A fondue pot can be used to bake bread in the oven, braise a meat stew, or even produce the perfect winter beverage, depending on which type you purchase. A fondue pot is strong cookware that can be used in preparing delicate desserts and main meals.
Can You Use Fondue Pot For Hot Pot?
Yes. Hot pot cooking can be done in fondue pots. For an average-sized fondue pot, no more than four diners are recommended; bigger Asian hot pots and electric fondue pots can accommodate up to six diners.
Difference Between A Hot Pot Cooker And A Fondue Pot
The advantages of fondue pots can’t be equaled by hot cooker pots with external heating sources. One of the most significant of these benefits is the option to select from a wide variety of cooking temperatures.
Pros For Using Fondue Pot For Chinese Hot Pot
- The fondue pot is composed of enameled cast iron, which ensures consistent heat distribution and heat retention.
- A fondue pot can be used to cook a hot pot several times without the danger of cracking, staining, or peeling.
- It also has an ergonomic handle that makes it safe and simple to transfer or pour a hot pot.
- It also has a support that raises the pot above the flame, ensuring that hot pot components are cooked evenly and without burning.
- Once the ingredients are prepared, the fondue pot takes over, maintaining a constant temperature throughout the cooking time.
Cons For Using Fondue Pot For Chinese Hot Pot
- If not careful, the hot pot may get burnt due to high heat.
How To Make A Hot Pot In A Fondue Pot
Ingredients
- 2 fondue pots
- Fondue forks (1 per person)
- 2 bottles of liquid fondue fuel
- Chinese soup spoons
- A pair of chopsticks for each person
- Bowls for rice-individual or two large for each side of the table
- Small bowls for each person for the broth
- Mini bowls for dipping sauces
- 4 cups beef broth
- 4 tablespoons soy sauce, more to taste
- 1 tablespoon fresh ginger, peeled and thinly sliced
- 1/2 cup fresh spring onions, cut into small pieces
- ¼ cup of mirin sweet cooking wine
- 2 pounds of beef filet
- 4 cups of broccoli
- 4 cups of shiitake mushrooms
- 3 cups snap peas
- Swiss chard, spinach, bok choy, napa cabbage (optional)
- Rice noodles, estimate 3 ounces per person.
- 1 small bottle of Hoisin sauce
- 1 small container of chili garlic sauce
- 1 small bottle of ginger garlic sauce
Procedure
- Add broth, ginger, soy sauce, and mirin to a medium saucepan over medium-low heat. Bring everything together to a boil for around 5 minutes.
- Add the scallions and cook for another 30 minutes on a moderate simmer, tasting and adjusting to taste. Remove it from the heat and set it aside until ready to serve.
- You may make this up to 5-6 hours ahead of time, then bring it to a boil before transferring it to the fondue pot.
- Cut the beef filet into 1/4-inch pieces against the grain. Distribute evenly on 2-4 plates, depending on the number of people. Add whatever extra proteins you choose.
- Wash the mushrooms thoroughly before cutting them into quarters or thick slices to simmer in the broth. Depending on the number of people, spread evenly on 2-4 dishes.
- Wash and chop broccoli florets into florets, and cut any other veggies into shapes that will save cooking time. Arrange the veggies on the table.
- Bring water to a boil in a large saucepan. Cook the rice noodles according to the package directions.
- Drain and leave aside until all of the meat and veggies have been consumed by all of the diners.
- Set dipping sauces in little bowls in front of each guest, or, buy 3-4 little bottles of each sauce, place them on medium-sized plates, and serve to 2-3 people.
- Find sauces that seem appealing to you and that have a decent mix of tastes – some individuals dislike garlic and/or heat.
- Bring the broth to a boil, then reduce to low heat until it’s ready to pour into the fondue pot.
- Fill the containers of your fondue pots with denatured alcohol.
- Adjust the flame after it has been lit.
- Place the soup in the fondue maker and bring it to the table.
- Arrange the meat and veggies together on the fondue fork, then lower the pieces into the liquid until they are cooked.
- When everyone has eaten their meats and veggies, add the pre-cooked rice noodles to the fondue pot. Serve with soup spoons and ladle into soup bowls.
