Fondue is a definitely a party pleaser when it comes to food. It’s very versatile as it can be used as an appetizer, main dish or dessert. This allows the host to be very creative on what they want to do when they want to incorporate fondue as part of their menu. Food prepared on fondue requires very little preparation as long as you know how to work with the different recipes for fondue. But even though they are very easy, there are some “rules” that should be followed which will improve your guests’ experience of the fondue.
Bite Sized Rule
When preparing vegetables, raw meat or fish, always cut them to smaller sizes to the point that your guests will no longer have to cut them. This is the reason why marshmallows are very popular fondue recipe since the host will no longer have to cut them before serving. You could also look for meat, fish and vegetables cut into fondue sizes in your local supermarket.
Be Aware of the Temperature
A fondue pot doesn’t have to be too hot so that it can cook your ingredients. If you’re using the fondue pot as dip for cheese or chocolate, keep the temperature within 120°F. For raw ingredients, the temperature could be higher but not too much that it will reach the boiling point. Your guests will never go near the fondue pot because it’s too hot. Place a low flame under the pot to maintain the temperature.
Pre-Cook then Serve
Because you are using low temperature for your ingredients, you have to cook them before serving them for the pot. Without precooking, the ingredients will require a very long time before they can be consumed. If you want to make it easier for your guests, cook the ingredients and serve them in a fondue pot. Know When and Where to Serve While fondue pots are sturdy and reliable, they still have to be placed in higher areas so that they will not be reached by kids. As much as possible, serve only fondue on a sit down dinner so that everyone can enjoy the pot without any danger.
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