How to Fondue?
Whether traditionally at Christmas, New Year's Eve, birthdays or simply for in-between - enjoy time together with family and friends while meat, fish, bread or vegetables sizzle in front of you in the stainless steel pot. Whether it's a cheese, chocolate, wine or classic oil fondue - with so many different options, there's something for everyone.
Who invented the fondue?
The ancient Greeks are said to have already known a type of fondue. It is said to have been a dish made from grated goat’s cheese, wine and flour. Fondue was also very popular in bourgeois circles in France, England and Belgium.
Today, however, the invention of the fondue is largely attributed to Switzerland. There are various explanations for its origin within Switzerland. However, Savoy in France also lays claim to the origin. The exact origin is therefore unclear. What is clear, however, is that it is even considered a national dish in Switzerland and has a fairly high status there.
Which oil do you use for fondue?
Refined rapeseed or sunflower oil is best, as these oils can be heated to a high temperature and have a neutral taste. Peanut, palm and coconut oil, as well as clarified butter, can also be used as an alternative. Cold-pressed oils are not suitable.
What ingredients do you need for the fondue?
The ingredients you need for your fondue depend entirely on the type of fondue – i.e. the recipe.
There are various recipes such as vegetarian fondue, meat/fish fondue, cheese fondue and, of course, various side dishes. Various breads and pastries, salads, potatoes, dips and sauces are suitable as side dishes.
What can you dip in a cheese fondue?
The classic ingredients for cheese fondue are potatoes and bread. Jacket potatoes are best, but baked potatoes are also an alternative. The bread should ideally be cut into small pieces and have as much crust as possible so that the cheese sticks better. If you like the combination of savory and sweet, you can also use fruit for dipping (e.g. apples, pears, pineapple). Meat, such as chicken or ham, can also be combined well with cheese.
What kind of wine for cheese fondue?
Whether white wine or red wine – both go well with a cheese fondue. The classic choice is a mild white wine such as the local Chasselas. But a fruity red wine is also ideal with a cheese fondue.
What is Chinoise?
Chinoise is a fondue with broth, which originally comes from Asia. Meat, vegetables or stuffed dumplings are cooked in hot broth.
What kind of meat do you use for fondue?
In the best-known version of meat fondue (Chinoise), the pieces are heated in a broth. Beef, veal, pork, lamb, chicken breast or turkey breast are suitable for this.
In fondue bourguignonne, on the other hand, the meat is fried in oil, creating a light crust. In addition, the meat is not cut but diced so that it does not dry out. The same types of meat are used as for the classic fondue chinoise.
Fondue for unforgettable evenings!
A fondue is suitable for a variety of occasions thanks to the different types of fondue. Thanks to a removable stainless steel top and the function for heating and keeping warm, there are no time restrictions, so nothing stands in the way of a cozy evening with friends or family. And best of all: thanks to the dishwasher-safe stainless steel top, there is no need for tedious washing up.
If you fancy something really special, you should definitely try a raclette and fondue combination. The combination of raclette and fondue ensures a varied grilling experience without compromise.
