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FONDUE FOR 6 PEOPLE IN STAINLESS STEEL. BASE WITH GLASS

REF: MEN-71710-1909 menhos

Product description

FONDUE FOR 6 PEOPLE IN STAINLESS STEEL. BASE WITH GLASS

fondue based glass 6 is 18/10 stainless steel, a nonporous hygienic material, which transmits no foreign taste to foods and has superior resistance to traditional steel. Its design is compact, integrating the stove as if it were a single piece. It offers a glass base on which the salseras fit together.

glass based fondue for 6 people consists of the following parts:

  • Container polished steel for easy cleaning inside and out, with anti-heat handles and wide edge with slots each holder.
  • Burner
  • 6 forks-spiked individual 25 cm long, with marks of different colors to differentiate
  • 6 cuharas 15 cm in length, with different brands coloresmpara differentiate
  • 6 cups
  • Glass Base

    fondue (original Swiss food and name of the container where it is prepared), has become popular worldwide; It is a different, fun food, creates a pleasant atmosphere and camaraderie among several people sharing this dish and supports variants for various tastes.

    fondue is immersed in a small pot, common for all guests and containing a hot liquid, small pieces of food with a metal skewer: pieces of bread cheese, pieces oil meat or fruit in chocolate variant. For cheese or chocolate remain melted and maintain its temperature oil, container fondue set on a small table stove is placed.

    fondue cheese is made by melting a mixture of cheese in white wine flavored with some liquor; pricked the piece of bread is removed in the form of eight for the merger of cheese not cut it.

    fondue traditional meat is prepared with tender beef premium (200-250 g / person), into pieces the size of a bite. To flavor the oil and meat are usually put into the oil a few whole garlic and fresh herbs, such as thyme, bay leaf, rosemary or oregano. There are variants in which chicken or turkey, or pork tenderloin, which can be pre-marinated used. The meat is eaten with a wide range of cold sauces available to guests (4 to 6 types, typically)

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