On Thu, 23 Apr 2015 09:54:14 -0700 (PDT), Cindy Hamilton
> wrote:

> Fondue is really simple. The hard part is getting the oily
> cheese to melt into the watery fluid (usually wine) smoothly.
>
> Here's one:
>
> <http://www.seriouseats.com/2015/02/how-to-make-the-best-cheese-fondue.html>
>
> With a lot of nerdy stuff about the role of the various components. You
> can skip down to the actual instructions if you don't like treating cookery
> as an exercise in laboratory science.

Now I'm wondering if cheese fondue would work in a slow cooker. Tiny
models exist... not sure how hot they get though.
http://www.amazon.com/gp/product/B00...t=1&pldnSite=1

--

sf