- Fondue even made its way into the cookbooks of the Swiss military. But fondue was unknown in America, the world's largest cheese market.
- 35 bin görüntülemeYayınlandı17 Ara 2020
- Yağ Fondü. Yağ fondü (fondue Bourguignonne), daha çok et sevenlerin tercihi olan bir fondü çeşididir. Küçük et parçaları, kızgın yağın içine batırılarak pişirilir.
- Fondue is Switzerland's national dish, a melting pot of different flavors and aromas, similar to the country itself–a melting pot of people and different cultures.
- While many of us stare down a long winter spent mostly indoors, we can plan a warming evening of delight with fondue.
- The fondue dish quickly spread to the kitchens of the whole world and in each of them acquired its special individuality, thanks to experiments with its preparation.
- The Fondue recipe was officially published by the French gastronome Brillat-Savarin who, in 1794, made the first recipe based on Gruyere cheese, egg and butter.
- Curious about fondue and its origins? This guide to fondue history and facts includes all you need to know about the Swiss staple, so come visit!
- Temelinde peynir olan fondü, zamanla çikolata gibi malzemeler için de kullanılan bir yöntem haline geldi.
- The best fondue can be enjoyed while engaged in lively conversation with family and friends or it can be the perfect romantic dinner for two.