How do you use fondue pot??

how do i get a hot enough flame??How do you use fondue pot??
you just got to wait for the fondue to melt. it may take a while.
Sterno...it is a little can of stuff that is flammable it is used in cateringHow do you use fondue pot??
you will need to make your sauce on the stove first, then transfer to a fondue pot. ditto for heating broth or oil for meat fondue. otherwise you will never get the liquid hot enough - the Sterno or alcohol burners will only really keep it warm.
when i am using oil for a meat fondue i got tired of not getting it hot enough and not maintaining its temperature so i started using my deep fryer on a medium setting to cook. i use my metal fondue pot to fill with water and while i am making the sauce i want to use i get the water bubbling gently and then add the dish with the sauce over top the water (like a water bath) and it keeps it perfect.
Well, there are tons of fondues out there, but here are 2 very famous French ones (I'm French) :

CHEESE FONDUE : Gruy猫re cheese + Comt茅 cheese + Emmantaler cheese, at equal quantity. Very dry white wine, not sweet at all. Pass a garlic clove all around inside the pot before putting ingredients, and leave it there. Put first the 3 cheese that you would have shredded before, and when melting, add little buy little the wine, + a touch of Kirsch (a cherry liquor you find in liquor store). Careful, the fondue can't be too liquid, because the cheese has to hold on a little piece of bread. Speaking of which, cut some french baguette in squares (less than an inch) a little in advance, that it has time to dry a little.

MEAT FONDUE : Pour peanut oil or sunflower oil with a touch of salt in the fondue pot. Cut meat (sirloin is better than filet mignon) in squares (an inch) that you will dip in the hot oil.

On the side you have all kind of sauces, my favorite being a garlic and parsley mayo that I make myself. I also do a whisky mayo, very good too. Here is a recipe for the mayo. Pull out an egg from the fridge, the mustard, the oil and vinegar so they'll be at room temperature when you want to do the mayo. Put the yoke of the egg in a bowl (careful no white), add a big spoon of mustard (french if possible, because of the taste), salt and pepper, mix it all. Then, very slowly, little by little add the oil while using a mixer constantly, don't stop until the mayo has a thick consistance. Stop the mixer, and add the vinegar to suit your tastes. You can also add salt pepper and mustard. Then split this mayo in smaller portions to kae your sauces (add whisky, ketchup, thyme, garlic and parsley, whatever).



As for the flamme, in the case of a meat fondue, you'll probably will have to put it back on the stove to reheat the oil after a while. For the cheese or chocolate fondue, careful that the flamme is not too hot, or the melting food will stick to the bottom and burn



Fondues are very nice because very convivial.



Bon app茅tit,



Mouchie