Classic Cheese Fondue
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Date: 2021-03-06
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Comments and reviews: 9
TheStraycat74
growing up my family would 'fondu' very differently from this, so I always thought everyone else was doing it wrong.
my mother would place an electric fry-pot in the middle of the table half filled with oil and set it to 350, then she'd mix up some flour, water, and spices. each person would get a plate of chopped up meat, bread, and veggies to dip in the slurry, then dip in the oil to cook it. this was done with the aid of Fondu Forks, which looking back at it was the only legitimate 'fondu' part of the whole dinner.
House Rules were if you lost the fried food off the end of your fork it was free game to anyone that could rescue it
between 'fondu night' and 'taco night' these made up the bulk of good memories I had from my childhood, even though we'd only fondu 3 or 4 times per year.
in case you are wondering Chef John, the way we'd do taco night is we'd make all the usual taco ingredients, but place them in separate bowls. each person would get a plate full of taco shells (now a days I prefer soft tacos if given the choice, and an empty bowl.
Into said empty bowl we were allowed to add as much or as little of anything we wanted, then stir it in the bowl before shoveling it into the taco shell.
this mixing of the ingredients before putting it in the shell makes for a much more flavor-filled taco. don't believe me? try it both ways, 'traditional' layered and then unconventionally premixed and tell me what you think.
I'd always mix in the hottest hot sauce I could stand and then put in too much. Good times.
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growing up my family would 'fondu' very differently from this, so I always thought everyone else was doing it wrong.
my mother would place an electric fry-pot in the middle of the table half filled with oil and set it to 350, then she'd mix up some flour, water, and spices. each person would get a plate of chopped up meat, bread, and veggies to dip in the slurry, then dip in the oil to cook it. this was done with the aid of Fondu Forks, which looking back at it was the only legitimate 'fondu' part of the whole dinner.
House Rules were if you lost the fried food off the end of your fork it was free game to anyone that could rescue it
between 'fondu night' and 'taco night' these made up the bulk of good memories I had from my childhood, even though we'd only fondu 3 or 4 times per year.
in case you are wondering Chef John, the way we'd do taco night is we'd make all the usual taco ingredients, but place them in separate bowls. each person would get a plate full of taco shells (now a days I prefer soft tacos if given the choice, and an empty bowl.
Into said empty bowl we were allowed to add as much or as little of anything we wanted, then stir it in the bowl before shoveling it into the taco shell.
this mixing of the ingredients before putting it in the shell makes for a much more flavor-filled taco. don't believe me? try it both ways, 'traditional' layered and then unconventionally premixed and tell me what you think.
I'd always mix in the hottest hot sauce I could stand and then put in too much. Good times.
reply
Fred
John I love your video's. BUT, I have been living in Switzerland for over 40 years. First: That is not a cheese fondue pot! That is a bourguignon fondue pot! A foundue pot is either cast iron or or cast iron with a ceramic cooking surface. Second the absolutely best cheese mix is 1/3 Emmental, 1/Gruyere, 1/ Appenzeller (for the kick) Your prep is spot on, especially the Kirsch. Small Tip: Give each guest a guest a glass of kirsch while eating so they can dunk some bread in the kirsch and then fondue it. Do not stir with a whisk, wooden spoon is best. NO coke, beer etc! Tea or wine. Your stomach with thank you! And to help digestion, another shot of Kirsch. Enjoy!
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John I love your video's. BUT, I have been living in Switzerland for over 40 years. First: That is not a cheese fondue pot! That is a bourguignon fondue pot! A foundue pot is either cast iron or or cast iron with a ceramic cooking surface. Second the absolutely best cheese mix is 1/3 Emmental, 1/Gruyere, 1/ Appenzeller (for the kick) Your prep is spot on, especially the Kirsch. Small Tip: Give each guest a guest a glass of kirsch while eating so they can dunk some bread in the kirsch and then fondue it. Do not stir with a whisk, wooden spoon is best. NO coke, beer etc! Tea or wine. Your stomach with thank you! And to help digestion, another shot of Kirsch. Enjoy!
