When serving fondue, should the meat (to be dipped in oil) be precooked or raw?
I’m not sure about grapeseed… I always use canola. Nice,light, clean-tasting. About the only thing you have to precook are chunks of potatoes. They will NOT cook in a decent amt of time in oil if not parboiled. Green beans shoudl be blanched, too (and they will be pretty and bright afterwards) then shocked to cool off in ice-water, and carrots generally do not fry well at all. Mushrooms are great if you have a batter. I love to offer a tempura batter w/ fondue fried in oil. Makes it light and crispy, changes it up. You can have a tempura shrimp, or not. Either way is good! For a fried fondue, I almost always offer bbq sauce, sweet & sour sauce, and a curry-yogurt sauce. Teriyaki and bearnaise would be nice, too. ——————– TEMPURA BATTER (I double or triple this, and usually add a sprinkling of sesame seeds for crunch once item is fried.) 1/3 cup ice water 1/4 cup cornstarch 1 egg yolk 1/4 teaspoon salt 1/4 teaspoon white sugar 1 teaspoon shortening 1/2 teaspoon baking powd
