Cheese and dessert fondues are best prepared in the ceramic pan, to articulate a more diplomatic heat needed to prevent scorching. Authentic cheese fondue uses a Swiss cheese (like Emmentaler or Gruyere), melted in Swiss wine. Since cheese contains fat, and wine is basically water, which don't normally mix well, be sure to use a natural and well-aged Swiss cheese, or a blend of cheeses, including some cheddars, that will melt smoothly for best results. The wine should be dry. You may add a minuscule fresh lemon juice to accomplish the indispensable acidity.
Meat fondue is best prepared in the Stainless Steel Pot. Do not use the Ceramic Insert for meat; it will not withstand the high climatic characteristic required for oil.
Aged Beef Steaks
Dessert fondues basically entail melting sweet things in which to dip other things, such as strawberries in chocolate. When dipping in chocolate, towel dry what you're dipping, to keep the chocolate from seizing.
New York Prime Meat USDA Prime 21 Day Aged Beef Loin NY Strip Steak Boneless, 1-inch thick, 2-Count, 16-Ounce Packaged in Film & Freezer Paper Best
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New York Prime Meat USDA Prime 21 Day Aged Beef Loin NY Strip Steak Boneless, 1-inch thick, 2-Count, 16-Ounce Packaged in Film & Freezer Paper Feature
- A package of 16 ounces
- Highest quality boneless beef steaks; USDA certified organic
- Product of USA
New York Prime Meat USDA Prime 21 Day Aged Beef Loin NY Strip Steak Boneless, 1-inch thick, 2-Count, 16-Ounce Packaged in Film & Freezer Paper Overview
In the United States and Canada it is also known as striploin, shell steak, Delmonico, Kansas City or New York strip steak. In the United Kingdom, Australia and New Zealand, Cut from the strip loin part of the sirloin, the strip steak consists of a muscle that does little work, and so it is particularly tender, though not as tender as the nearby ribeye or tenderloin (fat content of the strip is somewhere between these two cuts, allowing for a flavor profile to match). Unlike the nearby tenderloin, the strip loin is a sizable muscle, allowing it to be cut into the larger portions favored by many steak eaters. The Kansas City strip steak usually has a portion of the bone connected, whereas the New York strip steak is boneless. Always fresh, never frozen. All our USDA Prime meat is custom cut to order, wrapped in trays with film paper and double wrap in wax paper. Not vacuum pack.( it loses the flavor ) We chill the meat to preserve the freshness for shipping only.
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*** Product Information and Prices Stored: Feb 04, 2012 13:38:15
General Set-Up Instructions
1. Always operate Fondue Set on a level, stable table or other flat, stable surface.
2. Always set up Fondue Set on a heat-resistant covering like a hot pad, wooden cutting board or ceramic tiles.
3. Keep Fondue Set away from children and Always store Fuel Pan and Fuel in child-safe place.
4. Before using Fondue Pot, Always make sure deal with is firmly attached and that the Stainless Steel Pot fits securely on its stand.
5. Keep the Fuel Pan Extinguisher handy while set is in use so flame can be extinguished when cooking is complete.
The Versatility of Fondue
Use your Fondue Set for cooking meats and vegetables or for retention sweet or savory sauces hot for dipping. Corollary these straightforward instructions:
To Cook Meat, Shellfish and Fish in Oil
1. Dispose bite-size pieces of beef, chicken, pork, shrimp, fresh tuna, and swordfish or other meats and fish on a platter.
2. Set out dishes full of condiments like mustard, steak sauce, soy sauce, sweet and sour sauce, hoisin sauce, oyster sauce or barbeque sauce. Place one personel Fondue Plate at each place setting.
3. Set up the Stand of your Fondue Set on a table and a heat-resistant surface.
4. Pour 3 cups cooking oil* into Stainless Steel Pot. Heat on the stove top until oil reach 375°F, or until a bread cube dropped into oil cooks to a golden brown in 30 seconds.
