You can actually add all the cheese at once to the wine. As Swiss i can tell you that people will most of the time do that instead of adding it gradually. Also, the most common fondue you can find is la "moitié-moitié" which is a half of Gruyère and a half of Vacherin, but emmental is great too. And for a final piece of advice the best way to eat it is with a loaf of bread that is one day old (but not baguette). Of course you can eat it with baguette, but it'll not be as tasty and as good that way ;)
Tips: What Brits call “corn flour” is the same as corn starch here in the states. Another tip: Milliliter is not a weight it is a volume - but you knew that. Measure 200 grams of wine.
Excellent Presentation!😍ThankS deeply for sharinG your Yummylicious Fondue recipe with uS!👍I learnt so muCh from you as your are a marvelous teacher!👍I haven't had a fondue since I divorced years ago...but it's time to brinG my Fondue Pot out of storage and get baCk to make awesome Fondues again!✌🙏😇🌹🔥🌹🥦🍄🥩🌹☕🍵☕
Hi, if you're struggling to find a good dry white wine, I would try using chicken stock with a squeeze of lemon or a drizzle of vinegar. The stock adds a lovely flavour and the lemon / vinegar adds the acidity you would have had from the 'dry' element of the white wine. The acidity is essential to stop the cheese going stringy so don't miss that out! Good luck and let me know how it goes
In reality, a large amount of the alcohol will evaporate and it’s only a small glass of wine per person anyway. If you’re keen to cut it to zero however, you can use some broth or stock with some lemon juice or white wine vinegar for the acidity. And congratulations!
My wife and I enjoyed cheese fondue more frequently in cold Upstate New York before we had children. Because even Gruyere cheese gets pretty salty once melted, we switched from dry wine to a good light beer and found it very satisfying. Since then, we never switched back to wine. The beer we use was any of the popular but not exactly premium brands. That should reduce the alcohol content from 12% to about 5%. If you start with the beer to melt all your cheese/corn start mix at a low simmer, that should remove most of the alcohol.
Cornflour is only an aid - it can be done without it, just add very little cheese at a time to start with and make sure you keep stirring until it all dissolves / melts before adding more
@@deborahallen8556 Just type in 'Fire Gel' to google and make sure it's safe to be used inside (most say use in well ventilated area). Hope that helps!
I would also add nutmeg, that is usually part of the traditional fondue recipes instead of pepper. And add the corn starch later in a slurry with Kirsch (also a great excuse to add more tasty alcohol ;-) )
Thanks Rose, please do give it a go, it's so much easier than you'd think. Great for a few friends coming over. If you don't have a fondu set, an old electric slow cooker works really well. Just plonk it in the middle of the table, switch it to high and let it get warm before you pour in the already melted cheese (it'll solidify when it goes in if the pot is cold)
It’s actually the same, 1ml of pure water equals exactly 1g. If you want to get technical, a dry white wine would weigh a tiny bit less than water as alcohol weighs less, but if it’s a sweet wine, it would weight slightly more as the extra sugar creates a denser mixture. But the differences are infinitesimally marginal so it’s not worth considering.
It's tricky to recommend a wine as it's so hard to know what'll be available in your area. Most supermarkets will be able to I've you a steer in the right direction, otherwise most new world wines (Chile, Australia etc.) will give you a decent description on the label - key words to look for are 'dry' (obviously), 'citrus', 'fresh' etc.
I’m afraid it is (minus the Kirsch) though I accept that maybe the region you’ve been to / live in may of course do things differently. Also, any chef worth their salt will tell you the kit never matters 😜
You can actually add all the cheese at once to the wine. As Swiss i can tell you that people will most of the time do that instead of adding it gradually. Also, the most common fondue you can find is la "moitié-moitié" which is a half of Gruyère and a half of Vacherin, but emmental is great too. And for a final piece of advice the best way to eat it is with a loaf of bread that is one day old (but not baguette). Of course you can eat it with baguette, but it'll not be as tasty and as good that way ;)
Tips: What Brits call “corn flour” is the same as corn starch here in the states. Another tip: Milliliter is not a weight it is a volume - but you knew that. Measure 200 grams of wine.
1ml of water weighs 1g so 200ml weighs 200g
Was looking everywhere and finally found a simpler one. Definitely going to try.. Thanks !
Great video... Thank you...I add a splash of Kirsch too... and sometimes add some bread that has been crisped up in the oven.
Great idea - always a lovely thing when you can make a dish your own!
