# Fondue... what went wrong? **URL:** \ **Category:** Cafe Society\ **Created:** [June 1, 2018, 3:00am UTC](https://boards.straightdope.com/t/fondue-what-went-wrong/815236 "2018-06-01T03:00:02Z")\ **Posts on this page:** 17\ **Page:** 1
**Author:** ![Spud](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/spud/32/347_2.png) [@Spud](https://boards.straightdope.com/u/Spud)\ **Post date:** [June 1, 2018, 3:00am UTC](https://boards.straightdope.com/t/fondue-what-went-wrong/815236/1 "2018-06-01T03:00:02Z")
My son, the 20 year old college student in downtown Chicago swears that the best place to take a date for a special occasion and not break his budget is a fondue place called Geja’s. He has actually become a very good cook since having to feed himself and somehow he got their cheese fondue recipe and decided to make it tonight. Unfortunately the recipe had the ingredients but not the technique. He rigged a makeshift double boiler, grated the cheese, etc. and went to town. Unfortunately he was suddenly very upset because the texture wasn’t right and it was separating (curds and whey?) The taste was great but it had to be whisked constantly to maintain a reasonable consistency. My guess is he got it too hot too fast, but I’m far from an expert in making a cheese fondue and/or using a double boiler. He was more upset than the rest of us because he wanted it to be perfect and we just wanted some bread, fruit, and cheesy goodness in our bellies. Anyone with some advise on what could have been done better? I won’t complain if we have to have it a few more times in the near future while he perfects it. ---
**Author:** ![Lamoral](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lamoral/32/16078_2.png) [@Lamoral](https://boards.straightdope.com/u/Lamoral)\ **Post date:** [June 1, 2018, 3:05am UTC](https://boards.straightdope.com/t/fondue-what-went-wrong/815236/2 "2018-06-01T03:05:05Z")
It helps to fondle the sweaters. ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [June 1, 2018, 3:12am UTC](https://boards.straightdope.com/t/fondue-what-went-wrong/815236/3 "2018-06-01T03:12:12Z")
If he doesn’t mid “cheating” tell him sodium citrate is your friend for fondue > **[Melty Queso Dip - Modernist Cuisine](https://modernistcuisine.com/recipes/melty-queso-dip/)** > > When I brought this dip to a party, explaining that it was actually made from real pepper jack cheese, I was met with baffled looks. "What else is in it? Butter? Cream?" my friends asked. As to what went wrong - probably not enough acid on the liquid and/or adding the cheese too fast and in too large amounts ---
**Author:** ![zombywoof](https://avatars.discourse-cdn.com/v4/letter/z/9e8a1a/32.png) [@zombywoof](https://boards.straightdope.com/u/zombywoof)\ **Post date:** [June 1, 2018, 3:24am UTC](https://boards.straightdope.com/t/fondue-what-went-wrong/815236/4 "2018-06-01T03:24:37Z")
My next door neighbor is Swiss and an extremely detail oriented, excellent cook - his fondue is as authentic as it comes, and in wintertime it practically runs in his veins - when I’ve been over to his place for it he makes a point to explain how everyone needs to constantly help keep it stirred while partaking, you can’t just let it sit. ---
**Author:** ![Lamoral](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lamoral/32/16078_2.png) [@Lamoral](https://boards.straightdope.com/u/Lamoral)\ **Post date:** [June 1, 2018, 3:31am UTC](https://boards.straightdope.com/t/fondue-what-went-wrong/815236/5 "2018-06-01T03:31:49Z")
Whenever I encounter a Swiss person in America I’m like, “why the fuck are you here when you could be there?” Then I usually ask them if they have the time. ---
**Author:** ![Max\_Torque](https://avatars.discourse-cdn.com/v4/letter/m/e9bcb4/32.png) [@Max\_Torque](https://boards.straightdope.com/u/Max_Torque)\ **Post date:** [June 1, 2018, 4:47pm UTC](https://boards.straightdope.com/t/fondue-what-went-wrong/815236/6 "2018-06-01T16:47:10Z")
I remember the Alton Brown show on fondue ([here’s his recipe](https://www.foodnetwork.com/recipes/alton-brown/fondue-vudu-recipe2-1909764)); from what I recall, the keys are the slow melting, adding just a handful of the cheese at a time, the lemon juice, and the cornstarch. From the episode: > [@AB](#): > > The starch literally gets in between all of these [protein] strands and prevents any slow dancing, cuddling, or clumping, as it’s known in the fondue trade. Oh, and the lemon juice, that citric acid, literally comes in and cuts some these long protein strands into smaller segments which prevents the fondue from getting stringy. After all, this isn’t pizza. ---
