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An Introduction To Thai Food
If you mentioned Thailand to a westerner say 30 years or so ago, more than likely they would confuse the country with the Chinese Republic on Taiwan. Or, if they even knew the name at all, all it was probably through Hollywood’s slightly libelous...
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How To Cook Hot Oil Fondue

Have you ever sat around a pot of hot oil with a fork in your hand and a plate of raw meat in front of you? Reading this article may give you the urge to do just that.

Hot Oil Fondue or Fondue Bourguignon consists of cooking meat in a pot of hot oil that sits directly on the table. Several choices of dipping sauces are usually available as well. Like cheese fondue, oil fondue is a great choice to serve for an intimate dinner or for a few friends. Fondue allows the host to be present at the dinning table and to enjoy the company of the guests instead of running back and forth to the kitchen.

The key to enjoying oil fondue is preparation. Lean cuts of meat such as beef tenderloin, pork cutlets or boneless chicken breast can be cut into bite sized pieces in advance and stored in the fridge. Just be sure to give the raw chicken it’s own plate to avoid any kind of salmonella contamination.

At least three dipping sauces should be prepared for hot oil fondue. If you’re really ambitious, choose up to 5 dipping sauces to go along with several types of meat. For example if cooking chicken pieces, then you could choose teriyaki sauce, satay sauce, spicy buffalo sauce or sweet and sour sauce. You may want to give each guest their own set of sauces if you are worried about double dipping.

Peanut oil, grape seed oil or clarified butter are used because they have a high smoke point. That means that they can withstand a high temperature without igniting. Depending on the size of your fondue pot, you will probably need about a quart or two.

Traditionally oil fondues have been prepared in metal fondue pots. A ceramic pot should be avoided because it could crack under high temperatures.


The oil needs to be heated to 325-350 degrees. If your fondue pot is the kind with a candle then you’re out of luck. You’ll need a heating element in order to maintain a constant temperature. Today’s Electric fondue pots are more versatile than the old metal pots and can be used to cook cheese, oil, broth & dessert fondues. The electric fondue pots will include a temperature dial that makes it easy to maintain the proper temperature. Just dial it in and leave it. The newest fondue pots are also dishwasher safe, so cleanup is a breeze.

Basic Hot Oil Fondue (Fondue Bourguignon)
Fill 2/3 of fondue pot with Peanut Oil (or Grape seed Oil or Clarified Butter)
Heat oil to 325-350 degrees

Safety Tips:
Do not use a ceramic or stoneware pot
Let food cool before eating
Never move a fondue pot filled with hot oil

To Dip:
Lean Cuts of Meat – bite sized pieces (beef tenderloin, pork cutlets, chicken breast, etc)
Vegetables - Broccoli, Cauliflower, Peppers, etc.

Dipping Sauces:
Sweet & Sour Sauce, Thai Peanut Sauce, Teriyaki Sauce

If you’ve already tried cheese and chocolate, then you’re ready for the next step in fondue. Hot Oil fondue is a delicious way to spend an evening with friends or family.


About the Author: Anthony Tripodi is the webmaster of GoFondue.com - The Home of Fondue. For more information about fondue including recipes, ideas and equipment, visit http://www.gofondue.com

Source: www.isnare.com

 

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