Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How do you fondue with cheese?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you fondue with cheese?),it will help you,my kids.
Answers:
Cheese Fondue
INGREDIENTS:
1 clove garlic
1 pound Swiss cheese, diced
1 1/2 tablespoons potato flour
1 cup dry white wine
1 pinch ground nutmeg
salt and pepper to taste
2 tablespoons kirsch (cherry brandy)
1 (1 pound) loaf French or Italian bread, cut into 1 inch cubes
DIRECTIONS:
Rub the inside of the fondue pot (or a casserole/chafing dish) with a clove of garlic. If using a chafing dish, add just enough water to cover the bottom of the pan in order to protect it.
Dredge the diced cheese in potato flour and set aside.
Pour wine in the dish and heat. When the wine is heated, add the coated cheese. Bring to a slow simmer, stirring with a wire whisk until the cheese is melted and well-blended with the wine. Season with grated nutmeg, salt, and pepper. When ready to serve, whisk in kirsch. Serve with bread cubes.
Best Formula Three-Cheese Fondue
INGREDIENTS:
1 cup white wine
1 tablespoon butter
1 tablespoon all-purpose flour
7 ounces Gruyere cheese, cubed
7 ounces sharp Cheddar cheese, cubed
7 ounces Emmentaler cheese, cubed
DIRECTIONS:
Bring the wine to a boil in a small saucepan.
Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of
Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.
Other Answers:
Keep the fondue warm over as low heat as possible to avoid scorching the cheese, or overheating the oil.
Make sure your recipe includes a bit of corn starch, all purpose or potato flour. The starch in the flour helps to keep the cheese in suspension which keeps the fondue from separating.
Adding a small amount of lemon juice to the wine increases acidity which in turn helps to break up the cheese.
When you add the cheese to the simmering wine, stir in a zig zag rather than circular motion to help break up the cheese.
Preparation and Serving Tools
Little is needed in the way of special tools for preparing and serving fondue.
Pot Basics
Most fondue pots come with a tray, a container for an alcohol or a "canned heat" product such as Sterno, a stand, and a pot. The canned heat container should include a "diffuser" so you can adjust the amount of heat by closing or opening the heat source.
=> CHEESE FONDUE RECIPE:
These are the classic fondue ingredients. Recipe from Gourmet Magazine, 1966.
Servings: About 6
Ingredients:
1 garlic clove, halved crosswise
1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
1 tablespoon cornstarch
2 teaspoons kirsch
1/2 lb Emmental cheese, coarsely grated (2 cups)
1/2 lb Gruyère , coarsely grated (2 cups)
Instructions:
Accompaniment: cubes of French bread on fondue forks or long wooden skewers
Special equipment: a fondue pot
Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
Stir together cornstarch and kirsch in a cup.
Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
Transfer to fondue pot set over a flame and serve with bread for dipping.
Source(s):
www.gourmetsleuth.com
360.yahoo.com/tresarose
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How do you fondue with cheese?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How do you fondue with cheese?),it will help you,my kids.
Answers:
Cheese Fondue
INGREDIENTS:
1 clove garlic
1 pound Swiss cheese, diced
1 1/2 tablespoons potato flour
1 cup dry white wine
1 pinch ground nutmeg
salt and pepper to taste
2 tablespoons kirsch (cherry brandy)
1 (1 pound) loaf French or Italian bread, cut into 1 inch cubes
DIRECTIONS:
Rub the inside of the fondue pot (or a casserole/chafing dish) with a clove of garlic. If using a chafing dish, add just enough water to cover the bottom of the pan in order to protect it.
Dredge the diced cheese in potato flour and set aside.
Pour wine in the dish and heat. When the wine is heated, add the coated cheese. Bring to a slow simmer, stirring with a wire whisk until the cheese is melted and well-blended with the wine. Season with grated nutmeg, salt, and pepper. When ready to serve, whisk in kirsch. Serve with bread cubes.
Best Formula Three-Cheese Fondue
INGREDIENTS:
1 cup white wine
1 tablespoon butter
1 tablespoon all-purpose flour
7 ounces Gruyere cheese, cubed
7 ounces sharp Cheddar cheese, cubed
7 ounces Emmentaler cheese, cubed
DIRECTIONS:
Bring the wine to a boil in a small saucepan.
Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.
Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of
Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.
Other Answers:
Keep the fondue warm over as low heat as possible to avoid scorching the cheese, or overheating the oil.
Make sure your recipe includes a bit of corn starch, all purpose or potato flour. The starch in the flour helps to keep the cheese in suspension which keeps the fondue from separating.
Adding a small amount of lemon juice to the wine increases acidity which in turn helps to break up the cheese.
When you add the cheese to the simmering wine, stir in a zig zag rather than circular motion to help break up the cheese.
Preparation and Serving Tools
Little is needed in the way of special tools for preparing and serving fondue.
Pot Basics
Most fondue pots come with a tray, a container for an alcohol or a "canned heat" product such as Sterno, a stand, and a pot. The canned heat container should include a "diffuser" so you can adjust the amount of heat by closing or opening the heat source.
=> CHEESE FONDUE RECIPE:
These are the classic fondue ingredients. Recipe from Gourmet Magazine, 1966.
Servings: About 6
Ingredients:
1 garlic clove, halved crosswise
1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
1 tablespoon cornstarch
2 teaspoons kirsch
1/2 lb Emmental cheese, coarsely grated (2 cups)
1/2 lb Gruyère , coarsely grated (2 cups)
Instructions:
Accompaniment: cubes of French bread on fondue forks or long wooden skewers
Special equipment: a fondue pot
Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.
Stir together cornstarch and kirsch in a cup.
Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
Transfer to fondue pot set over a flame and serve with bread for dipping.
Source(s):
www.gourmetsleuth.com
360.yahoo.com/tresarose
correctness,It's Non-profit and only for informational purposes.
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