fondue
火锅,火锅店,火鍋,奶酪
Definitions
- 1
plural fon·dues [fon-dooz, -dyooz, fon-dooz, -dyooz; French fawn-dy]. /fɒnˈduz, -ˈdyuz, ˈfɒn duz, -dyuz; French fɔ̃ˈdü/.
- : a saucelike dish of Swiss origin made with melted cheese and seasonings together with dry white wine, usually flavored with kirsch: served as a hot dip for pieces of bread.
- : a dish of hot liquid in which small pieces of food are cooked or dipped: beef fondue; chocolate fondue.
- : a baked soufflélike dish usually containing cheese and cracker crumbs or breadcrumbs.
- 1
- : Also fondu . melted.
Examples
Dip anything you have—pastries, Pop-Tarts, spoons, whatever—into fondue, or pour fondue onto whatever sounds good.
The fondue came with bread and several sides, including apples, potatoes and pickles.
No matter how your fondue turns out, you’ll be all the better for it.
It’s “emulsified” because an emulsion is formed when you make fondue.
Simple in concept but often problematic in execution, understanding the science of fondue is the key to unlocking its full potential.
In the 1950s, fondue became popular as an American party food, both for its novelty and its communal nature.
Filet Mignon and Shrimp Fondue by Lou Seibert Pappas This is a classic Christmas Eve dinner fondue.
The best part: Fondue has come out of the closet, and is no longer limited to melted cheese and bread.
Caramelized Pineapple with Hot Chocolate Sauce by Nigella Lawson Dessert fondue?
The match for a dark, heavy beer is a food that is just as robust: fondue.
In an omelet you would pronounce it unsurpassable, so long as kind fate did not set before you the consummate Fondue.
There is a conspiracy among the dictionary makers to take the heart out of the Fondue.
When the knife comes out clean, take the basin out of the water and turn the Fondue out on a dish.
But wine is the thing, for the French Fondue is to dry wine what the Rabbit is to stale ale or fresh beer.
Vacherin à la Main: This is a curiosity in cheeses, resembling a cold, uncooked Fondue.