5. Allow each guest to make your mind up a Fondue Fork. Each man can cook their meats to their personal desired degree of doneness.
Oils for Fondue
Olive Oil Vegetable Oil Peanut Oil Safflower Oil Corn Oil
To Cook Meats in Stock Corollary the same course as outlined above, substituting stock or broth for the oil. Heat stock to boiling in the Stainless Steel Pot on stovetop before transferring Pot to the Stand over the Fuel Pan.
To Heat Savory Dipping Sauces
1. Set up the Stand of your Fondue Set on a table on a heat-resistant surface.
2. If the Dipping Sauce is a method with more than one ingredient and needs to be cooked before serving, incorporate ingredients in the Stainless Steel Fondue Pot and heat on the stovetop before transferring Pot to the Stainless Steel Stand.
3. If you wish to use a prepared sauce, like barbecue sauce or bottled cheese sauce place in Ceramic Insert. Heat on a medium setting in the microwave for 1 minuscule intervals, stirring after each until desired climatic characteristic is reached. Place 2 cups hot water in Stainless Steel Pot and determined place in Stainless Steel Stand. Insert Ceramic Insert.
4. Keep the burner medium-to-low, to avoid scorching sauce and to keep them at a pleasant serving temperature.
5. Use the following "dippers" with Savory Sauces:
a. French bread cubes b. Raw vegetables c. Lightly steamed vegetables d. Boiled potatoes
To Heat Sweet Dipping Sauce
1. Set up the Stand of your Fondue Set on a table on a heat-resistant surface.
2. For quick and easy entertaining, use bottled dessert sauces such as hot fudge, butterscotch or raspberry syrup. Originate your own dessert dipping sauces by heating jams, preserves or pieces of chocolate flavored with liqueurs or other liquids directly in Ceramic Insert.
3. Place dessert Sauce in Ceramic Insert and Heat on medium setting in the microwave for 1 minuscule intervals, stirring after each until desired climatic characteristic is reached. Place 2 cups hot water in Stainless Steel Pot and determined place in Stainless Steel Stand. Insert Ceramic Insert.
4. To thin sauce, stir in milk, fruit juice, coffee, water or liquors a tablespoon at a time.
5. To thicken a sauce, allow to simmer, until desired consistency is reached.
6. Never melt chocolate or cheese alone. Always add some liquid to the Fondue Pot along with the chocolate or cheese, and stir frequently. Always keep the flame low to avoid scorching that can occur with many dessert sauces due to their high sugar content.
7. Use the following "dippers" with Sweet dessert Sauces:
a. Pound cake, angel food cake or parasite cake cubes b. Whole fresh fruits like strawberries and grapes c. Cut-up fresh fruits like banana and apple
Tips For Fun FonduingPancetta Stuffed Flank Steak - Straight From the Block Tube. Duration : 8.60 Mins.shop.catulloprimemeats.com Ingredients 2# Flank Steak (butterflied) 5 - 6 strands of cooking twine Stuffing: 1/4 c. Sweet Onion 1/4 c. Locatelli Cheese (shaved) 1/4 c. Aged Asiago Cheese (shaved) 1/2# Pancetta diced 2 c. Bread Crumbs 1 c. Olive oil 1/2 c. olive oil for searing. **Preheat oven to 375 Prepare Butterfly, or have your local awesome butcher butterfly your flank steak, set aside. In a bowl, mix the onion, cheeses, pancetta, bread crumbs, and olive oil. Open the flank steak and stuff the ingredients in between the folds. Roll the flank steak and tie with the cooking twine. Cook Sear the meat in a frying pan on the stove for 5 - 7 minutes rotating and browning all sides. Place the meat into a baking dish and bake in the over at 375 degrees for 20 - 25 minutes depending on your well done likeness. Take the meat out of the baking dish and let rest for 10 minutes, cut into 3/4" pieces and serve!
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