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
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No double dipping.
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Serving cold and iced drinks and warm cheeses make a grumpy tummy.
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Unattended fondue forks in hot oil burn lips.
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Never leave fondue pots unattended.
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Never add water to cheese fondues; use flavorful liquids.
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Oils boil, cheese and chocolate fondues do not.
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Stay away from some cheddars and Swiss cheeses that do not melt properly.
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Don't overload tables so things are knocked over; you're working with fire.
These Are a Go
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Dip the bread in cheese and twirl off excess. You'll wear less of the meal home.
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Absorb excess moisture from meat. Hot oil and water do not mix well.
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Use bamboo skewers when cooking meat to avoid dangerously overheated metal.
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Shred your cheeses and break chocolates into tiny pieces.
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Squirt lemon juice on cut fruits to avoid discoloration.
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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.
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Use a Lazy Susan to make reaching easier.
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Condiment trays with removable bowls makes passing easier.
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Skewer meats completely on to the fork so meat does not touch the bottom of the fondue pot and stick or burn.
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Go for a little romance and candlelight.
