Using Flour in Cheese Fondue recipes?
Filed in Category Cheese Recipes
I had pretty bad luck with my first Cheese Fondue recipe (found on the Internet). I eat at the Melting Pot a lot and the server told me that one of their secrets is that they cover the cheese in flour before bringing it out to the table to be melted. I cannot find flour in any Cheese Fondue recipes. Has anyone tried it and what recipe did they use?
3 Comments so far
Here is a recipe from Rachel Ray, she used flour in all her fondue recipes, just google rachel ray fondue recipes or go to foodnetwork.com
German Cheddar and Beer Fondue Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: Guilty Pleasure
1 sack, 10 ounces, 2 1/2 cups, shredded sharp Cheddar, available on dairy aisle
1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded
1 rounded tablespoon all-purpose flour
1 cup German lager beer
2 tablespoons spicy brown mustard
A few drops hot sauce
A few drops Worcestershire sauce
For Serving:
1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or brot,
1 package mini party franks (recommended: Boars Head)
1 head cauliflower, separated into florets
1 small jar mini Gherkin pickles, drained
1 small jar pickled onions, available on vegetable aisle
1 small, round loaf rye, pumpernickel or sour dough bread, cubed
Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.
In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.
In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.
I use flour to make cheese sauces. It’s just a family recipe that I use though.
Forget Racheal Ray, she is a hack, take it from a real chef, when we made fondue we would either use a cornstarch or flour slurry, heat the wine or liquid, you can use a bit of light chicken stock, add the flavours like garlic and nutmeg, thicken it with the flour or cornstarch blended with a bit of water when it has come to a boil and thickened add you grated cheese, some add kirsh liquer but that is an option, adding raw flour to any sauce will make it pastey and gritty, the second lady has a point even making a white sauce or bechemel base first adding the wine, spices and cheese when heating on the fondue burner, just make sure after it has melted to turn down the heat, you want it warm and melty not boiling, that is were people burn themselfs and it will burn and go bitter from the bottom of the pot, I make sure it has a very limited tolow flame, dependent on whether yours is an alcohol or parrafin fuel based one.