A story about fondue on NPR news this morning caught my interest. A very
very brief Google for recipes seem to indicate it is rather high fat. True?
Am I missing something very good? I've never tasted it that I can recall.

Perhaps a simple recipe?

TIA

--
You know it's time to clean the refrigerator
when something closes the door from the inside.

On Thursday, April 23, 2015 at 12:23:00 PM UTC-4, KenK wrote:
> A story about fondue on NPR news this morning caught my interest. A very
> very brief Google for recipes seem to indicate it is rather high fat. True?

It's made of cheese, which is rather high fat.

Alternatively, there's fondue that cooks items in hot oil. Probably
not as fatty as breaded and fried food; if you hold a piece of
(for example) beef in hot oil, it won't absorb much.

Finally, there's a style that cooks food in hot broth. Probably the
most healthful of the bunch.

The oil and broth fondues generally are served with multiple sauces
into which you can dip your cooked items.

> Am I missing something very good? I've never tasted it that I can recall.

To oversimplify, it's bread dipped in melted Swiss cheese. Good, but
not life-changing.

> Perhaps a simple recipe?

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.

Cindy Hamilton

On 23 Apr 2015 16:22:55 GMT, KenK > wrote:

>
> A story about fondue on NPR news this morning caught my interest. A very
> very brief Google for recipes seem to indicate it is rather high fat. True?
> Am I missing something very good? I've never tasted it that I can recall.
>

Considering that fondue is most often, cheese, chocolate or boiled in
oil - I'd say high fat is a decent assessment of the situation.

>
> Perhaps a simple recipe?

This would be as simple as it gets - dip any fruit you think will pair
well with chocolate - bananas and strawberries are great.
http://www.realsimple.com/food-recip...ate-bar-fondue

--

sf

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

sf > wrote in news:3f9ija1d1fvnuo4gtv2392ol0ohp4m7ic9@
4ax.com:

> Tiny
> models exist... not sure how hot they get though.
>

Hmmm. Wasn't aware of them. Have to look into it, starting later with your
link. I use my ancient Rival a LOT.

Thanks for the tip!


--
You know it's time to clean the refrigerator
when something closes the door from the inside.

On 23 Apr 2015 17:22:02 GMT, KenK > wrote:

> sf > wrote in news:3f9ija1d1fvnuo4gtv2392ol0ohp4m7ic9@
> 4ax.com:
>
> > Tiny models exist... not sure how hot they get though.
> >
>
> Hmmm. Wasn't aware of them. Have to look into it, starting later with your
> link. I use my ancient Rival a LOT.

Be sure to copy and paste the entire link, because it looks like it
will be broken if you just click on it.
>
> Thanks for the tip!

YW! I'm pretty new to the whole slow cooker cooking thing. How will
I know when it's time to buy a new one?

--

sf

On Thu, 23 Apr 2015 10:41:58 -0700, sf > wrote:

> On 23 Apr 2015 17:22:02 GMT, KenK > wrote:
>
> > sf > wrote in news:3f9ija1d1fvnuo4gtv2392ol0ohp4m7ic9@
> > 4ax.com:
> >
> > > Tiny models exist... not sure how hot they get though.
> > >
> >
> > Hmmm. Wasn't aware of them. Have to look into it, starting later with your
> > link. I use my ancient Rival a LOT.
>
> Be sure to copy and paste the entire link, because it looks like it
> will be broken if you just click on it.
> >
> > Thanks for the tip!
>
> YW! I'm pretty new to the whole slow cooker cooking thing. How will
> I know when it's time to buy a new one?

Whoops! It's another link in a different thread that's broken and
needs to be copied & pasted into the search box.

--

sf

sf > wrote in news:3f9ija1d1fvnuo4gtv2392ol0ohp4m7ic9@
4ax.com:

> Now I'm wondering if cheese fondue would work in a slow cooker. Tiny
> models exist... not sure how hot they get though.
>

One of the reviews, if I read it right, says it only has a Warm setting,
Assuming that's like the Warm setting in my old Rival it wouldn't be too
useful for most cooking (at least I don't think so).


--
You know it's time to clean the refrigerator
when something closes the door from the inside.

