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Swiss Beer Fondue

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)71.1952
Energy (kCal)1068.0
Carbohydrates (g)11.1032
Total fats (g)81.8176
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine cheeses and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch. | 2. Rub inside of pot with garlic clove cut in half. Discard garlic. | 3. Pour in beer. Warm until bubbles rise to the surface. Do not cover or boil. | 4. Remember to stir constantly from now one. Add a handful of cheeses, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add a dash of pepper sauce. Transfer to fondue pot and keep warm over fondue burner. | 5. Note: If fondue becomes too thick add a bit of warmed beer. If it separates combine 1 T cornstarch and 2 T wine and stir into fondue. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    swiss cheese 2 cups shredded 1037.52 3.8016 71.1744 81.8136
    cheddar cheese 1 cup shredded - - - -
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    garlic clove 1 - - - -
    beer 3/4 cup - - - -
    pepper sauce 1 dash - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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