Great recipe! It's the same as my husband's, and it is marvelous. He 1st made this for me on our 3rd anniversay with a bottle of champagne for starters, and he has made this nearly every year since. I have stayed married to this man for 47 years because of this dish. Love potion #9.
@kimberlyrobinson39923 жыл бұрын
That’s a very sweet story. You caught a good one!
@gilanagelman3 жыл бұрын
There once was a man from Peru, Whose fork fell into his stew. So he found a long stick, And whittled it slick, And now all he eats is fondue.
@TheBigMclargehuge3 жыл бұрын
I don't get it, once the stew was finished he'd get his fork back.
@awamericanhistory61733 жыл бұрын
It’s that 40 year old stew from great big story LOL
@electronsauce3 жыл бұрын
There once was a man from Nantucket...
@louisaleroux34843 жыл бұрын
@@TheBigMclargehuge I think it means he "whittled the stick til it was slick" like a long fondue fork "so now all he eats is fondue." lol
@lindainparis73493 жыл бұрын
@@electronsauce Who ate his fondue from a bucket....
@ellisbenm3 жыл бұрын
Knew before watching that the pun game was gonna be out of control
@majoroldladyakamom69483 жыл бұрын
... dontcha just love it? 👍👎🏼👍
@kyleuhlig15293 жыл бұрын
Chef John has always been stellar at cheesy jokes
@TheSlavChef3 жыл бұрын
Not BRIEsapointed.
@Ms.OliversLife3 жыл бұрын
Same 😂
@excellentyouboober3 жыл бұрын
haha true
@amarug3 жыл бұрын
swiss guy here, and we indeed do eat fondue a lot, its not just something tourists think we do. however, the by FAR most popular one of called "moitee moitee", its 50/50 gruyere and vacherin. id say about 90% of all fondues eaten here are that one. emmental is hardly ever used and very unpopular. also we only dip bread in it, some people also dip boiled potatos, but 95% of all fondues are bread only. no one would ever dream of dipping a vegetable or so. but the cheeses and white wine used in it, are so out of this world epic, that using anything but neutral, semi stale bread would not add to the experience and mask the delicate fireworks of taste going on there. sorry had to be said, but im a huge fan of yours!
@spacemanwithraygun39333 жыл бұрын
I like gruyere, and raclette as an alternative to emmentaler sometimes. I usually cut up a day old baguette or a sourdough bread loaf. I never heard of vacherin before I'll have to check that out.
@emmeleigh23373 жыл бұрын
Thank you for the elucidation on the ingredients and why the choice of bread & potatoes. Fondue has always been an "exotic" dish that i have been afraid to try because i haven't known "the how to & why for".
@DroidBen3 жыл бұрын
As a fellow swiss, I can confirm that we eat fondue only with bread, seldomly with potates. If somebody saw you dipping broccoli in a fondue here, the police and military would be immediately mobilized. /s
@mr.schwitzer14513 жыл бұрын
I love to use Appenzeller. Also hurt me a little when he added things that are not bread.
@Annick0803 жыл бұрын
Thank you, great information and a look into a Swiss gift to the world 😋
@MrTobytat23 жыл бұрын
If you thought getting a table at Dorsia was hard, wait until Johnny Long Forks opens.
@heli0s1013 жыл бұрын
Let's see Paul Allen's fondue.
@BillBraskyy3 жыл бұрын
Toby Thompson, you didn't even give them your name..?
@henkjanssen12523 жыл бұрын
"Great sea urchin ceviche"
@WickedWisdom553 жыл бұрын
@@BillBraskyy ...I have to return some video tapes.
@dumbcatposter3 жыл бұрын
@@heli0s101 Look at that subtle off-white coloring. The tasteful thickness of it. Oh my God, it even has a shake of cayenne.
@MrMojitoguru3 жыл бұрын
Next i think we need a perfect dark chocolate fondue recipe so we can get the absolute MOST of our newly acquired, vintage fondue pots. 😁👍🏻
@Ultracity60603 жыл бұрын
Ooh, can't wait to dip some kielbasa in that dark chocolate. ( ͡° ͜ʖ ͡°)
@dustyblue2ify3 жыл бұрын
Oh would love a dark chocolate fondue recipe indeed!!!
@TheSlavChef3 жыл бұрын
Once I had meatballs with chocolate fondue it was epic.
@danielgill7973 жыл бұрын
I’m not one for chocolate but I’m like to make a small batch.
@renatehaeckler98433 жыл бұрын
Just make chocolate ganache - chocolate chips, cream, butter, heat to melt, stir, dip.
@angelmoonlighttarot36813 жыл бұрын
Fondue is how I was the only Mom in my neighborhood whose kids ate their fruits and vegetables. We would sit at the coffee table on the floor in the living room to make it special. The kids could stand up to spear their tidbits. Great memories! Chocolate fondue for dessert!
@oDrashiao3 жыл бұрын
Here in the French speaking Switzerland, the most traditional way would be to use Gruyère and Vacherin as our cheeses (half and half). I personnaly prefer it to Emmental, so if you can buy that near you… go for it :) Also we usually just dip bread (or sometimes potatoes). Nice to see people abroad trying it out!
@hansmiller6643 жыл бұрын
Vous vient préparez cela? Comme ça? Nom de dieu... 😒🙄
@fluffypancakes76263 жыл бұрын
In my humble opinion as a Berner ;) in the Berner Oberland we do it even better with a mix of gruyere, emmentaler, Vacherin, and some Bergkäse
@jessicaolson4909 ай бұрын
As an American that grew up eating fondue pots regularly, I think here they like to do vegetables and fruits because that way they can convince their kids to eat something healthy. XD But we did mostly do bread.
