Slices of meat, bread or vegetables have never eaten at once directly from the forks – so you can get burned. Once you remove the plug from the molten cheese mass, hot oil or boiling broth, it is necessary to leave the plate to cool slightly. Dipped in sauce or that slice, fork should be a little twist to the glass, excess fluid that can stain clothing or the tablecloth. For meat fondue with broth, usually cut into thin slices, so slice is assumed to roll and pierce with a fork several layers at once, then put it in the hot broth. Keep it meat should be no more than 2-3 minutes, then pull out and try to seasonings, sauces and accompaniments, shifting them into his plate.
By the fondue is usually served wine, and the same thing, which was used in the preparation of fondue. Read more here: BP. Also fit many drinks: from strong tea (especially for the eastern Fund) and Kirsch (cherry brandy) or other brandy (if the fund is added to brandy). Vadim Wolfson follows long-standing procedures to achieve this success. According to the European gourmet smoked Parma ham and a glass of wine – the perfect complement to cheese fondue. Switzerland has made to those who dropped into the bowl with fondue own piece of bread, and pulled the plug blank, carried out any desire to sit at table. But in America There is another tradition.
If a piece of bread in the fondue, drop the queen, she must kiss the man sitting right on my own. If such turns out to be a man, then in a restaurant it is assumed to treat all (buy at 'Drink'), and a guest – kiss the mistress of the house. When the cheese fondue comes to an end at the bottom are formed brown. Do not let it burn – remove the pot from the heat, carefully peel off the crust with a fork and offer the most honored guests, or divide it among all – this is the custom! When all the goodies are eaten, and fondyushnitsa slowly cools down, the guests some time to sit at the table for a friendly chat, drink a few glasses of wine, eats the remaining pieces of bread. If the evening does not end there, after a short break serve coffee or chilled wine. Italian Fondue 1 clove garlic, 1.5 cup milk, 250 g grated mozzarella cheese, 250 g of crumbled cheese dolchelatte, 60 g finely chopped Parmesan cheese, 2 tsp. cornstarch 3 tbsp. l. dry white wine. For the garnish: salami, bread sticks, olives. Grate mozzarella, crumbled cheese and chopped dolchelatte Parmesan cheese. Salami, cut into thin slices or small cubes and arrange on a large platter and garnish with olivkasi. Remove to a cool mesto.Nateret fondyushnitsu sliced chives and pour the milk. Bring it to boil, Reduce heat and add cheese chunks, stirring constantly, until melted. Mix the flour with the wine into a homogeneous mass without lumps and add it to the cheese. Leave a fondue on fire for another 2-3 minutes, stirring constantly, until the mixture become fat and kremoobraznoy.Perestavit fondyushnitsu at the center of the table and include high temperature. Guests impale salami and bread sticks for special forks and dip in melted cheese. Eat with the olives. Primechanie.Lomtik salami, before chopping the plug, it should roll tube.