Which fat for fondue?
A dish that has its place especially on Christmas and New Year's Eve is fondue. The nice thing about it is that you can eat here in stages. You can interrupt and continue later and are therefore not subject to any compulsion to eat. But what is always up for debate is the question of which fat should be used for fondue.
What you need:
- Palmin
- Biskin
- Safflower oil
- Rapeseed oil
- Meatsoup
Fat and meat broth for fondue - the recommendations
- You should definitely make sure that it is the fat for fondue is one that can be heated to a high temperature. This closes the pores of the meat or fish to be prepared immediately and prevents fat from entering meat penetration.
- In addition, such a fat should always be tasteless, otherwise your meat or fish could get a strange aftertaste.
- When it comes to choosing the right fat for your fondue, it doesn't matter whether you use liquid or solid fat.
- An alternative to using fat is that of meat broth. Meat broth has the advantage that it gives meat and fish a very special taste. If you pull a soup out of this broth after your fondue is over, you will get a taste that is second to none.
Use solid and liquid fat correctly
- Some of the solid fats you can use include Palmin and Biskin. However, you should allow these vegetable fats to melt on the stove before use and generate the appropriate flow temperature.
- You can of course use oil instead of fat if you use the right one. Again, only use vegetable oil that can be heated to a high temperature. Here, tasteless oils such as safflower oil or rapeseed oil have proven to be very effective.
- What you shouldn't use is olive oil, which cannot be heated as much and would also not give your fondue a good taste. Besides, you can't go wrong here if you don't use dark oils.
Frying fat - what to look out for
Baking fat is inexpensive, reusable and turns your baked goods into a ...
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