Hey this looks dekicious! But as a swiss I got some things to mention here. Other people have already commented that the consistency is to liquid and I agree on that. The cheese should „pull strings“ (sorry I don’t know if that’s correct english) if you pull your fork out of the Fondue. The second thing would be that there is missing garlic. We like to rub the pan with one or two garlic cloves that were cut in halves and then just leave them in). I dont‘t really see the point of adding lemon. I never tried it but I think it would change the taste considerably. Instead add some nutmeg, it makes the taste so much better! For the cornstarch, we like to dissolve it in some Kirsch and then mix it in with the already warm cheese. I hope these tips were helpfull :) enjoy your Fondue.
Well this is a cheese soup and by no means a swiss cheese fondue! And first you rub your fondue pot with garlic and leave the garlic clove finally cut in the bottom. Secondly, way too much wine in there! And the cheese is best shredded and not diced. Bring the wine to boil and add your cheeses. When melted, add a bit of corn starch diuluted in Kirsch and - otional but good - a tea spoon of bicarbonate. Makes the fondue light. No reason to put the lid on the pot. And use bread from the day before so it will hold its shape when you dig in the cheese. The fondue should be creamy. When it is almost completely eaten, leave the remaining cheese and let it make a crust which we call "la religieuse" it gets caramelized and is delicious. If you have leftover of fondue, spread it on bread and pass it under the broiler making cheese crusts. Delicious with oickels. Btw I live in Switzerland and we often make fondue.
Totally agree with everything you've stated here. Now my mouth is watering! :D I too thought it odd to use the lid. I thought that was only used when you're using the pot with oil to cook foods first like fried bread cubes or meat.
helpfulnatural you are right, the lid is used for a meat fondue where the meat is grilled in oil. And it is also used for what we call a "Chinese fondue" whereby there n slices of meat, chicken, seefood etc are cooked in a broth. As the forks have to stay longer in the pot they are more secure and each person knows where its fork is located. For cheese fondue you just turn your bread in the cheese to coat your bread and do not leave it in the cheese. For a cherry on the top, we have each a tiny glass of Kirsch in which you can dip your bread before dispping the bread in the fondue. Delicious!
hello, i'm from switzerland and i have cooked alot of fondues. swiss people don't cut the cheese, we use a "box grater"... its easier and the cheese will melt faster and even. and most important when making fondue IS TO STIR.... this way you can be sure, that the heat is spread even to the melting cheese and it don't seperate.
The key to not "breaking the cheese" is not stirring in a circle. Stir in a figure 8, or zig zag, and add corn starch/flour (shudder) at the end, if needed.
Please do try this with: grapes, banana, apple, pear, cucumber, (cherry) tomatoes, celery, fennel, radish, carrots and/or walnuts (maybe blanched a little). If you skip adding the lid you can just dip your slices of baguette directly in the fondue take a bite and double dip it. Make sure you either add more cheese or add less wine, because it should be thicker than this. Enjoy.
If you have had put like half of the cheese weight as wine , the consistency of the mix would have been better... After reading the recipe on the website i see that you have put a little more liquid than what you should have... I usually add some comté which increase the awesomeness of this dish.. Bref, it is cheese at the end which is great not matter how...
thomas, can you explain the differences between vinegar especially the synthetic vinegar, distilled vinegar and fruit vinegar and how to use these vinegar and its effects on food and health. thank you.
Thank you Thomas:-) We cannot easily find Kirsch in South Africa. Is there another liquer that we might use as a substitute? To all the purists out there...I understand that it would not be classic but would love to try to make a good fondue :-)
Also, you shouldn’t be eating directly from the fondue stick, should put on plate and use normal fork. I know several people who have burnt their lips from eating straight from pot on the metal fondue stick.
Sorry to say, but the consistency is too liquid, needs a bit more cornstarch. Before anything goes into the pot, rub the pot with garlic. Peaches and pears (from cans) go also great with cheese fondue.
