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    this is how fondue works, right?🫕🧀
    Switzerland

    this is how fondue works, right?🫕🧀


    My friends and I tried to make fondue by ourselves yesterday. Learning of the day: Don’t do it if you are not qualified (being a Swiss native seemingly is not enough, lol). Fertigmischungen are the way to go from now on, I guess xD



    https://v.redd.it/d2tollkze67g1

    Posted by CommunicationLow3434

    View 50 Comments

    50 Comments

    6. Various-Shelter2175 on

      if you dont heat it enough the cheese sticks too much, if you heat it too much the fats separate from the cheese and the cheese starts to stick.
      depending on the type of cheese and the ingredients used, the right temperature range varies. so you need to hit the right mixture to make the range as wide as possible, or you would need to monitor the temperature more closely than a normal fondue rechaud allows.

    7. SuspectAdvanced6218 on

      Were you even heating it? It doesn’t seem to be anything underneath the pot so I guess it just dried up after you took it off the heat.

    21. Significant_Taro_690 on

      Just let it stay longer and than you have a „grossmutter“ 🤣 I would just take it out and eat it with bread or potatoes.

      And next time maybe buy it from your local cheese store with a „How to“ on it. I really think a fresh fondue is miles away from a gerber fondue.

    25. Swigor on

      The strong-smelling liquid is not intended for drinking. It must be lit and placed under the caquelon.

    28. LesserValkyrie on

      Go to a Käserei (or anywhere)

      Ask for Fondue

      Follow what is written in the package

      100% success rate

      You can’t fail it unless you purposefully want to fail it by doing something that doesn’t makes sense at all

      Just pay attention, normally it’s a norm to have cornstarch/Maizena already included in it but sometimes it’s not the case so make sure you have cornstarch with you which should be the case in every kitchen. Normally you don’t need it but you can use it to thicken your fondue

      I know for example Migros’ fondue doesn’t have cornstarch in it.

      And yes, don’t improvize yourself a chief fromager there is a reason you don’t make fondue with gouda and babybel, like you don’t improvize yourself a pizzaiolo using sugar and noodles

      But that’s how we learn so I salute the initiative!

    38. Fondant-Competitive on

      Even me, i made my first ever fondue in june after 37 yrs never did something like that 😱😱😱

    39. CyberChevalier on

      It’s criminal to show this kind of video to Swiss people… please post it on French side they will for sure know this is a Savoyard fondue

    41. Axynth on

      How I do it (and I’m from Freiburg)
      – Never heat too much
      – Less wine than recommended at the start

      1. Minced garlic in
      2. Wine in, eventually Kirsch
      3. Cheese in
      4. Let rest a few minutes
      5. Start heat, if I have 0-9 I never go beyond 5-6, beware of induction heat that goes hot very fast
      6. Mix with spoon, don’t try doing it in 8, draw an off center circle motion
      7. Add wine until it’s a bit more liquid than your desired consistency
      8. Mix
      Bon appétit

      Stay away from Gerber, and use a proper caquelon (cast iron)

      My personal record is having prepared 6 simultaneously without failing any of them, so these tips are sound.

    42. ben_howler on

      Don’t listen to the others; they’re all Russian bots. This Fondue is completely fine, nothing wrong with it.

      En guete!

    50. CinderMayom on

      Just because Switzerland has abolished the death penalty doesn’t mean we can’t bring it back we