How do you cook meat in a fondue pot without using oil?

Question

I was wanting to cook chicken, steak and shrimp in a fondue pot by maybe using some kind of broth, like they do at the Melting Pot restaurant. Any Ideas??? Do I need a special pot?

Answer 1

You do need a fondue pot to transfer the finished product. but before hand, you can cook the product on the stove first. What you will need is an average good size pot(medium size). You can use water as your base, then add some seasonings, such as chicken broth cubes, or you can use chicken broth by itself. (get the chicken broth that is 99% fat free, it has less oil) add fresh ground pepper, fresh garlic cloves, onions, and green peppers to taste. Hint: do this first, sautee the garlic, onions, green peppers, fresh pepper and salt in 2 tablespoons of olive oil. bring water to a boil and then add the sauteed items to the pot. once it is well seasoned, then you can bring the seasoned water to the fondue pot. Bed, Bath and Beyond has really inexpensive fondue pots! Good luck and if you have any questions, feel free to ask me again! [e-mail]

Answer 2

The normal use of a fondu pot is NOT to cook foods. Its main purpose is to keep gravies, sauces and other liquid seasoning mediulms (barbeque, terreaki, etc.) hot. The meats should already be completely cooked (and mildly seasoned) and cut into cubes or pieces of managable sized pieces.

Trying to use a fondu pot as a deep fryer is dangerous with the close proximity of hot oil and open flame. It can even be used to liquify jams & jellies for fondu style deserts.

As you use the fondu pot you will think of a whole range of uses for it's unique abilities from melting chocolate to cheese sauces to a variety of meat toppings, e.g., Sweet & Sour Sauce or Hickory Smoke Barbeque

For health reasons the meats to be skewered and dipped into the fondu should be kept in covered containers that are maintained at not less than 160 degrees Farenhiet. Hot foods should always be kept above 160 and cold foods below 40 to prevent possibility of spoilage and/or food poisioning

Answer 3

Don't need a special pot, try chicken broth - but probably don't want to mix all three of those in one pot. I would have one pot for chicken, one for steak, and another for shrimp.

Answer 4

I do that all the time. You don't need a special pot. Just make a broth and cook away!

Answer 5

You can use chicken or beef broth..no different pot is needed..actually you don't have to get it quite so hot because of the higher heat source for oil..cut your beef, chicken in thin strips..so it doesn't take long to cook..