{"title":"fondue pots","description":"\u003cp\u003eFondue, an ideal dish for social gatherings. If meat, fish or vegetables are to be cooked, a fondue with broth or fat is recommended.\u003cbr data-mce-fragment=\"1\" \/\u003e\u003cbr data-mce-fragment=\"1\" \/\u003eThe Asian fondue with broth (also often referred to as hot pot in Chinese restaurants) is a very low-fat preparation method. Since the broth only heats up to a maximum of 100\u0026deg;C, raw ingredients should be cut very thinly in order to cook quickly enough.\u003cbr data-mce-fragment=\"1\" \/\u003e\u003cbr data-mce-fragment=\"1\" \/\u003eThe classic fondue with hot fat cooks the ingredients much faster. Only use high-heat fat, i.e. no butter, no native olive or rapeseed oil. Sunflower oil or frying fat, on the other hand, are well suited.\u003cbr data-mce-fragment=\"1\" \/\u003e\u003cbr data-mce-fragment=\"1\" \/\u003eWith the classic cheese fondue, cheese and white wine are warmed up over a gentle heat. Once the cheese has melted, you're good to go. Pieces of bread or cooked potato cubes can now be dipped into the melted cheese and wine mixture.\u003c\/p\u003e","products":[],"url":"https:\/\/pfonninprofis.shop\/en-ro\/collections\/fondue-toepfe.oembed","provider":"pfannenprofis.com","version":"1.0","type":"link"}