Preparing Cheese fondue (Andres's recipe) safely

It's essential to arrange meals safely to help cease dangerous micro organism from spreading and rising. You can take some steps to assist defend your self and your loved ones from the spread of dangerous bacteria.
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Wash your palms

Your palms can easily unfold bacteria around the kitchen and onto food. It's necessary to at all times wash your palms completely with cleaning soap and warm water:

before starting to put together meals
after touching uncooked food comparable to meat, poultry and vegetables
after going to the toilet
after touching the bin
after touching pets

Do not forget to dry your fingers thoroughly as nicely, as a result of wet arms spread micro organism more easily.
Keep worktops clean

Before you start preparing food, it’s important worktops, kitchen utensils and chopping boards are clean. In the event that they’ve been touched by uncooked meat, poultry, eggs or greens you may need to wash them totally.

You should change dish cloths and tea towels regularly to avoid any micro organism growing on the material.


Cheese fondue (Andres's recipe)
Cheese fondue (Andres's recipe)

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We hope you got insight from reading it, now let’s go back to cheese fondue (andres's recipe) recipe. You can have cheese fondue (andres's recipe) using 18 ingredients and 17 steps. Here is how you achieve that.

The ingredients needed to make Cheese fondue (Andres's recipe):
  1. Prepare 700 gr Gruyere
  2. Get 350 gr Emmental
  3. Get 350 gr Appenzel
  4. Use 100 gr Gorgonzola
  5. Take 1 clove garlic
  6. You need 1 glass white wine
  7. You need 1 slosh coñac (or sake!!)
  8. Get 1 pinch curry or nutmeg
  9. You need Dipping ingredients….
  10. Use Fresh pineapple chunks
  11. Prepare Apple chunks
  12. Get Pickled onions
  13. You need Small gherkins
  14. You need Cherry tomatoes
  15. You need Lychees
  16. You need Bread from the day before
  17. Provide Blanched carrots and asparagus
  18. Provide Tiny potatoes
Steps to make Cheese fondue (Andres's recipe):
  1. Get the cheeses together and start grating…. and grating…. and grating… and (have a sip of wine) grate some more…..
  2. When the cheese is ready and your arm is really aching - you're ready to go!! Save the gorgonzola for later. Rub the inside of the fondue pan with the peeled clove of garlic. You should see a thin film around the pan when you have finished.
  3. Prepare the glass of wine. Dissolve a teaspoon of cornflour in a slosh of coñac in a separate glass for later.
  4. Prepare the dipping ingredients.
  5. Put the fondue pan over a low heat. Add the white wine. When it is warm, add the cheese, and start stirring
  6. Stir, stir and stir
  7. Stir some more, and when the cheese starts to melt add the gorgonzola
  8. Start stirring making large 8 shapes with the spoon
  9. Keep stirring eights and the mixture will get thicker. The oil on the top is normal - it's the fat that solid cheese has us happily oblivious to…
  10. Add the cornflour and brandy and a pinch of curry. Keep making 8 shapes with the spoon
  11. When you have a smooth consistency, the fondue is ready to go on to its little burner.
  12. Get the burner ready - be really careful with the fondue fuel. Take the burner off the fondue set, and carefully pour the appropriate amount of fuel into it (depends on fondue size). Replace it and carefully light it from a sensible distance with a match.
  13. Put the fondue on the burner
  14. Start dipping…
  15. And dipping…..
  16. Halfway through we sometimes add a pinch of nutmeg - it changes the flavour (careful not to add too much).
  17. Keep dipping and enjoy :-)

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