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Fondue (UK: / ˈ f ɒ n d (j) uː /, US: / f ɒ n ˈ d (j) uː /, [3] [4] French:; Swiss Standard German pronunciation:; Italian: fonduta) is a Swiss [5] dish typically consisting 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 snacks ...
Caquelon on a stove. A caquelon ( French: [kak.lɔ̃]) is a cooking vessel of stoneware, ceramic, enamelled cast iron, or porcelain for the preparation of fondue, also called a fondue pot . The word caquelon is from a Swiss French term originating in the 18th century derived from the East French dialect word kakel (from German Kachel, "glazed ...
Fondues are a group of distinct dishes that can be either savoury or sweet. 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]
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“Break out the fondue pots (or just use regular saucepans on the stove) and create a spread of cheese and broth fondues with bread, meat, veggies and fruit to dip,” Anderson says.