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Old 01-18-2009, 12:54 AM   #11
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Originally Posted by Fisher's Mom View Post
This sounds so good, Katie. I want to try it, too, but I have never made fondue. I don't have a fondue pot but I do have a mini crock pot, like lindsayanng mentioned she has. Have you ever used one of them for fondue? What temp would I set it on for serving - warm, low or high? TIA
My guess is LOW. Once the mixture has been mixed and melted all you need to do is to keep it warm enough to dip the bread into. Too hot and the cheese might burn on the bottom. Just a guess since I've never used a crock-pot for fondue.

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Old 01-18-2009, 01:05 AM   #12
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The mini crock pots I dont THINK are nearly as powerful as the big ones. They arent made for cooking, they are made for keeping dips warm. With cheese, i would ASSUME that you need it to stay hotter than a typical sea food dip because you have to keep a mass of cheese from melting

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Old 01-18-2009, 07:08 AM   #13
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Your problem is the cheese choice. Cheddar cheese alone will not give you that creamy texture you are looking for. Add equal parts of a Swiss type cheese (Ementhaler is traditional, but other Swiss cheeses will work too). You mentioned that you added beer. That is good because you do need some alcohol as well.
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Old 01-18-2009, 12:10 PM   #14
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The fondue I make is fairly identical to KatieE's. While I haven't had a fondue pot for years now, what I do is make it in regular saucepan on the stovetop & then poor it into a crockpot on "low" for serving.

Even without vegetarians coming to dinner, the chicken fondue is too dicey for me - especially for guests. There's too much of a chance for someone to end up eating chicken not cooked well enough & becoming ill.
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Old 01-18-2009, 12:18 PM   #15
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I've been making one fondue in particular for 35 years and everyone always loves it. It is my most popular one and it's so simple it's embarassing.

1 can Rotels tomatoes and chilis
1 lb. Velveeta cheese

Melt, mix well, dip CRUSTY rustic bread cubes and assorted veggies. That's it. Sooooo good and soooo simple. I don't know why this one appeals to so many people but it does.
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Old 01-18-2009, 10:31 PM   #16
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well, i just wanted to come back and give an update..

The fondue recipes that I ended up using when WONDERFULLY! They were from Food Network

Here's the link: http://www.foodnetwork.com/recipes/t...ipe/index.html
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Old 01-19-2009, 07:55 AM   #17
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Actually, the "burnt crusty cheese" that nearly always forms on the bottom of a fondue pot is both traditional & desired. It's absolutely DELICIOUS, & I've heard of people fighting over it - lol!!

After the fondue is done & that "crust" has cooled down, I always save it as a snack for myself the next day. Nuked on a plate in the microwave a bit, & sliced up with some toast pieces - lovely.
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Old 01-20-2009, 12:50 PM   #18
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Katie E's recipe is spot-on.

The most important thing about making fondue is to use GOOD QUALITY CHEESE. And melt it slowly in the heated wine. If the wine gets too hot the cheese will get grainy.

Less is not more. More is more and more is fabulous.
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