On Thu, 23 Apr 2015 15:46:29 -0400, James Silverton
> wrote:

> 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.

I have my doubts that a crock pot will keep oil hot enough to cook
with, especially since the little one has only a warm setting - but it
seems like perfect for chocolate or cheese.

--

sf