**Author:** ![drad\_dog](https://avatars.discourse-cdn.com/v4/letter/d/aeb1de/32.png) [@drad\_dog](https://boards.straightdope.com/u/drad_dog)\ **Post date:** [June 1, 2018, 5:13pm UTC](https://boards.straightdope.com/t/fondue-what-went-wrong/815236/7 "2018-06-01T17:13:28Z")
I recall it being made with Kirschwasser and a slow adding to the melting pot. ---
**Author:** ![Bill\_Door](https://avatars.discourse-cdn.com/v4/letter/b/50afbb/32.png) [@Bill\_Door](https://boards.straightdope.com/u/Bill_Door)\ **Post date:** [June 1, 2018, 5:25pm UTC](https://boards.straightdope.com/t/fondue-what-went-wrong/815236/8 "2018-06-01T17:25:25Z")
Did he leave out the wine, or put it inside the cook instead of inside the fondue pot? The tartaric acid in wine is key to avoiding that whole clumping event. You can substitute sodium citrate if you want to, but I like wine. ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [June 1, 2018, 5:30pm UTC](https://boards.straightdope.com/t/fondue-what-went-wrong/815236/9 "2018-06-01T17:30:54Z")
> [@Bill\_Door](#): > > Did he leave out the wine, or put it inside the cook instead of inside the fondue pot? The tartaric acid in wine is key to avoiding that whole clumping event. You can substitute sodium citrate if you want to, but I like wine. Ditto. Wine is essential for both flavor and preventing separation. Also try Raclette sometime. It’s a great alternative to Fondue. The grills are generally useful, and you can prepare a variety of individual cheeses instead of just one blend. ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [June 1, 2018, 5:38pm UTC](https://boards.straightdope.com/t/fondue-what-went-wrong/815236/10 "2018-06-01T17:38:22Z")
> [@Jacquernagy](#): > > Whenever I encounter a Swiss person in America I’m like, “why the fuck are you here when you could be there?” Then I usually ask them if they have the time. Yeah, I agree. They do a great _roesti,_ too. ---
**Author:** ![kayT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayt/32/3633_2.png) [@kayT](https://boards.straightdope.com/u/kayT)\ **Post date:** [June 1, 2018, 5:40pm UTC](https://boards.straightdope.com/t/fondue-what-went-wrong/815236/11 "2018-06-01T17:40:21Z")
I bought [this](https://www.amazon.com/Cuisinart-CFO-3SS-Electric-Fondue-Maker/dp/B00018RR48)fondue pot, which is electric, and it’s pretty much impossible to screw up. I have made both cheese/wine fondue and chocolate fondue, and both were so easy it was ridiculous. It’s not cheap, this pot, but depending on how much you love your kid, you might buy it for him. AND I see that right now it’s on sale on Amazon, so there you go. ---
**Author:** ![drad\_dog](https://avatars.discourse-cdn.com/v4/letter/d/aeb1de/32.png) [@drad\_dog](https://boards.straightdope.com/u/drad_dog)\ **Post date:** [June 1, 2018, 6:55pm UTC](https://boards.straightdope.com/t/fondue-what-went-wrong/815236/12 "2018-06-01T18:55:36Z")
> [@Spud](#): > > My son, the 20 year old college student in downtown Chicago swears that the best place to take a date for a special occasion and not break his budget is a fondue place called Geja’s. He has actually become a very good cook since having to feed himself and somehow he got their cheese fondue recipe and decided to make it tonight. Unfortunately the recipe had the ingredients but not the technique. > > He rigged a makeshift double boiler, grated the cheese, etc. and went to town. Unfortunately he was suddenly very upset because the texture wasn’t right and it was separating (curds and whey?) The taste was great but it had to be whisked constantly to maintain a reasonable consistency. > > My guess is he got it too hot too fast, but I’m far from an expert in making a cheese fondue and/or using a double boiler. He was more upset than the rest of us because he wanted it to be perfect and we just wanted some bread, fruit, and cheesy goodness in our bellies. > > Anyone with some advise on what could have been done better? I won’t complain if we have to have it a few more times in the near future while he perfects it. You got to tell us: Did the recipe have wine or liqueur? ---
