Fondue is a melted cheese dish from Switzerland, served in a communal pot over a conveyable range comparable to a candle or spirit lamp. As a shareable, warming, and indulgent dish, it’s a favourite at ski chalets and date nights alike. Though good year-round, the richness of the melted cheese suits significantly nicely with colder autumn and winter evenings, served with a choice of (typically stale) chunks of bread and boiled potato.
In his e-book Molecular Gastronomy: Exploring the Science of Flavor, culinary chemist Hervé This factors out that the success of the dish lies in correct cheese choice. A mix of two cheeses at a 50:50 ratio is best; in Switzerland, the established pair is gruyère and freiburger vacherin (a creamy, native cheese), however different well-liked alpine cheeses embrace Emmental, raclette and Comté.
The important thing to a profitable fondue is selecting a well-ripened cheese. Hervé This explains that is as a result of presence of enzymes referred to as peptidases, which break down the proteins within the cheese and allow it to soften evenly within the heat liquid base.
This recipe is a slight twist on the traditional, utilizing two gentle cheeses: Camembert and brie. Rather than white wine, a standard ingredient in fondue, blonde beer is used to loosen the cheese. This provides a malty, candy taste, the right complement to the richness of the cheese. Barcelona-based Ooni ambassador Alberto Zanrosso makes use of his Ooni oven to cater occasions throughout the town. Realizing the foolproof reputation of cheese fondue, he tailored the recipe to flame prepare dinner in a forged iron pan. Since this recipe doesn’t require a lamp or candle to repeatedly warmth the cheese, it’s finest served instantly. Hunks of bread, focaccia, salted crisps or potato chips, or roasted or boiled potatoes needs to be served alongside.
Yield
Serves 3 to six as a facet or starter
Gear
Ooni Pizza Oven
Ooni Infrared Thermometer
Ooni Cast Iron Skillet Pan
Elements
1 ounce (30 grams) high-quality salted butter
1 sprig rosemary or thyme
1 garlic clove, crushed
9 ounces (250 grams) ripe camembert, cubed
9 ounces (250 grams) ripe brie, cubed
6 ounces (180 grams) blonde or white beer
Technique
Fireplace up your oven, aiming for 356°F (180°C) on the stone baking board.
Place your forged iron skillet within the oven and preheat to 356°F (180°C). Take away the pan and add the butter. When it turns brown, add the herbs, swishing the sprig across the pan. Add the garlic and prepare dinner exterior the oven for a couple of minutes.
Add the cheeses and prepare dinner within the oven for two minutes. Take away the skillet and add the wine or beer, then return to the oven for an additional 2 minutes. The combo will really feel unfastened, however don’t be tempted to overcook! (For those who do, you’ll find yourself with a stable mass of cheese, reasonably than a stunning, creamy dip.) It would agency up by itself exterior of the oven.
Take away the skillet and, if you want, switch to smaller dipping bowls to share. Serve instantly with chunks of bread or focaccia. Fondue is a good way to utilize stale bread, however recent will style equally scrumptious.
Obtain the Ooni App
Pizza Dough Calculator, recipes and movies
