Cheese Fondue | Basics with Babish 

You need to get Steve to get his best MRE and you guys taste test it, followed by you recreating all the food from the MRE in fancy form.

*Me:* Fondue *My lactose-intolerant guts:* Fondon't

great to see the variations also

The thing I love about your channel is that you have the same format, you keep it simple and elegant. Your location and tools may have been upgraded but you're the same guy who made Ron Swanson's burger in that small apartment kitchen. It's nice that even with over 7 million subscribers you still do things that are true to how you started out. I appreciate that, I feel like we all do.

Two tips for the classic swiss fondue : - A mug of warm tea instead of a cold drink will help digestion down the line - Put pepper on the side of your plate and after getting the bread out of the chesse just tap tap on the pepper (worth it) - And if you can get it : half Gruyère and half Vacherin Fribourgeois is for me the best love from Fribourg, Switzerland

I got a good next suggestion: How to make Iroh's calming Jasmine Tea and his favorite Ginseng Tea from Avatar.

Now I want to hear Steve1989 “tiny whisk” his instant coffee.

Can you do “Tubby-Custard” from The Teletubbies children’s show from the 90’s?

When one legend mentions another legend. You should get an MRE and recreate all the components from scratch; it would be very cool lmao .

Babish: *have lactose intolerance* Also babish: mmmm cheese

Love this channel. I always wanted to learn how to cook. But my mom was a control freak when it came to teaching and she was insufferable when she tried. You taught me how to cook. Thank you babish

Saw this video pop up in the feed, I do this every year with my family at my grandparents house and it' so good. (Swiss family) Grandpa passed away a few years ago and he was the master at making this, but I learned it off him so I've been making along side my dad ever since. Highly recommend trying this out, the flavor is fantastic.

It has been scientifically proven that there is no better way to celebrate one's birthday than with Babish's new episode.

As a French dude who's eaten fondue all my life, kudos on the caquelon and réchaut you got Babish ! Looks legit ;) Regarding the cheese you're going to use, if you can find those in the US, I'd advise for 1/3 of Gruyère Suisse, 1/3 Comté and 1/3 Vacherin Fribourgeois. This will make for the creamiest and best fondue you've ever eaten. Again; thanks for honouring the Alps in this episode, and if you ever find yourself over here; I'd be glad to make you a tartiflette or raclette !

i JUST bought a vintage fondue pot, and this video is in my recommended. God is good.

"a grating of nutmeg" where have I heard that before

For peoples that dont know: the name "Fondue" is from the French verb "fondre", that mean "to melt" ;)

"This is nice, but let's make it more german." proceeds to swap every liquid in the recipe with beer

In the words of Steve... “nice mkay, let’s get this onto a tray.

As a Swiss, I appreciate your effort to teach the fine art of making proper Fondue. However, you need not go through the troubles of adding the cheese one handful after another. I combine all ingredients and then heat up the pot. Throw in 2-3 peeled cloves of garlic, if you're so inclined. Low temperature, slow melting. Nutmeg and a healthy dose of freshly ground black pepper add a nice touch. Stir in an 8-shape (absolutely essential and non-negotiable according to family tradition around here). Dipp your bred in Kirsch before coating it with cheese. Don't drive afterwards, though. Cooking with your kitchen window open is encouraged. The smell might otherwise linger for a few days. I love your videos, thanks!

I prefer Steve's "Let's get this out onto a tray. Nice."

As a Swiss I appreciate this video, even though it feels a bit off-season now. The first recipe is indeed authentic, except maybe that we would mostly use stale bread cubes instead of toasted ones (or sometimes boiled potatoes). For the extra kick, try dipping the bread cubes briefly into the Kirsch before going for the cheese (don’t let it soak though). Edit: I have never seen anyone use Emmental cheese, the most popular choice is equal parts of Gruyère and Vacherin Fribourgeois, called moitié-moitié (half and half). The latter may not be widely available elsewhere in the world, however.

This reminds me of Captain America: "So, how long have you been fondueing?"

This brings me back. I used to work in a fondue restaurant (not only cheese fondue). I fondly remember the "Diablo" cheese fondue - cheese with a whole garlic, some habanero and tabasco. Man, that was yummy AF!

If you loose your Bread: First you get the Stick, second time the whip and third time you get thrown in the lake

In Steve's voice: "Nice Swiss..."

i knee i wasn’t the only one that appreciated steve’s mre reviews truly, a nice hiss

I honestly love your channel it’s so calming and helps sleep

One of the most popular fondue in switzerland is the moitié-moitié (literally half-half). It’s made with half gruyere and half Vacherin fribourgeois.

