Cooking In A Fondue Pot

Cooking in a Fondue Pot

Preparing the Fondue Supplies

Cooking in a fondue pot is a fun way to have a drawn-out, intimate meal. Before preparing the fondue pot itself, you'll want to prepare the meats and vegetables you'll be cooking. Cut all meat, fish and veggies into bite-sized pieces. Shell and devein shellfish and make sure all meat and fish is free of skin and fat. Dry all of the meat and vegetables with a paper towel to prevent oil splatters, and store them on separate plates to prevent cross-contamination. Refrigerate the ingredients until you're ready to use them.

Setting Up the Fondue Pot

If you're using an electric fondue pot, plug it in and make sure it's sitting in the center of a wide, level surface. Make sure the cord is away from any foot traffic. The fondue pot will be full of hot oil or liquid, and therefore is a fire hazard if not treated properly. Fit the top of the pot with the fork rest and the splatter shield, if your model came with those elements.

If you're using a non-electric fondue pot, make sure it's situated on a wide, level, non-flammable surface, as non-electric pots often use an open flame to maintain heat.

Heating the Cooking Liquid

If cooking with oil, fill the fondue pot with 2 to 3 inches of a good cooking oil, such as canola oil or peanut oil. If cooking with vegetable or chicken stock, fill the pot with 2 to 3 inches of stock and add herbs, some wine and garlic to the stock if desired. Heat the contents of the pot to 375 degrees F. Either leave the fondue pot set at 375 degrees F or downgrade the temperature setting to warm, depending on the instructions that accompany the fondue pot.

If you're using a non-electric pot, heat the oil or stock either in the fondue pot or in a saucepan on the stove until it reaches 375 degrees F. Most non-electric fondue pots can be heated directly on the stove, but it's smart to double-check the directions before proceeding. Transfer the fondue pot to the serving stand and light the heating element underneath.

Cooking the Meat and Vegetables

Spear a piece of meat or vegetable with a fondue fork. Immerse the food into the cooking liquid and hold it in the pot until it's completely cooked.

Vegetables need to be cooked just until they reach the desired softness, anywhere from a few seconds to a few minutes. Meats take a bit longer. Seafood should be cooked for 2 to 3 minutes. Fish takes only 30 seconds to 1 minute to cook, and should appear flaky and no longer translucent. Beef should be cooked anywhere from 30 seconds to 1½ minutes, depending on the desired doneness. Poultry should be cooked until it is no longer pink, about 2 minutes.

Serving the Fondue

After the fondue is cooked, lay the tip of the fondue fork on a small plate. Use a fork to slide the meat or vegetable off the fondue fork. Never touch the metal part of the fork with your fingers or mouth. It will be very hot from sitting in the oil or stock and can cause severe burns.

Serve the fondue with a variety of dipping sauces and plan on taking some time with this meal. Cooking in a fondue pot is a process that must be savored, and cannot be rushed.

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