Tips for the Perfect Fondue

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FN0512101_FONDUE.tif

Food Network Magazine has the recipe and tips for the Perfect Fondue. Here's how to master the melting:

1. Use room-temperature cheese: Grate the cheese straight out of the fridge, then let it come to room temperature before melting.

2. Keep the heat low: Overcooked cheese is tough and rubbery. Melt it slowly, stir constantly and don't let it come to a boil.

3. Melt the cheese on the stove: Then transfer it to a fondue pot. The fondue pot won't get hot enough to melt the cheese.

4. Adjust the thickness: If you need to thin the fondue, add a wine, splash of brandy or bourbon. Don't add water.

These cheeses are ideal for fondue. Use one or a combo:
  • Brie (remove the rind)
  • Manchego
  • Cheddar
  • Fontina
  • Swiss or Emmentaler
  • Gouda (young or aged)

Think beyond bread: These foods were made for dunking.

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FN0512101_BRUSSEL_SPROUT.tif

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