**Author:** ![Beckdawrek](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/beckdawrek/32/3647_2.png) [@Beckdawrek](https://boards.straightdope.com/u/Beckdawrek)\ **Post date:** [June 1, 2018, 7:25pm UTC](https://boards.straightdope.com/t/fondue-what-went-wrong/815236/13 "2018-06-01T19:25:16Z")
> [@kayT](#): > > I bought [this](https://www.amazon.com/Cuisinart-CFO-3SS-Electric-Fondue-Maker/dp/B00018RR48)fondue pot, which is electric, and it’s pretty much impossible to screw up. I have made both cheese/wine fondue and chocolate fondue, and both were so easy it was ridiculous. It’s not cheap, this pot, but depending on how much you love your kid, you might buy it for him. AND I see that right now it’s on sale on Amazon, so there you go. Ooh! I need that pot. 'Cause everyone knows how much I like me some cheese. ---
**Author:** ![Spud](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/spud/32/347_2.png) [@Spud](https://boards.straightdope.com/u/Spud)\ **Post date:** [June 1, 2018, 9:32pm UTC](https://boards.straightdope.com/t/fondue-what-went-wrong/815236/14 "2018-06-01T21:32:25Z")
> [@kayT](#): > > I bought [this](https://www.amazon.com/Cuisinart-CFO-3SS-Electric-Fondue-Maker/dp/B00018RR48)fondue pot, which is electric, and it’s pretty much impossible to screw up. I have made both cheese/wine fondue and chocolate fondue, and both were so easy it was ridiculous. It’s not cheap, this pot, but depending on how much you love your kid, you might buy it for him. AND I see that right now it’s on sale on Amazon, so there you go. That’s the exact one we have. Yes, he used wine. Kirschwasser natural cherry flavored brandy to be exact. I also know he added lemon juice. He had all the ingredients but not how to put it together. It tasted great but the texture was off. My guess is he put all the cheese in at once and had it too hot. I’ll show him this and we’ll have to try it again. Thanks everyone! ---
**Author:** ![Sunny\_Daze](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sunny_daze/32/438_2.png) [@Sunny\_Daze](https://boards.straightdope.com/u/Sunny_Daze)\ **Post date:** [June 1, 2018, 10:08pm UTC](https://boards.straightdope.com/t/fondue-what-went-wrong/815236/15 "2018-06-01T22:08:45Z")
> [@kayT](#): > > I bought [this](https://www.amazon.com/Cuisinart-CFO-3SS-Electric-Fondue-Maker/dp/B00018RR48)fondue pot, which is electric, and it’s pretty much impossible to screw up. I have made both cheese/wine fondue and chocolate fondue, and both were so easy it was ridiculous. It’s not cheap, this pot, but depending on how much you love your kid, you might buy it for him. AND I see that right now it’s on sale on Amazon, so there you go. Bought it. Thanks! > [@Beckdawrek](#): > > Ooh! I need that pot. 'Cause everyone knows how much I like me some cheese. I like cheese too. 🙂 > [@Spud](#): > > That’s the exact one we have. > > Yes, he used wine. Kirschwasser natural cherry flavored brandy to be exact. I also know he added lemon juice. He had all the ingredients but not how to put it together. It tasted great but the texture was off. > > My guess is he put all the cheese in at once and had it too hot. I’ll show him this and we’ll have to try it again. > > Thanks everyone! Here’s [Nigella Lawson’s troubleshooting on fondue](https://www.nigella.com/ask/lumpy-cheese-fondue): If runny: > [@](#): > > if you have been heating the fondue for a while and it is still quite runny then try raising the heat a little If oily and separated: > [@](#): > > Mix a tablespoon of cornflour with a tablespoon of cold water and stir this into the fondue a little at a time, until the fondue comes together. **You could also try tossing the grated cheese with the cornflour from the recipe before making the fondue as this can help to keep the mixture more stable.** I generally do the bolded piece. It helps quite a bit. ---
**Author:** ![DavidwithanR](https://avatars.discourse-cdn.com/v4/letter/d/3bc359/32.png) [@DavidwithanR](https://boards.straightdope.com/u/DavidwithanR)\ **Post date:** [June 1, 2018, 10:17pm UTC](https://boards.straightdope.com/t/fondue-what-went-wrong/815236/16 "2018-06-01T22:17:22Z")
I have seen the comment “you want to only melt the cheese, not cook it”. ---
**Author:** ![Serenata67](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/serenata67/32/10646_2.png) [@Serenata67](https://boards.straightdope.com/u/Serenata67)\ **Post date:** [June 5, 2018, 10:06pm UTC](https://boards.straightdope.com/t/fondue-what-went-wrong/815236/17 "2018-06-05T22:06:12Z")
You have to have some sort of alcohol. I’ve used beer, wine, liquor… but something. Also, low and slow is the way to go. I usually make a roux, add the alcohol and some cheese, start that melting, then add some more, etc. If you throw everything in to a cold pot, all at once, it’s not going to bode well for you.