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Fondue Bourguignonne


Measure vegetable or canola oil to fill your fondue pots 1/2 full. Heat the oil in a saucepan on top of the stove until  it reaches 375 degrees.Very hot, but not smoking or  boiling. Test the oil by dunking a cube of bread. When bread sizzles immediately upon submersion you're ready.

CAREFULLY pour the oil into a fondue pot on the table.

Spear your choice of entree with a fondue fork and place in hot oil. Cook until it is done to your satisfaction. It cooks quickly, no more than a minute. Your cooking technique will improve with each dunking.

Remove the meat from the fondue forks onto your plate. Serve with three or four sauces that go well with the meat.

Served with tempura and sesame batters to dip the meat into before cooking.



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