291396 Tue Dec 31 09:33:31 -0800 2002 13 27 General Chowhounding Topics 0 1585248 questions for the Hounds: 1) I asked for an received the Anolon Professional 1-1/2-Quart Fondue Set for xmas (link below). I also received "Fondue: Great Food To Dip, Dunk, Savor, And Swirl" by Rick Rodgers. Rogers states numerous times that cheese fondues should only be attempted in earthenware fondue pots or the like b/c metal will not distribute the heat evenly and can cause burning. However, the thick Anolon indicates that it is made of "heavy gauge hard anodized aluminum" - always thought anodized aluminum (ie Calphalon) cooking ware distributed heat more evenly than other metals. I'm making some cheese fondues for NYE tonight and would hate to present everyone with a burned mess. The burner allows you the convenience of using either fluid gas or gel gas. Thoughts? 2) Any favorite fondue recipes? thanks and happy new year (almost) to everyone, Dax Link: http://www.amazon.com/exec/obidos/tg/detail/-/B00005J9DA/qid=1041342857/sr=1-25/ref=sr_1_25/103-5718544-6718249?v=glance&s=kitchen Tue Dec 31 09:33:31 -0800 2002 0 Dax 1 1585262 I have very similar fondue pots and have used them for cheese on many occasions. The biggest problem is cleaning the pot. I've found that the best method is to put it in the fridge and leave it there for about six months at which point it has absolutely no moisture left and will flake away nicely. My favorite recipe is linked below - enjoy! Link: http://www.epicurious.com/run/recipe/view?id=104710 Tue Dec 31 10:43:34 -0800 2002 1585248 0 rockin-good 1 1585265 Your Analon Fondue set should work just fine. I will share with you the hopfully helpful, or at the very least interesting, things I remember from making fondue while growing up in a Swiss household. The cheese should be a combination of Emmentaler, Gruyere,and/or Appenzeller. Once the cheese is put in , the fondue shopuld only be stirred in one direction (I initially thought this was just my parents' neurosis but subsequently learned that other Swiss feel the same way). If your recipe does not contain cornstarch, or a similar ingredient, I would look for another recipe. Kirch is the traditional liquor of choice during the final stges of prep. The traditional wine for drinking with a fondue is Fendent (a Swiss white wine). Etiquette: If your bread falls off the fork into the fondue, you must kiss the person on your right (hokey yes, but great for matchmaking). The crust which forms on the bottom is called the religieuse (sp?) and is sought after by many. It has various connotations, the main one is not suitable for this board. Most importantly, however , is just to enjoy- it's not often one can make a great meal for guests which involves relatively little prep. time and allows you to spend the meal enjoying their company without having to constantly get up. Good luck and let me know when you plan to move on to raclette! Tue Dec 31 11:04:18 -0800 2002 1585248 0 SJ 2 1585269 I agree that your fondue pot should work just fine. I have made cheese fondue in many different pots, including Corning Ware for cryin' out loud. Just be sure to adjust your heat downwards after the fondue comes together so that it doesn't boil. Yes, use the cheeses recommended by SJ, above, the best you can afford. Yum yum and Happy New Year. R Tue Dec 31 11:29:37 -0800 2002 1585265 0 Seattle Rose 3 1585274 thanks for the suggestions, the cookbook I referenced indicated just those ingredients, including the kirch. Is that commonly available at most large liquor stores? I'd better not be dropping my bread in, tonight will be two couples and some guys. Need to make sure I have some females beside me and then next time drag the pot/fondue to the nearest bar for ladies night. Oops, I dropped the bread in again. Dax Tue Dec 31 11:50:49 -0800 2002 1585269 0 Dax 4 1585278 Kirch is readily available, Swiss wines, esp. fendent, tend to be a little harder to find. One other thing- I was always warned against drinking water with fondue as it supposedly leads to major indigestion (what with all that cheese and bread!). As a child I never questioned this since it gave me a chance to have lots of wine. Tue Dec 31 12:22:25 -0800 2002 1585274 0 SJ 5 1585300 I was warned against drinking *anything* chilled with cheese fondue -- including white wine. Elegedly (and this comes straight from the Haute-Savoie) the chilled liquid will solidify the cheese, making it rather indigestible. My question was, how do you account for the consumption -- uncooked, unmelted, cold, SOLID -- of those very cheeses used in fondue when used otherwise?? Tue Dec 31 14:06:48 -0800 2002 1585278 0 GG Mora 6 1585303 The people who warned you about this...what do they drink with their fondue? Coffee, tea, hot chocolate...sake? In one of my older sources it says that the person who drops bread into the pot has to buy another bottle of wine for the table. I always drank wine with my fondue, and lived. Tue Dec 31 14:21:50 -0800 2002 1585300 0 ironmom 7 1585327 In the Rick Rodgers book I referenced in my initial post, he said the Swiss tradition (according to his relatives in Switzerland) is to a) eat fondue accompanied by hot drinks (examples included hot tea or shots of kirsch) and b) the bottle of wine thing is correct for men. Supposedly the women who drop the bread get to kiss the person of their choosing. Sounds like the guy has to pay out more, but in the end, everyone wins (except maybe jealous spouses). The 5-6 times I've had fondue, I've had red wine, white wine, beer, etc. w/ no problems. I could imagine a dry white would go better than red, but beer goes with everything! thanks for everyone's help, Dax Tue Dec 31 16:09:51 -0800 2002 1585303 0 Dax 6 1585306 Maybe this explains, at least in part, why the Swiss seem to like their white wines served at a noticeably warmer temperature than what Americans generally seem to prefer. As for the last part of your question, I think my brain's gone "SOLID" because I'm not sure exactly what you're asking. Tue Dec 31 14:34:10 -0800 2002 1585300 0 SJ 7 1585329 I think GG Mora is saying -- why is the consumption of Fondue an issue when the consumption of solid cheese not an issue? Tue Dec 31 16:15:37 -0800 2002 1585306 0 Rochelle McCune 6 1585353 There is something which happens to the proteins in cheese when it is melted which makes them harder to digest. Some people are more sensitive to this than others. Tue Dec 31 19:57:58 -0800 2002 1585300 0 Denise B 5 1585323 Its NYE, what is this water of which you speak? Won't be a problem. Tue Dec 31 16:02:13 -0800 2002 1585278 0 Dax 2 1585844 In addition to the three cheeses you mention, I make a mean fondue with Tete de Moine (monk's head), which is really stinky but quite tasty. Proportions, courtesy of a friend's Swiss mother, are as follows for 4 hungry people: 1 lb. Emanthaler 1/2 lb. Gruyere 1/4 lb. Appenzeller 1/4 lb. Tete de Moine Rub the pot with a garlic clove. Heat (not boil!) 16 oz of white wine. Slowly melt the grated cheese in the wine. Add pinches of salt, white pepper, grated nutmeg. Dissolve a bit of cornstarch in some kirschwasser, then add the mixture. Stir a few minutes and enjoy with the usual bread and more white wine and kirsch. For die-hards, dip the bread in the kirsch before dipping it in the fondue. Zowie. As someone mentioned, Kirschwasser (cherry brandy) is readily available in good liquor stores. These days, it's even made in the US (mostly Oregon). Fri Jan 03 18:16:14 -0800 2003 1585265 0 Swiss Mister