K Kruger
Senior Cook
Sure. You don't have many options but I'll give it a shot.
[Ahh, now I know why you gave me a hard time many months ago on the other board when I suggested using wine in some Q-related something-or-another (sauce? mop? can't remember)--you don't like wine! ]
Okay. First, beer in fondue--if the cheese selection is right it can be quite tasty. Onward: You can try to sub light vegetable stock, water-thinned cream, or water for the wine but it's best if you use fattier, more-aged cheeses in the mix. This is because the alcohol in the wine lowers the boiling point of melted cheese which keeps its proteins from curdling. Longer aged cheeses' proteins break down more while it's being made which helps it withstand higher temps. Fattier cheeses have less protein to begin with, a good thing in this case. A mix of aged cheddar (1 part), Gruyère (2 parts), and Emmental (2 parts) might work. Or equal parts of those three plus an equal part of Fontina. Also, add a little lemon juice at the outset. You want a little acidity to help keep the cheese from curdling.
I wouldn't suggest nuking it either. Use a double boiler or a very low flame. And stir frequently, if not nearly constantly.
[Ahh, now I know why you gave me a hard time many months ago on the other board when I suggested using wine in some Q-related something-or-another (sauce? mop? can't remember)--you don't like wine! ]
Okay. First, beer in fondue--if the cheese selection is right it can be quite tasty. Onward: You can try to sub light vegetable stock, water-thinned cream, or water for the wine but it's best if you use fattier, more-aged cheeses in the mix. This is because the alcohol in the wine lowers the boiling point of melted cheese which keeps its proteins from curdling. Longer aged cheeses' proteins break down more while it's being made which helps it withstand higher temps. Fattier cheeses have less protein to begin with, a good thing in this case. A mix of aged cheddar (1 part), Gruyère (2 parts), and Emmental (2 parts) might work. Or equal parts of those three plus an equal part of Fontina. Also, add a little lemon juice at the outset. You want a little acidity to help keep the cheese from curdling.
I wouldn't suggest nuking it either. Use a double boiler or a very low flame. And stir frequently, if not nearly constantly.