Tagged Questions
3
votes
2answers
681 views
Why did this fondue become grainy and lumpy?
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 recipe that we used:
1 clove garlic
3/4 ...
6
votes
1answer
343 views
What role does alcoholic liquid play in cheese fondue recipes?
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 sauce.
Why is the added liquid ...
6
votes
3answers
864 views
Why does fondue sometimes “curdle” and what can I do to prevent it?
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-tasting liquid and a rubbery ball of cheese, ...
6
votes
3answers
12k views
What to dip in cheese fondue besides bread and fruit? [closed]
Already having the standard apples, pears and crusty bread I am looking for other things that could be dipped into fondue. My intention would be to have this as a complete light meal, and I do not ...
10
votes
10answers
2k views
Fondue without Gruyere cheese
Can you give me some good tips how to prepare Fondue without Gruyere/Racclete cheese? Do you know good recipes based on Gouda or other cheeses?