@MrOffTrail3 жыл бұрын
Pro tip: toss the cheese with the cornstarch instead of adding to the wine. Exactly the perfect amount needed will stick to the cheese, excess will fall to the bottom of the bowl, and the cheese will be easier to work with since it wont be sticky. Also, that’s a meat fondue pot in the video, for cooking meat in hot broth or oil. The cheese fondue pots are heavy ceramic, which diffuses the heat and retains it, so more even and less likely to scorch the cheese right above the flame. I like the ideas on foods to dip...been making cheese fondue for 40 years, and am always on the look out. My fave will always be cubed sourdough bread, but chunks of granny smith apples, small pickles (both sweet and cornichon) and even crisp roasted Brussels sprouts are nice to cut the richness of the cheese.
@suratiivey9142 Жыл бұрын
Thx, this is all the kind of information thats helpful. Once time I made cheese fondue and it was a huge flop, gummy and simply did not melt correctly
@Meggs232 жыл бұрын
I haven't had fondue in MANY MANY years. It was big in the 80s and creeped into the 90s. This recipe makes me wanna find a fondue set. Thank you Chef John as always!
@BeachPeach201010 ай бұрын
I recently found an epic fondue set that screamed 80's from an icicle type glass base. Nice stainless pot and it's for use with sterno. Goodwill $7.00 w/xtra pokers. Yay!
@RaphisWorkshop3 жыл бұрын
Hi Chef John, great video as always :) As a swiss guy I feel qualified to comment on this, I have some notes: 1. There is no such thing as too much garlic in a fondue 2. Why not start in the fondue pot, gives you one thing less to clean up 3. There are probably more fondue variations than there are cows in switzerland, here's my favourite way of making it: Roughly chop 5 garlic cloves and some chilli peppers and saute them in a little bit of butter. Add the cornstarch, then the kirsch and white wine. Let it heat up, then add the cheese and let it melt. Season with pepper, nutmeg, paprika and a liiittle bit of cayenne :)
@anthapersephone7311 Жыл бұрын
Uhm , yum, what if I were to use cherry cider?
@madock3453 жыл бұрын
Why would you ever suggest "less cheese" when you could instead say "more wine"?
@kimberlyrobinson39923 жыл бұрын
My thoughts exactly. Just thin it out.
@emmeleigh23373 жыл бұрын
I clutched my pearls when he said "less cheese"!!!! And why didn't he say "more wine"?
@heartSLB3 жыл бұрын
I like your style sir
@KainoaBlackeagle3 жыл бұрын
Although we could we could go with a plant based sausage, or a carnivore based guest list. Gold!! 🥇💯 Chef John is savage! Keep it up!
@NBK11223 жыл бұрын
Of course, your vegan guests may look upon it with disdain, jealousy and/or longing
@TheSlavChef3 жыл бұрын
The joke did not BRIEsapoint!
@Traubengott3 жыл бұрын
@George Peppard Do you even know what they but in packaged real meat sausages?
@e.g.44833 жыл бұрын
@George Peppard buying from local butchers is also great. They make their own as well :)
@lawrencetaylor41013 жыл бұрын
While I am west of Zürich, I am just a little North of Gruyère. In fact, I had an apartment about 4 kilometers from the castle. The cows were so close that I was calling my family and they knew that the cows were NOT constipated. So yes, I think I have something to say about this fondue recipe. First of all, a metal pot? And a transfer from the cooking pot to the fondue pot? Sacré bleu, John. Seoond, Gruyèriens but the ceramic pot with garlic. Then they put in the cheese. They would use gruyère and vacherin (moitié-moitié) but we would replace the vacherin with Appenzeller. That is also called stinky cheese. But hey, it's a fondue. Then you pour in the wine, and heat it. We'll add the corn starch in the middle of stirring with a freakishly large wooden spoon (not a whisk), and add the Kirsch at the end. Then the pot would be carried to the table, and most of them would only use bread. No problems using those other things, but they usually are on the side. No comment from me with the fruit and vegies, I think it's a nice touch. The French use the wine first and then the cheese, and it often leads to a separation, or as we like to call it, gum. So those are my comments. Like I said, I treated many patients who had to stir thousands of fondues and carry those things to the tables. Yes, it's hard work. We would never go to Gruyère to have a fondue, since it is a tourist trap. We'd go into Bulle to have a fondue. But the best restaurant in Bulle (my neighbors for 15 years) went bankrupt and the servers lost their pensions. The politicians (most of them deserve long forks) sold the restaurant and let them retire with no pensions. The Swiss love money, and they love keeping their money.
@coolethan27723 жыл бұрын
You know it's a blessed day when Chef John drops a new video and the most famous Swiss-born running back in New York Giants history shows up in the comment section to talk about his childhood home.
@lawrencetaylor41013 жыл бұрын
@@coolethan2772 I was a lousy running back, so I decided to try to be a linebacker. Ask Joe Theismann.
@coolethan27723 жыл бұрын
@@lawrencetaylor4101 whew boy did i fuck that one up.....
@lilliputlittle27 күн бұрын
Your fondue pot is *Gorgeous*. Made this tonight with a substitution - one teaspoon vodka and two teaspoons cherry/pomegranate juice since kirsch is not available locally. It was delicious. I didn't dirty an additional pot either. I put everything in my electric fondue pot and just let it slowly melt while giving a good stir every now and then.
@wdkerbow3 жыл бұрын
The best part is the "crouton" at the bottom of the pot. Cooked cheese full of the garlic, pepper, nutmeg, etc... Use the skewered pieces of bread to keep it stirred. When we get to the bottom, we just peel it off and share it around.
@chilanya3 жыл бұрын
i was looking for this comment! Chef John said nothing about the croûte! the best part!
@ufinc3 жыл бұрын
Yes! We call it "the grandmother" :)
@coucoubrandy10793 жыл бұрын
No we call it, the " religiouse " . You crack an egg upon it, not an obligation but fun. What you don't seem to catch is that fondue is a convivial meal. Another thing you failed to note, is that in many different cultures people eat from the same dish, bowl , pot. And so this isn't different. It's lucky that there's no Fribourgois or Valaisans speaking up. Because then ! The discussion gets very very heated. Always found that amusing myself. Because while they kept arguing, I kept gobbling up !
