On 4/23/2015 1:09 PM, sf wrote:
> 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
>
Fondue or the oil for the meat fondue is heated on a stove and kept warm
on the table over a spirit burner.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.