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Dishwasher Salmon

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Re: Dishwasher Salmon

#11

Post by Ryder123 »

samcheng wrote: post #5

These days, sous vide is a much better alternative than the dishwasher, but is fundamentally the same concept. It's worth a try - precision cooking is a way for anyone to have excellent results when cooking. Pretty soon you'll have an immersion circulator, a therma-pen, and a kitchen scale!

I don’t mean to be an ass, but in no way is a sous vide fundamentally the same concept as a dishwasher.

There is no precision to the temperature or time control of a dishwasher, and there’s no dry cycle on a sous vide.

Re: Dishwasher Salmon

#12

Post by crazygringo »

Ryder123 wrote: post #11
samcheng wrote: post #5

These days, sous vide is a much better alternative than the dishwasher, but is fundamentally the same concept. It's worth a try - precision cooking is a way for anyone to have excellent results when cooking. Pretty soon you'll have an immersion circulator, a therma-pen, and a kitchen scale!

I don’t mean to be an ass, but in no way is a sous vide fundamentally the same concept as a dishwasher. There is no precision to the temperature or time control of a dishwasher, and there’s no dry cycle on a sous vide.

It's water held at a certain temperature, that heats food sealed watertight. It's exactly the same concept.

Yes it goes without saying it's lacking the precise controls, but it's still the same mechanism of cooking in the end.

Re: Dishwasher Salmon

#13

Post by cachvico »

crazygringo wrote: post #12
Ryder123 wrote: post #11

Earlier quoted context omitted.

I don’t mean to be an ass, but in no way is a sous vide fundamentally the same concept as a dishwasher. There is no precision to the temperature or time control of a dishwasher, and there’s no dry cycle on a sous vide.

It's water held at a certain temperature, that heats food sealed watertight. It's exactly the same concept. Yes it goes without saying it's lacking the precise controls, but it's still the same mechanism of cooking in the end.

But can you wash your dishes in the sous-vide?

Re: Dishwasher Salmon

#15

Post by tptacek »

Ryder123 wrote: post #11
samcheng wrote: post #5

These days, sous vide is a much better alternative than the dishwasher, but is fundamentally the same concept. It's worth a try - precision cooking is a way for anyone to have excellent results when cooking. Pretty soon you'll have an immersion circulator, a therma-pen, and a kitchen scale!

I don’t mean to be an ass, but in no way is a sous vide fundamentally the same concept as a dishwasher. There is no precision to the temperature or time control of a dishwasher, and there’s no dry cycle on a sous vide.

People approximate "sous vide" on cooktops or in coolers all the time. Works fine. About half the things I used to do with my circulator I do with specific time/temp settings on my toaster oven now.

If you wanted to be super pedantic about it, you'd say that none of this is anything like "sous vide" because "sous vide" implies "under a vacuum".

At any rate: dishwasher salmon and sous vide salmon are, literally, the same dish.

Re: Dishwasher Salmon

#16

Post by sircastor »

I recall watching a Mythbusters where Adam and Jamie got Alton Brown to join them to make a dishwasher lasagna. It was an interesting episode, and as I recall it resulted in a perfectly serviceable lasagna.

Re: Dishwasher Salmon

#17

Post by victor9000 »

Ryder123 wrote: post #11
samcheng wrote: post #5

These days, sous vide is a much better alternative than the dishwasher, but is fundamentally the same concept. It's worth a try - precision cooking is a way for anyone to have excellent results when cooking. Pretty soon you'll have an immersion circulator, a therma-pen, and a kitchen scale!

I don’t mean to be an ass, but in no way is a sous vide fundamentally the same concept as a dishwasher. There is no precision to the temperature or time control of a dishwasher, and there’s no dry cycle on a sous vide.

I'm willing to wager that sam was aware of these differences before they made their comment.

Re: Dishwasher Salmon

#19

Post by HopenHeyHi »

samcheng wrote: post #5

These days, sous vide is a much better alternative than the dishwasher, but is fundamentally the same concept. It's worth a try - precision cooking is a way for anyone to have excellent results when cooking. Pretty soon you'll have an immersion circulator, a therma-pen, and a kitchen scale!

Look into combi-ovens.

No bags, humidity control, replaces everything. Immersion circulators, therma-pens, toaster ovens, microwaves, dishwashers - it won't wash your dishes after you make the salmon in it but it will self clean. :)

Re: Dishwasher Salmon

#20

Post by anonytrary »

Neat and probably works on most dishwasher models, but not enough temperature precision for my comfort level. I wouldn't trust it. Rather just pan fry or bake myself a salmon. I don't have a sous vide, but I imagine this is not a replacement for one since the whole point is precision cooking.
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