How to Make Cheese Fondue Without a Fondue Pot « Food Hacks WonderHowTo
In your fondue pot, heat together dry white wine and garlic. In a large bowl, combine cheeses and sprinkle 2 tablespoons of cornstarch over the cheese and mix together. Add lemon juice to the white wine mixture in the fondue pot. When the garlic becomes fragrant, add ⅓ of the cheese to the fondue pot and stir in cheese.
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It has a smart double-boiler design: For cheese and chocolate fondue, you fill the exterior bowl to a clearly marked line with water, then place the nonstick cast aluminum insert inside. Once the flame is lit underneath, the water surrounding the insert warms to a simmer and evenly disperses its heat, resulting in creamy cheese and chocolate.
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Instructions. In the top pan of a double boiler over hot water, combine water, white wine, garlic, butter, white pepper, and nutmeg; bring to a boil. You must use a double boil or the cheese will burn. Add shredded cheese (a cup or so at a time), stirring continuously, until the cheese melts into a smooth, heavy sauce.
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Step 5) - Now cook over medium heat for about 20/25 minutes, making sure that the water in the double boiler pot never boils, mixing often with a wooden spoon. The consistency of the cheese fondue should not be too firm but very creamy (similar to bechamel). If the fondue seems too thick, add a little more milk. Near the end of cooking, taste it.
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For the Cheese Fondue: Prepare the pot & reduce the wine: Meanwhile, as the dippers roast, prepare the fondue. Rub the inside of a small pot or saucepan with the garlic clove, cut side down, then place the garlic in the pot with 1 cup of the wine. Place the pot over medium-high heat, bringing the wine to a boil.
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Reheating Chocolate Fondue: Reheat on the stove, using a double boiler. If you don't have a double boiler, just put a saucepan of water over medium-high heat. Once it starts steaming, turn the heat to a simmer and set a bowl with the chocolate fondue on top of the saucepan. Stir the fondue often, until it is back to the original creamy.
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Use a double boiler. If you don't have a traditional fondue pot, fill a saucepan with 2-3 inches of water, then add a glass or metal bowl on top to make a double boiler. Start over medium heat, but drop the temperature lower if needed. Adjust the cheeses. This is a Swiss cheese fondue, but you can easily use different kinds of cheeses.
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Instructions. Rub the cut side of garlic all over a stove-safe fondue pot (or other pot if transferring to ceramic fondue pot). Add wine and bring to a simmer on your stove over medium-high heat. Meanwhile, toss grated cheese with cornstarch in a large ziploc bag or in a mixing bowl.
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How To Make Chocolate Fondue On a Double Boiler. In a medium-sized saucepan, on medium, heat at about one inch of water and bring to a low simmer. Chop up the chocolate into half-inch chunks and place into a heatproof bowl. Add cream vanilla and a pinch of salt to the Bowl. Place the bowl on top of the pan and stir gently until all chocolate is.
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Procedure. Rub the inside of a small, 2-quart Dutch oven with the cut garlic, then add the wine, brandy, and lemon juice. Place over medium heat until the liquid reaches 135°F, or it just begins to steam. While the liquid is heating, thoroughly toss the cheeses together in a large bowl with the cornstarch and white pepper.
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Place in a bowl and toss with the cornstarch. Add in the Everclear; Mix well and set aside. In a double-boiler or fondue pot, combine the wine and shallots. Heat the wine, then add the cheese mixture, one spoonful at a time, stirring with a wooden spoon. Once the cheese has melted, stir in the lemon juice, black pepper and nutmeg. Season to taste.
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Rub cut faces of garlic cloves around the inside of a fondue pot, double boiler, or stainless steel mixing bowl set over a pot of simmering water (do not allow bowl to come into direct contact with the water). Add wine and heat until steaming. Meanwhile, in a large bowl, toss together both cheeses with cornstarch until evenly coated.
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In an electric fondue pot set to medium or over a double boiler, bring the water, wine, butter, and seasonings to a boil. Reduce the heat, and begin stirring in cheese a little at a time, allowing it to melt and blend into the liquid before adding more. Keep adding cheese until it forms a smooth, heavy sauce.
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In a double boiler or fondue pot, heat the wine, sherry, and shallots for a minute or two. Add half the cheese mixture and whisk constantly until fully melted. Continue adding a handful of cheese at a time, followed by whisking to integrate. Add the crumbled blue cheese and ground pepper. If desired, top the fondue with sliced green onions.
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The Trudeau also comes with a stoneware insert, which turns the stainless steel pot into a double boiler for cheese and chocolate fondue. The manufacturer recommends preparing cheese and chocolate on the stove top and then transferring to the double boiler. The same recipes can be made directly in the Cuisinart nonstick coated pot without risk.
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The double boiler is probably the best replacement for the fondue pot. With the double boiler, you do not have to find the perfect low flame to melt the cheese fondue at a perfect rate. Instead, the double boiler gives off gentle heat at a constant rate, just like the fondue pot. A double boiler uses steam to heat the pot; even in high heat.
