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How to cook cheese fondue without a recipe

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#1 hilova23 OFFLINE  

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Posted August 16, 2016 - 08:18 AM

There is only one ingredient that can brighten up any dish in the world. It's cheese. Melted and stringy cheese. If you get fond of  the cheese as hard as we do, you won't be surprised by our fondue recipe. So we decided to cook it without the recipe, because every self-respecting cheese lover should be able to prepare this cheesy bliss even be blind, right?



Everything you need to prepare the fondue is cheese, any alcohol and any products that you can then dip into the fondue.


Except the cheese,  there is one basic ingredient in the recipe — alcohol. In the classic recipe use wine, but it is possible and necessary (for broadening your outlook) is replaced by alternatives, such as beer. Turns out not trite and equally tasty. Pick the beer brand to the cheese so that it doesn't drown out the taste of the latter.

If, however, decided not to retreat from the classics and use wine, then buy Riesling, it's a win-win.
Give a rub the fondue pot wall with a cut of garlic and pour in the chosen alcohol. 
If you don't have a fondue set, you can use any suitable pot, but it would be better to buy a special fondue set for this.BestAdvisor's Team has chosen for you the best fondue sets, including all features. Check out: Fondue Sets 
While the liquid is heated, grate cheese. You can take one or several species. Will fit any fatty cheese that melts easily. You can choose cheaper varieties such as Swiss, Cheddar or Gouda, but you can add a bit of creamy brie with Camembert or sharp Roquefort. It is a matter of taste and budget.
Mix grated cheese with a teaspoon of starch, which will make the fondue thicker.
Now let's about what are you going to dip in the cheese. Dried bread is a classic, but you can take the pretzels, boiled potatoes, apples, sausages and gherkins: do you remember that cheese can make anything better?
When alcohol is heated up, start to add the cheese by handfuls, stirring constantly. Once all the pieces of cheese disperse and fondue begins to bubble — ready. A little paprika, nutmeg, dried garlic, pepper flakes, hot sauce or brandy will not be superfluous.
Forks for fondue, ordinary table forks or skewers will help to make the process of eating less traumatic and safeguard against the desire to dip the finger in the bubbling cheese .



Edited by hilova23, August 17, 2016 - 01:42 AM.