Melting pot offers melting chocolate with Baileys, Cointreau, Grand Marnier(my personal favorite), Chambord(second favorite),Tuaca, and Disaronno. I suppose it depends on what you like. If you want a hint of orange, do the Grand Marnier or Cointreau. If you like the irish cream flavor go with Baileys. If you want raspberry flavor, use Chambord. Which chocolate would also depend on what you like. I only like dark chocolate and semisweet so that is what I use.
Okay. I did not think fondue was this serious. You need a certain pot just to MAKE it? Also I wish it came out thicker it looks like a cheese soup to me
Who on earth uses diced and floured cheese cubes to create a fondue? Sure no one in Switzerland. Sorry, but that is an awful way and finally resulted in a cheese soup, not a fondue. Use shredded cheese, more cheese, and not flour but starch mixed with Kirsch. If it does not pull strings it is not a cheese fondue.
I hereby rename this episode "Fondues and Fondon'ts"
Yeah! 😅😉😂
Hey this looks dekicious! But as a swiss I got some things to mention here. Other people have already commented that the consistency is to liquid and I agree on that. The cheese should „pull strings“ (sorry I don’t know if that’s correct english) if you pull your fork out of the Fondue.
The second thing would be that there is missing garlic. We like to rub the pan with one or two garlic cloves that were cut in halves and then just leave them in).
I dont‘t really see the point of adding lemon. I never tried it but I think it would change the taste considerably. Instead add some nutmeg, it makes the taste so much better!
For the cornstarch, we like to dissolve it in some Kirsch and then mix it in with the already warm cheese.
I hope these tips were helpfull :) enjoy your Fondue.
I SWEAR YOU WERE SALIVATING BEFORE THE TASTING. I SURE WAS. LOL!
Grandma Liz's Kisses thinking exactly that, too!
5:15 You are, after all, the Guru of your Fondue
I probably won't make fondue anytime near but I just watch because of Thomas
same he is my dad
I love thomas joseph!!! he is soo adorable and so professional and authentic. please keep making videos thomas joseph!!
"It's really up to YOU, how you serve your FONDUE." That is something chef John from Food Fishes would say xD
Yes, you are the Jesus of your liquid cheeses.
hahaha i hear his voice inside my head, no pyscho
Now we just need a Fandom name.
AAAAAAHHHH! love it when Austrian wine is mentioned on a far continent :-D Hello from Vienna!!!!
Well this is a cheese soup and by no means a swiss cheese fondue! And first you rub your fondue pot with garlic and leave the garlic clove finally cut in the bottom.
Secondly, way too much wine in there! And the cheese is best shredded and not diced. Bring the wine to boil and add your cheeses. When melted, add a bit of corn starch diuluted in Kirsch and - otional but good - a tea spoon of bicarbonate. Makes the fondue light.
No reason to put the lid on the pot.
And use bread from the day before so it will hold its shape when you dig in the cheese.
The fondue should be creamy.
When it is almost completely eaten, leave the remaining cheese and let it make a crust which we call "la religieuse" it gets caramelized and is delicious.
If you have leftover of fondue, spread it on bread and pass it under the broiler making cheese crusts. Delicious with oickels.
Btw I live in Switzerland and we often make fondue.
Totally agree with everything you've stated here. Now my mouth is watering! :D I too thought it odd to use the lid. I thought that was only used when you're using the pot with oil to cook foods first like fried bread cubes or meat.
helpfulnatural you are right, the lid is used for a meat fondue where the meat is grilled in oil. And it is also used for what we call a "Chinese fondue" whereby there n slices of meat, chicken, seefood etc are cooked in a broth. As the forks have to stay longer in the pot they are more secure and each person knows where its fork is located. For cheese fondue you just turn your bread in the cheese to coat your bread and do not leave it in the cheese.
For a cherry on the top, we have each a tiny glass of Kirsch in which you can dip your bread before dispping the bread in the fondue. Delicious!
