You probably know several ways of cooking meat, and then there is the fondue technique. In this method, a hot liquid or cheese is used to prepare the meat to the preference of each diner. The meat is skewered and then allowed to cook in the liquid to the desired level. It is, in fact, as enjoyable as the traditional methods.
The origin of this technique, as one might guess, is France. It dates back to the early days when vineyard workers spent most of their time in the field harvesting and had very short lunch hours. As such, they devised a way of preparing quick meals in between their shifts.
Everything you Need to Know about Fondue Meats
They took hot oils with them to the field with which they would cook small pieces of meat when hungry. Today, you’ll find that most people prefer to cook their meat either in a seasoned broth or hot oil in a fondue pot. But which is the best meat for this process? Let’s have a look at some of the suggestions we’ve compiled for you.
The Best Cut of Chicken for Fondue
Everybody loves chicken, well, almost everyone who has tasted it. Make it even more enjoyable by using the fondue method. The best cuts of chicken meat that you can cook with this technique include a boneless and skinless breast. For amazing results, make sure the meat is fully cooked before removing it from the oil. Confirm that there are no pink spots left as this is an indicator.
All things considered, we think chicken meat is the best option when preparing cheese fondue. Of course, that is quite subjective because it entirely depends on your taste. What we like most about this meat is the fact that it cooks very fast whether you use a broth or oil fondue.
Delight your visitors with any recipe you can think of since chicken meat is ideal for almost any type of fondue. As long as it is cooked to the entirety, you can never go wrong with a boneless chicken breast.
Preparing Chicken Meat in an Oil Fondue
- Cut the meat into small cubes of about 0.5 inches
- Hold the pieces using a skewer and deep them into a 350-degree oil fondue
- Make sure the chicken has cooked thoroughly with no pink spots
- You may serve it with any sauce
Preparing Chicken Meat in a Broth Fondue
- Take the half-inch cubes and deep them into a 212-degree broth fondue using a skewer
- Wait for about two minutes or so for them to cook to their entirety
- You can serve it on its own and enjoy the chicken delicacy
Do you want to find out more about oil selection? Check this out: Best oil for fondue.
The Best Cut of Beef for Fondue
If you want a perfectly cooked beef and within the shortest time possible, then using the fondue technique is your best bet. Roasting or stewing might be your favourite methods but unfortunately, the meat will not tenderize. So, which is the best cut of beef to use in the fondue technique?
They say expensive is not necessarily the best but in this case, you’ll have to spend more. The most ideal cuts include tenderloin and filet mignon and are quite costly. If you want a tasty delicacy that will tenderize well and remain juicy, then we recommend these two cuts.
However, if you are working under a tight budget, there are some favourable options you could choose. You’ll need to marinate the beef before cooking for it to tenderize. After this initial process, make sure to drain off the marinade to avoid splattering when placed in the hot oil.
Preparing Beef in an Oil Fondue
If you want to use the best beef for fondue in oil, here are a few of the things that you’ll need to keep in mind.
- Get rid of the fat and cut the meat into an inch or half-inch cubes
- Use a fondue for to hold the cubes and deep them into a 350-degree oil
- Wait for about thirty seconds or one minute before serving it
Preparing Beef in a Broth Fondue
- Cut the beef into about a half-inch strips
- Put the pieces in a skewer or fondue fork and deep them in 212-degree broth
- Wait for about twenty to sixty seconds depending on how you like your meat cooked
Do you have any tips for the best beef for fondue? Please let us know!
The Best Cut of Pork for Fondue
If you love pork, you can try it out with the fondue technique. In fact, when using the fondue in oil method, the best option is pork. The biggest problem you might come across is finding the right cut and preparing it the right way. Most pork is usually hard and somewhat chewy when cooked, and that is not ideal in this method.
For excellent results, cut small pieces of this meat and cook them in an oil fondue. But you’ll still have to select the healthiest cuts from your already cut meat. As a rule of thumb, always choose those cuts that have no sign of sinew and have very little lard. Similar to beef, the best cuts of pork meat are quite expensive. Of course, there are cheaper options but they are quite tough and chewy.
As earlier stated, this is the best meat to use in an oil fondue. You can cook it in a broth but you won’t have the best results. Here is how you can prepare the tastiest pork in an oil fond.
Preparing Pork in an Oil Fondue
- First, you’ll need to get rid of the fat from the pork but leave a very thin layer
- Slice the meat into small pieces, preferably less than one-inch cubes
- Heat the oil to about 350 degrees F and deep the pork cubes in the oil while holding them on a fondue fork
- Wait for about one minute before removing them from the oil and serve with dipping sauces
Conclusion for the Best Meats for Fondue
Depending on which recipe you want, you can choose to use a broth or an oil fondue. However, not every meat is ideal for this process. For instance, tough and chewy meat will not taste good when cooked in a fondue. You’ll need either boneless chicken or tenderloin in the case of beef and pork. Prepare the most delicious meat fondue in your home in as less as 30 seconds.
Have your Say about the Best Meat for Fondue
What’s your top pick for meat for an oil fondue? Is it one of the options from this list, or do you have another idea that you’d like to share with us. Leave a comment below and let us know what you think. We’d love to hear from you.
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