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Dishwasher Salmon

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Re: Dishwasher Salmon

#31

Post by burnished »

anonytrary wrote: post #20

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.

I wouldn't worry about it - you can eat it raw after all and the cook time isnt long enough for it to make you sick (due to food borne illness from being in the temperature danger zone.

Side note - sous vide steelhead is incredible, thinner pieces in my experience work out noticeably better

Re: Dishwasher Salmon

#32

Post by wyldfire »

DoreenMichele wrote: post #10

Originating in the United States, Vincent Price demonstrated preparation of fish in 1975 when appearing at The Tonight Show with Johnny Carson. Price presented the dish as "a dish any fool can prepare". Apropos of nothing, Vincent Price only played bad guys because he was such a nice guy that playing nice guys wasn't acting in his mind. Edit: Wikipedia describes him as an American actor, art historian, art collector,…

I'm vaguely familiar with Price's roles but the only works I've actually seen of his are "Thriller" (spoken-word only) and "Edward Scissorhands" (his final role). In the latter his character seems fairly benign if not good. But for sure the stuff in "Thriller" is designed to be spine-tingling.

Re: Dishwasher Salmon

#33

Post by CuriousCosmic »

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.

It's not really the same concept. Replicating dishwasher salmon requires first broiling the salmon (the initial high heat to get the dishwasher water to sterilizing temps), then steaming it (after the initial sterilization the dishwasher stops adding heat to the system), and finally baking it (after rinsing with cool water and draining, a lower sustained heat dries the dishes).

A sous vide bath won't replicate any of those steps (except maybe the steaming if you run the bath at practically boiling). Sous vide will cook good salmon but it's not a drop in replacement.

Re: Dishwasher Salmon

#34

Post by NSMutableSet »

HopenHeyHi wrote: post #19
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. :)

Do you have a recommendation? I've never heard of a combi-oven before.

Re: Dishwasher Salmon

#35

Post by turtlebits »

crazygringo wrote: post #8

Ha! It's sous vide salmon from before there was sous vide. Funny to think about now, but it's surprisingly clever. The dishwasher just so happens to be about the right temperature and time for salmon specifically.

It's not sous vide, the dishwasher just happens to be above the cooking temp for salmon which is a relatively low ~130F. I'm sure you could also do a steak in your dishwasher too, but steamed steak doesn't taste good.

Re: Dishwasher Salmon

#36

Post by Waterluvian »

anonytrary wrote: post #20

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.

A sous vide dishwasher. Now there’s a project some crazy YouTube engineer ought to get on!

Dishwashers are already pretty much air tight. You just need a pump. How strong does a vessel have to be to resist an atmosphere of pressure? But I guess it’s sous vide rather than non vide.

Re: Dishwasher Salmon

#37

Post by AmVess »

Center cut salmon:

Oven at 400F. Season to taste. Cook 12 minutes +/- until fish flakes apart but not dry.

Topping: mayo with fine diced onion. Sprinkle dill, black pepper, ad a drop of red wine vinegar, mix. A slice of fresh lemon on the plate.

Presto! Perfectly cooked salmon every time. Your dishwasher won't taste like fish, and your fish won't taste like dishwasher.

Re: Dishwasher Salmon

#38

Post by [deleted] »

burnished wrote: post #31
anonytrary wrote: post #20

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.

I wouldn't worry about it - you can eat it raw after all and the cook time isnt long enough for it to make you sick (due to food borne illness from being in the temperature danger zone. Side note - sous vide steelhead is incredible, thinner pieces in my experience work out noticeably better

[deleted]

Re: Dishwasher Salmon

#39

Post by fastball »

sratner wrote: post #18

An experiment (with temperature probe) here. Summary: temperature control is non-existent, temperature doesn't hold, and even if it did get to required temperature, one wouldn't have a way to know. https://youtu.be/dSwzau2_KF8 (at 18:11).

I'd have to imagine the temperature would get much higher in the OP version (just wrap in tinfoil) than the video version (put in a glass jar filled with liquid). Second version seems too insulated.

Re: Dishwasher Salmon

#40

Post by sdrothrock »

fastball wrote: post #27
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.

Sous vide is fundamentally about sealing food and cooking it in water. I wouldn't say the precision temperature control is the central part of the concept.

The precision and temperature control are what separate sous vide from retort pouches in my mind, which are often heated up with just boiling.
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