Fondue
The fondue is
a typical Swiss food, originated in the Jura mountain
ranges and the Alps north, near the French-Swiss border. The
original fondue, that was extended to neighboring regions of
France and Italy, is the cheese fondue. It has led a lot of
variations and its fame has spread to many countries.
Consists
in immersing a skewer with small pieces of food in hot
liquids such as melted cheese, oil and chocolate in a
small pot of clay or cast iron, common to all the
guests and placed in the center of the table,the
container caquelon called typical or fondue for
Spanish speakers. Diners are
served using a metal skewer with two or three ends, with
which introduced into the cheese pieces of bread, chunks of
meat in the oil, fruit in the chocolate variant.
The
origin of the recipe could be found in the ancient custom
of the shepherds and mountaineers to heat the pieces of old
cheese, so hard, not just to soften them, but also to form
a hot meal. The first version of fondue appeared in
1825 in the “La physiologie du gout” book of French chef, Jean Anthelme Brillat-Savarin,
who claimed to have discovered in the Canton of Vaud. The
cheese melted in a mixture of eggs and butter. This
old version is repeated throughout
the nineteenth century (Alexandre Dumas father named
in his “Grand dictionnaire de cuisine” in 1873)until the
publication of a recipe without eggs and white wine in the
cookbook La cuisine pratique (The kitchen practice), winner
of the Swiss culinary exhibition in Zurich in
1885. One can infer from this that the Swiss fondue in
its current form, with wine and
cheese, pre-date 1885. The cheese fondue is also a traditional
dish in the French regions
of Savoie and FrancheComte, and in the Italian
regions of Valle d'Aosta and Piedmont. In Savoie, fondue became
fashionable in the 1930s and has since become a classic
of regional tourism.
Cheese fondue: (5 people)
The most important ingredients of cheese fondue are
the variety of cheese, we used three kind of cheese, the gruyere and emmentel
cheese, that form the base of the fondue, and blue cheese that can be changed
for other similar.
The Gruyere cheese is a Swiss cheese, Gruyère gets its name from a Canton´s district of Fribourg where it is manufactured. The
emmental cheese is similar at the gruyere cheese, it is based in cow milk. On
the other hand, the blue cheese was discover in France, this type of cheese
have a blue or gray color because their manufacture is left to mature until it is full of fungi, their ingredients are
cow, sheep and goat milk.
Ingredients:
PRODUCT
|
PRICE
|
Cheese
|
$ 31000
|
Garlic
|
$ 300
|
Dry White wine
|
$ 4.000
|
Lemon
|
$ 200
|
Black pepper
|
$ 1.000
|
Bread
|
$ 1.000
|
Total:
|
$ 37.500
|
Each person:
|
$ 7500
|
. Preparation:
1. Prepare the tools carefully. The Caquelon
(special container for fondue), the stove to heat it on the table and the
spikes (long holders) are required. Handling the stove (take care because if
you aren’t careful, you can burn some part of your body). Use the appropriate
alcohol. Fill the bowl of alcohol. Leave it ready for turn on the table, taking
care not to drip any alcohol on the tablecloth.
2.
. 2. Take the Caquelon and rub a couple of garlic until
leave a film on all surfaces. Apart prepare the cheese. Emmental and Gruyere,
grated best, the most tender (nipple, gorgonzola, etc.) cut into small pieces.
3. 3. Put the Caquelon over medium heat in your kitchen.
If you are hurry, add short glass of white wine and the juice of half a lemon
and wait until you are about to boil. Then add the cheese. However, our tip is
that just add a little wine without haste, the remaining wine and lemon juice
until the cheese admits liquid to be
creamy support and not be too solid. It is very important to move in a good way
in the cheese melts Caquelon. Do it with a wooden spoon and do not move the
cheese doing "eight form". We insist, not steer: do "eight form"
, throughout the Caquelon, while moving the cheese.
4. When the cheese has melted, some additions may have
given him problems (nipple, gorgonzola, etc..). Add a few tablespoons of
cornstarch dissolved in a little brandy. Gradually add the mixture. Continue to
"eight form" vigorously and cheese will link. (you can add a little
brandy, which gives a delicious taste).
5. With the melted cheese, add black pepper and curry to taste.
6. Place the Caquelon, on the stove that is already on in the table where they eat. Please cut the bread given by way of trying to split the crust of bread to all guests. Place the bread on hand for guests.
5. With the melted cheese, add black pepper and curry to taste.
6. Place the Caquelon, on the stove that is already on in the table where they eat. Please cut the bread given by way of trying to split the crust of bread to all guests. Place the bread on hand for guests.
Healthy:
Besides calories, the cheese contains the
following nutrients:
Provide vitamins A, D,
B12 and B2, which protect against
infection, skin care, enhance healing and promote the smooth
functioning of the cardiovascular and nervous system.
It
contains good quality protein, like red meat, which help to build,
repair and maintain body tissues.
It is
rich in calcium and phosphorus, which help for human bones
growing up. A serving of 100 grams of cheese equals a
contribution of 1000 mg of calcium, more than enough
for the daily requirement of this mineral.
Group members:
Camilo rodriguez
Oscar Yopasa
Paola Restrepo
Daniela Marquez
