What meats are good for fondue

The best meats for fondue are red meats, namely beef cuts like tenderloin and sirloin. However, pork, chicken, and even seafood are also great options.

Meat and Seafood

Cured meats, like beef jerky, kielbasa, pepperoni, salami, and sausage are all fun and flavorful dippers that will bring a bit of spice to your fondue pot. Lightly steamed seafood such as shrimp, crab, or lobster would be an elegant and decadent offering, perfect for a special occasion.

Meat and seafood must be precooked if dipping in fondue that is not hot enough to cook safely (i.e. cheese fondue). Precook vegetables if dipping in a cheese fondue.

Best Meats for Fondue

Figure about 1/3 – 1/2 pound of meat per person. Whatever you choose will need to be cut up in bite-size pieces before the party.

Choose whether to cook your meat in oil or broth.

Consider broth if you want to add more flavor to the meat. You can infuse broth with herbs and spices. Choose a broth that corresponds to the type of meat you are using. Use oil for a more traditional meat fondue.

The best oils for fondue have high smoke points. You may also want to consider how the flavor of an oil may complement ingredients in your fondue. Grapeseed, peanut, canola, and sunflower oil are good versatile choices.

Serve each guest a few pieces of par-cooked potato or baby potatoes, blanched pearl onions, sweet pepper spears, mushrooms or other appropriate vegetables. These are cooked in the same manner as the meat, by immersing them in the hot oil.

Alcohol fuel- Use only Denatured alcohol or isopropyl alcohol. Uses: Any fondue, cheese, chocolate, oil or broth. It is as good as butane for for oil and broth fondue but is more cumbersome to deal with. Heat Duration: 3 ounces on High will burn approximately 90 minutes.

Beef Fondue (Fondue Bourguignonne) is made using tender, cubed pieces of beef which are cooked in a combination of butter and cooking oil then dipped in flavorful sauces. Includes a recipes for a sour cream mustard dipping sauce.

Traditional accompaniments: Bread and cured meats, vegetables and several fruits pair great with cheese fondue.

Re: Fondue help…. quick! NOOOOOOOO, white spirit is the same as paint thinner, I just wouldn’t do it. Try just using a bowl in a pot of water( like a double boiler ) not the same but at least you know you won’t get ill.

Mix together nine parts of isopropyl alcohol to every one part of calcium acetate. Once you have it measured out, adding the alcohol will cause the solution to begin to gel on its own rather quickly. Stir the solution to mix all of the alcohol with the calcium acetate and water mixture.

Serving Fondues or Sauces

A chafing dish is a great way to present and serve sauces, marinades and desserts that need consistent temperature for self-serving conditions. Fondue must be kept at the right temperature to avoid clumping, this is a staple at most catered events for instant application on desserts.

Usually fondue fuel is methyl hydrate, also known as methanol, methyl alcohol, or wood alcohol. Most fondue burners have a fiberglass batting inside them to soak the alcohol up and act like a wick, you do not want to overfill the burner because you do not want to spill burning alcohol and start a fire.

Fondue (UK: /ˈfɒnd(j)uː/, US: /fɒnˈd(j)uː/, French: [fɔ̃dy]) is a Swiss melted cheese dish served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks.

The Fondue or Chafing Dish Burner provides the heat for the foods by using any of several heat sources which may include denatured alcohol, butane, gel paste, or small votive candles which are also referred to as tea lights.

Chafing dishes (a.k.a. chafers) are made to keep food warm – from two to six hours – and they are the most affordable and convenient way to heat your delicious buffet items.

For chafing dishes, it’s best to use any Sterno 2, 4, or 6 hour fuel can. For beverage urns and room service carts, the 2 hour Stem Wick or Handy Wick product is recommended. For banquet carts, two cans of Safe Heat produce great results.