fondue
A fondue ( French and Swiss [ ˈfõdyː ], German [ fõˈdyː ]; from French fondue "melted", from fondre ) or a fonduta ( Italian ) is - in the narrower sense and in relation to Central Europe - originally a dish made from melted cheese from the western Alps - French-speaking Switzerland , Savoy and Piedmont .
In the meantime, the term is generally used in terms of kitchen technology for dishes in which bite-sized pieces of food are dipped into heated liquids: The Japanese dish Shabu shabu is also prepared like a fondue: Mutual influences are unknown.
Cheese fondues
The cheese fondue is the oldest variant of the dish known as fondue. It consists of a mixture of melted cheese and white wine , to which starch is added as a binding agent and which is seasoned with a dash of kirsch ( fruit schnapps ) as well as garlic and pepper . The taste of the fondue varies depending on the type of cheese, which is particularly noticeable in the many regional variants of the fondue.
The fondue savoyarde (“ Savoy fondue”) comes from France and consists of the cheeses Emmentaler , Comté and Beaufort . A specialty from the north-west of Italy is the fonduta valdostana (" Aosta valley fondue") or the fonduta piemontese (" Piedmontese fondue"), which is prepared on the basis of Fontina with butter , egg yolk , milk and white truffles .
preparation
During the preparation, previously warmed cheese, chocolate, broth or fat is kept hot at the table over a table stove, a so-called rechaud . The participants of a fondue meal dunk bite-sized bites into this substance with the help of special skewers (for cheese, fat and chocolate fondue) or baskets (for stock fondue) and cooked them in this way (fat and stock fondue) or coated them (cheese fondue). and chocolate fondue). At the table, the heated mixture is placed in the Swiss version in a special ceramic pot , the caquelon , over a rechaud . The participants put pieces of bread or (previously cooked) potatoes on a long fork, hold them in the liquid cheese and make circular movements until the bread or potato is coated with it.
Fat and stock fondues
Today, meat or fish pots are also referred to as fondue, prepared as fat fondue ( Fondue bourguignonne , "Burgundy fondue") or stock fondue. The stock fondue comes from Asia ( Fondue Chinoise , "Chinese fondue", or in the Japanese variant Shabu shabu ), where the preparation of dishes in the so-called fire pot has a long tradition. Not only meat is cooked in the hot broth, but also vegetables and small filled dumplings. Fish is steamed in baskets over the boiling broth. In contrast to the cheese fondue, a metal pot is not used here, since fat or broth are not only kept warm, but must be boiling hot. A so-called fondue plate can then be used for consumption, which has a large area for eating and provides several small compartments for sauces, dips and other ingredients. Although nothing is melted with the brewed fondue, one speaks of "fondue" here too - probably due to the similarity, but etymologically incorrect.
When preparing the fat fondue, not only does the selection of the right fondue pan play a role, the fat must also be suitable for the high temperatures that arise when it is heated. The fat must be able to be heated up to 180 degrees. There are now special fondue fats and oils on the market; Sunflower oil, peanut oil, or soybean oil also work well. The ideal temperature is determined by holding a wooden stick in the fat. If bubbles rise, the fat is hot enough.
Wine fondue
Another variant, known as fondue vigneron or fondue bacchus , is the preparation of pieces of meat in simmering wine. Both red and white wine can be used.
chocolate fondue
With a chocolate fondue, bite-sized pieces of fruit or other food are dipped in melted chocolate with a fork . A special form of the chocolate fondue is the chocolate fountain, in which the liquid chocolate pours over a fountain. Whole milk, dark chocolate and white chocolate are suitable for a chocolate fondue.
Web links
Individual evidence
- ↑ Nina Streeck: The most beautiful touching piece in the nation. In: Neue Zürcher Zeitung . Retrieved November 10, 2014 .
- ↑ Fondue in five variations. In: St. Galler Tagblatt . December 23, 2011, accessed September 28, 2015 .
- ↑ Oliver Fueter: What the Fondue Chinoise has to do with China. In: Espresso Aha! SRF , December 18, 2015, accessed on January 12, 2016 .
- ↑ Janina Gehrig: When the fever comes after the feast. In: The Bund . December 24, 2013, accessed September 28, 2015 .