Eee Dee
Hi, your best bet is a Chardonnay. Widely available in practically every country and in every price point.
Also mind the cozy kitchen! Great 👍🏻
OMG ... transported memories to first high school real restaurant outing... what fun & yum!! 😋
Excellent Presentation!😍ThankS deeply for sharinG your Yummylicious Fondue recipe with uS!👍I learnt so muCh from you as your are a marvelous teacher!👍I haven't had a fondue since I divorced years ago...but it's time to brinG my Fondue Pot out of storage and get baCk to make awesome Fondues again!✌🙏😇🌹🔥🌹🥦🍄🥩🌹☕🍵☕
I love cheese,super that u made ,u are the best
white wine is hard to find in my area, could you recommend any alternative non-alcohol liquid ? Thanks
Hi, if you're struggling to find a good dry white wine, I would try using chicken stock with a squeeze of lemon or a drizzle of vinegar. The stock adds a lovely flavour and the lemon / vinegar adds the acidity you would have had from the 'dry' element of the white wine. The acidity is essential to stop the cheese going stringy so don't miss that out! Good luck and let me know how it goes
don't bother making it. It HAS to have wine AND KIRSCH
Great! Thank you very much 👍👍
Looks delicious 😋 but im pregnant. What could be a good substitute for the wine?
In reality, a large amount of the alcohol will evaporate and it’s only a small glass of wine per person anyway. If you’re keen to cut it to zero however, you can use some broth or stock with some lemon juice or white wine vinegar for the acidity. And congratulations!
My wife and I enjoyed cheese fondue more frequently in cold Upstate New York before we had children. Because even Gruyere cheese gets pretty salty once melted, we switched from dry wine to a good light beer and found it very satisfying. Since then, we never switched back to wine. The beer we use was any of the popular but not exactly premium brands. That should reduce the alcohol content from 12% to about 5%. If you start with the beer to melt all your cheese/corn start mix at a low simmer, that should remove most of the alcohol.
Great tip, can’t wait to give it a go!
Great recipe, thanks xxx
Tries this today bloody lovly but my cheese and wine separated so. Next time il add more cornflour
Cornflour is only an aid - it can be done without it, just add very little cheese at a time to start with and make sure you keep stirring until it all dissolves / melts before adding more
Best video for fondue I have seen. Can I ask what kind of gel I need to buy please?
@@deborahallen8556 Just type in 'Fire Gel' to google and make sure it's safe to be used inside (most say use in well ventilated area). Hope that helps!
Nutmeg.
Great tip, though don’t overdo it - made that mistake myself once in a lasagna and had a headache for 3 days!
I would also add nutmeg, that is usually part of the traditional fondue recipes instead of pepper. And add the corn starch later in a slurry with Kirsch (also a great excuse to add more tasty alcohol ;-) )
Never attempted fondue but you made it seem like a possibility. Thanks!
Thanks Rose, please do give it a go, it's so much easier than you'd think. Great for a few friends coming over. If you don't have a fondu set, an old electric slow cooker works really well. Just plonk it in the middle of the table, switch it to high and let it get warm before you pour in the already melted cheese (it'll solidify when it goes in if the pot is cold)
The Gourmet Pantry 😎 I will let you know how it turned out .
Measure a 100ml white wine with a scale? 🤔 don't think 100ml = 100g
It’s actually the same, 1ml of pure water equals exactly 1g. If you want to get technical, a dry white wine would weigh a tiny bit less than water as alcohol weighs less, but if it’s a sweet wine, it would weight slightly more as the extra sugar creates a denser mixture. But the differences are infinitesimally marginal so it’s not worth considering.
good!!
where is the kirsch?? It's not traditional without kirsch
Awesome👍
Thanks!
Does anybody has a dry white wine recommendation?
It's tricky to recommend a wine as it's so hard to know what'll be available in your area. Most supermarkets will be able to I've you a steer in the right direction, otherwise most new world wines (Chile, Australia etc.) will give you a decent description on the label - key words to look for are 'dry' (obviously), 'citrus', 'fresh' etc.
❤️
don't use fire gel, use methylated spirits
Where is Kirshwasser
grate the cheese straight into the bowl hey presto one less plate to wash up
But I like salty cheeses and less wine.
Tu regardes trop youtube toi, c'est pas swiss ça et même la fourchette n'est pas la bonne !
I’m afraid it is (minus the Kirsch) though I accept that maybe the region you’ve been to / live in may of course do things differently. Also, any chef worth their salt will tell you the kit never matters 😜