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Meat fondue

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Trim fat and tendons from beef and cut the meat into 2 cm pieces. Wrap the meat with a paper towel and refrigerate for a while until the oil is heated.
In a medium saucepan, heat the oil to 190 degrees. Pour the oil into the fondue dishes.

Chop a piece of beef with a fondue fork and dip in hot oil. Cook from 45 seconds to 1 minute.
Put the beef on a plate. Serve fondue with various sauces of your choice.

Step by step recipe with photo

Meat fondue (European and American) is an absolutely elementary dish! All you need, except for a set of dishes for fondue is oil, which can be heated to a temperature of 180 degrees without negative consequences, and good meat.

Ideal oil - vegetable for frying (for example, from seedlings). It’s possible coconut, but, I warn you, it has a specific smell. If sunflower, then only refined. Olive is not used.

Meat - absolutely any tenderloin, 150-300 g per eater. Sauces - ANY. You can cook it yourself, you can use all sorts of ready-made ones like ketchup, barbecue sauce or mustard. Any salads that, in your opinion, are combined with meat. And bread. It can be different if the fondue is thematic (from a certain type of meat). But, in principle, it is believed that the baguette is suitable for everything.

Still on the table must necessarily be salt and pepper, preferably even a few salt shakers or peppers. Or you will have to put dry seasonings directly on the guests' plates. By the way, here we come to the topic of dishes for meat fondue.

The fundamental difference between meat fondue and cheese from the point of view of serving is special plates. By the way, the same as for the Tatar beefsteak. These plates are sharpened by the fact that at the disposal of every eater at any time there should be several opportunities to season the dish. Do not reach for a common salt shaker or gravy boat, but have everything in your plate, at hand. Those. usually small sections are sections for sauces or seasonings. The large section in the middle, of course, is not for raw meat, like mine, I just put it for beauty. A large section - this, in fact, is the plate on which they eat. READY pieces of meat get there when they are removed from the fondue fork, or there may be a salad.

By the way, keep in mind, in addition to fondue forks, when serving meat fondue, ordinary forks are also necessary. You can’t eat from a fork for meat fondue, its temperature is 180 C.

Fondue forks are double-toothed with small teeth. For cheese - trident or double-toothed with a large scatter of teeth. Three-toothed forks for meat can be used, but small-toothed for cheese - it is extremely undesirable: the bread on them turns, it is inconvenient. For meat fondue, forks with wooden or plastic heat-resistant handles are more convenient. Why? Because meat has a very high temperature of oil (and the metal sides of the fondue pot). Forks with metal handles will overheat.

Often forks for meat fondue there are colorful dots on the handles. This is so that every eater knows which of the forks belongs to him. If you buy fondue utensils and you know that you will eat mainly meat and in the company - my advice is to buy several sets of forks, not one. It is simply more convenient when for each eater there are several forks for fondue, and not one. And then you have to wait until each individual piece is ready. When a person has two or three forks, things go faster. So, it is more aesthetically pleasing if all of these forks are with the same handles, and not from different sets.

It is more convenient to make meat fondue, unlike cheese, in a metal pot for fondue. He warms up faster, but the risk that the oil burns to the hot bottom, you see, no. The amount of oil should not exceed half the volume of the pot (to avoid boiling over). But too little of it should not be. Immerse the forks in the oil and figure out if it will completely cover the pieces of meat.

The oil in the pot is first heated on the stove to a temperature of 180 C. If you determine the correct temperature without a thermometer, a piece of white bread is dipped in the oil, and when it turns brown in 1 minute, the desired temperature is reached. And only already a hot pot of oil is transferred to a table burner.

The fondue meat is cut into pieces with a side length of about 3 cm. The pieces should be free of veins and fat.

Fondue cookware sets often include some kind of weird ceramic things with handles, similar to smaller copies of ceramic fake fakelon pots for cheese fondue. These are sauces for liquid sauces that are rationally poured, not overlaid. Ceramic bowls without handles can serve for anything - at least for meat, at least for salads, at least for dip, at least for sauces - but then you need to put spoons in them.

A few words about serving fondue. In Germany, this is, for example, a traditional New Year's meal. And what? Very comfortable and practical! The hostess of the minimum job is to cut the meat, the guests cook it themselves, right during the feast! So, you don’t have to buy the fact that, de, the dish is festive, and cover the table with your best white starched tablecloth and expose all your table crystal. The tablecloth should be any simpler, in a checkered box or in a flower, and the ideal option is generally a wooden table and unpretentious napkins. Because a decent plain tablecloth when cooking fondue is shamelessly oiled with butter, is it logical? Therefore, the traditional canon of serving meat fondue at home is something like a peasant-Provence.

If you have a fondue pot - with any kind of open fire, for safety reasons, there should be a heat-resistant stove (stone, ceramic) under it, i.e. in no case should the burner stand directly on a tablecloth or table tree, between them must be non-combustible material. In general, remember that meat fondue in oil is the most fire hazardous of all!

But I can tell you almost nothing about cooking fondue. Because each eater himself determines what degree of meat roasting he prefers. Someone will fry a piece of meat stumbled on a fork for a minute, and someone will cook three. It depends on the type of meat, and on the individual preferences of eaters. In any case, the finished meat should be removed from the fondue fork and season with salt and pepper to taste. And then - dunk it with a normal fork in some sauce.

For a fondue recipe you will need:

  • meat (beef, pork, veal fillet) - 200 g per serving
  • vegetable oil - 1l
  • egg (hard-boiled) - 2 pcs.
  • vinegar - 1 tablespoon
  • mustard - 1 tsp mustard - An annual herbaceous plant of the cruciferous family. It is known that a few millennia ago h. "Href =" / dictionary / 195 / gorchica.shtml ">
  • salt, pepper - to taste
  • vegetable oil - 1 cup
  • gherkins - 3 pcs.
  • chives - to taste
  • sugar - 4 tablespoons
  • tomato paste - 3 tablespoons
  • vinegar - 6 tablespoons
  • salt - 1 tsp
  • starch - 1 tsp
  • soy sauce to taste

Fondue recipe:

To cook meat fondue is necessary.

Chop the meat into small cubes and roll balls from it. Then prepare egg and tomato sauces. For egg sauce: peel eggs, cut in half and separate the yolk from the protein. Mash the yolk in mashed potatoes and mix with vinegar and mustard until smooth, season with salt and pepper. Beating the mixture with a mixer, add to it gradually - first dropwise, and then a trickle - vegetable oil, until the mass turns into mayonnaise. Season with salt and pepper. Chop the egg white and gherkins. Cut the onion into small rings. Combine both with mayonnaise.

For tomato sauce: bring sugar, tomato paste and vinegar to a boil. Season with salt, add a little soy sauce, add starch.

Heat vegetable oil in a fondue bowl. The oil is ready if bubbles appear on the surface of the wooden spoon dipped into it. After that, string the meat on the forks and fry in oil. Dip the finished pieces in the sauce. Enjoy your meal!

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