Have you ever sat around a pot of hot oil with a fork in your hand and
a plate of raw meat in front of you? Reading this article may give you
the urge to do just that.

Hot Oil Fondue or Fondue Bourguignon consists of cooking meat in a pot
of hot oil that sits directly on the table. Several choices of dipping
sauces are usually available as well. Like cheese fondue, oil fondue
is a great choice to serve for an intimate dinner or for a few
friends. Fondue allows the host to be present at the dinning table and
to enjoy the company of the guests instead of running back and forth
to the kitchen.

The key to enjoying oil fondue is preparation. Lean cuts of meat such
as beef tenderloin, pork cutlets or boneless chicken breast can be cut
into bite sized pieces in advance and stored in the fridge. Just be
sure to give the raw chicken it's own plate to avoid any kind of
salmonella contamination.

At least three dipping sauces should be prepared for hot oil fondue.
If you're really ambitious, choose up to 5 dipping sauces to go along
with several types of meat. For example if cooking chicken pieces,
then you could choose teriyaki sauce, satay sauce, spicy buffalo sauce
or sweet and sour sauce. You may want to give each guest their own set
of sauces if you are worried about double dipping.

Peanut oil, grape seed oil or clarified butter are used because they
have a high smoke point. That means that they can withstand a high
temperature without

http://www.dontplayplay.com/html/Coo...0925/9091.html

wrote on Thu, 3 Jan 2008
03:26:02 -0800 (PST):

a> Hot Oil Fondue or Fondue Bourguignon consists of cooking
a> meat in a pot of hot oil that sits directly on the table.
a> Several choices of dipping sauces are usually available as
a> well. Like cheese fondue, oil fondue is a great choice to
a> serve for an intimate dinner or for a few friends. Fondue
a> allows the host to be present at the dinning table and to
a> enjoy the company of the guests instead of running back and
a> forth to the kitchen.

It seems a harmless enough post, not that it adds to my
knowledge much, but was it necessary to post it 5 times?

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

> *wrote *on Thu, 3 Jan 2008
> 03:26:02 -0800 (PST):
>
> *a> Hot Oil Fondue or Fondue Bourguignon consists of cooking
> *a> meat in a pot of hot oil that sits directly on the table.
> *a> Several choices of dipping sauces are usually available as
> *a>
>
> It seems a harmless enough post, not that it adds to my
> knowledge much, but was it necessary to post it 5 times?
>
> James Silverton
> Potomac, Maryland
>

Maybe he is young and doesn't remember when this type of fondue was
all the rage in the 60s.

I used to love having a party with this kind of fondue, but the odor
(even with kitchen exhaust fans going) lingers too long in the house -
I don't do it any more. But I still have my fondue pots (wedding
presents in 1962).

N.

On Thu, 03 Jan 2008 13:20:58 GMT, "James Silverton"
> wrote:

> wrote on Thu, 3 Jan 2008
>03:26:02 -0800 (PST):
>
> a> Hot Oil Fondue or Fondue Bourguignon consists of cooking
> a> meat in a pot of hot oil that sits directly on the table.
> a> Several choices of dipping sauces are usually available as
> a> well. Like cheese fondue, oil fondue is a great choice to
> a> serve for an intimate dinner or for a few friends. Fondue
> a> allows the host to be present at the dinning table and to
> a> enjoy the company of the guests instead of running back and
> a> forth to the kitchen.
>
>It seems a harmless enough post, not that it adds to my
>knowledge much, but was it necessary to post it 5 times?
>
>James Silverton

the o.p. thinks we're slow.

your pal,
blake

One time on Usenet, Nancy2 > said:
> > =A0wrote =A0on Thu, 3 Jan 2008
> > 03:26:02 -0800 (PST):
> >
> > =A0a> Hot Oil Fondue or Fondue Bourguignon consists of cooking
> > =A0a> meat in a pot of hot oil that sits directly on the table.
> > =A0a> Several choices of dipping sauces are usually available as
> > =A0a>
> >
> > It seems a harmless enough post, not that it adds to my
> > knowledge much, but was it necessary to post it 5 times?
> >
> > James Silverton
> > Potomac, Maryland
> >
>
> Maybe he is young and doesn't remember when this type of fondue was
> all the rage in the 60s.
>
> I used to love having a party with this kind of fondue, but the odor
> (even with kitchen exhaust fans going) lingers too long in the house -
> I don't do it any more. But I still have my fondue pots (wedding
> presents in 1962).
>
> N.

