Bottom of cheese fondue started to burn
I haven't made a fondue in years, and don't recall it being difficult the last time out.
But this time, I made a variation of Rachel Ray's "Fun-due", which was simply grated gruyere and grated smoked gouda, mixed with 1 T of flour, melted with white wine and lemon juice.
It tasted good, but got very thick very quickly, and it started to burn on the bottom with still a cup or so left in the pot.
Is there a trick to using the sterno? At first, I used the size larger can, then went to the smaller can, but in both cases, the flame was higher than I wanted it to be.
Maybe my equipment is too old fashioned? In the picture, the platter in the middle holds the dippers: chunks of baguette, asparagus, sausage-beef meatballs, shrimp and sauteed mushroom caps (the plate on the left is pate and crackers, not fondue-related).
Any tips from seasoned fondu-ers?