Online Tavolo Westbend Bodum Comfort House Fondue seems to be a food style that drops in and out of popular trends. A popular chain restaurant in the United States does a brisk business serving fondue dishes at a hefty price. Fondue used to be a popular dish for dinner parties in the fifties, sixties and seventies . Read on for tips and recipes . A Little History Fondue originated in Switzerland as a way of using up hardened cheese.
Accounts vary on how fondue was originally created.
Cherry brandy is added to the melted mixture, which becomes a dip for pieces of stale bread and crusts. French gastronome Brillat-Savarin mentioned fondue in his 19th century writings, but fondue really hit its heyday in 1956, when chef Konrad Egli of New York's Chalet Swiss Restaurant introduced a fondue method of cooking meat cubes in hot oil. Chocolate fondue followed in 1964. The addition of alcohol to fondues lowers the boiling point so that cheese proteins will not curdle, but take care not to boil it. When multiplying fondue recipes for larger crowds, remember there is less surface area to evaporate liquids, so you will not need as much as double the liquid of the original recipe.