Meat fondue, also known as oil fondue, is a method of cooking all kinds of meat, poultry and seafood in a pot of hot oil.
Everyone participating in the fondue experience cooks their meat by placing a small portion or piece on the end of a long fondue fork and placing it in a pot of oil to cook. When the meat is ready in the oil, it is placed on a small plate, where you can then dip each piece of cooked meat into pre-prepared sauces. Meat fondue recipes can also be made as broth fondues, replacing the oil with your favorite broth—chicken, vegetable, or beef—to name a few.
Below is a nicely organized way to prepare and eat meat fondue recipes. I hope it will help you!
First, it's great fun and an easy way to entertain a good group of friends or family. With fondue cooking, you can do everything in advance and your guests cook their own food! How easy is that?
Oil fondue is used to cook meats such as beef, lamb, chicken, fish and seafood. The great thing is that you can make oil fondue either as an appetizer or as a main course.
Second, you need a good and reliable cooking unit. For meat fondue recipes, the vessel must be one that will keep the oil hot and safe to use at your table. There is a wide variety of fondue pots in different styles. Some are complete sets including fondue spice sets and special fondue plates and forks, as well as a burner, stand, metal pot and tray to protect the table and catch splatter.
Other types, you will have to buy each item separately. But this has its advantages in that you can create your own fondue set in the colors you want and the accessories you want to use.
Fondue pots are made specifically for a number of different purposes. Stainless steel, aluminum, copper and silver plates or sterling silver pots are generally used for oil and meat fondue recipes, where enamel coated cast iron or ceramic pots are used for cheese or chocolate fondues. On the market today, you can also find fondue pots with non-stick surfaces, which make cleaning less difficult.
With a wide range of pots and cooking units comes a wide range of price ranges - from very cheap to expensive. What to look for, in my opinion, is the sturdiness of the pot's construction. If you're looking for a versatile pot that can be used for more than just oil fondue, make sure the unit has the ability to adjust the heat source.
Fondue Bourguignonne is a traditional meat fondue recipe. The pan used for this is wider at the base and curved at the top. Why? Because it eliminates some of the splatter that occurs when raw meat hits hot oil, and the shape helps retain heat. Most bourguignonne pots hold 1 1/2 to 2 quarts.
What if you don't have a fondue pot or don't want to spend money on one? You can always improvise with any good heating unit that burns denatured alcohol, canned heat or butane. The container for the oil can be any saucepan or frying pan. It must be one that is at least 3 1/2 inches deep and no larger than about 8 inches in diameter. If it has straight sides and possibly an inward curve at the top, even better. Like a bourguignonne pan, it reduces splatter and retains heat.
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