Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Cheese Fondues

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Cheese Fondues

    I have been making this recipe since the 70's. We use to use Sauterne wine as it was really plentiful back then but, alas, it is very hard to find and to get anything decent it is more money than I want to spend. I use a Liebfraumilch wine but whatever your taste buds like.

    Recipe:
    8 oz Swiss Cheese
    4 oz Gruyere cheese
    1.5 tsp corn starch
    1 cp White Wine
    Garlic

    Cheese cut and eyeball weighed. In the process of cleaning off the covering.



    Shred the cheese and the corn starch and mix well so the corn starch coats the cheese well.



    In your Fondue pot, if you have fresh garlic rub the inside of the pot. If not, I used some freeze dried garlic slices and just dropped them in the pot.



    Put your wine in your pot and turn the heat on low. When it starts to bubble hard just before it boils add a small handful of shredded cheese.



    Stir until dissolved


    Add more chesse and repeat until all cheese is added


    It should have a nice smooth consistency. If thick and lumpy it may need a little more wine added to thin it out a bit. Or if it is runny add some more cheese if you have it. If it has separated watery with lumps add a bit more cornstarch. If you have to add cornstarch mix with a little of the wine to get rid of any starch lumps before you add to the Fondue



    While you were doing this you needed to have the oven heated to warm the bread. Aftyer the bread is warmed cut into 1" cubes or less, turn down the fondue pot to a simmer, pour the rest of the wine and enjoy!!

    #2
    Awesome! Thanks for this.

    Comment


    • Marauderer
      Marauderer commented
      Editing a comment
      I know it wasn't "Q" but I don't eat "Q" all the time.

    • Huskee
      Huskee commented
      Editing a comment
      Sssh, don't tell anyone but I don't either. I loves me some pizza and many many other things cheese, and fried foods.

    • Jon Solberg
      Jon Solberg commented
      Editing a comment
      How much does an eyeball weight anywho?

      Speaking of eyeball. LOOKs good!

    #3
    Looks pretty dang awesome to me.

    Comment

    Announcement

    Collapse
    No announcement yet.
    Working...
    X
    false
    0
    Guest
    500
    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
    false
    false
    {"count":0,"link":"/forum/announcements/","debug":""}
    Yes
    Rubs Promo

    Spotlight

    These are not ads or paid placements. These are some of our favorite tools and toys.

    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

    Use Our Links To Help Keep Us Alive

    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

     

    Comprehensive Temperature Magnet With 80+ Important Temps

    Amazingribs.com temperature magnet
    Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

    Click here to order.


    Blackstone Rangetop Combo: Griddle And Deep Fryer In One


    The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

    Click here to read our detailed review and to order


    Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


    This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

    Click here to read our detailed review


    The Cool Kettle With The Hinged Hood We Always Wanted


    Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

    Click here for more about what makes this grill special


    Groundbreaking Hybrid Thermometer!

    Thermapen One Instant Read Thermometer

    The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

    Click here to read our comprehensive Platinum Medal review


    The Pit Barrel Cooker May Be Too Easy


    The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

    Click here to read our detailed review and the raves from people who own them


    Our Favorite Backyard Smoker

    The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
    Click here for our review of this superb smoker