find non-stick coated fondue pots that make cleaning not such a chore.
With the wide variety of pots and cooking units also comes with a wide variety of price ranges – from very inexpensive to costly. The thing to look for, in my opinion, is the sturdiness in the construction of the pot. If you are looking for and all-purpose container that can be used for more than oil fondue, make sure the unit has the capability of being able to adjust the heat source.
Fondue Bourguignonne is a traditional meat fondue recipe. The pan used for this is wider at the base and curves in at the top. Why? Because it eliminates some of the spattering that occurs when raw meat hits the hot oil and the shape helps to hold the heat. Most bourguignonne pots are are 1 1/2 to 2-quart capacity.
What if you don’t have a fondue pot or don’t want to spend the money on one? You can always improvise with any good heating unit that burns denatured alcohol, canned heat, or butane. The container for the oil could be any saucepan or chaffing dish. It must be one that is at least 3 1/2 inches deep and not more than about 8 inches in diameter. If it has straight sides and possibly curves inward at the top, even better. Like the bourguignonne pan, it reduces splatters and keeps the heat.
Some other items used with fondue pots:
Fondue forks and plates are designed for cooking and serving meat fondue recipes and are available in a wide range of materials, sizes, shapes, colors, and of course, price ranges.
Long bamboo skewers can be used instead of forks. The disadvantage is, it’s sometimes harder to keep the meat or bread on the skewer while it is cooking and the oil can be so hot that you risk getting too close to it and burning yourself.
Fondue forks are long – at least 10 inches long – and have insulated tips for safety from burning when using oil or broth fondues. The tines on the forks should be generous in length and not made of flimsy materials.
Fondue plates are special because they have little sections built into them in the form of small indentations for sauces and a larger section for the meat. They are convenient and nice to have, but not necessary. These plates are usually available in ceramic, china, pottery, plastic or metal.
Fondue sauce bowls are often used and are particularly festive when the colors or designs of the bowls complement the rest of the fondue set. They are passed around with the different fondue sauces to each of the guests.
Below is the recipe for Fondue Bourguignonne:
What you’ll need:
– 3 pound piece boneless beef sirloin or tenderloin
– 2 cups cooking oil (canola or other vegetable oil)
Fondue Trio - cheese, broth and chocolate
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1. Cheese Fondue: 1 cup of dry white wine, 1 tBS of butter, 1 TBS of all purpose flour, 7 ozs gruyere cheese shredded, 7 ozs cheddar cheese shredded, 7 ozs swiss cheese shredded, dash of nutmeg, 2 TBS of flour and 1 garlic clove.
To Dip: cubed apples, cubed pear and chunks of baguette.
Bring the wine to a boil in a small saucepan.
Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. In a bowl, combine cheeses and toss with 2 TBS of flour. Slowly add the cheeses to the pot. Stir until cheese is melted. Add dash of nutmeg. Take a whole garlic clove and rub it on the inside of the fondue pot before you transfer the cheese mixture to it. Keep warm over low flame.
2. Broth Fondue: 2 - 32 oz cartons of chicken broth. 4 cups of vegetables like potatoes, broccoli, carrot and mushroom. 1 pound of boneless chicken breast and 1 pound of strip steak cubed (small), Heat broth in fondue pot to a light boil. Cook vegetables and meat in fondue pot until cooked thoroughly.
3. Chocolate Fondue: 1 - 2 bags of semi-sweet chocolate chips. 3 to 4 TBS of cream. 1 pound cake cubed, 1 quart of strawberries stemmed and halved and marshmallows.
In fondue pot, whisk chocolate chips with cream until completely melted. Dip fruit and cake into chocolate.
Easy Cheese Fondue Recipe
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INGREDIENTS
8 ounces Swiss cheese, shredded
4 ounces Gruyere cheese, shredded
1 clove garlic
1 cup dry white wine
1 tablespoon cornstarch
⅛ teaspoon nutmeg
pinch of pepper
1 green apple, sliced
1 loaf of sourdough bread, cubed
INSTRUCTIONS
1. Rub the bottom and sides of a medium pot with the cut sides of the garlic. Add wine to the pot and bring to a low simmer over medium-low heat.
2. Meanwhile, in a medium bowl, toss the shredded Swiss and Gruyere with cornstarch.
3. Reduce heat to low and slowly add cheese a handful at a time, stirring mixture in a figure 8 pattern until melted and smooth before adding more.
4. Stir in nutmeg and pepper until thoroughly combined.
5. Serve warm in a small fondue pot, plate with bread and apple slices for dipping.
???? Steak fondue! The one-pan cheesy wonder! #SHORTS
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