Fondue

fondues

Find your favourite fondue recipe for a fun, romantic starter. You can choose from your classic cheese fondue, Irish stout and beer fondue or pizza fondue! **spspan class="mw-headline" id="EtymologieEtymologie[edit]>> A fondue (;[2][3]French:[f??

dy]) is a Swiss[4] meal of molten cheeses prepared in a common saucepan (caquelon or fondue pot) over a hand held oven (réchaud), which heats up with a candles or an alcohol light and is consumed by immersing sandwiches in the cheeses with long-stemmed toes. In the 1930' it was advertised by the Schweizerische Käseunion as a traditional meal and made known in North America in the 1960'.

From the 1950' onwards, the word "fondue" has been generalised to other meals in which a particular type of foods is immersed in a common pan of heated liquid: fondues of chocolates, in which bits of fruits or pastries are immersed in a molten mass of milk chocolates, and fondues of bourguignons, in which cuts of meats are boiled in sauerkraut.

Today, the oldest known recipes for fondue are from a 1699 Zurich publication "Käss mit Wein zu kochen". 8 ] He demands that ground or sliced cheeses be molten with vine and loaves of loaf soaked.

Cheesephondue is a mix of chees, wines and spices. In order to make the quelon, it is first sprinkled with a chopped cloves of cloves of garlic. Heat with maize starch, then add ground chees and stir until it melts. During the heating process, the mix is agitated continually in the cocelon.

Once it is done, the guests immerse the diced loaves skewered on a fondue forks in the mélange. Keep a fondue mix sufficiently warmed to keep the fondue slippery and fluid, but not so heated that it will burn. Maintaining this heat until the fondue is done, there is a thin layer of roasted (unburnt) cheeses at the bottom of the cachelon.

Moitié moitié (or half and half), also known as Fondue Suisse: This is Gruyère and Fribourg City. Appenzell cheeses with whipped cream. No. Gruyère, Emmentaler, mashed tomato and vine. Gruyère, Freiburger vacherine and mushroom. Savoyarde: Comté, Beaufort and one or two other regional cheeses such as Reblochon, Abondance,[23] or the Gruyère analog. The Valdôtaine (French: Fondue à la valdôtaine[25] or Italian: Fonduta allea valdostana):

Fontina, cheese, milk, egg and truffle, characteristic of the Aosta Valley; Fonduta piedmontese in Piedmont. Chilled fondue mixtures are available in most of Switzerland's hypermarkets as ready meals and require little more than the smelting in cachelon. Cheese fondue (lit. "Chinese fondue") is a commonly used term for a warm pan in which meats and veggies are boiled in a saucepan with stock, or simply dipped the cut meats with fondue forks in a cooking stock with lettuce as a side dish[26].

Sliced fruits or pastries are immersed in a molten praline and often seasoned with rhum or cherry brandy. You can also make dessert fondue with coconuts, honeys, caramels or marshmallows. The Fondue Bamguignonne is a fondue pan stuffed with warm olive oils in which guests immerse cuts of meats to boil.

"The Fondue vigneronne" or "Fondue Bacchus" is like Fondue Burgundy, with vine instead of almonds. The fondue is made from cooked redwine, flavoured with seasoning such as seasoning with seaweed, peppers, onion, spices and aromatic plants; the whitewine variant is flavoured with chilli, chili, cilantro, chilli peppers and added with chickensweed. Afterwards, the guest dips meats, seafood or vegetable into the pot and covers it with bear' snaise, tartar gravy or just plain shouldard.

It is made of a metal or rock plate. Especially for fondue with meats, we pour on the plate either cooking fat or extra virgin oils and boil the meats over it like in a sauerkraut. It' a very popular type of fondue in South America. There are two types of cappuccino fondue, cappuccino fondue and cappuccino fondue, a kind of sweetness.

Oxford University Press, "Oxford Dictionaries Online:'fondue'", Oxford Dictionaries Onlin, accessed January 16, 2015. OXFORD English Dictionary, deuxième édition, 1989 ; Online-Version Novembre 2010. s. v. ^ OJ : a s OXFORD English Dictionary, deuxième édition, 1989 ; Online-Version Novembre 2010. s. v. ^ OJ : a s. ^ OJ OXFORD English Dictionary, deuxième édition, 1989 ; Online-Version Novembre 2010. s. v. ^ OJ : a s OXFORD English Dictionary, deuxième édition, 1989 ; Online-Version Novembre 2010. s. v. ^ OJ : a s. ^ OJS, Direktorin des Musée Kraoud-Schüle OXFORD English Dictionary, deuxième édition, 1989 ; Online-Version Novembre 2010. s. v. ^ OJ : a s OXFORD English Dictionary, deuxième édition, 1989 ; Online-Version Novembre 2010. s. v. ^ OJ : a s. ^ OJ OXFORD English Dictionary, deuxième édition, 1989 ; Online-Version Novembre 2010. s. v. ^ OJ : a s OXFORD English Dictionary, deuxième édition, 1989 ; Online-Version Novembre 2010. s. v. ^ OJ : a s. ^ OJS, Direktorin des Musée Kraoud-Schüle, aj.

Barry Popik, The Big Apple Blog, "Chocolate Fondue (Myth)" "Influence on stomach functions and manifestations of vine, coffee or liquor with a traditional white coffee: randomized cross-over study". The Wikimedia Commons has fondue medium.

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