On 23 Apr 2015 17:56:10 GMT, KenK > wrote:

> sf > wrote in news:3f9ija1d1fvnuo4gtv2392ol0ohp4m7ic9@
> 4ax.com:
>
> > Now I'm wondering if cheese fondue would work in a slow cooker. Tiny
> > models exist... not sure how hot they get though.
> >
>
> One of the reviews, if I read it right, says it only has a Warm setting,
> Assuming that's like the Warm setting in my old Rival it wouldn't be too
> useful for most cooking (at least I don't think so).

I was thinking specifically about using it to serve fondue. Make it
in a double boiler and then transfer it to the little slow cooker.

--

sf

On 4/23/2015 12:22 PM, KenK wrote:
> A story about fondue on NPR news this morning caught my interest. A very
> very brief Google for recipes seem to indicate it is rather high fat. True?
> Am I missing something very good? I've never tasted it that I can recall.
>
> Perhaps a simple recipe?
>
> TIA
>

The traditional Swiss Fondue is cheese and wine so it is high fat.

Usually, two to four cheeses, white wine are added to the pot. I always
start by heating the wine and adding the cheeses so they melt. I've
seen recipes that call for a little flour added as a thickener and some
nutmeg added at the end. Some Kirsh as nice too. Cheese usually include
Gruyere and Emmentaler as they have good flavor and melt well.

We have it a couple of times a year on a cold Saturday night accompanied
by a bottle of wine. Or with a couple of good friends and conversation.
Simple and fun.

On 4/23/2015 12:54 PM, Cindy Hamilton wrote:
> On Thursday, April 23, 2015 at 12:23:00 PM UTC-4, KenK wrote:
>> A story about fondue on NPR news this morning caught my interest. A very
>> very brief Google for recipes seem to indicate it is rather high fat. True?
>
> It's made of cheese, which is rather high fat.
>
> Alternatively, there's fondue that cooks items in hot oil. Probably
> not as fatty as breaded and fried food; if you hold a piece of
> (for example) beef in hot oil, it won't absorb much.
>
> Finally, there's a style that cooks food in hot broth. Probably the
> most healthful of the bunch.
>
> The oil and broth fondues generally are served with multiple sauces
> into which you can dip your cooked items.
>
>> Am I missing something very good? I've never tasted it that I can recall.
>
> To oversimplify, it's bread dipped in melted Swiss cheese. Good, but
> not life-changing.
>
>> Perhaps a simple recipe?
>
> 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.
>
> Cindy Hamilton
>
There's also a form of fondue in which you dip fruit into melted
chocolate: good if rather decadent!

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

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.

On 4/23/2015 3:09 PM, Ed Pawlowski wrote:
> On 4/23/2015 12:22 PM, KenK wrote:
>> A story about fondue on NPR news this morning caught my interest. A very
>> very brief Google for recipes seem to indicate it is rather high fat.
>> True?
>> Am I missing something very good? I've never tasted it that I can recall.
>>
>> Perhaps a simple recipe?
>>
>> TIA
>>
>
> The traditional Swiss Fondue is cheese and wine so it is high fat.
>
> Usually, two to four cheeses, white wine are added to the pot. I always
> start by heating the wine and adding the cheeses so they melt. I've
> seen recipes that call for a little flour added as a thickener and some
> nutmeg added at the end. Some Kirsh as nice too. Cheese usually include
> Gruyere and Emmentaler as they have good flavor and melt well.
>
> We have it a couple of times a year on a cold Saturday night accompanied
> by a bottle of wine. Or with a couple of good friends and conversation.
> Simple and fun.

