These fondue forks have two prongs that will hold your meat or vegetables. Black handles are heat resistant.Tips for your meat fondue:
Tips for your chocolate fondue:
- Cut meat in to 1-inch cubes. Cut clean vegetables and squeeze lemon juice over them to keep them from turning brown. Arrange meat, vegetables and side dishes on the table.
- Preheat oil in the fondue pot on the stove to a temperature of 190°C/375°F. Never overfill the fondue pot, one-third full is the maximum because oil may bubble up when food is added. Carefully transfer the pot onto the fondue rechaud to keep oil hot.
- Each guest spears a piece of meat or vegetables and dips it into the oil to cook. Provide sauces for dipping. For extra flavor add two tablespoons of olive oil and some fresh herbs, such as bay leaves or parsley, to the oil.
- For a healthier version of meat fondue, stock or broth can be used in place of oil and fish or chicken can be used in place of meat.
- Chocolate should be melted in the top of a double boiler, over gently simmering water; never on direct heat. Or you can microwave it, uncovered, on medium while stirring frequently. If you are using cream, ensure that it is warm when adding it to the chocolate.
- If the chocolate clumps together, try stirring in unsalted butter or vegetable oil, one teaspoon at a time, until the chocolate becomes smooth again. Note - adding butter or oil may slightly alter the taste or texture.