@damonwebb8133 жыл бұрын
That's nice that you share the crouton, in our family we become like greedy hobbits over mushrooms (crouton)😊
@sca67693 жыл бұрын
When I downsized and moved 8 years ago, I kept my fondue pot, despite exclamations of “why??!!” This is why.
@sharonthegreat52643 жыл бұрын
The deepest regret of my life is that my husband doesn’t care for fondue. Obviously I didn’t know that prior to the ceremony.
@amandapugh556311 ай бұрын
Thats not ok at all
@whitey1298 ай бұрын
How do you not care for something with so many options available... does he not like food in general?
@sharonthegreat52648 ай бұрын
@@whitey129 He loves all of the ingredients - I think it's the communal part that turns him off. He's not a social eater and prefers to read a book while enjoying a meal... Good thing he's cute!
@carolinejordan128 ай бұрын
Did he ever say why?
@carolinejordan128 ай бұрын
@@sharonthegreat5264He reads while he's eating the food you take the time to cook? 😡 Start stashing the $$$$$$$.
@ericvaninwegen63843 жыл бұрын
Perfect timing, Chef John! I've been craving some fondue! You are the cheese and bread of knowing what's in my head!
@jvallas3 жыл бұрын
Awesome - I bought a fondue set on eBay last month for who knows what reason, but I thought I’d give it a try one time when the grandkids are here. Thanks for the great sounding recipe.
@r.mcbride28373 жыл бұрын
Fondue is a big hit with our kids (6 and 8) - HUGE! Lots of fun and so good. We do both the cheese and beef versions. And, of course, CHOCOLATE fondue!!! They LOVE it! Have fun! :-)
@jvallas3 жыл бұрын
@@r.mcbride2837 Great - thanks! (I do have a choc. fountain and a terrific pic of my gd with choc all over her face!)
@roxanneswanson83053 жыл бұрын
I found one at a church rummage sale a few years ago for $5.00 and got 2 more on eBay to go with it...the most fun way of eating ever. Just don’t let the kids (or anyone) put the sharp end of the dipper in their mouth and then back in the pot. There’s a little etiquette involved but nothing that isn’t common sense. Have a blast!!!
@jvallas3 жыл бұрын
@@roxanneswanson8305 Very good point!
@xanipator96823 жыл бұрын
"Yes we could go with a plant-based sausage...or...a carnivore-based guest list!" - Chef John 2021 Edit - Wow! Over 400 likes!
@bigblue69173 жыл бұрын
A bit worried by this one. Is that a list of people who eat meat or a list of guests to be eaten. Just asking
@xanipator96823 жыл бұрын
@@bigblue6917 It’s a list of people who eat meat. Lol. Smh.
@TheCheat_13373 жыл бұрын
@@bigblue6917 The second option is when you invite over some of your humanitarian friends
@guy-dev3 жыл бұрын
@@xanipator9682 its a joke
@bigblue69173 жыл бұрын
@@TheCheat_1337 Okay. But don't invite the stringy ones 😊
@Siltua3 жыл бұрын
“And by lovely I mean cheap.” Ded
@maxgc64133 жыл бұрын
Friend took me out when I visited Switzerland. Was staying near Lucerne. He an I sat in this lovely outdoor place, very cozy, rustic backyard. Brought out a pot of this with some bread and beer. Bliss
@lawrencetaylor41013 жыл бұрын
We only eat it with wine. Only tourists eat it with beer.
@SubCapt3 жыл бұрын
@Ian S The trick to get rid of the smell of fondue or raclette is to leave a small slice of bread in the toaster until it starts to burn and smoke, wait, 20-30 seconds, and then turn the toaster off.
@SubCapt3 жыл бұрын
@@lawrencetaylor4101 Depends on which part of Switzerland you're in, as well as personal preference. A lot of Swiss people will drink black tea with their fondue. The hop bitterness of beer has the huge advantage to cut through the fat and cleanse the palate and tongue between bites a lot better than wine can. And FWIW dry cider can work very well with fondue too.
@surienwolf79123 жыл бұрын
Generally we have cast iron pots over flames and we add the cheese in the pot whilst everyone is around the table and we all stir and mix until its ready before we eat, like a good party around the table. And usually only bread with the fondue is served. Now after, there is a really thick crust of cheese on the bottom of the pot that we all fight over, bug big tradition this crust of cheese. And black pepper is grinded on the plate and you put your cheese dipped bread on the pepper. Any leftovers is eaten on a slice of bread the next morning. And there is a champagne version of our fondue which is also really nice. Thanks a lot chef! You did us proud here in Switzerland with the recipe as nutmeg is a must and paprika perhaps but we all have our secret traditional recipes. 😉
@etiennec81393 жыл бұрын
If you can, try to mix Emmental, Gruyere and another one called Beaufort. Adds a lot to the complexity of flavor IMO. Comté also works very well.
@fintanusa3 жыл бұрын
John I love your video's. BUT, I have been living in Switzerland for over 40 years. First: That is not a cheese fondue pot! That is a bourguignon fondue pot! A foundue pot is either cast iron or or cast iron with a ceramic cooking surface. Second the absolutely best cheese mix is 1/3 Emmental, 1/Gruyere, 1/ Appenzeller (for the kick) Your prep is spot on, especially the Kirsch. Small Tip: Give each guest a guest a glass of kirsch while eating so they can dunk some bread in the kirsch and then "fondue" it. Do not stir with a whisk, wooden spoon is best. NO coke, beer etc! Tea or wine. Your stomach with thank you! And to help digestion, another shot of Kirsch. Enjoy!!
