Fondue help needed

[rockin-good]

I got a couple of fondue pots for christmas and want to throw a fondue party. Unfortunately there were no instructions in either of the boxes. There's the thing you light that has stuff inside of it (I don't know if this stuff ever needs to be replaced or not... I hope not because I can't figure out how to open them). I know I have to get some sort of fluid to put in them, don't know what or where to get it and don't know how much to put in.
These are of course the ultra-basics. Once I figure out how to use the things I think I'll be okay. I have a fondue cookbook that has lots of very fancy recipies but I really want to go with the basics. One cheese, one oil and one chocolate. Any suggestions? Tips?
I've been dying to do this for years!

[Erik M.]

rockin-good,

I don't imagine that fondue has gone any higher tech, so this is probably your answer.

The base is not meant to be opened. There's a spongy cotton thingy inside that absorbs the fuel. I am familiar with and use two types/brands. First, Sterno liquid fuel, which comes in a thin yellow metal tin with a spout on top. Second, Trudeau brand "Blue Flame" Fondue Fuel. It comes in a white plastic bottle. There's no spout, you just pour it in.
With new pots, I don't think its a science. Each one is different and you'll just have to figure out the amounts for yourself. Once you've used them a few times, "priming" will require less fuel. Just guessing, I'd reckon that you'll put about 1/4c. of fuel. Eye it. You'll see when the sponge is saturated.

FWIW, I go back and forth with these fuels. Maybe that's incredibly dangerous, who knows. All I know is that my fondue pot performs better when I switch back and forth. [I have a vintage Stelton.]

Also, FWIW, Sterno makes a "Canned Heat" job. Its the whole shebang... self-contained and disposable. Its ideal for chafing dishes with higher clearance, but will work with some fondue pots.

You should be able to find the aforementioned at a hardware store, Sur La Table, Williams-Sonoma, etc.

Good Luck,
Erik M.

P.S. I don't know if you have metal pots or not. Cheese doesn't really work very well in metal, in my experience. I think that you are supposed to use enameled pots for cheese.

[papayagirl]

No real advice yet... I also received a $100 Williams-Sonoma fondue pot as a wedding gift and broke it out for the first time last week. They went to quite an expense to include a full-color "history of the fondue pot" brochure, but apparently saved a few bucks by failing to include instructions in mine as well. (!)There are several unidentified pieces (but no sponge) that i assumed i'd figure out over time. Until then, i successfully used the 2 hr fuel in a can.

[michele]

it seems to me that your fuel questions have been answered so i will give you some eating suggestions.

first off, my father is swiss and most of my family lives over there, so i have tried many a fondue and here is my favorite cheese version.

for your basic cheese fondue (serves 4 to 6) i use 2 tbslps of flour, 1 clove of garlic, 8oz of alsatian white wine or a dry riesling works well, 1 tblsp of kirsch (it is very strong) and 1 lb of cheese. i like 1/2 lb gruyere and 1/2 lb vacherein which you can find in specialty stores. you need to ask for vacherein fribourgeous (Sp?) which is similiar to gruyere in texture and consistency. or if you can't find that, then i just use gruyere -cave aged is my favorite for fondue, but regular gruyere is fine-.

i grate the cheese and mix it together with the flour. then i rub the fondue pot with the garlic clove, discard the clove then add the wine into the pot. i make everything directly in the fondue pot. some people will use a seperate pot to cook it in and then transfer it to the fondue pot before putting it on the table. when the wine becomes hot, and little bubbles form on the bottom then you can start adding the cheese. basically you just want to add and stir the cheese in small batches so it melts and maintains its smooth consistency. the fondue can boil for a minute or two when everything is melted, but no longer then that. the kirsch should be stirred in when the fondue is done. the sterno should be kept at a low flame to keep the fondue from overheating. the only time you want to crank up the sterno is at the end when there is only a little cheese left, because then it gets nice and crusty and tastes wonderful. we also used to scrape off the last bits with added kirsch. beware, though for it adds quite a kick.

enjoy - and if you need help with other suggestions please feel free to e-mail me.