If you want to make cheese, meat, or seafood fondue, you’ll need a fuel that burns hotter than can be achieved with standard methods of cooking. With fondue, you can eat the food with your fork, dip it, and savor it. Set a tray of bite-sized dipping foods around the fondue pot. Steaming vegetables is best done in 4 to 5 minutes, or until they are slightly tender. The cheese mixture is typically served in a communal pot known as a calquelon. It is made by melting at least two different types of cheese in a pot with wine and a little flour. The dish is made from warm cheese and was popular in Switzerland in the 18th century. Whichever method you choose, just make sure to enjoy your cheese fondue! However, if you’re not too worried about perfection, then you can just melt the cheese in a separate pot and transfer it to the fondue pot. If you want to ensure that your cheese fondue is perfectly smooth and evenly melted, then you should melt the cheese over the fondue flame. However, if you ask a fondue enthusiast, they’ll probably tell you that it doesn’t really matter how the cheese is melted, as long as it ends up in the fondue pot! So, what’s the verdict? Ultimately, it’s up to you. If you ask a cheese expert, they’ll probably tell you that the cheese should be melted over the fondue flame, as this will help to create a smooth, evenly-melted consistency. So, what’s the right way to do it? Well, it depends on who you ask. When it comes to cheese fondue, there are two schools of thought: those who think the cheese should be melted over the fondue flame, and those who think it should be melted in a separate pot and then transferred to the fondue pot.
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