Cuisinart CFO-3SS Instruction and Recipe Booklet - Page 6
Fondue Pot. Blend, using
UPC - 086279006417
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To serve fondue, give each diner a dinner plate, a fondue fork and a dinner fork along with a large napkin. Fondue etiquette indicates that the food should not be eaten from the fondue fork, but transferred first to the diner's own fork. Fondue forks are very sharp and also get very hot when in oil or broth. If a dipping sauce gets on a fondue fork, it can "contaminate" the oil or broth, causing a burnt or "off" taste. Diners should never "double dip" and place the bitten portion of a piece of food back into the communal fondue pot. CHOCOLATE FONDUE When preparing chocolate fondue, be sure to use the best chocolate available for optimum flavor. Chop your own chocolate quickly in the Cuisinart® Food Processor. Place 1-inch or smaller pieces of chilled chocolate in the work bowl fitted with the metal blade and process until finely chopped. Take care not to allow your chocolate fondues to come to a boil. If chocolate fondue begins to "break" or separate into chocolate with any liquid that is oily in appearance, the fondue can be rescued by using a Cuisinart® Hand Blender on low speed, directly in the Cuisinart™ Fondue Pot. Blend, using a gentle up and down motion, keeping the blender under the top surface of the fondue until it returns to a homogenous mixture. CHEESE FONDUE Cut crusty bread for dunking into 1-inch cubes - always include a side of crust on each bread cube. The bread is speared on a fondue fork, and then swirled into the cheese in a "figure eight" type motion to coat. The fork prongs should not ever touch the bottom or sides of the Cuisinart™ Fondue Pot - they will scratch the nonstick surface. Begin cheese fondues by heating wine, beer or other liquid until it reaches a boil. Then reduce heat to a simmer and slowly add shredded cheeses while stirring, until the cheese melts completely. Take care not to allow cheese fondue to come to a boil. If cheese fondue begins to "break" or separate into cheese with liquid that is oily in appearance, the fondue can be rescued by using a Cuisinart® Hand Blender on low speed, directly in the Cuisinart™ Fondue Pot. Blend, using a gentle up and down motion, keeping the blender under the top surface of the fondue until it returns to a homogenous mixture. Do not purchase expensive already grated cheeses. You will have a greater variety and better quality available if you grate your own use your Cuisinart® Food Processor fitted with the medium (4mm) shredding disc to quickly shred less costly blocks of cheeses. BROTH FONDUE When making a broth fondue, use a homemade stock that has been strained, or a purchased stock or broth that is flavorful, but low in sodium - a high sodium stock will become more concentrated as the evening progresses. Season broths with fresh ginger, green onions, spices, or fresh herbs for flavorful dipping. Have additional hot stock/broth available to add to the fondue pot as necessary. OIL FONDUE For oil fondues, use a flavorless vegetable oil. Heat oil to 375° F using setting 7-1/2. This will take about 10 to 15 minutes - a one inch cube of bread will fry to golden brown in about 45 seconds when the oil is ready. Use no more than 3-1/2 cups oil. Season meats for oil fondues after frying - the hot meat will absorb the seasoning, and the seasoning will not flavor the oil for other diners. 6