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Any tips for cheese fondue?

Fondue

asked by pedant almost 5 years ago

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3 answers 1340 views
Merrill Stubbs
Merrill Stubbs

Merrill is a co-founder of Food52.

added almost 5 years ago

This is a great recipe: http://food52.com/recipes...

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mensaque
added almost 5 years ago

Season the pot with a garlic clove and add a splash of white wine.

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kimhw
added almost 5 years ago

After spending a year in Switzerland I finally figured it out. Make sure you use a really good liquor. And use more of it than you think you need. Adjust your heat, all those canister things are adjustable. Heat slowly and then use a medium low heat to maintain. Think about your cheeses. Too high of water content or too high of oil and if will fall apart. The Swiss had it down so stick to emmenthal and gruyere.

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