#1 Have beef or vegetable stock? It can be pantry ready or your favorite recipe. Bring it to a boil right before you are read to eat. Note: The key is to keep it close to boiling. Be creative I have used an electric wok, an electric skillet, or heck use your Instapot on saute mode! These days I use a butane burner.
#2 You need fondue sticks or wooden skewers. Forks will work in a pinch but it’s difficult.
#3 See what you have in your freezer and refrigerator.
#4 Last but not least, always set the table with two plates: a raw plate and a finished plate. Do not mix your raw meats with the foods and dips you will eat.
|Chef Anne Marie's||