So here you go: Cocktail Sauce, Curry Sauce, Gorgonzola Port, Green Goddess, Ginger Plum, and Teriyaki. And if you want the complete Melting Pot experience, you're going to need my hacks for the six dipping sauces. Use this to cook chopped veggies, chicken, beef, and shrimp. The bouillon is also cheaper than the broth, and I'm okay with that.Īfter a few tweaks to the seasoning additions, I had a good Melting Pot broth recipe that could stand up to any taste test. I then made a broth by dissolving a vegetable bouillon cube in boiling water and found the flavor to be a much closer match to the sample I had swiped. But later, after further taste-testing, I found the broth in my stolen sample to be more savory than any of the canned broths I tried. The server told me the hot liquid base was vegetable broth, so I figured some Swanson in a can would do. I took mental notes on the amounts and wrote them into my phone before I forgot. When the server came back to the table after five minutes, she added a few more ingredients to the pot: fresh garlic, mushrooms, green onions, Burgundy wine, and black pepper.
The pot was left alone to heat up on the center burner, which was the perfect time for me to scoop out ½ cup of the liquid and seal it up in a small jar to take back to the lab for further analysis. When a server brought the warm broth to my table, it was already seasoned with a few mystery ingredients. This was tricky since only some of the prep is performed tableside at the restaurant. Re-creating the signature cooking style at the country's most famous fondue chain required hacking the flavorful simmering broth in which all the proteins and vegetables are cooked.
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