I hope July's been good to you. In this month's newsletter, I explain what causes oily cheese fondue (and how to avoid it) and I recommend a new recipe for your next oil fondue dinner.
Fondue Tip of the Month
When Cheese Fondue Goes Oily
This month's question comes to you from Margaret:
Question: I made the Basic Cheese Fondue recipe Saturday night, for maybe the 4th time. This time, it seems like the oil separated from the cheese, first a thin rim around the edge, but then by the time it was almost gone, it was all over the top of the cheese. This hasn't happened to me before, so I'm wondering if there was something I might have done, that I was unaware of, that caused this to happen? Thanks for your advice! Love the site!!
My answer: Excellent question. This likely happened because your heat was on too high. I don't know if you used an alcohol/gel burner or an electric pot, but cheese fondue shouldn't be done on a high heat setting. Maybe someone inadvertently touched the dial or the handle on the burner... When cheese fondue gets too hot, milk solids will separate from the oils in the cheese, causing what you experienced.
Note: Margaret later replied and confirmed that the heat had been higher than usual, starting from when she initially melted the cheese on the stovetop.
Conclusion? Remember to take your time with cheese fondue. If you or your guests get a little impatient, start serving wine. It always seems to help... ;)
Monthly Recipe Idea
People tend to get stuck in their fondue habits,
so they only use one fondue recipe, over and over. This month, I encourage you to try something a little different: pork meatball fondue in oil.
Find the recipe here:
You can also cook regular meat cubes (beef, chicken, etc.) in the same fondue pot but please note that meatball
fondue is NOT done with regular fondue forks. Instead, you'll need little metal skimmers (like the one shown on the right) or any kind of slotted metal utensil that fits in your fondue pot.
BestFondue Volume 3 is Available
Learn everything you need to know to host a delicious French Fondue bourguignonne dinner for four people (oil fondue with beef cubes). You'll get the complete French-inspired menu (with perfectly paired dips, appetizer, side dishes and dessert along with drink recommendations), invitations, nutritional information, timeline (so everything is ready when your guests arrive), and much more.
Buy Volume 3 Today!
Food For Thought
"Wine is a precarious aphrodisiac, and its fumes have blighted many a mating."
- Norman Douglas
That's it for now. Want more fondue tips and ideas?
Visit the site and browse through my collection of fondue recipes or explore my fondue site in French.
You'll hear back from me in a few weeks.