@marilynhoon10313 жыл бұрын
Freiberger Vacheron for me
@TheSuperMagnesium3 жыл бұрын
Well being from Basel, I think he did quite a good job after all. Sure it does not represent a very traditional swiss fondue but it still gives you an genuine picture of what a fondue should be about. Sure I would use another cheese mixture and I would probably use "Baselbieter Kirsch" but I'd like to encourage you guys to use whatever is available / you desire. Go for it! ;)
@fintanusa3 жыл бұрын
@@TheSuperMagnesium I agree about the fondue experience. Cheese is obviously a matter of choice. I have seen cheddar and even gorganzola (just a touch) used. A "modern" twist is to make the fondue in a pot and serve it in coffee cups for each person to dunk their bread is. Anything goes.
@fintanusa3 жыл бұрын
@@marilynhoon1031 That works great for a milder, less herby flavour.
@Shamonwhitehurst2522 жыл бұрын
Sounds like fruity whining to me
@rlbijster3 жыл бұрын
I use Raclette cheese as one the cheese in fondue. One of the most melty and delicuous Swiss cheeses that works great with fondue
@Seventeen_Syllables3 жыл бұрын
Historic note on long forks: back in the olden days when the fashion was those huge ruffled collars. They did not take them off for meals. Instead, they had freakishly long utensils. So, if you end up opening that restaurant "Long Chef John Silverware's" or whatever it was that you called it, I would recommend a dress code that includes ruffled collars (available at a fine online store near you).
@r.mcbride28373 жыл бұрын
I'm guessing you mean "Elizabethan". Not getting images of Victorian ruffs in my mind's eye.
@superbeast42873 жыл бұрын
Wow...food for thought. Nice. Thank you for the education....makes sense.
@majoroldladyakamom69483 жыл бұрын
🤣
@rileywebb41783 жыл бұрын
Wait is this actually true?
@medaydayasmr29033 жыл бұрын
009
@StemerdinkC3 жыл бұрын
I once made this for 120 people. What a great evening that was.
@simonl.63383 жыл бұрын
How many pots did you have? Or was it one huuuge pot?
@StemerdinkC3 жыл бұрын
@@simonl.6338 if I remember well it was 10 pots or so. Cooked in a lab, served in a lecture theatre.
@ericromano80783 жыл бұрын
Thrift Store Owner: "Why have we suddenly sold out of fondue sets?"
@thecook8964 Жыл бұрын
Great place to get pasta machines- I told a woman this in conversation & she said "that's where all my wedding gifts go" lol
@patrickdurham83933 жыл бұрын
As a teen I worked in a Holiday Inn restaurant and the corporate conventions always included a fondue bar. At the end of the evening we would eat our fill as we broke everything down and cleaned up. Still have fond fondue flashbacks.
@TheSinaTown3 жыл бұрын
Here come all the Swiss folks - like me 😀 Pretty good recipe! My cheeses of choice, and I get compliments for my fondue regularly - 40% mild Gruyère, 40% Fribourg Vacherin, 20% sharp Gruyere or an other sharp cheese like Appenzeller. Plus, I crush about 3 medium sized garlic cloves (for 400grams of cheese) for a bit more intense taste. And the cherry alcohol goes in right before serving 🙂 AND: Only bread for dipping 😄
@SubCapt3 жыл бұрын
Indeed, only bread, and from the day before if you can, as it stays put on the fork. :o)
@larrybarnes17943 жыл бұрын
You need fresh ground pepper on the bread and cheese.
@leahsilverstein3 жыл бұрын
And a fondue caquelon... this reminds me a bit too much of chinoise/bourguignon
@TheSinaTown3 жыл бұрын
@@leahsilverstein absolutely.. but people maybe can't buy this in some parts of the world
@TheSinaTown3 жыл бұрын
@@larrybarnes1794 cool! I only put pepper in the mix
@henkjanssen12523 жыл бұрын
I remember when I was young my parents made one with apple juice because me and my siblings didn't like the taste of wine. Also there was my dad saying "in many a Swiss mountain restaurant you'd get a bullet for that" when we dropped a piece of food in the cheese.
@DrJosefNemecek3 жыл бұрын
The original punishment for dropping food in the cheese: Put a piece of bread into Kirsch (cherry moonlight) and then into the Fondue pot, and eat it. Of course, the rate of dropped food increases over time, but that's part of the game.
@ericromano80783 жыл бұрын
That's very kind of them, to give out free ammo. I hear it's getting expensive.
@Megadextrious3 жыл бұрын
Interesting 🤔 I was wondering if there was a non-alcohol version of this!
@joyanna94333 жыл бұрын
Thankfully there are very strict gun control laws in europe.
@BlackDragonWitheHawk3 жыл бұрын
As a Swiss Fondue Traditionalist I disaprove of anything other than white or half withe bread beeing dunked! But luckely, foods are there to be adapted and enjoyed like you like it!
@pasgaf193 жыл бұрын
Oh but you are completely wrong. In southern swiss it's wilde accepted to use grapes. While in the west, potatoes are common. In Graubünden they even eat it with dried beef.
@favoritesme98613 жыл бұрын
In northern Switzerland the purists only use bread. Period.
@BlackDragonWitheHawk3 жыл бұрын
@@pasgaf19 the southern swiss are weird... and those of graubünden are awesome but don't know what they are eating 😝 (obviously not too serious about it) and the west... well they are french 🙃
@fluffypancakes76263 жыл бұрын
Woah there Mr. Moneybags, us Berners are fine with Ruchbrot ;) Tessiners are weird though if they dip grapes in fondue lol
@silentbanshee48693 жыл бұрын
Holy cow! I just bought a vintage fondue set from ebay last week! How fortuitous.
@janehall27203 жыл бұрын
That looks terrific! My mom always made fondue with beer and it was great too. I can't find her recipe so now yours is mine!!! Flash back to the 70s, oh yeah!
@SubCapt3 жыл бұрын
If using beer instead of white wine, it can be a good thing to add a splash of vinegar or lemon juice for acidity, which does help a lot in getting a proper emulsion, so that your fondue does not separate.
