Can Leftover Fondue be Reheated Successfully?
IIRC, i've not had luck trying to reheat it( from chilled) over heat. I seem to remember the fat separating out. Has anyone tried putting it on bread in a low temp oven?Will it get silky melty? (I make my fondue w/ gruyere, white wine, kirsch, flour.) Thx much
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--I had 1/2 cup of leftover fondue; I left it on counter all day , and tonight I put it in a small bowl, poured in 25-30% of its eye-balled volume- in heavy cream. Stirred, covered, nuked on low a few minutes, whisked w/ a fork, added a spoon of kirsch and heated again. VOILA!
My creamy dreamy fondue snack- just enough to let me fall asleep w/o gnawing hunger pangs! Thx matt, you're a champ :-}
I cook for Tom Douglas in Seattle and Instagram
and the very next person says "YES, this can be ______" ! One reviewer uses her leftover fondue in omelets. Anyway, i'll try cornstarch next time; i've been putting cornstarch in alot of things (my polvorones, my croquetas de atun) in place of flour, though I simultaneously feel conflicted, after being very affected by seeing that documentary about Corn overtaking the world (it's in EVERYthing) via Monsanto.......
I can't imagine using only 2 tsp. kirsch for 16 ou. cheese, but, aside from that, the linked recipe you provided- was esp. valuable for all the Swiss cooks' thumbs up! thx,nanc.
This explains why dishes with cooked cheese are usually intended to be fully consumed at the original serving time.
If cheese did respond well to reheating, there would be a plethora of dishes that could be prepared in advance or would have copious notes saying, "oh, this was just as good/even better then next day." But those don't exist.
I suggest you be very deliberate about the portion size, taking into account the appetite/interest of the specific guests at your dinner table. Better to finish up the fondue and accompany with another dish that can handled as leftovers more gracefully.
Two ideas - put it into some sort of vegetable or pasta casserole, where separation, if it occurs, won't matter so much.
Try making it with cornstarch instead of flour, as this Epicurious recipe (with lots of readers testing and liking) claims helps prevent separation.
http://www.epicurious.com/recipes/food/views/cheese-fondue-231492