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Fondue refers to several French Swiss communal dishes shared at the table in an earthenware pot ("caquelon") over a small burner ("rechaud"). The term "fondue" comes from the French "fondre" ("to melt"), referring to the fact that the contents of the pot are kept in a liquid state so that diners can use forks to dip into the sauce. The sauce is usually warmed either by a separate burner containing an alcohol-based fuel or simply by tealights. Though cheese fondues are the best known kind, there are several other possibilities for the contents of the pot and what is used for dipping. Image File history File links Broom_icon. ...
Earthenware is a common ceramic material, which is used extensively for pottery tableware and decorative objects. ...
For the computer protocol, see SAUCE In cooking, a sauce is a liquid or sometimes solid food served on or used in preparing other foods. ...
A tealight. ...
As with other communal dishes, fondue has etiquette standards ranging from practical to amusing. Some people consider it rude to allow one's lips or tongue to touch the fondue fork, and with meat fondues one should use a dinner fork to remove the meat from the dipping utensil. The "no double-dipping" rule applies here as well: once a taste has been taken of a dipped morsel it should not be returned to the pot. If the bread or fruit is lost in the cheese or chocolate, it is tradition for that person to buy a round of drinks or to be punished in another way. Etiquette, also known as decorum, is the code that governs the expectations of social behavior, the conventional norm. ...
Fondue is a food that became very popular in the 1970s. Fondue was said to be invented for the purpose of using up old cheese and dry bread. The Swiss also found fondue convenient because of the freezing winters and the scarce amount of fresh food. Having fondue helped the Swiss people have a meal when they couldn’t go out and get fresh food.[citation needed]
Cheese fondue Cheese fondue was invented out of necessity. In the remote and isolated mountain villages in the Swiss Alps people had to rely upon locally made food. During winter, fresh food became scarce. The Swiss found that melting stale cheese made it edible. Local wines and seasonings were added and even dry and hard bread tasted delicious after it was swirled in the creamy melted cheese. Image File history File links Swiss fondue. ...
Image File history File links Swiss fondue. ...
The West face of the Petit Dru above the Chamonix valley near the Mer de Glace. ...
A glass of red wine This article is about the alcoholic beverage. ...
Many varieties of cheese fondue exist, each with a unique name and different blend of cheeses, wine and seasoning, depending on where it is made. They are all cooked in a caquelon rubbed with a cut garlic clove. A small amount of potato starch or corn starch or flour is added to prevent separation, often diluted in kirsch. Cubed crusty bread is dipped using a fondue fork. The most common recipe requires 1 dl (100 mL) of dry white wine per person, and 200 g of a mix of hard (such as Gruyère) and semi-hard (such as Emmental, Vacherin or raclette) cheeses. Well-known variations include: Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals. ...
Binomial name Allium sativum L. Garlic (Allium sativum) is a perennial plant in the family Alliaceae and genus Allium, closely related to the onion, shallot, and leek. ...
Products made out of cornstarch Cornstarch is the starch of the maize grain, commonly known as corn. ...
Look up flour in Wiktionary, the free dictionary. ...
Kirschwasser (pronounced with the w as a vee sound, like kirschvasser) is a clear alcoholic spirit made from distilling the fermented juice of a small black cherry. ...
Percentages are relative to US recommendations for adults. ...
Assorted forks. ...
A decilitre (or deciliter), abbreviated dL or dl, is one tenth of a litre, or 1×10−4 m3, or 100 millilitre. ...
The litre or liter (U.S. spelling, see spelling differences) is a unit of volume. ...
BIC pen cap, about 1 gram. ...
Country of origin Switzerland Region, town Canton of Fribourg, Gruyères Source of milk Cows Pasteurized No Texture cooked, pressed, hard Aging time 5-12 months Certification Swiss AOC 2001 Gruyère is a hard yellow cheese made from cows milk, named after the town of Gruyères in...
Country of origin Switzerland Region, town Berne, Emme Source of milk Cows Pasteurized Traditionally, no Texture semi-hard Aging time 3-12 months depending on variety Certification No Emmental, Emmentaler, Emmenthal, or Emmental cheese is a Swiss cheese. ...
Country of origin France, Switzerland Region, town Franche-Comté, Fribourg canton Source of milk Cows Pasteurised Traditionally, no Texture washed rind soft cheese Aging time 5-7 weeks Certification AOC France 1981; PDO France 1996; AOC France 2003 This article refers to the cheese, vacherin is also a French dessert...
