Back when, everyone had a fondue pot. It was either an electric one or it used a little burner underneath it. You can still buy them new, but check out the second-hand stores for a bargain.
Fondue is also more than just the cheese recipes coming Wednesday and Thursday. But I’m partial to the cheese fondues.
You will notice that both recipes this week use nutty Alpine cheeses. You can use other varieties. Try cheeses like Gouda, Havarti, Fontina and Asiago Fresco. These go well with a Chardonnay wine.
You could also try brine-washed cheeses like Taleggio and Epoisses with a dry Riesling wine.
For cheeses, you want to avoid grainy cheeses like Parmesan and aged Cheddar. Also, fresh ones like Chevre and Feta.
A starch is needed and cornstarch is probably the best one to use. You could use a roux.
Dry white wines are best but if you use lemon juice, give some beer or sweet wine a try.
The lemon juice is an acid and it is essential for smooth melting. So don’t forget it.
The cheeses need slow low heat to melt properly too. If it comes to a boil, the cheese will separate.
So on Wednesday, it’s “Classic Cheese Fondue” and then on Thursday, it’s a “Creamy Cheese Fondue” for your tasting. Enjoy and please spread the link to others. Thanks.
“Happy Cooking” until next week.
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