June 16th, 2010 
Fondueforyou 
Fondue is fun, casual and unique. But because there is an open flame, hot oil or other hot liquid and several people sharing one cooking vessel, there are a number of rules of etiquette and safety that should be followed. Use your fondue fork to spread bite-sized morsel of food, then dip and swirl it […]
June 16th, 2010 Fondueforyou 
Fon-Do Do prepare the fondue on the stovetop before transferring it to the burner. Melt the chocolate or cheese fondue, or heat the oil completely. Over an alcohol burner or candle alone, it will never get hot enough to eat. Do experiment with fondues beyond the traditional Swiss method. Make a British-inspired fondue with hard […]
June 16th, 2010 Fondueforyou A wise man once said, “Everything old is new again.” In the world of fondue, this is quite apropos. The melted cuisine enjoyed huge popularity in the 1970s, a time when a fondue set was not simply a last resort gift; however, all good things must come to an end, and the excitement declined for […]
June 16th, 2010 Fondueforyou 
Cheese fondue’s name alone should tell you the main ingredient… cheese. But when deciding which variety to melt and dunk your vittles into, you may wish to know what makes a good fondue cheese. Some will say that it is not fondue unless it is lovingly created with Gruyère or Swiss; however, there is no […]
June 16th, 2010 Fondueforyou 
When deciding on what to dip into a warm, gooey pot of cheese fondue, vegetables are a winner every time. Almost any vegetable you can think of can become a great cheese fondue dipper. Selecting a cheese to complement the vegetables is not difficult. A good Gruyère, Emmentaler, or cheddar tastes terrific on most vegetables. […]
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