Country of origin Switzerland, France Region, town Valais, Savoie, Franche-Comté, Brittany Source of milk Cows Pasteurized No Texture uncooked, semi-firm, pressed Aging time 3-6 months Certification AOC 2003 Raclette is both a type of cheese and a fondue-like dish featuring the cheese. ...
- Swiss Fondues:
- Fondue Neuchâteloise: gruyère and emmental
- Fondue Moitié-Moitié: (half-half): gruyère and Fribourg vacherin
- Fondue Vaudoise : gruyère
- Fondue Fribourgeoise: pure Fribourg vacherin (often served with potatoes instead of bread)
- Fondue de Suisse centrale : gruyère, emmental and sbrinz
- Appenzeller Fondue : Appenzeller
- Tomato Fondue: Gruyère, Emmental and crushed tomatoes in the place of wine.
- Spicy Fondue: gruyère, red and green peppers and chilli
- Mushroom Fondue : gruyère, Fribourg vacherin and mushrooms
- French Fondues:
- Fondue Savoyarde: comté savoyard, beaufort, and emmental.
- Fondue Jurassienne: pure mature and normal comté
- Italian Fondues:
- Fonduta is a variety of two nothern regions of Italy: Aosta valley (Fonduta valdostana) and Piedmont (Fonduta piemontese), and employs fontina, milk, eggs, and truffles
In a perfect cheese fondue, the mixture is held at a temperature low enough to prevent burning, but hot enough to keep the fondue smooth and liquid. Ideally, when the fondue is finished, there will be a thin crust of toasted (but not burnt) cheese in the bottom of the caquelon. In French, this is commonly referred to as 'la religieuse' ("the nun"). Country of origin Switzerland Region, town Canton of Fribourg, Gruyères Source of milk Cows Pasteurized No Texture cooked, pressed, hard Aging time 5-12 months Certification Swiss AOC 2001 Gruyère is a hard yellow cheese made from cows milk, named after the town of Gruyères in...
Country of origin Switzerland Region, town Berne, Emme Source of milk Cows Pasteurized Traditionally, no Texture semi-hard Aging time 3-12 months depending on variety Certification No Emmental, Emmentaler, Emmenthal, or Emmental cheese is a Swiss cheese. ...
Country of origin France, Switzerland Region, town Franche-Comté, Fribourg canton Source of milk Cows Pasteurised Traditionally, no Texture washed rind soft cheese Aging time 5-7 weeks Certification AOC France 1981; PDO France 1996; AOC France 2003 This article refers to the cheese, vacherin is also a French dessert...
Country of origin France, Switzerland Region, town Franche-Comté, Fribourg canton Source of milk Cows Pasteurised Traditionally, no Texture washed rind soft cheese Aging time 5-7 weeks Certification AOC France 1981; PDO France 1996; AOC France 2003 This article refers to the cheese, vacherin is also a French dessert...
Sbrinz is a very hard cheese produced in central Switzerland. ...
Appenzeller cheese is a hard cows-milk cheese produced in the Appenzell region of northeast Switzerland. ...
Country of origin Switzerland Region, town Canton of Fribourg, Gruyères Source of milk Cows Pasteurized No Texture cooked, pressed, hard Aging time 5-12 months Certification Swiss AOC 2001 Gruyère is a hard yellow cheese made from cows milk, named after the town of Gruyères in...
Country of origin Switzerland Region, town Berne, Emme Source of milk Cows Pasteurized Traditionally, no Texture semi-hard Aging time 3-12 months depending on variety Certification No Emmental, Emmentaler, Emmenthal, or Emmental cheese is a Swiss cheese. ...
Comté (also called Gruyère de Comté) is a French cheese made from unpasteurized cows milk in the Franche-Comté region of eastern France. ...
Country of origin France Region, town Savoie Source of milk Cows Pasteurized No Texture Hard Aging time 12-15 months Certification French AOC 1968 Beaufort is a hard and piquant cheese similar to gruyère made from cows milk. ...
Comté (also called Gruyère de Comté) is a French cheese made from unpasteurized cows milk in the Franche-Comté region of eastern France. ...
Aosta Aosta (French: Aoste) is the principal city of the Valle dAosta in the Italian Alps, north of Turin. ...
Piedmont (Italian: Piemonte) is a region of northwestern Italy. ...
Fontina is a cows milk Italian cheese. ...
Species Tuber melanosporum Tuber brumale Tuber aestivum Tuber uncinatum Tuber mesentericum Tuber magnatum Truffle describes a group of edible mycorrhizal (symbiotic relationship between fungus and plant) fungi (genus Tuber, class Ascomycetes, division Ascomycota). ...
