I have searched the net but cannot find a straight answer.
When preparing a fondue, do you have to prepare the cheese sauce on the hob or can you do the whole thing in the fondue pot if you have a powerful enough burner (electric)?
There shouldn't be an issue with an electric.
Rub garlick around coquelon, and then chop it up and add to the pan.
Add a 50-50 mix of fresh grated gruiere and vacherein fribourgouise.
As the cheese star to melt at the white wine, with a mix of the corn flour into some of the wine. Add a couple of shots of kirsch, some black pepper and fresh grated nutmeg.stir in figure of 8s until smooth.
Allow 300g of cheese per person.
Serve with fresh bread, cornichons, small pickled onions and have a pepper mill and the fresh nutmeg at hand. Best matched with a weak white wine because you need to drink a lot of wine along with the cheese, in Switzerland we would have wines at only around 8% but you go through like a bottle a person. Periodically have a shot of kirsch to cleanse the pallate.
When it is mostly all eaten crack an egg on the bottom of the pan.
A classic variation is to add a few table spoons of tomatoe sauce or simply passata and use fresh boiled new potatoes instead of bread.
Other classic variants involves frying mushrooms and adding them at the end.
Source: I lived in Switzerland for 5 years and had fondue cooked by Swiss freinds 2-3 times a week for 6 months every year.
