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What Fondue Variations Are There ?
• Fondue Bourguignonne. This classic meat fondue is prepared using oil or fat. Beef is
used first and foremost as an ingredient, but pork, turkey, chicken or lamb can also be
used. The bitesize pieces are skewered on forks and placed in the hot fat. The
temperature should be about 180°C.
• Fondue Chinoise (Chinese Fondue). In this case stock, which has been well-seasoned,
is heated up in the fondue pot. Finely sliced meat, fish as well as vegetables are used as
ingredients. The food is placed for this purpose in a fondue sieve (boiling spoon) that is
suspended in the stock. The temperature is around 100°C.
Tips and Tricks
• For a meat fondue we recommend the use of oil or vegetable fat that has a neutral taste
and that can be heated up to a high temperature.
• There should never be too many forks in the fondue pot, since each new thing that is put
in cools the liquid down.
• If the temperature is too low the meat is no longer properly fried but rather it is boiled.
Readjust the temperature on the burner, if necessary, or simply have a short break.
• Controlling the temperature: Move the top ring of the burner to the left or to the right in
order to control the strength of the flame. You reach the maximum temperature when all
the holes are open; the smallest flame is produced when all the side holes are closed.
