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A caquelon (French: ⓘ), also called a fondue pot, is a cooking vessel of stoneware, ceramic, enamelled cast iron, or porcelain for the preparation of fondue. The word caquelon is from a Swiss French term originating in the 18th century derived from the Alsatian word kakel (akin to German Kachel , "glazed tile") referring to an earthenware ...
Cheese fondue, originating in Switzerland, is the original fondue, hence the French term fondue for "melted". Since the 1950s, however, the term fondue has been generalized to a number of other dishes in which a food is dipped or cooked into a communal pot kept hot. [1] Fondue eaten as a communal meal is referred to as a fondue party.
Fondue (UK: / ˈ f ɒ n dj uː / FON-dew, US: / f ɒ n ˈ dj uː / fon-DEW, [3] [4] French:, Swiss Standard German: [fɔ̃ːˈdyː] ⓘ; Italian: fonduta) is a Swiss [5] dish of melted cheese and wine served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread and sometimes vegetables or other foods into the ...
Place the fontina and half the milk in a double boiler or a large bowl set over a pot of boiling water. When the cheese begins to melt, add a few grindings of black pepper. Stir gently with a wooden spoon for 12 to 15 minutes, or until the cheese is completely melted. Add the egg yolks and the butter and stir to combine.
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These dishes are used to complete Part 2 of Joe and Lisa's Proposal Goals, as (in our story) Lisa's parents really love Fondue. That means that the quicker you finish the Fondue Station, the ...
15. Cheese Fondue. Popular in the 1950s to the 1970s, fondue was the ultimate party meal. Everyone gathered around a pot of melted cheese and dipped in pieces of bread (or fruit, if you chose ...
A cooking vessel is a type of cookware or bakeware designed for cooking, baking, roasting, boiling or steaming. Cooking vessels are manufactured using materials such as steel, cast iron, aluminum, clay and various other ceramics. [1] All cooking vessels, including ceramic ones, absorb and retain heat after cooking has finished. [2]
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