Question about Kitchen Ranges
Use methylated spirits of fuel for a spirit burner to keep the mix hot but heat it initially on a regular stove.
For chocolate, use the metal container in combination with the ceramic container to form a double boiler.
For cheese use the ceramic container on its own, taking care not to overheat, otherwise you get a singed bottom layer.
Swiss cheese fondue is something like this. Use Gruyere and Emmentaler in a ratio of about 1:4 (more Emmentaler). Some rub the inside of the pot with garlic before starting. Make a wine base by mixing a little wine with corn or potato starch, while waiting for the rest of the wine to heat to a simmer. Mix in the wine-starch mix to the hot wine, and cook until it thickens, then add the cheeses, and stir in well until they melt. Grate in nutmeg to taste, and add a splash of Kirsch (real Kirschwasser is not sweet: do not use an imitation or cherry liquer).
I don't have exact quantities so you will have to experiment. From memory, it goes something like this: about 200g Emmentaler, 50g Gruyere, 100ml wine, 10ml corn starch, 10ml Kirsch for around 6 people. I've seen recipes recommending more Grueyere but obviously that's not the real stuff because the geniune article is pretty strong, and more cheese per person. But I find in practice there's a limit to how much fondue most people can eat.
Posted on May 02, 2009
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