Best heat source for fondue? Will an induction cooktop work?
With my induction cooker (which goes up to 2000 watts), 600 watts is the perfect setting for deep frying and no fiddling is required - it always works perfectly. So for hot oil fondues, where you're essentially deep frying meat, I absolutely would use an induction cooker. It would be my cooking tool of choice. Share. Improve this answer. edited.
What is the best wine to use in a fondue recipe?
2011年2月12日 · The canonical fondue wine is Fendant, which is made in the valais region out of chasselas grapes, so any chasselas (see Wikipedia for a long list of alternative names) will work well. One notable alternative is a dry champagne. This will make your fondue very light and fluffy, due to the carbonation. Share. Improve this answer.
What type of vegetable oil should I use for tempura?
2012年1月19日 · Traditionally, sesame oil is used in small quantities for flavouring and aroma, not usually for deep frying. However, hooray for experimentation! As long as the final product tastes good. As mentioned, most any oil that can be used for deep frying is acceptable for tempura. I prefer corn or canola oil.
equipment - Keeping fondue warm - Seasoned Advice
2019年2月22日 · 2. A small fuel burner like this would work great: Both the implement and the fuel are pretty cheap. Otherwise a portable burner, either electric or gas is great and you can use your regular pots and pans: If you eat a lot of fondue, a dedicated fondue maker is my implement of choice: Gas ones are pretty common in thrift shops too.
substitutions - What's a good fondue alternative that would fit in a ...
Because hot oil can be dangerous, you need another type of fondue vessel. Another type of meat-based “fondue” involves cooking meat in hot spiced white or red wine (I've personally never tried it and just found out about it while researching this answer), cf. the French-language Wikipedia articles on red wine fondue (usually with red meat ...
Should meat be seasoned before or after cooking?
2010年7月18日 · 4. There are different 'camps' when it comes to seasoning but essentially If you season meat too early before cooking, the salt will draw out the moisture, meaning a less juicy piece of meat, however if you season just before cooking the seasoning will help to impart flavour into the meat. If you seal the meat and then season it, the sealed ...
Is cloudy-looking used peanut oil safe? - Seasoned Advice
2016年8月13日 · 4. Yes, it's safe. Oil, even used oil, has a very small water activity, much too small to support the growth of microbes. Not only that, but you'll presumably heat up the oil to at least 300 °F for several minutes when you use it next, which will …
cooking time - How can I melt cheese for dipping? - Seasoned …
2016年3月19日 · Whisk in the flour one tablespoon at a time to avoid clumping. Add the milk after the flour has settled. Mix until the sauce has an even consistency. Add the cheese and salt. After the cheese has melted, turn the burner to low, and allow the sauce to …
How to drain zucchini and eggplant - Seasoned Advice
2013年3月5日 · 1. The way I've seen it at a show on TV: Put zucchini/eggplant slices on a cooling rack. Salt one side, wait a while for the moisture to come out, then turn and salt the other side. Squeeze carefully and wash off excess salt. This way you should get much better results after roasting/frying. Share.
When a recipe asks to add spices to the oil, can you add the spices ...
2018年1月29日 · On the other hand it's perfectly sensible to add black pepper to a simmering sauce, to taste. Turmeric is also often added towards the end of cooking as too much cooking removes some of the best elements of the flavour. Paprika is also sometimes added late (or even to the oil and at the end). Bearing this in mind, experimenting is a good thing.