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2006-08-07 17:22:35 · 9 answers · asked by Anonymous in Food & Drink Cooking & Recipes

9 answers

Each component of a traditional Swiss fondue plays an import role. Most recipes we see for "traditional" Swiss style fondue are a combination of two cheeses, Gruyere and Emmenthaler. These two cheeses are combined because either cheese alone would produce either a mixture that was too sharp or too bland. The cheeses are most commonly melted in a dry white wine which helps to keep the cheese from the direct heat as it melts as well as to add flavor. The Kirsch (a clear cherry brandy) was added if the cheese itself was too young to produce the desired tartness. The garlic was for additional flavoring while the flour or cornstarch assists in keeping the cheese from separating.

In fact each canton in Switzerland has their own "traditional" style fondue.

Fribourg
The fondue from this region combines Gruyere with Vacherin a Fondue. The wine and Kirsch is only added if the cheese is not fully ripened. When the wine is not used, guests dip their bread in plum schnapps, then into the fondue.

Geneva
It is common to use three cheeses, Gruyere, Emmental and Walliser Bergkase. A regional addition may include chopped morel mushrooms.

Glarus
First a roux is made of butter, flour and milk is made and Gruyere and Schabzieger cheeses are added.

Eastern Switzerland
Appenzeller and Vacherin a Fondue are the cheeses of choice combined with a dry cider.

Vaud
The locals roast and chop garlic then combine with Gruyere cheese.

Neuchatel
A combination of two thirds Gruyere and one third Emmental, or a half and half version with Neuchatel wine.

The Traditional Pot (Caquelon)
The traditional fondue pot is called a "caquelon" or "câclon" and is made of a heavy earthenware. Other variations include glazed ceramic or enameled iron. All variations are heavy to help promote even heat distribution and heat retention. The fondue is heated on your cooktop in the caquelon over low to medium heat then transferred to the table and placed over an alcohol burner or a hot plate.

Etiquette
Given Fondue is a "communal" meal there are a few basic guidelines to follow. To eat cheese fondue spear a piece of bread using a fondue fork and dip it into the pot. Twirl the bread cube gently in the cheese to coat it. You'll want to let the bread drip a bit before you put it in your mouth. This will allow the excess to drip back in the pot and also allow time for cooling. When you put the bread in your mouth try not to touch the fork with your lips or tongue because the fork does go back in the pot. Alternately you can use a dining fork to slide the bread off the fondue fork then eat it with the 2nd fork. This is probably more cumbersome than necessary.

To eat meat fondue, spear a piece of meat and plunge it in the hot oil. Allow it to sit until the meat is cooked to your liking. Remove the fork and place it on your plate. Use your dining fork to slide the meat off the fondue fork. Then use your regular fork to dip the meat in the sauce as desired. Then eat using your regular dining fork.

The Bread
A baguette works very well although any crusty French or Italian style breads will do. When you slice the bread make sure that each piece includes a bit of the crust. This crust helps keep the bread on the fork after it is placed in the cheese.

2006-08-07 17:29:03 · answer #1 · answered by Active Denial System™ 6 · 0 0

Fondue refers to several French Swiss communal dishes shared at the table in an earthenware pot ("caquelon") over a small burner ("réchaud"). The term "fondue" comes from the French "fondre" ("to melt"), referring to the fact that the contents of the pot are kept in a liquid state so that diners can use forks to dip into the sauce. Though cheese fondues are the best known kind, there are several other possibilities for the contents of the pot and what is used for dipping.

As with other communal dishes, fondue has etiquette standards ranging from practical to amusing. Some people consider it rude to allow one's lips or tongue to touch the fondue fork, and with meat fondues one should use a dinner fork to remove the meat from the dipping utensil. If the bread or fruit is lost in the cheese, it is tradition for that person to buy a round of drinks or to be punished in another way.

2006-08-07 17:30:34 · answer #2 · answered by Amy 5 · 0 0

Hai!

You must all be or American or Australian.(Wild guess)

Fondue is not just done with cheese but there must be tons of versions beside (all kinds of) cheese:

* Chinese bouillon fondue - meat in bouillon
* Chocolate fondue: (are you sure you don't know this one?)
* Japanese fish fondue - Fish in oil
* Meat fondue - Meat in oil
* Meat fondue in dough - Meat dipped in dough and fried in oil

And then there's gourmet/raclette: baking in little frying pans.

All great for entertaining: you make everything in advance and sit just down with your guests to bake/fry without popping to the kitchen for every course.

Really hope you'll try it once. Even can be done in a normal pan

(so you do not really need a fondue pan when you just want to try it, if you love it like we Dutch do, you can buy one later)

Here are the recipes for the 5 other fondues and the gourmet:

http://www.jannekes.eu/gourmet/index.html

Have a nice day and enjoy!

2006-08-07 17:53:30 · answer #3 · answered by Janneke 3 · 0 1

A yummy mixture of melted cheeses, wine or other spirits and some spices. Originated in Switzerland where it is usually eaten in the winter months. Dipped in the cheese are bread cubes, pickles, etc. Can also be hot oil that cooks meats, or a dessert can be made of chocolate fondue in which you dip fruit, cake, cookies, pretzels, marshmallows, etc. Enjoy.

2006-08-07 17:29:22 · answer #4 · answered by ichibandad 2 · 0 0

We got 3 kind of fondue in France :

- Fondue Savoyarde : a dish with particular swiss cheese melted, with white wine, and you put pieces of bread in it, and you eat it.

- Fondue Bourguignonne : instead of the cheese, you put some particular oil to heat, with some spices, and you put some pieces of beef in it to cook them, and you eat the beef pieces with different kind of sauce (like bbq sauce, moutarde, bearnaise sauce...)

- Chocolate fondue : you put some pieces of fruits in some melted chocolate. that's my favorite one :o)

2006-08-07 21:29:49 · answer #5 · answered by tokala 4 · 0 1

Fondue
A hot dish made of melted cheese and wine and eaten with bread.
A similar dish, especially one consisting of a melted sauce in which pieces of food, such as bread, meat, or fruit, are dipped or cooked: chocolate fondue.
A soufflé usually made with cheese and bread crumbs.

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2006-08-07 17:31:21 · answer #6 · answered by Anonymous · 0 0

A dish, especially one consisting of a melted sauce in which pieces of food, such as bread, meat, or fruit, are dipped or cooked: usually melted cheese, but can also be melted chocolate.

2006-08-07 17:28:42 · answer #7 · answered by ★Fetal☆ ★And ☆ ★Weeping☆ 7 · 0 1

Sort of a soupy cheese dip.

2006-08-07 17:26:14 · answer #8 · answered by Anonymous · 0 1

i think it is type of nuts

2006-08-07 17:27:26 · answer #9 · answered by Dmitry M 1 · 0 1

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