What To Dip In Oil Fondue

Written By A Special Writer : Your One and Only, Amazing, Awesomely Unique FOOD Expert and Guru….. Mr. Efrain E. Silva! ( Woot Woot! )

Want to learn what to dip in oil when fonduing? I bet you do! So let us get started with that, then, my readers — first of all, you are all going to need to sit down and buckle down for a fun piece. This blog will teach ya a bit, too, I hope. Fingers crossed, you’ll read, learn, practice ( or put this into practice, I should say, he heh ) , and it’ll be fun!

When you just have an oil fondue and need something great to dip in it, allow me to suggest any of these following :

• Certain meats : you know what some of the most traditional types of meats really are when it comes to classic fondue recipes? Well, chicken, beef and even fish —- these are, all in all, the basic meat groups, after all. And you may be surprised to find out that you really can, after all, use one, either or all of these when you fondue with oil. Nice to know, right? Now you have confirmation for your assumptions, he he heh. Rest assured : These meats are all easy to dip and taste so great when in a fondue pot, so what are you waiting for, my friend?
• Certain veggies : and of course, certain veggies can work very nicely as well. I am here talking about dense ones, like potatoes, perhaps a few cauliflowers, and heck, even zucchini or egg – plant. The nice thing about these viggies, too, by the way, would be the simple and plain fact that they are a bit denser than several other types of veggies and can be more easily pre – cooked in hot oil, when you think about it. Nice, no?
• Certain condiments : Any soy sauce you buy at the store, or even something like hoisin, BBQ, or heck, honey mustard ( or even basic steak sauce, for that matter ) or teriyaki, for instance, is fair game to go with your oil fondue…. or to be the basic oil and moisture behind the fondue, all in all. It is so tasty when you mix things up with a nice sauce. Try it.

More to consider? Well, did you know that cocktail sauce and tartar sauce are also options on the table, for ya? Try them. They work nicely as well, and you can even put a little oil under them, which will be at the base of the fondue pot ( as you then apply the sauce right above it, and keep things nice and liquid… tasty ) .

I hope this has at least started to stir your figurative ( and hopefully very literal, too, he he he he heh ) appetite and pumped you with some ideas. Hopefully, you can take it from here, my friend?