Fondue help

[Anonymous]

Any tried and true cheese fondue recipes? I attempted it a few months back and it became a goopy, congealed mess nobody wanted to eat. Would love some tips on ingredients and methods. I don’t have a fondue pot so would make it on the stove top. Please help!

[Anonymous]

https://www.food.com/recipe/chalet-in-the-valley-cheese-fondue-268465

[Anonymous]

Which recipe are you using? I use one from Food and Wine, which is pretty much foolproof. The "stirring" technique is more of a zig zag, otherwise you end up with a ball of semi-melted cheese.

[Anonymous]

I've never used a recipe. It's all about using the proper type of cheese. I normally put a small amount of fresh garlic, Emmenthal. Guyere and a splash of sherry. At the and I grate in some nutmeg.

[Anonymous]

Simmer a cup or so of white wine with a crushed garlic clove in it until the alcohol has simmered off and it smells good.

Stir in a pound of grated cheese, half Gruyere and half Emmenthaler. (Gruyere has the stronger flavor and Emmenthaler has the meltier texture.)

That's it. We use that amount for a family of four, but feel free to expand the quantity ad lib.

Rather than fuss with sterno, we just make it in a heavy Le Creuset pot that holds the heat really well, so we don't have to keep it over a flame at the table. If you do as we do, you may want to take it back to the stove for a brief rewarming/remelting about ⅔ of the way into the feast, while everybody digests the first round and prepares to get the last of the melty goodness out of the pot for the final round.