I actually made fondue before with hard apple cider instead of wine. The tartness and sweetness of the cider made the fondue explode with extra flavor. I highly recommend trying it

This was an excellent fondue lesson.

Best part was at the end when I just learned how to use the bottle opener properly I've had for years. ty ty

Every Swiss judging Andrew if he does it right.

"The Italian version of Fondue, Fonduta" I thought it was just me who added vowels to things to call it Italian

Fondue has been my dream food since the first time I've seen Kronk when I was a kid. I just might finally try to make it

I had the most amazing fondue on a mountain in Switzerland... We visited that one little restaurant halfway up the mountain several times, and even though we hiked there and back I'm sure it barely made a dent in the amount calories we needed to burn to compensate.... The traditional cheese one was amazing, but I have to admit I liked the one with goat's cheese and tomato sauce (which almost tasted like sun dried tomatoes) even more.... There's so many combinations you can make! Maybe worth an 'intermediates with Babish' episode?

Babish: "And there you have it, the basics of a..." *notices there is 3 and a half more minutes left in the video* me: "i like where this is going."

do a parks and rec special where you make ron’s hangover cure steak, snake juice, bens chicken soup, and waffles

Lmao. Steve heard the shoutout and said “nice.”

I think I'll need to give this a try! thanks for sharing

Steve1989MREinfo: all right let's get this out on the tray. *DUMPS MELTED CHEESE ALL OVER THE TRAY* Steve: Nice.

I'm a simple man, I hear a Steve1989MREInfo reference, I click the like button... "Nice" (would have been sweet to hear Andrew say "let's get this out on tray".

Idk why but watching any of Babishes episodes in the slowest speed is a religious experience

love the music in these.

The Steve MREinfo and Babish fan crossover is unexpected yet delightful.

You should make a Shrimp Basket & a Slopper from Everybody Hates Chris episode, "Everybody Hates Bad Boys"

Like the chillhop in the back ground good music to chill with fondue

The Italian fonduta is very similar to my late grandmother’s Welsh rarebit recipe. In fact, I think I may make some this week!

When Babish said "réchaut", I first thought: "Gesundheit."

Steve enters the comments Steve: *OK, LETS GET THIS OUT ONTO A TRAY*

The reference to Steve from MRE Info warmed my heart ♥️

Wasn’t expecting him to reference and quote someone I’ve watched longer than him. XD

i don’t know if he does already, but i’d really like to see a podcast called *babbling with babbish*

Ok, the fact he mentioned my boy Steve, that's badass.

I love the metric units! Thanks :)

Amazing! Gotta try this

The best Fondue mix is hands down Moitie-Moitie: Gruyere and Vacherin mixture. Also I am really happy to be able go to just about any store and buy great fondue mixture. Also the bread shouldn't be toasted but slightly dry. Source : trust me I am swiss.

Babish: Whoever loses the bread must buy the next bottle of wine Asterix readers: Well yes, but actually no -

I've never had fondue but this seems so amazing

I just wanted to say a hearty THANK YOU! I followed the outline of this recipe and made my own cheese dip based on your suggestions for the American Fondue. It was intense!!! We used to hit up a place called Emerald Tavern in Austin, Tx. Beer, mead, great coffees, lots of tasty treats, & game boards. Our favorite savory item is the Irish Nachos. So good... 😍 What I made is no where near what they taste like! 😂😂😂 But it was so insanely good that we don't even care. It poured over potatoes just fine & tasted like heaven. What I used: Extra stout Guinness Tillamook aged yellow cheddar Corn starch Onion powder Garlic powder Black pepper Dried chives You're probably thinking... that's a bit extra. It was. But it was really good. & something needed to temper the beer I chose. A dash of this & that & voila! Yum! (Also, dollop of sour cream & sprinkle of bacon, not a bad choice! 😘) & it took no time at all. The longest part was having to shred the cheese. Once things were bubbling on the stove, it came together pretty quick. I love when a plan comes together!!! So, thank you again. Thank you so, so much! Stay fantastic! 💛

As a swiss person, I'm kinda baffled that you put in the Wine first, I've never seen that before^^. We also leave the whole garlic in the pan. Otherwise good job! Grüess us de schwiiz :3

Mah dude, i'm so glad to see fondue in one of your videos, as a Swiss i can say that it was pretty accurate, normally Vacherin is used instead of Emmental as second "main" cheese but like this is fine anyway (also i don't think you can easily find it outside Switzerland). In certain regions it's common practice to have a small caquelon (like a shot glass) filled with kirsh or apricot brandy on the side, in which you first teabag the bread in, and then go for the cheese, extremely recommended

I don't know if you've seen this compliment often, but the music for your videos is (chef's kiss) *amazing*

"this service is only for adults 21 and older" - as an us american you are allowed to drive cars, marry, buy houses and get children and even to die as a soldier for your country, before being legally allowed to celebrate each of this with a glas of wine. *chuckles in european*

For all those who do not like alcohol in fondue, in *Switzerland we sometimes use Applejuice* instead of Wine which is especially loved by kids. Also most here LOVE chunks of Garlic and we add extra into the pot 😊

Make any dish from Pokemon Cafe Mix game: Fluffy Eevee Pancakes, Burnt Caramel Vulpix Sundae, Gratin a la Pumpkaboo, etc.