Is it any worse than deep frying?

--
Jani in WA

On Thu, 03 Jan 2008 21:57:51 GMT, (Little
Malice) wrote:

>One time on Usenet, Nancy2 > said:
>> > =A0wrote =A0on Thu, 3 Jan 2008
>> > 03:26:02 -0800 (PST):
>> >
>> > =A0a> Hot Oil Fondue or Fondue Bourguignon consists of cooking
>> > =A0a> meat in a pot of hot oil that sits directly on the table.
>> > =A0a> Several choices of dipping sauces are usually available as
>> > =A0a>
>> >
>> > It seems a harmless enough post, not that it adds to my
>> > knowledge much, but was it necessary to post it 5 times?
>> >
>> > James Silverton
>> > Potomac, Maryland
>> >
>>
>> Maybe he is young and doesn't remember when this type of fondue was
>> all the rage in the 60s.
>>
>> I used to love having a party with this kind of fondue, but the odor
>> (even with kitchen exhaust fans going) lingers too long in the house -
>> I don't do it any more. But I still have my fondue pots (wedding
>> presents in 1962).
>>
>> N.
>
>Is it any worse than deep frying?

I'm not N, but it's not anywhere near as bad.

Lou

One time on Usenet, Lou Decruss > said:
> On Thu, 03 Jan 2008 21:57:51 GMT, (Little
> Malice) wrote:
>
> >One time on Usenet, Nancy2 > said:
> >> > =A0wrote =A0on Thu, 3 Jan 2008
> >> > 03:26:02 -0800 (PST):
> >> >
> >> > =A0a> Hot Oil Fondue or Fondue Bourguignon consists of cooking
> >> > =A0a> meat in a pot of hot oil that sits directly on the table.
> >> > =A0a> Several choices of dipping sauces are usually available as
> >> > =A0a>
> >> >
> >> > It seems a harmless enough post, not that it adds to my
> >> > knowledge much, but was it necessary to post it 5 times?
> >> >
> >> > James Silverton
> >> > Potomac, Maryland
> >> >
> >>
> >> Maybe he is young and doesn't remember when this type of fondue was
> >> all the rage in the 60s.
> >>
> >> I used to love having a party with this kind of fondue, but the odor
> >> (even with kitchen exhaust fans going) lingers too long in the house -
> >> I don't do it any more. But I still have my fondue pots (wedding
> >> presents in 1962).
> >>
> >> N.
> >
> >Is it any worse than deep frying?
>
> I'm not N, but it's not anywhere near as bad.

Thanks -- I ask because we're doing a small fondue party soon. We
have some close friends who come often for dinner, and for years
we've said we should do this. Well, she got a small fondue pot with
some melting chocolateas an Xmas gift and we're using that as
incentive to get busy...

--
Jani in WA

Lou Decruss wrote:
> On Thu, 03 Jan 2008 21:57:51 GMT, (Little
> Malice) wrote:
>>>
>>> I used to love having a party with this kind of fondue, but the odor
>>> (even with kitchen exhaust fans going) lingers too long in the house -
>>> I don't do it any more. But I still have my fondue pots (wedding
>>> presents in 1962).
>>>
>>> N.
>> Is it any worse than deep frying?
>
> I'm not N, but it's not anywhere near as bad.
>
> Lou


How does it differ from deep fat frying? You have a fondue pot filled
with hot oil and you fry stuff in it.

gloria p

Puester wrote on Fri, 04 Jan 2008 02:19:27 GMT:

P> Lou Decruss wrote:
??>> On Thu, 03 Jan 2008 21:57:51 GMT,

??>> (Little Malice) wrote:
??>>>>
??>>>> I used to love having a party with this kind of fondue,
??>>>> but the odor (even with kitchen exhaust fans going)
??>>>> lingers too long in the house - I don't do it any more.
??>>>> But I still have my fondue pots (wedding presents in
??>>>> 1962).
??>>>>
??>>>> N.
??>>> Is it any worse than deep frying?
??>>
??>> I'm not N, but it's not anywhere near as bad.
??>>
??>> Lou

P> How does it differ from deep fat frying? You have a fondue
P> pot filled with hot oil and you fry stuff in it.