@sherrierutherford78693 жыл бұрын
Steve Rogers: "Well, what about you and Stark? How do I know you two haven't been...fonduing?"
@Mythilt3 жыл бұрын
When I was growing up, new years eve was always Cheese Fondue for dinner. We always used a beer instead of wine though.
@damonwebb8133 жыл бұрын
We used to do Christmas eve fondue Just too stuffed to sleep well 😉
@regularguy85922 жыл бұрын
back in the 70s my mother made the best fondue you ever put in your mouth! We weren't well off so it was a pretty big treat
@jackiebayliss2 жыл бұрын
My Mum did it in the 80s, she was/is Retro...
@ValidStranger3 жыл бұрын
I love fondue! My husband introduced it to me and I have been a fan of it ever since. We have cheese fondue often, and oil fondue once a year. Now, chef John, You need to show the perfect beer batter recipe!
@strikermc16923 жыл бұрын
Nice Job! In Switzerland we don‘t use a whisk dir cooking, we use a wooden spoon. Most importantly you have to stirr in the Shape of an eight.
@Joe_Veno3 жыл бұрын
Listening to John talk about "guests" as he proceeds to devour the WHOLE plate! 😄
@vickiepatterson17483 жыл бұрын
Vintage fondue pot?!? I received one as a wedding gift in the 70's. I feel like we should be wearing bell-bottoms to eat this. And don't forget the lava lamp! 😅 This was a big dejá vu moment for me. I need wine to go with that cheese. Thanks for sharing Chef John. See you in another 50 years when we swing back around to fondue... the rightful place for cheese.
@DONJULIANOrtiz3 жыл бұрын
I use 1/3 gruyere, 1/3 Gouda, 1/3 Fontina, grade them and powder them with the corn starch. My mistake is making the fondue in the same fondue pot. Not on the side and then transfer, I guess that was me “fonduing”. Only 1/4 times it came out great (the first one), the others ehhh... Thanks for your tips Chef John!
@SubCapt3 жыл бұрын
You're not making any mistake here. If you've got a proper caquelon (the specific earthenware, or, better, cast iron pot specific to fondue), which has a good thermal inertia, or a steel saucepan with a thick bottom, you should definitely serve it from the vessel you've prepared it in. It's a lot safer a process than transferring it into another pot that may be too cold. The trick to get a good emulsion rather than a rubbery melted cheese mass at the bottom and some murky liquid on top is to use con starch AND make your wine is sour enough... in fact, most white wines are not sour enough for fondue any more nowadays, and a splash of lemon juice or vinegar will definitely help a lot. And as mentioned by Chef John in the video, there always is a point ion the process when it feels like it is separating, but that's precisely when you need to keep your cool and stir merrily on. Withing a couple of minutes, it should be fine. (Otherwise, to make it absolutely foolproof, you can add a couple of portions of spreadable processed cheese, something like La Vache Qui Rit, which contains emulsifying salts which are miraculous in ensuring good emulsion in a fondue...)
@DONJULIANOrtiz3 жыл бұрын
@@SubCapt hey thanks a lot! My parents went to Switzerland to visit some old friends and they wowed them with fondue the first night. So much my mom begged them to make it again the last night. So my MIL bought them the fondue set for Xmas and we’ve made it 3 times as I said, just trying to perfect process.
@tookitogo3 жыл бұрын
The ingredients are sound (using corn starch is standard here in Switzerland). But you don’t boil the wine and kirsch first. In fact, the best way to prepare it is to toss the corn starch with the shredded cheese, then mix in the wine, and let it soak it up. While you can do this in the (cold) pot, it’s even better if mixed a few hours before cooking, or even overnight. You can even do this up to a week in advance. The wine-soaked cheese will melt more easily and smoothly. Take the mix, put it in your _caquelon_ (a stoneware fondue pot) on the stove and bring it up to a simmer over medium heat, stirring with a wooden spoon. Then you stir in the kirsch immediately before serving - you do not want the alcohol to evaporate. And you serve it with cubes of crusty bread. Cheese fondue is about the taste of the cheese. It’s _not_ a topping for ingredients that have a lot of flavor of their own, like literally everything on that dish, other than maybe the potatoes.
@Haaraff3 жыл бұрын
Swiss guy here with a couple of remarks: The most popular cheese blend is 50% Le Gruyère and 50% Vacherin The pot used by Chef John is a fondue set used for meat fondue. A cylindrical cast-iron or ceramic Caquelon is commonly used. Traditionally, day-old bread (easier to digest and stays on the fork) is used, and pears are preferred over pickles as a side serving If the fondue starts to separate during preparation, it can be saved by reheating it and stirring in a slurry of white whine and corn starch There are rules that whoever loses his piece of bread in the cheese has to be punished (by cleaning up afterwards, buying a bottle of wine, crawling under the table, being thrown in a lake with weights to their feet) It is common for a cheese Croûton to form at the bottom of the pan, also referred to as "grandmother" or "nun". It can be eaten as-is, or mixed with an egg.
@drwgisblaidd26503 жыл бұрын
Thank You, If you COULD NOT, get Vacherin, what would you use as a substitute? I live in the U.S., and at my store we have many Cheese's from around the world, but I have been working in Grocery Stores for Decades, and I have NEVER seen a Vacherin
@Haaraff3 жыл бұрын
@@drwgisblaidd2650 Appenzeller or French Comte are recommended susbtitutes that might be easier to source.
@SandiHooper3 жыл бұрын
“Johnny Long Fork’s” with the freakishly long fondue forks sounds like a winner! Let’s go!
@stephenkormanyos7663 жыл бұрын
Wow! As a veteran of many (many, many!) fondue parties in the ‘70’s, you’re spot on with the cornstarch and the all-at-once cheese melting, otherwise the fondue gets grainy. And I’ll take your tip of just leaving the crushed garlic in the pot(!) The Sterno “canned heat” makes too much fumes for my taste for larger (2-3 pots going at once) parties. Also, try adding some Taleggio and/or Robiola cheese if you can find them-quite nice! Thank you Chef John! Steve K.