Very delicious! The Gruyere cheese worked very well.

Hello, french person here ! Babish is right on every step of the cheese fondu, I personnaly advise to use "Compté" in the fondue, it really does the difference. And the secret move is to use an egg at the end of the fondue and delicatly stir it with the rest of the cheese and wine combo to avoid hard dishing washing the next day. The mixed egg/fondue is super great for the most hungry among your guests !

I literally was thinking “I can lie and say I’m 21 just to take the quiz to see what wines it recommends without buying anything” and then I remembered I’m 27

the fact that babish watches steveMRE makes him all the more better

I tried this is Spain and I fell in love!!!

Another great video. Been watching the Sopranos again, you should do a series on their food. It all looks great!

2:50 "you could add a grating of fresh nutmeg" *Townsends has entered the chat*

I'm so glad to find out others enjoy Steve's videos. He's such a gem.

Fondue is so yummy! Wish I was eating that right now!

It's kinda cool to be able to say that I've been a bright cellar member before they started reaching out for youtube sponsorship. They're great. I'm convincing my parents to try them out.

“Oh yeah, that’s lit” Loved the reference

Never in my life would have thought that someone could deliver the words "garlicky surprise" in such a sexy way

I had a cognac fondue in Geneva, Switzerland. I’d definitely recommend it to anyone making fondue at home.

every time its surprising to see Babish doing a basic's on something super basic (at least fro someone who know a lot on cooking) and then he shows how it can be way more advanced

As I am from Poland I automatically smiled when heard "slices of kielbasa"

I have never commented on a RU-vid video in my life, but I couldn’t be happier about the reference to Steve’s MRE channel. Well done.

Let's get this out on a tray. Nice!

Nice! Let's get this set out on a tray

Props Andrew, a pretty accurate recipe of swiss fondue. We never use Emmentaler though. The „Moitié-moitié“ mix is the way to go, which is half Gruyère and half Vacherin (both cheeses are from the canton of Fribourg). Most swiss families have their own traditions of what they do when someone loses their piece of bread (or fruit! pears are great with fondue). In my family we either have to kiss the person right from us on the cheek, sing, or do the dishes. When the fondue is almost done and the cheese crust starts to develope on the bottom of the pot (some call it „s‘Grossmüeti“ which means the grandma) people fight over it cause some think it‘s the best part. Tipp: try some fondue with some rosemary and/or thyme sprigs mixed in!

I’m sad he didn’t try Queso Fundido, the Mexican version often with sausage/mushroom toppings.

Thank you so much for this video, I literally use it every single time I make fondue (which is a LITTLE too often lol)

Funny thing is in Steve's recent video he actually used the alcohol jelly to make the MRE.

As a Swiss person, my heart sank when he didn't whisk the fondue in an "8" shape :O

"a little garlicky surprise" I don't know why that sounded so funny.

I made this for my dad. He loved it.

For the wine and the classical fondue, in France, we tends to use a white wine from Alsace.

I was a little worried when I saw this, having grown up eating cheese fondue (mom's swiss), but this was really spot on. Although, lemon juice is also included in many of the basic recipes. Appenzeller is a nice substitute for Emantaller if you can't find it (whole foods usually has either). Also, a 100% Gruyere can be really good too.

I wish you would’ve invited Heather Morris and recreated Fondue for Two, the quintessential melted cheese show

I love that you just referenced Steve!

Tried this and loved it so thank you for opening cooking to me

"One cup or 250ml of dry white wine" *Adam Ragusea has joined the chat*

No Swiss ever: "I`d like a fondue with Emmentaler."

I'd love to try this with Jarlsberg...this is my favourite cheese at the moment. I find it's like a slightly sweet, nutty Emmentaler...I already use it as one of my melting cheeses on grilled cheese sandwiches, but I think it could really shine in a fondue as well.

As a swiss guy i can confirm that this is a good way to make fondue. Also some tips: adding some tomatoes is popular with kids because its kinda like pizza. And dipping a piece of pear into your fondue is surprisingly delicious