James's Fondue Cooking Tips
A while back, James contacted me to discuss the recipes he could use for an upcoming fondue party he was hosting. His main concerns were related to one of his friends being vegetarian.
His fondue event turned out to be fantastic and his friends raved about his fondue cooking skills! Here is his email, which he gave me permission to publish.
A Successful Fondue Dinner Experience
Thank for the prompt reply to my question, I cannot be more grateful. The vegetables in the tempura batter were amazing: we tried broccoli, cauliflower, zucchini, and Brussels sprouts (the last really need to be pre-steamed for a long time, wasn't popular anyway).
The rest of us had beef, chicken, and pork; while the normal oil fondue was awesome, we experimented with the batter and came to a consensus that the tempura keeps the juices in a little more, making the meat even better than just normal, I'd readily suggest it to anyone.
On a related subject, after about three hours of intermediate eating, using two gel packs, a few of the guests started inquiring where I ordered the special sauces; While I indulged in their disbelief, in the end I had to produce the underlined and annotated (translated) print-outs from your web page to prove to them that they were not made by professionals, but just by me (who is not much of a cook by the way). The sauces, which i chose basically by the availability of ingredients, were loved and devoured by all present - unusually enough, I can't even pick a favorite amongst them.
Needless to say, your web site and your personal advice made for a New Year's celebration that was not only beyond my expectations, but my guests were thrilled and will remember the evening, night, and, well, dawn, for many years to come.
Thank you very very much, it would not have happened without your site and advice, and I wish you the best in this new year,
You too can share your fondue experience!
I've created a page where you can submit your fondue cooking experience. I'd really love to hear about which recipe you chose, which dippers and sauces you enjoyed and anything else you think would be helpful to other fondue fans.
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