@nifbit3 жыл бұрын
I don’t have a fondue set, but we do our fondue in a double-boiler just to keep the heat gentle. Then we put the whole setup on a baking sheet and bring it into the living room for fondue for two! The hot water keeps it all warm long enough for us to enjoy the cheese fest. Incidentally, adding the corn starch to the shredded cheese works out wonderfully if you want to do your prep in advance and don’t want your cheese sticking together.
@SubCapt3 жыл бұрын
Getting good heat repartition and inertia is why we Swiss use a caquelon for it, that is a thick saucepan-like thing made out of earthenware or cast iron, which can then be put direct on gentle heat. A thick-bottomed saucepan also works well enough.
@ssmith54603 жыл бұрын
Chef John: here’s how to cater your 70’s swinger party.
@TrippingOverParadise3 жыл бұрын
🤣🤣🤣
@chriskutner74873 жыл бұрын
I forgot about fondue. It was a special and expensive family gathering type of thing when I was a kid...but no more! Thanks chef!
@louisaleroux34843 жыл бұрын
Thank you CJ. That is one gorgeous fondue set. L'emmental Français de Savoy est le meilleur. Bisous de la France
@lindainparis73493 жыл бұрын
And for the meat lovers there's the dangerous fondue bourguignon, same fondue set but hot oil, cubes of steak, various sauces. Such thirsty work we used to end up frying the baguette, the olives, the garnishes, I think we stopped at the paper napkins.
@wiggelpuppy54743 жыл бұрын
Did you notice somebody put in a limerick post I added one in the reply’s
@lindainparis73493 жыл бұрын
Yep, I was super pleased to see others joining in. I love Chef John supporters !
@Grundschuld11923 жыл бұрын
Can confirm this is how my Swiss family makes it every year for Christmas- only difference is the starch gets diluted in the Kirschwasser and is added at the end. I doubt it makes a difference (other than being able to sneak a secret Kirsch for yourself as everyone waits at the table).
@r.mcbride28373 жыл бұрын
Family favorite! YUM! Especially around the winter holidays. We tend to like a bit more Kirsch in ours, but that recipe looks good. We have to drive all the way into Tucson's Whole Foods to get decent cheese and baquettes , but worth it. Other times, we often do beef fondue or chocolate. Easy peasy! Don't limit your experience to just cheese. Make that fondue pot work for it's keep! 😛
@SubCapt3 жыл бұрын
FWIW down here in Switzerland, a fondue made with such a mix of Gruyère and Emmental would be referred to as a "fondue neuchâteloise". - If you can't get hold of cherry brandy or Kirschwasser, a worthy - albeit slightly heretical - alternative would be pear brandy, which IMHO is an even better match with the cheese. - Corn starch indeed makes it near foolproof, but making sure you get a wine that's sour enough does help a lot as well. Or add a dash of lemon juice, as acidity tends to unfurl the protein molecules of the cheese and makes sure the mix emulsifies well. (If making your fondue with beer that's not a Berliner Weisse, traditional gueuze or such a decidedly sour beer, adding a splash of lemon juice or vinegar is mandatory. By the way a cheese fondue with a smooth imperial stout, robust porter or scotch ale and pear brandy is a pretty impressive alternative to white wine and cherry brandy) - Oh and as to bread : slightly stale crusty bread (baked the day before) actually is better than fresh, as it fits more securely to one's fork and helps avoiding it escape into the pot. :o)
@Xoron3 жыл бұрын
Here in Switzerland, your fondue set would be considered distinctly for meat fondue (thinly sliced meat poached in bouillon/stock/fond) and not cheese fondue.
@dooddoodie23623 жыл бұрын
Thanks!
@BridiesMammaG Жыл бұрын
Beautiful idea
@TheStraycat743 жыл бұрын
growing up my family would 'fondu' very differently from this, so I always thought everyone else was doing it wrong... my mother would place an electric fry-pot in the middle of the table half filled with oil and set it to 350, then she'd mix up some flour, water, and spices. each person would get a plate of chopped up meat, bread, and veggies to dip in the slurry, then dip in the oil to cook it. this was done with the aid of Fondu Forks, which looking back at it was the only legitimate 'fondu' part of the whole dinner. House Rules were if you lost the fried food off the end of your fork it was free game to anyone that could "rescue" it between 'fondu night' and 'taco night' these made up the bulk of good memories I had from my childhood, even though we'd only fondu 3 or 4 times per year. in case you are wondering Chef John, the way we'd do taco night is we'd make all the usual taco ingredients, but place them in separate bowls. each person would get a plate full of taco shells (now a days I prefer soft tacos if given the choice), and an empty bowl. Into said empty bowl we were allowed to add as much or as little of anything we wanted, then stir it in the bowl before shoveling it into the taco shell. this mixing of the ingredients before putting it in the shell makes for a much more flavor-filled taco. don't believe me? try it both ways, 'traditional' layered and then unconventionally "premixed" and tell me what you think. I'd always mix in the hottest hot sauce I could stand and then put in too much. Good times.
@CologneCarter3 жыл бұрын
There's three more or less traditional ways to a fondue. First and most important is cheese fondue, closely followed by meat fondue (dipping meat in oil). Finally there is chocolate fondue, where you dip fruits and everything you fancy and would stick on the fork to begin with in melted chocolate.
@recoil533 жыл бұрын
Oil fondue isn't incorrect and I like the idea of a crunchy coating.
