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Ben
Lokahi
USA
122 Posts |
 Posted - 03/20/2010 : 01:56:21 AM
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quote:
Originally posted by wcerto
All a fondue maker is, Sam, is an electric pot to melt cheese in for dunk a chunk of bread. Is ono, but way too specialized of a tool. Can melt cheese any old way, but it was quite the trend a while back. Is kinda like Mongolian Hot Pot or Shabu-shabu, because you can do more with fondue than just melt cheese -- can heat oil and stick meat or mushrooms or veggies and deep fry da buggahs.
No good for your diet, Wanda, but our traditional Christmas breakfast is french toast fondue. Cube some french bread; mix up a butter of powdered sugar, maple syrup, butter & egg; mix up an egg batter. Dip the bread in the batter, cook in oil until brown, cover with the butter. Way too many calories & carbs, but waaayyyy tasty! Full recipe on request.
Fondue pot's also good for melting chocolate and then dipping fruits & marshmallows. |
MÄlama pono
Ben |
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thumbstruck
Ahonui
USA
2182 Posts |
Posted - 03/21/2010 : 12:14:45 AM
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| Eh, Aunty! I get easy way fo make roux. I use olive oil and flour. Olive oil can't take the heat of the cooking for a brown roux, so I heat the flour on a cookie sheet under the broiler. I stick the cookie sheet under the broiler, pull it out, shake the flour, stick it back under the broiler, take it out and shake again and repeat the process until the flour is browned. Then I mix in the olive oil. Olive oil is better for the cholesterol. |
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wcerto
Ahonui
USA
5052 Posts |
Posted - 03/21/2010 : 12:39:25 AM
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I reckon anything cooked in a fondue pot is bad for me!
I can make a great roux without browning the flower first. I, too, use olive oil, but you gotta cook it low and slow. I've not had problems with olive oil in that regard. It just can't take too much high heat or it breaks down. I just made a pot of shrimp gumbo the other day (okra is one of the veggies I can eat). The roux came out beautifully. Matter of fact, I am thinking about cooking up a bunch of roux and keep it in a glass jar in the fridge for whenever I need one, because to do it right, you gotta have some time. This one came out good and brown. Emeril says a good rroux is a two beer roux -- the time it takes him to drink two beers while he is standing there stirring it. The french toast sounds wonderful, Ben. I must, alas, pass on that one. |
Me ke aloha
Malama pono,
Wanda |
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Old gadgets that should still be used
