What are some good items to fondue using oil??

Question

We are having a fondue night and so far we are gonna be havnig a few pots of just oil to cook like steak, chicken, mushrooms, like deep fat frying things.. so what are some other good items to fondue?

Answer 1

Look at this site below - you will like it.

Fondue Dipping Sauces
Anchovy Sauce
Béarnaise Sauce
Chile Sauce
Chutney Sauce
Cocktail Sauce
Hollandaise Sauce
Horseradish Dipping Sauce
Lemon Mayonnaise Sauce
Sauce Rémoulade
Sour Cream Mustard Sauce
Tartar Sauce
Tomato Lemon Chutney

Answer 2

Fondue Items

Answer 3

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 4

When you're deep-frying fondue, keep it simple; think of it as if you were just deep-frying anything else.

Aside from small chunks of beef or chicken, and mushrooms (all of which you've already mentioned), you can fry pretty much anything as long as you have uniformly-sized pieces.

Any vegetables that are fairly "sturdy" and will hold their shape will work. You could cut up potatoes into small chunks....just like french fries. Or if you can find it, you can do the same thing with Jerusalem artichoke or jicama.

Of course, there's always shrimp. Or if you're feeling more adventurous, how about chunks or nuggets of firm-fleshed fish, like farm-raised catfish, tilapia, roughy, etc.

If you want to do the additional work, you could whip up a frying batter to coat your foods; personally, I wouldn't bother.

Answer 5

use a tempura batter and make some veggies.....it may be a little messy but good with the meats.

Answer 6

Veggies and bread are best.
I would try zucchini, broccoli, mushrooms.

Answer 7

Small blocks of cheese

Answer 8

shrimp
lobster
pork tenderloin
yellow squash
broccoli
baby carrots
baby corn
whole green beans
ravioli