Can you give me some good tips how to prepare Fondue without Gruyere/Raclete cheese? What are possible substitutes, and what should I pay attention to when subs
I had meat fondue last night: beef, chicken, and shrimp cooked in a simple vegetable broth at the table. When we were finished eating, the broth was thrown away
I got a Le Creuset fondue pot a year or two ago. Since then, we've found a bunch of great cheese fondue recipes, but there's a common thread that makes no sense
Assuming I'm willing to pull out all the stops, what is the best wine to use in a "standard" gruyere-based fondue, like this one?
What is the correct (or best) oil to use for fondue?
Once when I was making a pretty standard fondue (50% gruyere, 50% emmenthal, white wine) the cheese somehow "curdled" and became a mix of a slightly fondue-tast
Pretty much every recipe I've seen for cheese fondue includes either white wine (sometimes alongside kirsch/brandy) or some kind of beer in the delicious cheesy
We made some fondue the other night, and instead of being a nice smooth dippable fondue texture, it came out grainy and lumpy. What went wrong? Here's the rec
In my chocolate fondue, I used butter to help it melt smoothly. Now, after the meal, I want to use the left over chocolate. There is a slight sheen of oil on th
I'm trying to make chocolate fondue for dessert to serve in a restaurant on Valentines Day. What should I do to prevent the chocolate fondue from burning during
I recently visited a fondue restaurant, which had a cooktop built into the table. By all appearances, the cooktop appeared to be an induction cooktop, but I wa
I like to experiment with cheese fondues. I've had good results with the traditional Emmentaler and Gruyère mixture, but the best result I've had was wh
We're hosting a fondue-gluttony outside in the snow with friends, and one of them doesn't like cheese at all. Do you have any ideas what we co
I have a fondue bourguignonne set (this model). Can I use it to make cheese fondue? The manual explicitly says that it is not suitable for chocolate fondue, but
I was wondering why you can't "fix" or reverse a "curdled" cheese fondue sauce? As some of you know - I am taking a scientific approach to cooking and am now f
I have the fondue set pictured below (picture is of the box of the set): I will be using it for the first time and see that on the picture of the box there a
I went to a Japanese Nabemono (Chankonabe?) place, in Tokyo. The meal was basically a hot pot. But instead of the typical small candle or small methanol pot/gel
It’s chilly out. Fondue time! I have no problem making fondue, but keeping it warm for my guests has presented a little bit of a problem. My proposed so
I'm looking for an idea for a dish with fondue taste (mainly the combination of cheese and wine \ beer), but which can be served in a buffet (without constant h
I like KFC style cheese sauce that is (optionally) served with breaded chicken. And now, at Christmas, I found that a kitchen appliance labeled "raclette and fo