What can I use for beef fondue?
But speaking about meat, the best ones for fondue are beef cuts like filet mignon, sirloin, and tenderloin. However, chicken, fish, pork, and seafood are also great options.
What is the best fondue beef?
The best meats for fondue are red meats, namely beef cuts like tenderloin and sirloin.
What is beef fondue called?
Beef Fondue (Fondue Bourguignonne) is made using tender, cubed pieces of beef which are cooked in a combination of butter and cooking oil then dipped in flavorful sauces.
What oil is best for beef fondue?
If you are going to fondue, using a monounsaturated oil would be a better choice. Canola oil has very little flavor and a high enough smoke point. Extra virgin olive oil is acceptable, but virgin olive oil will have fewer impurities and thus an even higher smoke point.
What kind of oil do you use for meat fondue?
How to make tomato fondue?
Leave the slices of garlic in the pot and add the tomato purée on top. In a small dish, whisk together the kirsch and cornstarch. Put the fondue pot directly on the stove and heat the tomato purée over medium-high heat until it is bubbling. Lower the heat to medium and slowly add the cheese.
How do you cook meat in a fondue Bowl?
In three separate bowls, combine the curry sauce, mustard sauce and onion-horseradish sauce ingredients. Pat meat dry with paper towels. Heat oil in a fondue pot to 375°. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauces.
How to cook fondue with mustard sauce?
Directions. In three separate bowls, combine the curry sauce, mustard sauce and onion-horseradish sauce ingredients. Pat meat dry with paper towels. Heat oil in a fondue pot to 375°. Use fondue forks to cook meat in oil until it reaches desired doneness. Serve with sauces.
How do you cook Tomatoes to make tomato sauce?
Then add the tomato and cook over moderately high heat for several minutes until juices have exuded and tomato pulp has thickened enough to hold its shape lightly in a spoon. Season carefully to taste. Just before serving, fold in the herbs.