@CologneCarter3 жыл бұрын
@@recoil53 The more healthy and less hazardous (burning oil) way of doing a meat fondue is using broth, which can be made into a delicious soup at the end of the evening or for next day's lunch. The oil isn't hot enough to give an all around good crust on the meat before it turns to overdone. Depending on the size of the meat cubes you may only get it to be the same shade of gray as cooked meat when it is done to your liking. Unless of course you like lethery meat. ;) Those meat cubes have a size limit. They have to comfortably fit into your mouth in one bite. And they have to be done to one's liking in a reasonably short time. Also the amount of oil is limited by the size of the pot and the amount of heat from underneath is limited by the heat source. Last but not least, there is usually more then one person dipping meat into the oil. Which of course alters the temperature constantly. One counter measure is to have the meat at room temperature. Which is by and large okay if the meat isn't kept at room temp for too long. You have to keep in mind the more surface area the more bacteria are going to spread over time, there's a reason to use up ground meat as soon as possible after purchase. So you also don't want the meal to drag over too long a time.
@BruceBoschek3 жыл бұрын
I come from a Swiss family and have been making cheese fondue for over 60 years. I make it exactly like you do, but I would never put anything into it beside chunks of crusty bread. We serve cornichons, olives and so-called mixed pickles with it and drink the same wine that we used to make it, preferably a Swiss Fendant out of a litre bottle. I would also never use a metal pot. A clay caquelon really is better...promise. I use 100 ml wine, 100 g Emmentaler and 100 g Gruyere, 1 garlic clove, a shot glass of Kirschwasser and a good tsp of cornstarch per person. It's easy to remember and no one goes away hungry. Thanks for reminding to make fondue again before it's spring. With Covid I won't get to Zürich this winter, even though it's only a 4 hr drive. Grüezi Mitenand!
@SubCapt3 жыл бұрын
Such a thin tin pot indeed is not appropriate. But a nice thick cast iron caquelon also works very well, and actually spreads the heat of the flame better than earthenware.
@BruceBoschek3 жыл бұрын
@@SubCapt Yes, I thought of that, but they are pretty difficult to find, especially somewhat attractive ones. I was given a cast iron caquelon made by Staub, but have not tried it yet. Mine earthenware pot is over 50 years old and I've never used anything else.
@ASBLeen3 жыл бұрын
Chef John makes everything better
@marydoe90603 жыл бұрын
“and by lovely I mean cheap”. Lol.
@marilynsnider81833 жыл бұрын
I remember having a fondue set as a kid. We made the classic, as well as chocolate and beef. Just a little hint on the chocolate.
@Shadow8703 жыл бұрын
Huge fan of this channel! I have made quite a few of these recipes over the last couple years and they never disappoint. I would really like to see some more sea food inspired videos. Shrimp, salmon, catfish, ect, ect.... Keep up the great work!
@kkelly89873 жыл бұрын
I’m drooling just watching. Looks absolutely amazing!
@Passionforfoodrecipes3 жыл бұрын
I really am *fond* of this, and we were *due!* Some people think I tell too many cheesy puns, but I'm really *fondue* them.
@vnette97773 жыл бұрын
Haha love your cheesey puns!
@robert583 жыл бұрын
Didn't funny, not laugh 👎
@323Felicity3 жыл бұрын
As someone who works in a thrift store, his comment about it being full of fondue sets could not be truer. 😂
@adamw18173 жыл бұрын
Today is lucky day. Chef John back to us
@posti4posti4363 жыл бұрын
Heating pad trick was so great!
@519forestmonk93 жыл бұрын
How many of you chime in, like I do, just as he is about to say “Thhhat’s right!” 😂
@salli45883 жыл бұрын
"What happens at Fondue, stays at Fondue." --- Davis (from Corner Gas)
@non-applicable35487 ай бұрын
Just made this tonight and itnwqs fantastic. I dont know why more people dont make fondue. Cheese lover's paradise
@lavoiealain3 жыл бұрын
A favorite in my household and my personal #1 of all the other deliciousness out there. Nothing gives me a bigger dose of dopamine than a bite of this stuff. A WORD OF ADVICE: to take this dish from good to mind-blowing, use Fassbind's Cherry Krish, and then double the amount (2 TBSP for 16 oz cheese). Also, use a very acidic wine to cut through the cheese, especially if only dipping bread or non-acidic food. I have made this exact recipe for years and liked it until my friend made it with Fassbind Kirsh, then I fell in love. The difference is unreasonably astounding. After the event, I bought a few bottles that are only to be used for this recipe alone. For some reason, a piece of fresh crusty bread dipped in this concoction is a blissful whole-body experience for me. But only with Fassbinkd Krish, otherwise, it's just really really good. Oh and 1/2 Emantal & Gruyere is an absolute must. Even the Costco stuff yields affordable & great results (don't forget the bone dry wine).
@SubCapt3 жыл бұрын
Acidity from the wine is also vital in order to get the proteins of the cheese to unfurl so as to get a good emulsion, which makes sure it won't separate. If unsure if your wine is acidic enough, add a splash of lemon juice or vinegar. (FWIW when the classic cheese fondue recipe was codified by the Swiss marketing board back in the 1930s, Swiss white wines were much more acidic than they are nowadays.)
@UzbekistaniDenzel3 жыл бұрын
What if I Fondon't?
@lindainparis73493 жыл бұрын
You'll be fondout
@alliswede423 жыл бұрын
I fondoubt anything bad will happen
@recoil533 жыл бұрын
Well we would naturally respect your wishes to Fondon't. It's not the '70s where we would pressure you into it.
@LTPottenger3 жыл бұрын
Get the fond out of here!
@lindainparis73493 жыл бұрын
You'll get your due
@emilemoorhouse70253 жыл бұрын
Half gruyere, half vacherin is the way to go 😂 lovely recipe though, congrats, you can apply for swiss citizenship!
@jonasrappo37333 жыл бұрын
Moitié-moitié all day, everyday.
@ccirish45193 жыл бұрын
I am convinced forgien people do not understand how to use emojis
@TruthTroubadour-xi9cc3 жыл бұрын
@@ccirish4519 I'm convinced you dont know how to spell "foreign".😁
@ckamina7683 жыл бұрын
@@TruthTroubadour-xi9cc 😂🤣😂🤣😂🤣 I love when ignorance is countered with intelligence!!