Agreed. Nigella Lawson also uses this method!
I dissolve the corn starch into the kirschwasser. I also bring it up to a boil to activate the starch and make everything super gooey and cheesy ☺
Your voice is so soothing! Love it
Perfectly explained, as always!
Cuk-it! Actually not...
"Broken Fondue" sounds like a great romance novel 😂😂😂
I THINK I'M IN LOVE WITH THOMAS.
curiousing who wouldn't be?! His handsome face + his knowledge 😍
I miss the old music for kitchen conundrums
Ariel Dapito So do I!! Thought I alone noticed the change!!
Ariel Dapito Im happy others feel the same way. It was cool lol
oabuseer indeed
Nice, Thomas. Great explanation about cheese sauces breaking, too!
hello, i'm from switzerland and i have cooked alot of fondues. swiss people don't cut the cheese, we use a "box grater"... its easier and the cheese will melt faster and even.
and most important when making fondue IS TO STIR.... this way you can be sure, that the heat is spread even to the melting cheese and it don't seperate.
Looks like you managed to fix the humming sound there was in recent Kitchen Conundrums, yay!
Could you make a blooper reel of all the Everyday Food hosts? That would be really great!!!!
Oh heck I just found some bloopers, but more would always be great.
This is a great recipe for an intimate at-home Valentine's Day dinner when you want to avoid the crowded "amateur night" at restaurants. :)
Yum! Thanks! Can't wait to try those. 😊
you are the best! thanks
Awesome tutorial
Hiii can you please help us on how to make the perfect sourdough bread? Thanks a lot!
The key to not "breaking the cheese" is not stirring in a circle. Stir in a figure 8, or zig zag, and add corn starch/flour (shudder) at the end, if needed.
Please do try this with: grapes, banana, apple, pear, cucumber, (cherry) tomatoes, celery, fennel, radish, carrots and/or walnuts (maybe blanched a little). If you skip adding the lid you can just dip your slices of baguette directly in the fondue take a bite and double dip it. Make sure you either add more cheese or add less wine, because it should be thicker than this. Enjoy.
You don't like rubbing the pan with garlic? I find that adds a very nice flavor
Hi Tomas, thanks for the recipe. Always enjoy your videos.
Could you please do a video on how to select the best cookware. Thanks ahead.
Greetings from the Australian Alps! lol!
This came at the perfect time. My husband and I were going to go to the melting pot for our anniversary but this is a great alternative!!
Brilliant
If you have had put like half of the cheese weight as wine , the consistency of the mix would have been better... After reading the recipe on the website i see that you have put a little more liquid than what you should have...
I usually add some comté which increase the awesomeness of this dish..
Bref, it is cheese at the end which is great not matter how...
It is also very important to not cut the cheese. I really prefer to grate it.
The cheese damn, so delicious looking
Is there a non-alcoholic option when making fondue?
jules use chicken or veggie stock instead
Angel Su You are a saint, thanks for the info
Angel Su When you use stock, you should add more acid since wine also has some acidity
A white wine vinegar, perhaps?
I understand that when you heat up the wine the alcohol evaporates (:
thomas, can you explain the differences between vinegar especially the synthetic vinegar, distilled vinegar and fruit vinegar and how to use these vinegar and its effects on food and health. thank you.
I like his cut and push techniqute
Would you recommend adding sodium citrate to the starch and seasonings?
Thank you Thomas:-) We cannot easily find Kirsch in South Africa. Is there another liquer that we might use as a substitute?
To all the purists out there...I understand that it would not be classic but would love to try to make a good fondue :-)
Hi, you are amazing.
You're supposed to mix the fondue in "8 shape" to avoid crumbles. And at the end of the fondue, you can add an egg yolk to help you finish the dish.
How long does it take for the cheese to melt?
What about the other kinds of fondue (broth, oil, or chocolate)? Do you have any tips/tricks for those?
