Engineering a Mongolian Hot Pot
The Khantessa and I occasionally enjoy a Mongolian hot pot. We enjoy somewhat less the scaldingly hot oil that spatters from the fondue pot when forked meats and vegetables are immersed in the oil.
I've got a couple of ideas for eliminating this problem, but thought I'd run it by the CH crowd. Have you any solutions--hypothetical or real--for this issue?
Easy. Mongolian Hot Pots don't use oil. The ingredients are cooked in a communal pot of hot simmering broth (the broth is served as a separate course afterwards). No spattering.
I believe you have Mongolian Hot Pot confused with Fondue Bourguignonne. The latter is the one where you cook meats & seafood in a communal pot of hot oil.
If it's the latter you're talking about, it's uber important to make absolutely sure all of your meats, seafood, & vegetables are as DRY as possible. Also, be sure to lower your fork s-l-o-w-l-y into the oil. No spattering.
Having survived the initial fondue craze of the Sixties, we discovered a few truths.
1. Small portions of meat cook quickly and do not cool the oil down as quickly.
2. Squeeze the juice out of beef and poultry to lesten the splattering.
3. Do not use metal forks as they will cause severe blisters in the mouth when heated. Bamboo is more forgiving.
4. Newspaper replaces the tablecloth.
5. Have a second pot of oil heating on the stove. I do not want to go through another flaming dinner thanks to the alcohol burner and spilled oil.
I am sure that you are aware of most or all of these, but I felt that others may benefit. Oh, and after our flaming episode, Mom decreed that hot oil would only be for the family while cheese fondues were fine for guests and parties.
"3. Do not use metal forks as they will cause severe blisters in the mouth when heated."
You shouldn't be eating the food from the fork you're cooking with. The cooked food should be transferred from pot to plate & then picked up, dipped, & eaten with a separate regular tableware folk.