@abebeaku83693 жыл бұрын
@Ian S forgein is foreign even for internet :)
@TelexToTexel3 жыл бұрын
If the temperature is maintained until the fondue is finished there will be a thin crust of toasted (not burnt) cheese at the bottom of the fondue pot. It has the texture of a cracker and can be lifted out and eaten.
@newtownproductions Жыл бұрын
Amazing Chef John. Thanks
@didisinclair36053 жыл бұрын
Looks deeelish. The tip with cornstarch is a new one on me. I'm proud to say I have my mum's original mid-60's fondu pot in the basement, sadly covered in dust. Must rectify that!!!
@rayschoch58823 жыл бұрын
I laughed out loud at "Johnny Longfork"…
@bern96193 жыл бұрын
Beeing swiss, I have to comment on a few things: the best and most populare fondue mixture in switzerland is called moitié-moitié and it consists of 50% gruyère and 50% vacherin fribourgois (although I could imagine you won‘t find the latter one in the US). Also you should go with way more garlic, the bread should not (!) be toasted under any circumstances and traditionally the fondue is cooked in the same pot that you are eating from… But I have to say I am very happy seeing you showing us fans how to fondue!
@fidusanzarovich87143 жыл бұрын
The best channel with the best original recipes! I only watch your recipes, although I don't understand English well! In Russia, where I live, you can't find such channels with similar recipes! Thank you very much!
@georgegregg27223 жыл бұрын
Damn! I haven't had one of those since the late seventies. Off to the local thrift store I go.
@CologneCarter3 жыл бұрын
Seriously? I had one last week and it was divine.
@JohnVC3 жыл бұрын
For people that want to avoid adding the alcohol, I was would suggest drinking it on the side. 🥂
@FlavorPro3 жыл бұрын
why not both?
@rabbitttz3 жыл бұрын
I got mine at goodwill! lol. Now I have a recipe to finally use it.
@joanbyrne18793 жыл бұрын
So good to see you again Chef John!
@williammcguinness7953 жыл бұрын
Hey, I bought a pound of Swiss cheese, got home, and discovered it was full of holes! Did I get ripped off??
@TheBigMclargehuge3 жыл бұрын
Only if you paid by volume.
@ecosseza40303 жыл бұрын
Rather buy Italian cheese, it's a hard choice...
@robinmeier60483 жыл бұрын
A pound is a pound
@prometheusjones65803 жыл бұрын
that means the milk came from a holy cow
@goatface66023 жыл бұрын
You bought Vatican cheese.
@DemocratsareagentsofSATAN3 жыл бұрын
I'll be sticking to the carnivore based guest list
@TheSlavChef3 жыл бұрын
same. 10/10 times :D
@kimbain43683 жыл бұрын
Chef John, You are priceless. Thanks for the laughs. And your fondue looks delightful, as well
@mlgreenspan17603 жыл бұрын
Cheese Fondue...how 1970's....glorious!
@SixSixSatan3 жыл бұрын
Thanks for educating your American audience about swiss cheese. With a variety of thousands of swiss cheeses, calling it simply swiss cheese is just dumb. Might as well call bbq ribs American Meat
@siege9193 жыл бұрын
I am English, but in the U.S. In England any type of grill (outdoor cooking device) is called a barbeque. In the US barbecue mostly refers to a specific sauce ar dry rub applied to various sorts of meats and usually cooked in a smoker rather than on a grill ( or barbeque as my English family calls it) although any type of meat prepared in that fashion may be referenced as barbeque. Also, if one hosts or attends a "barbecue" (aka a cookout) this type of meat may or may not be served, it simply refers to an outdoor party where the food including hot dogs and vegetables) are mostly prepared outdoors. I guess any of the aforementioned might be called "American Meat" 😄 I love Gruyere, don't mind Emmental, hate everything sold in the US as "Swiss Cheese"
@SixSixSatan3 жыл бұрын
@@siege919 It was just an example for an overly simplified term. Bergkäse (translates to "mountain cheese"; from raw milk, at least 12 months old) is the best cheese imo. Crazy how there's areas in the US where raw milk is illegal.
@scafusa3 жыл бұрын
@@SixSixSatan That‘s because cheese made from raw milk needs to age at least 3-4 months to become safe. And aging for 4 months?? Unthinkable in the US where „extra old cheddar“ is „aged over 60 days...“ 😂
@mczeljk3 жыл бұрын
Not a bad pronunciation of „Kirschwasser“ there, Chef!
@leahsilverstein3 жыл бұрын
Emmentaler was also very well pronounced!
@RauMichael3 жыл бұрын
I concur
@HBrooks3 жыл бұрын
fancy schmancy nacho cheese sauce, BUT BETTER! if you want dinner to be good, you HAVE to DO THIS NOW! thank you Chef John, for your knowledge. and not being cheesy in a bad way. keep it up.
@tarodgavaskar1293 жыл бұрын
LMAO! You are hilarious! Now I want cheeses and carnivorous guests.
@Mark7233 жыл бұрын
Or, a carnivore-based guest list...Chef John, you are too brilliantly funny!
@TheSlavChef3 жыл бұрын
Did you hear about the explosion at the Cheesecake Factory? All that was left was da brie.
@stinkyfungus3 жыл бұрын
You've redeemed yourself, this was a perfect example of correct cheese selection and deployment.
@zombiTrout3 жыл бұрын
5:24 Chef John's quotes on T-shirts would be a goldmine...hint, hint...
@showersmoker3 жыл бұрын
I’m so early chef John is making recipes from the 80s!
@--sql3 жыл бұрын
How about "Long Fork Silvers"?
@culinarycaravan3 жыл бұрын
Fondue sidebar... that's one sexy cooktop you've got Chef John.