Como hacer Fondue de Queso. Receta Tradicional y Fácil.

Hello friends welcome once again to our cooking channel I am Chef Jorge Fernández Prendes and today we will cook a delicious cheese fondue together The word "fondue" comes from French meaning to melt Yes it's precisely the melting of the cheeses in a pot in a caquelón which is actually the name this pot takes Then that is what will give the concept as such to the dish The original fondue is cheese fondue however there are other types of fondue such as meat fondue Then we heat oil in the caquelón and there we will sear small pieces of meat to eat later In the case of chocolate fondue we will also melt the chocolate in the saucepan Once the chocolate is melted we will add various fruits such as strawberries peaches and apples Now the fruits of the choice and of course to eat them Although many people believe that fondue is originally from France it was actually created in Switzerland border areas adjacent to the borders of Switzerland and Italy It is from these countries that it will spread to the world achieving the great success it has today There is no set date for its creation however it is known that Swiss shepherds in the Alps They used to take those cheeses that were getting hard and soften them in these casseroles In these dishes with some liquid these hard-to-consume cheeses would melt It also represented something important to them which was family unity the bond between friends Because this truly represents fondue it is served in the center which is one of its characteristics and from there we will start adding some elements in the case of cheese fondue the traditional one is bread Crumbs of bread passed through this melted cheese and that's how we consume it all We can also do it with some vegetables in the case of meat fondue it would be meat and in the case of chocolate fondue it would be fruit However the first recipe published about a fondue appears in a French book In a magnificent French book published in 1825 I am referring to The Physiology of Taste by Jean-Anselme-André Savarin Savarin gives a recipe that includes eggs and other ingredients that are no longer used today Over time this recipe is then used which is actually older It is the recipe that comes from Switzerland which is obviously simpler and easier to make Actually the cheeses par excellence that are used are Gruyère or Emmental both Swiss or a mix of them as I am going to do today Other Swiss cheeses can also be present in the fondue and will be named depending on the canton and region where it is made Of course French cheeses or Italian cheeses or cheeses from all over the world can also be used in a good fondue And this is because obviously this entire culture and preparation have spread throughout the world In haute cuisine it is called a Savoyard cheese fondue or a Savoy cheese fondue Also known as beef bourguignon or burgundy This is because these are the French regions where there is the most tradition for these two fondue styles And I also want to say that the meat fondue is of Swiss origin However I'm going to make another video for her just like a video for the chocolate fondue Then let's move on to the preparation but first let's get to know the ingredients For our traditional cheese fondue we will use Gruyère cheese Emmental cheese bread cubes white wine kirsch cornstarch salt pepper nutmeg and garlic For the preparation the first thing we are going to do is grate the cheeses I already have the cheeses grated as we can see in the image it's very simple Both Emmental and Gruyère are suitable but in this case I will use a two-to-one ratio Two of Emmental to one of Gruyère because Emmental is a little bit fattier Therefore it will melt better and then we will mix it with Gruyère cheese It is a bit drier but also fatty and melts very well both contribute an exquisite flavor I'm going to mix the cheeses with the cornstarch the cornstarch separately because it will give it a certain thickness Although we can also achieve it precisely with cheeses The cornstarch will help prevent the cheeses from falling apart and from losing their fat That the fat does not separate from the curd as such well here we have already mixed them well and we will keep them like this While I go to light our stove the stove I will use is one of the models This one is electric it's the one most commonly used today because we can easily maintain and control the temperature Roasted corn in ancient times was placed over open fires which is well known Later they evolved a bit into the stoves that use solid alcohol for heating This can also be regulated obviously by the air intake of our fire however this is the one we commonly see in front of the customer I recommend these or this type of electric griddles at home because we can also use them for various purposes such as keeping sauces warm sauces heating up some issues other similar preparations Asian dishes such as Chabu where we will take the different elements meats vegetables They are simmering in a broth preferably beef broth this is another dish that can also be made with the caquelón Well now that it's starting to heat up it heats up very quickly I'm going to take some garlic and pass it through the bottom of the pot to flavor it It's a very subtle flavor that we're going to give it Once this is done we will gradually add the wine We then added the white wine and something essential the Kirsch liqueur Kirsch is a liquor made from cherries that is widely used or very typical of the region In France Germany and Switzerland this will also give our fondue a strong aroma Well we've already added the garlic poured in the white wine and are heating it with a few drops or a splash of Kirsch to flavor and perfume it Well now all we have left is to add the cheeses to melt them We then add pepper to taste just a pinch of salt This will depend a lot on the cheeses and something that will give it a lot of aroma Grated nutmeg just now we grated a bit of nutmeg to then continue mixing and combining the ingredients In this way we can see that the cheeses have already melted the cheeses have melted perfectly but I will let them reduce just a little If the wine's alcohol should be cooked off should a little bit of the wine be boiled at first as we did or as seen in the image Our cheese is completely melted so we then lower the temperature to a minimum so that our fondue can stay warm We can make our fondue more or less thick depending largely on taste however it should when we put in the bread completely cover it To be able to bring that cheese flavor to our mouths with the bread Well friends this is how simple this traditional and classic cheese fondue recipe is Good we just have to taste it let's have a piece of bread with our skewer these kebabs really have two or three points Then we took it with her dipped the bread in the cheese and saw what a delicacy came out of here We taste it my mouth waters and we share it with the family among friends There's one there's a game you can play around the fondue which is when the bread gets stuck in the fondue Then he can pay for the wine pay for the fondue or play a game of questions Okay the issue is to get through it together and have fun just as I've done in this video If you like what we do subscribe and don't forget to click the bell To make sure you don't miss any of our videos as always it's a pleasure and an honor to have cooked with you see you next time goodbye