Fig. ...
While cheese fondue is a traditionally Swiss dish, it was not common until the 1950s, when the slowing cheese industry in Switzerland needed a way to increase sales. Fondue was a perfect solution, permitting a diner to consume a half-pound of cheese in one sitting.
In 1955, the first instant fondue was brought on the market. Modern instant fondues are surprisingly accurate renditions of the homemade product, requiring little more than to be melted in the caquelon just before serving. Individual portions that can be cooked using a microwave oven are also available. Microwave oven A microwave oven, or microwave, is a kitchen appliance employing microwave radiation primarily to cook or heat food. ...
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Image File history File linksMetadata Download high-resolution version (343x696, 124 KB) Summary Licensing File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Fondue Metadata This file contains additional information, probably added from the digital camera or scanner used...
Fondue Chinoise (broth fondue) In this variety of fondue, the diner dips rolled shaved meat (traditionally beef) into a simmering broth. As with fondue Bourguignonne, dipping sauces are served. Fondue Chinoise is named after its similarity to China's Hot pot or Huoguo in Chinese, or steamboat, popular across Asia. Broth is a liquid in which meat, fish, cereal grains, or vegetables have been simmered and strained out. ...
Raw meats ready to be cooked. ...
It has been suggested that this article or section be merged with hot pot (or Chinese Steamboat) and Szechuan hotpot. ...
Raw meats ready to be cooked. ...
Fondue Bourguignonne (deep-fat fondue) In Fondue Bourguignonne, the pot is filled with oil (and occasionally butter) and brought to simmer. Each person spears small cubes of beef meat with a special (long and narrow) fondue fork, and fries them in the pot. An assortment of sauces are provided for dipping. For other uses, see Beef (disambiguation). ...
For the computer protocol, see SAUCE In cooking, a sauce is a liquid or sometimes solid food served on or used in preparing other foods. ...
Pitchfork Fondue Fondue being in vogue durring the 1960's encouraged Darrly and Verna of Pindale, Wyoming to thread 8 oz. sirloin steaks on to a pitchfork and deep fry in a cast iron kettle.[citation needed] By the mid 1980's pitchfork fondue was served as a specialty in Wyoming, Montana, and Saskatchewan. Baseball steak is ideal as it has a large surface area and it is one of the few ways to cook baseball steak evenly. A pitchfork next to a compost bin Pitching hay A pitchfork is a tool with a long handle and long, thin, widely separated pointed tines (also called prongs) used to lift and throw loose material, such as hay, leaves, grapes, or other agricultural products. ...
Fondue Bressane Small cubes of chicken breast are first dipped in cream, then in fine bread crumbs, and finally deep fried as in Fondue Bourguignonne.
Dessert fondue More recently, since the 1960s, dessert fondue recipes have appeared, typically a caquelon of melted chocolate into which pieces of fruit or pastries are dipped. Other dessert fondues include coconut, caramel, and marshmallow. CHOCOLATE IS VERY NICE! Chocolate most commonly comes in dark, milk, and white varieties, with cocoa solids contributing to the brown coloration. ...
Fruit stall in Barcelona, Spain. ...
Pastry is the name given to various kinds of dough made from ingredients such as flour, butter, shortening, baking powder and/or eggs that are rolled out thinly and used as the base for baked goods. ...
Fondue in popular culture In June 2002, American football players Jaret Holmes and Chris Hanson of the National Football League's Jacksonville Jaguars were severely injured in a fondue-related accident at Hanson's home. [1] The two athletes were moving a fondue pot when it slipped onto a tile floor, causing the two players to suffer first- and second-degree burns. As the accident occurred during the National Football League's offseason, neither player missed games as a result of the injury. "I'm glad that's behind me," Hanson later reported. "Sure, there were times when I sat there and wondered why it happened. But I owe it to the doctors and the Jaguars for fixing me. It's behind me. It's something that happened that wasn't controllable and I'm happy it's over with now." [2] United States simply as football, is a competitive team sport that is both fast-paced and strategic. ...
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Christopher David Hanson(Born:October 5, 1976) is a National Football League punter for the Jacksonville Jaguars. ...
For other uses of National Football League, see National Football League (disambiguation). ...
City Jacksonville, Florida Other nicknames The Jags Team colors Teal, Black, and Gold Head Coach Jack Del Rio Owner Wayne Weaver General manager James Harris Mascot Jaxson de Ville League/Conference affiliations National Football League (1995–present) American Football Conference (1995-present) AFC Central (1995-2001) AFC South (2002-present...
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