Holiday Help: Fondue

ATLANTA, Ga.--The 11Alive Morning Crew is the team that helps you get through your morning. Now, we're helping you through the holidays. Just send us your questions and we'll find solutions.

Elizabeth Waddey sent us a facebook message asking, "What is the trick to making a good pot of fondue? Mine always comes out in a big, sticky glob."

When it comes to fondue, Bart Krajewski is the golden pot of answers. He's the general manager of Melting Pot in Midtown. It's a restaurant that specializes in fondue.

First, it's all about the equipment. Most home kits put the pot in direct contact with the flame. You need a bath of water separating the ingredients and the flame. It provides even heat without burning the cheese or chocolate. And it needs to be a big heat source, not one of those little candles.

"That usually does not generate enough heat to melt the cheese, and that's where you get that clumpiness," Krajewski said.

Bart says add the liquid base, like wine or beer, and the spices. Then add the cheese with a special step: "All of our cheese is actually floured. It helps the cheese get the consistency that you want, like warm honey."

Instead of stirring, whip it with a fork to put air into the mixture.

Treat chocolate fondue the same way: just use a little water, and then add the chocolate.

Even the perfect fondue can burn easily. So instead of making a big pot and letting it sit out all night, it's best to make smaller batches.
If you have a holiday question we can help answer, just fill out the form on the right and send it in. We'll help you find a solution. You can see them air at 6:00AM on 11Alive News.