Fondue with a Selection of Meats and Sauses

Important beforehand: Let the fondue meat come to room temperature, heat the oil to 180°C (356°F) and set the table.

Stick a piece of meat on a stick and lower it slowly into the hot oil. When done lift it carefully out.
Do not fry more meat at the same time than each have a fondue stick: if there are many or large pieces of fondue meat in the pan, the oil will cool down quickly. Therefore use meat at room temperature to minimize the temperature difference.

Meat straight from the pan is still very hot. Therefore let the meat rest (on a paper towel) on your fondue plate after taking it from the pan (this will absorb much of the oil) and cool it slightly.

Warning: do not eat the meat directly from the fondue stick: the sticks will become very hot in the hot oil !

NOTE: At a lower temperature, the meat sears less quickly and therefore absorbs more oil. This results in a less flavoursome oily meat.
It is therefore important to monitor the temperature carefully. If you do not have a temperature gauge on the fondue pot, use a core thermometer. You can also check if the temperature is correct by dipping a piece of bread in the fondue pot. The oil should sizzle.

Vegetables can also be used.
In particularly delicious in beer batter: mix 150 grams of flour, 250 ml of beer, 1 egg, 1 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of garlic powder and 1 teaspoon of curry powder.
Dip a cauliflower florets, half a banana shallot or a whole mushroom in the batter before fondueing.