Yummy
I am making this today with bread and baby cherry tomatoes to dunk. Thanks
Brand of this fondue pot please?
Also, you shouldn’t be eating directly from the fondue stick, should put on plate and use normal fork. I know several people who have burnt their lips from eating straight from pot on the metal fondue stick.
What do you do if you want a thicker sauce? For example, if I'm ok interested in pouring over something?
Use less wine. He used a lot in this recipe.
use more flour/cornstrach, anything liquid become thick sauce..
What's the purpose of putting on the star shaped lid?
Everyone can put his for in one of Edges of the Star. So you can use it simultaneously without getting in each others way
Fondue is french for Melted
What if you don't like wine, can you use something else?
Too watery! The bread should be coated with a thick layer of stringy cheese... I still love you Thomas! =)
Hey can you please do a video for ZEBRA CAKE.
Is there a way to make it without wine/alcohol?
NounouHeartsCupcakes why?
In Germany we also eat fondue with oil instead of cheese, so it's like deep frying...
😋😋😋😋
I've always used beer, I'll need to try wine next time.
C'est pas de la fondue, c'est de la soupe ! Bhh... :(
It’s from Fribourg
You are not supposed to put that fork on your mouth, it’s just for serving in your plate, then you eat.
Please help me with making fettuccine Alfredo!! #kitchenconundrums
Well shoot. Now I want a fondue pot. I can't have grains and doubt the fondue would work without the flour.
You can use arrowroot powder to thicken. It's a root/rhizome. It is also gluten-free.
Use corn starch, works better as a thickening agent anyway. Or is corn a grain, too?
Am I the only one who thought of Captain American watching this?
It looks a bit too liquid dosen't it ?
Sorry to say, but the consistency is too liquid, needs a bit more cornstarch. Before anything goes into the pot, rub the pot with garlic. Peaches and pears (from cans) go also great with cheese fondue.
Thomas, was your mouth watering? Mine sure was and I couldn't even smell the fondue.
I'm from Switzerland and honestly I'm just so chocked about this video. If you really want to eat a good fondue don't eat that thing please.
In my opinion its a tad too thin, maybe to much liquid?
Emmenthal has a hard t sound 🤣🤣🤣🤣
Ooo nice. Now do chocolate. I don't know what alcohols go good with each chocolate
Melting pot offers melting chocolate with Baileys, Cointreau, Grand Marnier(my personal favorite), Chambord(second favorite),Tuaca, and Disaronno. I suppose it depends on what you like. If you want a hint of orange, do the Grand Marnier or Cointreau. If you like the irish cream flavor go with Baileys. If you want raspberry flavor, use Chambord. Which chocolate would also depend on what you like. I only like dark chocolate and semisweet so that is what I use.
Okay. I did not think fondue was this serious. You need a certain pot just to MAKE it? Also I wish it came out thicker it looks like a cheese soup to me
Who on earth uses diced and floured cheese cubes to create a fondue? Sure no one in Switzerland. Sorry, but that is an awful way and finally resulted in a cheese soup, not a fondue. Use shredded cheese, more cheese, and not flour but starch mixed with Kirsch. If it does not pull strings it is not a cheese fondue.
How to substitute ingredients to make it vegan friendly?
See Shun Beng it's fondue. You can't make it vegan... Like it's literally melted cheese
See Shun Beng Blanch some broccoli and place it in the fondue pot with some raisins. Delish!
It looks way too thin.
Lol
Supet
Cheese is too runny.
You're not supposed to put the whole fork in your mouth.
That fondue looks too runny
Looks way too liquidy.
haha failed fondue. too much wine. what a waste.
Thomas Joseph, please shave!
Jeff Shands nooooo! He is handsome with his beard. So manly, love it!
Facial hair is always better on a man :))
Yes, I'm not fond of my wife's facial hair. :(
What a fem voice
Shhhhh! He has a lovely voice.