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Stephen
Wow! As a veteran of many (many, many) fondue parties in the 70 s, you re spot on with the cornstarch and the all-at-once cheese melting, otherwise the fondue gets grainy. And I ll take your tip of just leaving the crushed garlic in the pot)
The Sterno canned heat makes too much fumes for my taste for larger (2-3 pots going at once) parties. Also, try adding some Taleggio and/or Robiola cheese if you can find them quite nice! Thank you Chef John!
Steve K.
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Wow! As a veteran of many (many, many) fondue parties in the 70 s, you re spot on with the cornstarch and the all-at-once cheese melting, otherwise the fondue gets grainy. And I ll take your tip of just leaving the crushed garlic in the pot)
The Sterno canned heat makes too much fumes for my taste for larger (2-3 pots going at once) parties. Also, try adding some Taleggio and/or Robiola cheese if you can find them quite nice! Thank you Chef John!
Steve K.
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David
As an apprentice of a true Swiss gentleman (my wife s wonderful uncle, I disagree with the method. Ingredients are spot on. Warm the wine after rubbing the pot with garlic. Use good wine not cheap. Add the cheese in small batches. Once all the cheese is in, mix the kirsch with the corn starch then add the nutmeg. And as my culinary hero once said I always cook with wine, sometimes it even ends up in the dish JC.
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As an apprentice of a true Swiss gentleman (my wife s wonderful uncle, I disagree with the method. Ingredients are spot on. Warm the wine after rubbing the pot with garlic. Use good wine not cheap. Add the cheese in small batches. Once all the cheese is in, mix the kirsch with the corn starch then add the nutmeg. And as my culinary hero once said I always cook with wine, sometimes it even ends up in the dish JC.
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JULIAN
I use 1/3 gruyere, 1/3 Gouda, 1/3 Fontina, grade them and powder them with the corn starch. My mistake is making the fondue in the same fondue pot. Not on the side and then transfer, I guess that was me fonduing.
Only 1/4 times it came out great (the first one, the others ehhh.
Thanks for your tips Chef John!
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I use 1/3 gruyere, 1/3 Gouda, 1/3 Fontina, grade them and powder them with the corn starch. My mistake is making the fondue in the same fondue pot. Not on the side and then transfer, I guess that was me fonduing.
Only 1/4 times it came out great (the first one, the others ehhh.
Thanks for your tips Chef John!
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Grundschuld1192
Can confirm this is how my Swiss family makes it every year for Christmas- only difference is the starch gets diluted in the Kirschwasser and is added at the end. I doubt it makes a difference (other than being able to sneak a secret Kirsch for yourself as everyone waits at the table.
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Can confirm this is how my Swiss family makes it every year for Christmas- only difference is the starch gets diluted in the Kirschwasser and is added at the end. I doubt it makes a difference (other than being able to sneak a secret Kirsch for yourself as everyone waits at the table.
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CologneCarter
Never do a cheese fondue in a metal pot. It doesn't hold the heat as evenly as a clay pot. So there will be no need for stirring with a piece of bread, which doing this action might end up in the pot. And that of course will cost the one who dropped it a round.
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Never do a cheese fondue in a metal pot. It doesn't hold the heat as evenly as a clay pot. So there will be no need for stirring with a piece of bread, which doing this action might end up in the pot. And that of course will cost the one who dropped it a round.
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Daniel
I grew up with cheese fondu. never have I ever dipped anything other than bread into the cheese: -)
I just learned that potatoes are part of the original recipe as well. But the other stuff you're serving. blasphemy!
Also, you should add a bit of lemon juice.
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I grew up with cheese fondu. never have I ever dipped anything other than bread into the cheese: -)
I just learned that potatoes are part of the original recipe as well. But the other stuff you're serving. blasphemy!
Also, you should add a bit of lemon juice.
reply
Henk
I remember when I was young my parents made one with apple juice because me and my siblings didn't like the taste of wine. Also there was my dad saying in many a Swiss mountain restaurant you'd get a bullet for that when we dropped a piece of food in the cheese.
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I remember when I was young my parents made one with apple juice because me and my siblings didn't like the taste of wine. Also there was my dad saying in many a Swiss mountain restaurant you'd get a bullet for that when we dropped a piece of food in the cheese.
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