Meat Fondue Broth Vs. Oil
Fondue is a cooking meat method, and its cooks with hot liquid until the meat is done according to every diner’s preference.
You basically pierce a piece of meat using the traditional fondue fork or wooden skewers and then allow it to cook in the hot liquid until it’s done.
You can use either oil or broth as the cooking liquid.
It is served as an appetizer, main course, or dessert.
Fondue is convenient for cooking meat and seafood and can also prepare assorted types of dipping sauce for dipping almost any kind of food.
The fondue dipping sauce made depends on what food you’ll be dipping.
Meat fondue broth
Broth fondue is also known as shabu shabu in Japan. You should consider using broth in fondue broth to add flavor to your meat as it takes on the ingredients’ flavors.
When using broth as your cooking liquid, it’s best to be consistent with the type of meat being served.
For example, if you’re serving beef fondue, use beef broth.
You can also add herbs and spices to your broth. Here are the steps to follow when using the broth for met fondue.
- Prepare the meat
Prepare the raw meat by letting it sit in the freezer for 30 minutes until slightly stiff to make it easier to slice through.
Cut the meat into small lean pieces and place them on a plate. The next step is to make a sauce using mustard, wasabi, chives, and sour cream.
Thin it with water to the desired paste, and use salt and pepper for seasoning.
- Prepare the broth
The broth contains soy sauce, ginger,scallions, sesame oil and garlic. The ingredients are put into a deep saucepan and brought to boil over high heat.
Lower the heat to simmering and uncover the pan for about twenty minutes. Strain and discard all the solids and keep heating at medium heat.
Set fondue pot in the middle of a table and fill it with the broth. Maintain the temperature at a simmering point.
It is now up to each dinner to cook the meat and vegetables such as mushrooms, carrots, and potatoes and place them on their empty plates.
Oil Meat fondue
Fondue Bourguignonne is the same as hot oil fondue, is an alternative to the traditional cheese fondue.
Diners cook their food on long fondue forks in a pot filled with hot oil. To make your meal healthy, you start with oil.
Peanut butter oil is highly preferred as it is low in saturated fats and cholesterol levels.
The oil in a fondue pot is heated up to 325 degrees and diners pierce meat cubes with forks and directly place them into the oil.
The portions should be small, about the size of your palm. Dipping sauces can be made of healthy ingredients such as fat-free sour cream and soy sauce.
Cook the fondue on your stove first to heat it at the right temperature before moving it in the fondue pot.
This ensures your creation remains at a constant temperature that will cook your fondue perfectly.
Protect your table from the fondue’s heat using a trivet.
Never use water in fondue; instead, use recommended liquids such as oil and broth.
A single fondue cannot serve many people. If you have or more guests, get more fondue pots for convenience.
Only one course should be served as a fondue.
Ensure the food is dry and not too much in the fondue to prevent the hot oil from spluttering.
Have an estimate of the food your guests will take. On average, have at least a half-pound for each. But this is for one course as a fondue.
The fondue pot should always be under supervision. Try as much as possible to avoid letting children attend the pot, but close maintenance is essential if they must.
If a fire erupts when using a fondue pot, cover it to end the supply of oxygen. Using water will make the fire spread wildly so always take precautions.
Whether you choose to use broth or oil for your fondue, always be safe. Both liquids are ideal for tasty meals. Just go for what you prefer.