| ||
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
|
Welcome to the ChefTalk Cooking Forums forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact contact us. |
| |||||||
| Register | Blogs | Photo Gallery | FAQ | Members List | Search | Today's Posts | Mark Forums Read |
| Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking. |
 |
| | Thread Tools |
|
#1
12-21-2000, 08:33 AM
| |||
| |||
 How do you Fondue? I am pretty sure we have had this discussion before, but I just wanted to check. What brand of cheese do you prefer for a beer and cheddar fondue? Some brands I have used have a high water content that caused the fondue to separate. Tasted fine, but looked horrible. I am just trying to fine a good all purpose cheddar that I can get a the local super market for my fondue. ------------------ Thanks, Nicko ChefTalk Cafe Administrator nicko@cheftalk.com www.cheftalk.com "A food lover's link to professional chefs!"      |
| Sponsored links |
| |
|
#2
12-22-2000, 07:05 AM
| ||||
| ||||
 Do you add corn starch? I don't know about store brand cheddar fondue...I'm going to do a cheddar blue cheese combo with porcinis in Jan. Will use wine as liquor...hmmmm never thought there could potentially be trouble, guess I better try making it before the party huh? I'm using an aged cheddar (really dry) but blues seem to have alot of liquid....hmmmmmm. |
| Sponsored links |
| |
|
| Thread Tools | |
| |
