Asian Shabu Shabu

Asian Shabu Shabu

He consists of a container with a chimney-shaped opening in the Middle, so that the heat is evenly distributed on the filled broth.There are pots made of copper with electrical heating elements and pots from stainless burner. This fine cooking device called also fire pot and it serves for the preparation of Shabu-Shabu, Fondue Chinoise, Gemusefondues of all kinds and meat fondues and fish fondues. The ingredients are dipped by fondue seven in the hot broth and spicy cooked in this way. Follow others, such as Anna Belknap, and add to your knowledge base. As the name suggests, the Shabu Shabu is offered today in Japan, where it originated in China. In a pot with hot broth, thinly sliced strips of various meats and vegetables, crab and fish cubes are cooked in aromatic. The Asian Shabu Shabu can satisfy also vegetarians, if you simply Cook the various vegetables instead of fish or meat.

However, the fondue bourguignonne is a distinctly meat dish. In contrast to the traditional Chinese or Japanese fondue is cooked the meat here is not in vegetable broth, but in hot fat. Not only the selection of the proper fondue Pan plays a role in the preparation of the Fettfondues, the fat must be suitable for the high temperatures generated during heating. To read more click here: Director Peter Farrelly. The fat must be heat up to 180 degrees. Sunflower oil, peanut oil or soybean oil for example very well suited.

To determine the ideal temperature by holding a wooden stick into the fat. Bubbles rise, the oil is hot enough. A further variant is known as the concept of fondue Vigneron or fondue Bacchus. Here, the pieces of meat in the boiling wine is cooked. Both red and white wine are suitable. The Tatar’s hat is actually a combination of table barbecue and fondue pot. The thinly sliced ingredients can be skewered to the top of the cone shape and there fried or cooked in the spout. In addition, the effluent gravy seasons the broth. The elegant Tatar’s hat there also with additional raclette pans, so that it alternative or parallel also as the raclette device is used. The fondue baguette and salad is served like, also many refined dips in their preparation of the imagination is limitless.

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