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Fondue Bourguignonne Pot
Spear meat meatball or potato on long forks.
Fondue bourguignonne pot. Dry the meat on kitchen paper and divide between four or five small dishes. Test by dropping a small cube of bread into the oil it should turn brown in less than a minute. Test the oil by dunking a cube of bread.
Trim away any fat and cut into 2 5 cm 1 inch cubes. There s a similar version called chinese fondue from québec now let s not confuse this with another chinese fondue also known as chinese hot pot where meat and vegetables are cooked together in a pot filled with broth. Heat the oil in the fondue pot to the correct temperature of 190 c 375 f.
The difference between the two chinese fondue from québec and fondue bourguignonne is the thickness of the meat.
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