Put a pan filled with water on your stove and put it to a boil. Then put another equally or bigger sized pot on top of that with the cheese in it. The hot steam will melt the cheese like a double boiler. (Also, instead of another pan on top, you can use a large bowl instead)
Scrap it out of the fondue pot and put it in a microwaveable dish, loosely cover it and nuke on medium until it melts and then pour it back into the fondue pot and allow it to heat up more in there. Don't let it boil in the microwave and don't heat it on full.
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Yes you can cook beef the night before and reheat it the next day. Keep the heat low and reheat the beef in liquid to help prevent it from drying out. You should keep the beef moist.
Yes. In fact, many people believe their chili tastes better the next day.
Switzerland and a bit of France next to Switzerland.
Cooked food containing a major proportion of dairy product doesn't have a long storage life. In the case of cheese fondue, cover it tightly and store it in the coldest part of the fridge; if you can't use it the next day you'd be safer to throw it out.
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For meat fondue in broth, you need a fuel burner or an electrical fondue pot. For chocolate fondue, you melt your chocolate prior and keep it warm with a candle under the pot. (a chocolate fondue pot is smaller than a meat fondue pot)
Is la fondue a dish?? Usually it means "the bottom".
The most expensive fondue in the world is about 80 dollars. The worlds least expensive fondue is about 35 dollars.
how do I reheat a 16 rib crown pork roast that was cooked Christmas Day yesterday and only 2 ribs were eaten?
The inventor of fondue is not known. Fondue originated in the country of Switzerland in the 18th century. Fondue was created to help families use aged cheeses and breads during cold winter months.
Nope. Fondue comes from the French word "fondu" which means "melted".
Very Gently by pressing both sides together and placing the fondue on the cake after 20 min. cut around the fondue so you dont have the extra scrap