Ultimately not much different but each person cooks their own
food and chooses their own dipping sauce. We used to have it
quite a lot for mild family celebrations and first came across
it in Chamonix, France where it is a popular after-ski activity
as it is in Switzerland in addition to Cheese Fondue. There are
some interesting customs like the one that calls for anyone who
manages to lose their meat or bread to buy another bottle of
wine for the table.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On Jan 3, 5:52*pm, Lou Decruss > wrote:
> On Thu, 03 Jan 2008 21:57:51 GMT, (Little
>
>
>
>
>
> Malice) wrote:
> >One time on Usenet, Nancy2 > said:
> >> > =A0wrote =A0on Thu, 3 Jan 2008
> >> > 03:26:02 -0800 (PST):
>
> >> > =A0a> Hot Oil Fondue or Fondue Bourguignon consists of cooking
> >> > =A0a> meat in a pot of hot oil that sits directly on the table.
> >> > =A0a> Several choices of dipping sauces are usually available as
> >> > =A0a>
>
> >> > It seems a harmless enough post, not that it adds to my
> >> > knowledge much, but was it necessary to post it 5 times?
>
> >> > James Silverton
> >> > Potomac, Maryland
>
> >> Maybe he is young and doesn't remember when this type of fondue was
> >> all the rage in the 60s.
>
> >> I used to love having a party with this kind of fondue, but the odor
> >> (even with kitchen exhaust fans going) lingers too long in the house -
> >> I don't do it any more. *But I still have my fondue pots (wedding
> >> presents in 1962).
>
> >> N.
>
> >Is it any worse than deep frying?
>
> I'm not N, but it's not anywhere near as bad.
>
> Lou- Hide quoted text -
>
> - Show quoted text -

See my response about location.

N.

On Jan 3, 3:57*pm, (Little Malice) wrote:
> One time on Usenet, Nancy2 > said:
>
>
>
>
>
> > > =A0wrote =A0on Thu, 3 Jan 2008
> > > 03:26:02 -0800 (PST):
>
> > > =A0a> Hot Oil Fondue or Fondue Bourguignon consists of cooking
> > > =A0a> meat in a pot of hot oil that sits directly on the table.
> > > =A0a> Several choices of dipping sauces are usually available as
> > > =A0a>
>
> > > It seems a harmless enough post, not that it adds to my
> > > knowledge much, but was it necessary to post it 5 times?
>
> > > James Silverton
> > > Potomac, Maryland
>
> > Maybe he is young and doesn't remember when this type of fondue was
> > all the rage in the 60s.
>
> > I used to love having a party with this kind of fondue, but the odor
> > (even with kitchen exhaust fans going) lingers too long in the house -
> > I don't do it any more. *But I still have my fondue pots (wedding
> > presents in 1962).
>
> > N.
>
> Is it any worse than deep frying?
>
> --
> Jani in WA- Hide quoted text -
>
> - Show quoted text -

Much worse than deep frying because of location.

The deep fryer is usually used in the kitchen and placed directly
under the exhaust fan, so odors go outside.

The fondue party generally is in my dining room - no exhaust, and in
the winter, we don't usually have a door open. Even with the kitchen
exhaust running, the odors permeate the entire main floor.

N.

On Fri, 4 Jan 2008 13:35:02 -0800 (PST), Nancy2
> wrote:


>>
>> Is it any worse than deep frying?
>>
>> --
>> Jani in WA- Hide quoted text -
>>
>> - Show quoted text -
>
>Much worse than deep frying because of location.
>
>The deep fryer is usually used in the kitchen and placed directly
>under the exhaust fan, so odors go outside.
>
>The fondue party generally is in my dining room - no exhaust, and in
>the winter, we don't usually have a door open. Even with the kitchen
>exhaust running, the odors permeate the entire main floor.
>
>N.

I've had different experiences. I'll do a cheese pot, and an oil pot
for meat, and another for seafood. Then the desert pot. Maybe it's
the little portions but I've never had a problem like I would deep
frying bigger things indoors. I do my serious deep frying outside on
the turkey fryer.

Lou