Continuing the discussion from Fondue kit Transport Box:
For the Chinese fondue, Usually, it is made from beef and/ or chicken broth + Red Wine. What I recommend is, after the meal, sieve the broth resulting from the meal and freeze in a plastic container the result. Reuse has the basis broth for the next one, and the next one. Since it is heated each meal, it is sieved and it is frozen between, it is not dangerous, and the sugar and tastes from the meat used in each meal add to the taste of the broth, increasing its complexity. Also, it reduces lost.
For Cheese fondue, I have been experimenting with the recipe for the past… 12-13 years. I have tried and succeeded at a lactose-free fondue, beer-based fondue, Canadian only fondue and -40C outdoor fondue. It was given to my parents from a Zurich Swiss alpine guard (yes very cliché). The cheeses can be changed, but keep to similar kind.
- 200-300g of cheese/person 1/2 Gruyère, 1/2 Emmental, cut in cubes.
- 2 garlic clove, cut lengthwise in half
- 1/3-1/4 of White wine, dry preferably (Riesling, Fendant; From Alsace, Germany, Swiss, no Fruity or Citrus taste)
- around 1 tablespoon of cornstarch
- around 1 tablespoon/ 25ml of an Eau-de-vie (Kirsh, Poire William, Calvados, Sortilège) avoid too different taste (Avoid Grand Marinier and Jägermeister)
- A tip of knife worth of baking soda (Thats the main secret)
- Take the garlic’s half cloves and rub the cut face on the cauldron. After doing it let the garlic in the cauldron.
- Add the cheese to the cauldron. Spread them evenly (approximate) on the surface.
- Add the wine until about half the cheese is covered (be cheap, better to have less than too much)
- Heat to mid, mid-high on a stove.
- While the cheese is melting, stir with a wooden spoon in 1 direction. Clockwise or anticlockwise. The direction has no importance, but you should keep it for the whole meal, because turning the same direction, keeps from adding too much air to the mix and prevent the cheese from becoming fibrous.
- While the cheese is melting, prepare a mixture of the cornstarch and the Eau de vie. Stir it together in a small vessel until a liquidy paste is made. Keep apart.
- When the cheese is melted, add the mixture and stir it in. It will make rise the cheese and thicken it.
- When it has finished rising and is ready to serve, just before serving, add the baking soda and stir vigorously. It will bubble and react. The baking soda is reacting with the acidity of the meal, reducing its heaviness and by bubbling gas, it fluffs the fondue.
If you have no Eau-de-vie, you can change it with the wine you used. It only adds a small taste and isn’t mandatory. It is used to dilute the cornstarch so it can be stired in.
The approximate quantity of bread per/ person is a 6-8 inch of french baguette or ciabatta. Better to buy it the previous day or a harder version, because it will better keep form when dipped in the cheese.
A good accompaniment to the cheese fondue is delicatessen’meat. Good recommendations are Grison beef, Prosciutto and Speck. I am not sure the right quantity per person.