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Cut meat into one-inch cubes. Cut clean vegetables and squeeze lemon juice over them to prevent browning. Arrange meat, vegetables, and side dishes on the table. Pre-heat oil in the fondue pot on the stove to a temperature of 375°F. Never fill more than 1/3 of the pot with oil, because oil may bubble up when food is added. Carefully transfer the pot to the fondue rechaud to keep oil hot. Each guest spears a piece of meat or vegetables, then dips the fork into the oil for cooking. Meat fondue forks are conveniently color-coded for identification. Provide sauces for dipping. For extra flavor, add two tablespoons of olive oil and fresh herbs, such as bay leaves or parsley, to the oil. A healthy variation of the meat fondue is to cook with stock or broth in place of the oil.
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