Though some people may associate fondue with fruit and chocolate, the term fondue refers to dipping meat or seafood into various sauces or cheeses. You can either centre your party around the fondue or just serve it as an additional snack. Either way, you'll need to provide enough fondue forks for everyone in attendance. If using disposable forks or toothpicks, keep dustbins nearby for easy disposal.
Beef -- preferably in the form of a steak -- can be used for both broth- and oil-based fondues. For broth fondue, trim the fat and cut the steak in ¼-inch-thick strips to allow for quick cooking. Each strip can be cut to any length, but under 2 inches is best for bite-size pieces. Cook the strips of steak in 212 degree F broth for 20 seconds to a minute, depending on how well-done you like the meat. For oil fondue, trim the fat and cut the steak into 3/4-inch cubes. Cook each cube of beef in 350 degree F oil for 30 to 60 seconds, depending on how well-done you want it. Eat the meat plain or dip it in any variety of steak sauce.
Use pork in oil fondue for best results. Trim the fat from a pork tenderloin or cutlet, but leave a very thin layer of fat on the meat for extra flavour. Cut the meat into ¾-inch cubes and cook it in 350 degree F oil for 45 to 60 seconds. Eat the cooked pork plain or eat it with dipping sauces such as a honey mustard or sweet and sour sauce.
Chicken works well with broth and oil fondue. For oil fondue, cut a chicken breast into ½- to ¾-inch cubes. Dip the chicken cubes in 350 degree F oil for one minute to ensure it cooks thoroughly. When cooked in oil, dip the chicken in any variety of dipping sauce normally used for wings. For broth fondue, cut the chicken into ½-inch cubes or ¼-inch-thick slices. Dip the chicken in 212 degree F broth and let it cook for two minutes. The chicken can be eaten on its own or along with the broth in which it was cooked.
Oil or broth fondue can be used for seafood. Keep in mind, however, that cooking in oil may cover up the flavours of some fish. For oil fondue, cut the fish fillet into ¾-inch cubes or ½-inch-thick strips. Dip the fish in 350 degree F oil for one minute. Dip the fish in tartare sauce or any other type of dipping sauce. For broth fondue, cut the fish fillet into ¼-inch-thick strips. Dip the strip in 212 degree F broth for one to two minutes, depending on how well-done you like it. If cooking shrimp, let it cook until it's completely pink.