What can I use as a fondue pot substitute?
Fondue pots are an essential part of any home cook’s kitchen. They’re used to heat up sauces, soups, stews, and other delicious foods. However, they can also be expensive and hard to find.
If you want to try making fondue at home, but don’t want to spend a lot of money, then you should consider using a fondue pot alternative. These alternatives are much cheaper and easier to find.
Is there no fondue pot? Then all you need is a heavy-bottomed pan. You should keep some heat under the pan while you enjoy your meal; perhaps try rigging up a trivet to stand the pan on with a couple of tealights underneath. Just make sure you create the fondue on a stove and that it is hot when it arrives at the table.
Best fondue pot substitutes that you can buy
Here are some of the best fondue pot substitutes that you can buy online.
Read Also: Is electric pressure cooker the same as instant pot
Boiler with two burners
If you have all of the ingredients but don’t have a fondue pot, you can use one of the following to achieve the same mild heat for your dish.
A double boiler generates heat in a manner similar to that of a fondue pot. The hot water around the bowl slowly melts your ingredients.
However, as you add components, you must constantly whisk. Begin with the garlic and wine, then add a small amount of cheese at a time while stirring to prevent lumps from forming. Good fondue pot substitute
Fondue in the Crockpot
Slow cooking at low temperatures is achieved by using a crockpot. Before putting on the heat, combine all of the ingredients in the pot at the same time. Fondue cooks faster on high heat; cover it for about an hour and a half.
Make sure to stir every fifteen minutes and to remove the garlic after the first stir.
However, you should leave it uncovered for the last few minutes of cooking. Uncover it for a few minutes at the end to let the excess moisture to escape. Nice fondue pot substitute
Pot with a thick base
A thick-bottomed pot can be used as a fondue pot, but the flame must be kept very low. As with a double boiler, start with the garlic and wine. fondue pot substitute
In each example, add the cheese while stirring out the lumps. When compared to other methods, the thick-based approach yields the greatest and most perfect outcomes.
Broiling in the oven
When it comes to melted cheese, the heat rule is the inverse. You utilize direct and rapid heat, so the cheese melts in a matter of seconds.
Food, on the other hand, should be consumed as soon as possible. Cheese and wine are not emulsified with this procedure. As a result, you have a baked cheese dip. Fine fondue pot substitute
when it comes to cooking gourmet-style meals, a microwave oven is the last thing on a cook’s mind. However, you won’t see much of a difference if you do this. Making microwave fondue is simple, and you don’t have to stir it constantly. However, you should keep an eye on the fondue and monitor it while it cooks.
After a minute in the microwave, check the consistency of the fondue every 30 seconds and, if necessary, give it a quick stir to achieve the desired gooey, stretchy texture. After only 5 minutes of preparation, your delectable fondue will be ready to serve. Another fondue pot substitute
How to Make Cheese Fondue Without a Fondue Pot
- 1 garlic clove, halved
- 500g Gruyère cheese, grated
- 300g KALTBACH Swiss cheese
- 250ml dry white wine
- 1 heaped tablespoon cornflour
- 1 Tablespoon Vodka
- Freshly ground pepper
- Freshly grated nutmeg
- The garlic clove should be rubbed into a cheese fondue pot or a medium-sized pan. You have the option of discarding the garlic or leaving it in the pan.
- Place the wine in a pot and slowly heat it, but do not allow it to boil or the alcohol will evaporate.
Stir the shredded cheeses into the heated wine until melted.
- Gradually add the slaked cornflour to the fondue pot (you may not need it all; err on the side of caution; it’s better to add more than have a molten lump of melted cheese in the bottom of the pan) and cook, stirring occasionally, until the mixture is thick and glossy, about 5 minutes.
- Cook, stirring slowly, until the fondue is creamy and smooth, about 5 minutes more; don’t overcook the fondue or it will get stringy.
- Serve immediately.
- If you manage to drop your skewered bread or accessory into the fondue mix, the usual forfeit is to drink your glass of wine in one quick hit!