Fondue Serving Tips

Cooking is an art. You are the artist; the fondue pot is your brush. Your palette comes loaded with colors: reds, greens, yellows, and oranges of fruits and vegetables, deep rich reds of meats, neutral tones of fish and chicken, and rich browns of chocolates. Express yourself; but for goodness sake, don't muck up the canvas.

Please Rethink These

• No double dipping.
• Serving cold and iced drinks and warm cheeses make a grumpy tummy.
• Unattended fondue forks in hot oil burn lips.
• Never leave fondue pots unattended.
• Never add water to cheese fondues; use flavorful liquids.
• Oils boil, cheese and chocolate fondues do not.
• Stay away from some cheddars and Swiss cheeses that do not melt properly.
• Don't overload tables so things are knocked over; you're working with fire.

These Are a Go

• Dip the bread in cheese and twirl off excess. You'll wear less of the meal home.
• Absorb excess moisture from meat. Hot oil and water do not mix well.
• Use bamboo skewers when cooking meat to avoid dangerously overheated metal.
• Shred your cheeses and break chocolates into tiny pieces.
• Squirt lemon juice on cut fruits to avoid discoloration.
• For ease, cook fondues on the stove and transfer to your fondue pot. Multiple fondue pots for larger table gatherings; 6-person limit per pot.
• Use a Lazy Susan to make reaching easier.
• Condiment trays with removable bowls makes passing easier.
• Skewer meats completely on to the fork so meat does not touch the bottom of the fondue pot and stick or burn.
• Go for a little romance and candlelight.