Cuisinart CFO-1000 Suggested Temperatures for Fondues, Tips and Hints, Ingredients, As needed

SUGGESTED TEMPERATURES FOR FONDUES

The temperature settings below are suggestions, and may need to be adjusted up or down according to initial temperature of ingredients being cooked, and amount and temperature of food being dipped or cooked at any given time.

Using your fondue pot with cheese

Begin by tossing finely shredded cheese with at least 1 tablespoon of cornstarch. Pour 1 cup of liquid into the fondue pot and turn to setting 4.5 to bring liquid to a simmer, but not a boil. Once the liquid is just simmering, reduce temperature to 3.5 and add a small amount of the corn- starch-coated cheese. Whisk until it melts into the liquid. Continue, alternating between shred- ded cheese and liquid, until all cheese has been added and the desired consistency has been achieved. In some cases, you may not need all of the liquid in a recipe’s list of

ingredients.

If cheese ever seems like it is becoming clumpy or stringy, put in a tablespoon of lemon juice or cider vinegar. Once the preferred consistency has been reached, stir together a couple of tablespoons of liquid (either alcohol, broth or lemon juice) and a tablespoon of cornstarch (this is called a slurry). Whisk the slurry into the fondue and allow to cook for a minute or two. Reduce temperature to setting 3 for serving. The entire cooking process will take 20 to 30 minutes, depending on the ingredients being used.

Alcohol is used in cheese fondues for its flavor, as well as the way it reacts with the proteins in the cheese. It keeps cheese from separating or clumping to create a very smooth fondue. That being said, it is possible to make alcohol-free versions without compromising flavor or consistency. For alcohol-free options, substitute the following for full amount of wine or beer: Chicken stock or apple cider (depending on

the recipe), 2 to 4 tablespoons of lemon juice or apple cider, and 2 to 4 tablespoons of apple cider vinegar. Preparing fondue without alcohol takes patience. You must add the shredded cheese to hot liquid very slowly because cheese melts more slowly in broth than in alcohol. Sprinkle in no more than 1/4 cup at a time. If it seems like the mixture is breaking apart, add another tablespoon of lemon juice or vinegar.

If the recipe calls for adding more alcohol after cooking, substitute 1 to 2 tablespoons of lemon juice or vinegar.

TIPS AND HINTS

•For the best consistency, use good melting cheeses: Gruyère, Emmenthaler, Fontina, Cheddar, Monterey Jack, Swiss, Comté, Raclette, Gouda, Edam.

•When making fondue, use a wine or beer that you would enjoy drinking because taste and flavor are important. Sauvignon Blanc or Pinot Grigio/Pinot Gris is a good choice for making cheese fondue, as well as Champagne or Prosecco.

•Chardonnay and red wines are not recommended for fondue cooking because the taste of chardonnay can be overwhelming, and red wine lacks color appeal.

•Alcohol in the wine and beer prevents the cheese in the fondue from breaking down or becoming clumpy.

•Fondue should be served immediately

after being prepared. While it can be cooled down and reheated, the consistency will be compromised. If reheating, first bring to room temperature; then turn to setting 4. Stir continuously, allowing to warm until desired consistency is reached, whisking in additional liquid (alcohol or broth)

as needed.

•Dipping suggestions include crusty bread cubes, grissini (breadsticks), bell peppers, grape or cherry tomatoes, blanched broccoli or cauliflower, steamed baby potatoes, cornichons, pickled vegetables, carrots and celery, and pretzels.

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