Hot answers tagged fondue
It's not a true Fondue but I've done something very similar by taking a white sauce base made with 50 / 50 wine and milk. You then melt in lots and lots of cheese and you get something very nice and similar to a fondue. You can pretty much use any reasonably melting cheese you like although a strong cheddar is very nice. For something really interesting add ...
We made a Zesty Cheddar Fondue from The Melting Pot cookbook "Dip into Something Special". It is wonderful and a nice change of pace. 11 0z shredded Cheddar cheese 3 tbsp all-purpose flour 1 cup beer (light beer recommended) 4 tsp prepared horseradish 2 tsp Worcestershire sauce 4 tsp dry mustard 2 tbsp chopped cooked bacon 2 tsp freshly ground pepper 1 ...
Assuming this is a meat fondue (AKA fondue bourguignonne), using oil instead of cheese: There is no best or correct oil to use - each type of oil has its own characteristic flavour. However, a meat fondue generally involves heating the oil to 350-400° F (175-200° C), so you'll want to treat this more or less like deep-frying and use an oil with a ...
The advertised reason is that the alcohol will cut some of the protein chains resulting in a fondue that is dippable and not so stringy. Obviously the alcoholic beverage of choice will also add a lot of cheese-compatible flavor as well. Fondue recipes that don't include alcohol universally call for acid to achieve a similar effect.
Any white with a sufficiently high acid content. The canonical fondue wine is Fendant, which is made in the valais region out of chasselas grapes, so any chasselas (see Wikipedia for a long list of alternative names) will work well. One notable alternative is a dry champagne. This will make your fondue very light and fluffy, due to the carbonation.
In New Zealand we made fondue moitié-moitié with mild white Cheddar and Gouda. Very creamy. I think you can make fondue with almost any meltable pure and good cheese, if the original ingredients are unobtainable. More important is the dry wine, a little starch, garlic and pepper. A shot of a good hard liquor also adds flavor. Kirsch (cherry schnapps) is ...
The short answer is: you cannot get the butter out. The milk solids from the butter will be throughout the mixture, and the sheen on top may not be just milk fat from butter, but some cocoa butter as well. Even if you do try to skim the butter off the top, the remaining chocolate will never have the same quality as it did before. Some options: Reheat ...
Your family will notice if you try to "Pull it back to edible" (that sounds disgusting). Maybe use something a little more acidic next time, like a dry wine, or just a touch of lemon (not much!) if you insist on using beer. It does sound like the heat was a little too high though if you're getting the infamous ball-o-cheese fondue, so turn the fire down, ...
I suspect that your cheese curdled. This happens to me if I overheat the mixture- especially in the presence of acid. (I don't have any experience with using beer.) The cornstarch is there as a safety net to prevent this but obviously it is not infallible. Turn down the heat and try adding a little more corn starch- it may not get back to perfect fondue ...
White wine has a pH of 3 to 4 and is acidic enough to curdle milk and the milk proteins in cheese. The key to success is to choose a wine that is not too "dry", heat it first to drive off the volatile acids and then gradually add the grated cheeses while stirring constantly. If the cheese curdles you're done. I've never been able to reverse it. Start over.
Cheese sauces will curdle more easily if they are not acid enough. I struggled with homemade mac-n-cheese until someone pointed this out to me. The wine that Zippy suggests is one solution to adding acid without undesirable taste.
The classic fondue mix is the Moitié-Moitié ("Half-Half") containing half Gruyère and half Vacherin. Here you can find the recipe. Why do you want to go without Gruyère? It's THE best cheese of the whole world!
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