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Fondue: Info & Tips
The success of fondue starts with the proper ingredients
and equipment. Canola oil's mild flavour and high smoke point make it
an ideal oil for fondue. Fondue is French for "melted". Traditional
Burgundian fondue or fondue bourguignonne, refers to cooking vegetables
and/or raw meats in a pot of simmering oil and serving them with a variety
of delicious sauces.
Fondue Tips!
- Food should not be left at room temperature for
more than 2 hours. Better yet, serve meat, poultry and fish on beds
of ice.
- Always wash your hands, utensils and working surfaces
before and after handling raw meat. Since meat is served raw, ensure
that there are appropriate utensils for serving each meat, and individual
serving bowls.
- Store vegetables/raw meat on separate plates at
all times.
- Use a quality metal fondue pot.
- Fill the fondue pot half full of canola oil and
heat to 325 - 375 degrees F (165 -190 degrees C). Test with a deep
fat thermometer or cubes of bread. At the correct temperature canola
oil will brown bread in about 60 seconds. Adjust the heat source regularly,
to keep the oil as close to the frying temperature during cooking
as possible.
- Fondue forks get very hot, and should not be used
for dipping the cooked food into sauces or for eating. Using fondue
forks for dipping may transfer sauce to the cooking oil, creating
sediment in the oil, and reducing its frying temperature. Dinner forks
should be available.
- Canola oil should be simmering, NOT BOILING.
- Cook only a few pieces of food at a time to ensure
food cooks thoroughly and to prevent splashing.
- Do not leave fondue pot unattended. Supervise
children closely.
- In case of fire, DO NOT use water (this will spread
the fire). Cover the fire with the pot lid immediately to remove fire-feeding
oxygen.
Fondue Cooking Times Chart!
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Food |
Cooking Time |
Vegetables |
3-5 minutes |
Pork |
1 minute |
Poultry |
2 minutes |
Fish |
30 seconds |
Lamb
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1 minute
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Beef Rare
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20 seconds
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Beef Medium Rare
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30 seconds
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Beef Well Done
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40 seconds
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