Fondue Tips: 

• A wonderful loaf of sourdough bread is a great accompaniment to any fondue.  Try different local or homemade breads to further individualize the meal.
• Blanching vegetables makes them easier to skewer and sometimes more tasty.  Take a large 10 – 12 quart pot of water adding in a 1/4 – 1/2 a cup of salt (water should taste like seawater) and bring to a boil.  Cook each prepped vegetable separately for 2 – 3 minutes, then remove from the pot and add to a bowl of ice water to stop the cooking process.
  • Vegetables that benefit from blanching: cauliflower, broccoli, carrots, green beans and asparagus.
• But I don’t have a fondue pot, don’t worry. Try a heavy-bottom pot, double boiler or a ceramic baking dish like a soufflé dish.
• If the cheese is not melting smoothly, add a few drops of lemon juice or malt vinegar to help break down the cheese protein.
• Not enough fondue fork | skewers, use bamboo skewers are a substitute.
• If the fondue is too thick, add more beer, one tablespoon at a time until the desired consistency is reached.
• Keep the fondue over low heat, if using Sterno Cooking Fuel or portable Butane stove. Too high of a temperature can scorch the fondue.
• If using flame heat, be prepared in case of a spill and have a fire extinguisher on hand.