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Engineering a Mongolian Hot Pot

Perilagu Khan Feb 14, 2013 07:57 AM

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?

  1. Bacardi1 Feb 15, 2013 12:55 PM

    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.

    6 Replies
    1. re: Bacardi1
      Perilagu Khan Feb 17, 2013 09:06 AM

      You're right about my confusion. What I make is a sort of oriental fondue bourguignonne. I make three distinctly oriental dipping sauces, and cook cauliflower, asparagus, beef and chicken in the hot oil.

      I'll try the slow dipping method, but it's hard to be that patient!

      1. re: Bacardi1
        INDIANRIVERFL Feb 17, 2013 09:20 AM

        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.

        1. re: INDIANRIVERFL
          Perilagu Khan Feb 17, 2013 10:16 AM

          Fortunately, our fondue pot is electric, so no real chance for a domestic holocaust.

          Hadn't thought about squeezing my beef.

          1. re: INDIANRIVERFL
            Bacardi1 Feb 17, 2013 12:48 PM

            "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.

            1. re: Bacardi1
              INDIANRIVERFL Feb 17, 2013 01:01 PM

              I know. But like the mighty Khan, my patience wears thin awaiting those morsels of sirloin.

              1. re: INDIANRIVERFL
                Perilagu Khan Feb 17, 2013 01:03 PM

                It will by trying enough doing the Bacardi slo-immersion method. God, give me strength.

        2. raytamsgv Feb 15, 2013 02:23 PM

          Use a longer fork or skewer?

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