I'd say you are right but I think the Kirsch is *essential* in cheese
fondue. The dips for the cooked beef are a point of the enjoyment for
beef fondue. Here's a selection and there are more, tho about three
would be all that you wanted.

http://www.bestfondue.com/fondue-dipping-sauce.html

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 4/23/2015 3:51 PM, James Silverton wrote:
> On 4/23/2015 3:09 PM, Ed Pawlowski wrote:
>> On 4/23/2015 12:22 PM, KenK wrote:
>>> A story about fondue on NPR news this morning caught my interest. A very
>>> very brief Google for recipes seem to indicate it is rather high fat.
>>> True?
>>> Am I missing something very good? I've never tasted it that I can
>>> recall.
>>>
>>> Perhaps a simple recipe?
>>>
>>> TIA
>>>
>>
>> The traditional Swiss Fondue is cheese and wine so it is high fat.
>>
>> Usually, two to four cheeses, white wine are added to the pot. I always
>> start by heating the wine and adding the cheeses so they melt. I've
>> seen recipes that call for a little flour added as a thickener and some
>> nutmeg added at the end. Some Kirsh as nice too. Cheese usually include
>> Gruyere and Emmentaler as they have good flavor and melt well.
>>
>> We have it a couple of times a year on a cold Saturday night accompanied
>> by a bottle of wine. Or with a couple of good friends and conversation.
>> Simple and fun.
>
> I'd say you are right but I think the Kirsch is *essential* in cheese
> fondue. The dips for the cooked beef are a point of the enjoyment for
> beef fondue. Here's a selection and there are more, tho about three
> would be all that you wanted.
>
> http://www.bestfondue.com/fondue-dipping-sauce.html
>
I forgot to add that Mongolian Hot-Pot where the meat is cooked at table
in meat broth is also a kind of fondue. This is mentioned at the URL I gave.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On 04/23/2015 12:09 PM, Ed Pawlowski wrote:
> On 4/23/2015 12:22 PM, KenK wrote:
>> A story about fondue on NPR news this morning caught my interest. A very
>> very brief Google for recipes seem to indicate it is rather high fat.
>> True?
>> Am I missing something very good? I've never tasted it that I can recall.
>>
>> Perhaps a simple recipe?
>>
>> TIA
>>
>
> The traditional Swiss Fondue is cheese and wine so it is high fat.
>
> Usually, two to four cheeses, white wine are added to the pot. I always
> start by heating the wine and adding the cheeses so they melt. I've
> seen recipes that call for a little flour added as a thickener and some
> nutmeg added at the end. Some Kirsh as nice too. Cheese usually include
> Gruyere and Emmentaler as they have good flavor and melt well.
>
> We have it a couple of times a year on a cold Saturday night accompanied
> by a bottle of wine. Or with a couple of good friends and conversation.
> Simple and fun.

+1.
When I made this I would half-fill the fondue pot with a drinkable, but
inexpensive white wine (beer works too) and heat it on the stove. While
it was heating, I would shred half-and-half Emmentaler and Gruyere
cheese into a bowl, (key step here) dust the shreds with a couple Tbsp.
AP flour or cornstarch and mix thoroughly.

Drop a handful of the dusted cheese shreds into the hot wine, heat and
stir until melted, drop in another handful, heat and stir until melted.
Repeat until all the cheese is melted. Never had a failure due to the
fat separating when the cheese is pre-dusted. Depending upon the mood of
the moment, I might stir in some Kirsh, garlic or cayenne.

Light the canned heat, remove the fondue pot from the stove, place in
position on the stand over the flame and off you go!

"KenK" > wrote in message
...
> sf > wrote in news:3f9ija1d1fvnuo4gtv2392ol0ohp4m7ic9@
> 4ax.com:
>
>> Now I'm wondering if cheese fondue would work in a slow cooker. Tiny
>> models exist... not sure how hot they get though.
>>
>
> One of the reviews, if I read it right, says it only has a Warm setting,
> Assuming that's like the Warm setting in my old Rival it wouldn't be too
> useful for most cooking (at least I don't think so).

My little one is great for keeping dips warm. But I heat them on the stove
and then put them in there.

"Julie Bove" > wrote:
> "KenK" > wrote in message
> ...
>> sf > wrote in news:3f9ija1d1fvnuo4gtv2392ol0ohp4m7ic9@
>> 4ax.com:
>>
>>> Now I'm wondering if cheese fondue would work in a slow cooker. Tiny
>>> models exist... not sure how hot they get though.
>>>
>>
>> One of the reviews, if I read it right, says it only has a Warm setting,
>> Assuming that's like the Warm setting in my old Rival it wouldn't be too
>> useful for most cooking (at least I don't think so).
>
> My little one is great for keeping dips warm. But I heat them on the
> stove and then put them in there.

