You're dipping your boyfriends parents in fondue on November 19th?I'm having fondue with my boyfriend and his parents on November 19
CookingBites dish of the month (October/November 2022): fondue
- Thread starter Morning Glory
- Start date
And him too!
Chocolate fondue?
Windigo
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Can’t wait to see pics of the new pot in action!
AgileMJOLNIR
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Looks yummy! 6:53am over here and I’m wanting some melted chocolate about now lol
A nice side benefit of chocolate fondue…if you have any left over, just pop it inter fridge overnight and you have some decent fudge:
Windigo
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We had our chilli and garlic oil fondue today, and honestly: we now know why nobody fondues with oil anymore 
The taste was fine but everything kept sliding off our forks and sticking to the bottom. We eventually gave up and turned the meat into Shoarma.
Trying cheese fondue next month! We think that will be much better, because the fondue is thicker.
We had veal steak, beef steak, and chicken. Plus olive bread, olives, mushrooms, cocktail sauce, apple sauce and homemade garlic sauce. Plus some ready made sauces.
The taste was fine but everything kept sliding off our forks and sticking to the bottom. We eventually gave up and turned the meat into Shoarma.
Trying cheese fondue next month! We think that will be much better, because the fondue is thicker.
We had veal steak, beef steak, and chicken. Plus olive bread, olives, mushrooms, cocktail sauce, apple sauce and homemade garlic sauce. Plus some ready made sauces.
I know zero about oil fondues but it sounds like maybe the oil wasn't hot enough. Maybe someone with more knowledge can comment...
Love your ingredients, though.
We did oil fondue once, I think, and found it to be very splattery/messy. After that, when we wanted to have a meat fondue, we did it using broth instead of oil.we now know why nobody fondues with oil anymore
Windigo
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The oil was smoking hot, so no that wasn't it. And I know how to check oil
( you check it by seeing if it bubbels when you put a tiny bit of bread in, it should almost instantly color to golden. If that's the case it's ready for frying. At smoking it's too hot)But the forks might be faulty
Windigo
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Yep, we found the same. But we're not giving up yet! Cheese fondue is next.
I've done it many times.
I had a non-stick fondue pot, which probably kept the meats from sticking, since I never had that problem.
I occasionally had something fall off of the fork, but not often.
As for splattering, it mostly stayed in the fondue pot. Cleaning the table afterward was no big deal. The shape of my fondue pot may have helped. It tapered in toward the top.
CD