What can I substitute for wine in cheese fondue?

What can I substitute for wine in cheese fondue?

Fondue recipe without wine: Substitute 1 cup chicken broth and 1/4 teaspoon lemon juice for the wine. The acidity from the lemon is essential to keep the cheese from stringing together.

Is wine necessary for fondue?

The fondue will be less stable without wine so heat very gently to reduce the risk of curdling and you may get better results by using a mix of harder cheeses (such as Gruyere and even cheddar) and omitting the soft cheeses (such as Brie and Camembert).

Does alcohol cook out of cheese fondue?

She responded that there was nothing to worry about—during cooking the alcohol burns off. Luckily, he opted to leave. It is true that some of the alcohol evaporates, or burns off, during the cooking process.

Why is cheese not melting in fondue?

If the fondue has been over-cooked and the cheese is turning into hard lumps then adding a teaspoon or two of lemon juice should help to restore the texture. If the cheese has split and looks greasy but not lumpy then adding extra cornflour (cornstarch) will help to re-emulsify the mixture.

Why is Kirsch used in fondue?

When added to cheese fondue, Kirsch improves the consistency, as well as modifying the flavor, and, yes, it “helps” you eat more of it.

What can I use instead of wine when cooking?

This article discusses 11 non-alcoholic substitutes for wine in cooking.

  1. Red and White Wine Vinegar. Share on Pinterest.
  2. Pomegranate Juice. Pomegranate juice is a beverage with a rich, fruity flavor.
  3. Cranberry Juice.
  4. Ginger Ale.
  5. Red or White Grape Juice.
  6. Chicken, Beef or Vegetable Stock.
  7. Apple Juice.
  8. Lemon Juice.

Does flambe remove alcohol?

A quick flambe may not burn off all the alcohol, whereas a wine reduction sauce will leave little if any alcohol content. Heat and time are the keys. Obviously, uncooked foods with alcohol will retain the most alcohol.

How do you fix runny fondue?

Cheese should be shredded and tossed with flour or cornstarch to aid in thickening and to improve the viscosity of the fondue. A good rule of thumb is to use one tablespoon of flour or cornstarch per pound of cheese.

Why did my fondue separate?

If a fondue is starting to separate then adding cornflour (cornstarch) mixed with a little cold water usually brings it back together again as the cornflour binds moisture to the cheese solids. However if the fondue has turned into a solid lump of cheese then it is most likely that it has been overheated.

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