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Old 11.09.2020, 07:50
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Re: Lild's Fondue Pot

Question for the experts..
We have an auberge near us with magnificent fondue bourguignonne.. Home made sauces, great meat etc.

We re-create it at home sometimes but the difference is the meat spits and splatters hot oil when we do it at home, it doesn't in the resto..

The resto has a little thing like a cork floating in the oil, is that what helps? What is it? I keep forgetting to ask them.

I can't think of any other reason for the difference, I mean it's meat and hot oil otherwise.
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