Those tiny ones aren't meant to be full cookers. They are only meant to
keep things like dips warm.
--
jinx the minx

KenK wrote in rec.food.cooking:

>
> A story about fondue on NPR news this morning caught my interest. A
> very very brief Google for recipes seem to indicate it is rather high
> fat. True? Am I missing something very good? I've never tasted it
> that I can recall.
>
> Perhaps a simple recipe?
>
> TIA

It can be a tricky term. Most thoughts lead to cheese or melted
chocolate which are naturally high fat.

There are other types though where a fondue pot is used with high temp
broths and simpler lower fat meats. The style of cooking then at the
table leads to lower eating overall of the meat (because each bite
takes time to cook so as you nibble your body has times to say 'I'm
full' so you stop sooner).


It's not low-fat, but it isnt really high fat automatically/ Depends
on what you put in there.

Carol

--

sf wrote in rec.food.cooking:

> On 23 Apr 2015 17:22:02 GMT, KenK > wrote:
>
> > sf > wrote in
> > news:3f9ija1d1fvnuo4gtv2392ol0ohp4m7ic9@ 4ax.com:
> >
> > > Tiny models exist... not sure how hot they get though.
> > >
> >
> > Hmmm. Wasn't aware of them. Have to look into it, starting later
> > with your link. I use my ancient Rival a LOT.
>
> Be sure to copy and paste the entire link, because it looks like it
> will be broken if you just click on it.
> >
> > Thanks for the tip!
>
> YW! I'm pretty new to the whole slow cooker cooking thing. How will
> I know when it's time to buy a new one?

Grin, when it stops working?

My first one lasted from 1978-2002. We replaced it with one I am still
using then added a second and later a 3rd (each are different sizes for
special uses).

Once I got married (1985) we have pretty much had a crockpot in use at
all times, rotating sizes since 2004 depending on need.

Today oddly you catch me with no crockpot going. Tomorrow though I
start more bone broth in the big one and might start some carrot soup
in the small one.

Carol

--

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

On 4/23/2015 4:11 PM, Whirled Peas wrote:
> On 04/23/2015 12:09 PM, Ed Pawlowski wrote:
>> On 4/23/2015 12:22 PM, KenK wrote:
>>> A story about fondue on NPR news this morning caught my interest. A very
>>> very brief Google for recipes seem to indicate it is rather high fat.
>>> True?
>>> Am I missing something very good? I've never tasted it that I can
>>> recall.
>>>
>>> Perhaps a simple recipe?
>>>
>>> TIA
>>>
>>
>> The traditional Swiss Fondue is cheese and wine so it is high fat.
>>
>> Usually, two to four cheeses, white wine are added to the pot. I always
>> start by heating the wine and adding the cheeses so they melt. I've
>> seen recipes that call for a little flour added as a thickener and some
>> nutmeg added at the end. Some Kirsh as nice too. Cheese usually include
>> Gruyere and Emmentaler as they have good flavor and melt well.
>>
>> We have it a couple of times a year on a cold Saturday night accompanied
>> by a bottle of wine. Or with a couple of good friends and conversation.
>> Simple and fun.
>
> +1.
> When I made this I would half-fill the fondue pot with a drinkable, but
> inexpensive white wine (beer works too) and heat it on the stove. While
> it was heating, I would shred half-and-half Emmentaler and Gruyere
> cheese into a bowl, (key step here) dust the shreds with a couple Tbsp.
> AP flour or cornstarch and mix thoroughly.
>
> Drop a handful of the dusted cheese shreds into the hot wine, heat and
> stir until melted, drop in another handful, heat and stir until melted.
> Repeat until all the cheese is melted. Never had a failure due to the
> fat separating when the cheese is pre-dusted. Depending upon the mood of
> the moment, I might stir in some Kirsh, garlic or cayenne.
>
> Light the canned heat, remove the fondue pot from the stove, place in
> position on the stand over the flame and off you go!

+2 I have an actual fondue pot. I haven't used it in a couple of
years, this might just be an incentive. I love cheese fondue with some
nice crusty bread for dipping. And yes, I use canned heat (sterno)
rather than a spirit/alcohol burner under the pot.

Jill