tag:blogger.com,1999:blog-4911037095088590537.post7358219024910717237..comments2022-05-01T19:49:55.568-07:00Comments on Ask Chef Dave: No gas and fastAnonymoushttp://www.blogger.com/profile/15225692952474327678noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-4911037095088590537.post-2987651445666094252012-02-27T15:57:56.145-08:002012-02-27T15:57:56.145-08:00KeriAnne: I have one for you.... I got some Jerusa...KeriAnne: I have one for you.... I got some Jerusalem artichokes over the weekend, and have never had or prepared them before. Any suggestions?<br /><br />ASK CHEF DAVE:You can shorten the name of Jerusalem artichokes to what we call in the business as sunchokes. Sunchokes can be used just like any tuber like potato, they are just a little sensitive and oxidize and buise a lot easier. Because of this wash them gently and cook them by steaming or boiling them in the skin. it prevents them from turning dark and nasty. I have used them peeled and mashed to thicken soups and chowders, they are full of thickening starches. Another idea is to use your favorite latkes (potato pancakes) and substitute sunchokes drizzle with a vinagertte, yum!Anonymoushttps://www.blogger.com/profile/15225692952474327678noreply@blogger.comtag:blogger.com,1999:blog-4911037095088590537.post-29234506272821760912012-02-27T12:26:49.143-08:002012-02-27T12:26:49.143-08:00TARL: I think your blog is great advice! I've...TARL: I think your blog is great advice! I've kept up since day one. I wanted to ask though if you had any suggestions for jerky making, especially with the weather outside.<br /><br />ASK CHEF DAVE: Depends on your method, the easiest way is to use an indoor dehydrator or your oven. Keep at 200F or less until dry But with the dehydrator and oven you really have to lean on the strength of your marinade.They are relatively cheap and are usually expandable. my method of choice is an indirect smoking method. If you do not have a offset smoker or a box smoker like a Bradley, you can do it on a charcoal grill with your charcoal to one side (only 1/3 of total area) run low and slow adding soaked wood chips every hour (keep temp under 210F). keep covered and make sure your meat is thin, cut into thin strips and pound it out between two pieces of plastic. Remember when smoking the wood's smoke is a flavorant so you can marinate for less time.Anonymoushttps://www.blogger.com/profile/15225692952474327678noreply@blogger.comtag:blogger.com,1999:blog-4911037095088590537.post-3680049646727184272012-02-27T10:55:45.658-08:002012-02-27T10:55:45.658-08:00It was good to keep it simple and quick. ALthough ...It was good to keep it simple and quick. ALthough I love the 8-12 smoking sessions and haute cuisine, just some good old standards is fun=)Anonymoushttps://www.blogger.com/profile/15225692952474327678noreply@blogger.comtag:blogger.com,1999:blog-4911037095088590537.post-52990692361432033082012-02-27T09:41:46.636-08:002012-02-27T09:41:46.636-08:00Thanks for the tasty grilled burgers and dogs this...Thanks for the tasty grilled burgers and dogs this weekend!Debbiehttps://www.blogger.com/profile/15808438198378622478noreply@blogger.com