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Dishwasher Salmon

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Re: Dishwasher Salmon

#41

Post by j45 »

Waterluvian wrote: post #36
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.

Especially europoean dishwashers that mostly don't have heating elements and retain the temperature from water to help dry.

Re: Dishwasher Salmon

#42

Post by fwlr »

Great demonstration that the process of cooking is rather general and encompasses more than most people associate with their concept of cooking.

Cooking is just applying heat to food. Stovetops, grills, and pans conduct that heat to food using metal; ovens conduct it using air; fryers use oil; sous vide uses water. Each provides increasingly precise temperature control. The dishwasher method uses both water and air and doesn’t have much precision of temperature control, but it turns out alright because food is pretty tolerant of imprecise temperatures in cooking.

I like to use the reverse sear method to cook my steak, and I have jokingly referred to it as pas sous vide (“not under vacuum”) because I’m imitating sous vide except using an oven to keep air at a certain temperature rather than using an immersion circulator to keep water at a certain temperature. But in principle you could say dishwasher salmon is pas sous vide as well.

Re: Dishwasher Salmon

#43

Post by gouggoug »

Microwaved Salmon recipe:

- rinse salmon thoroughly under cold water

- put salmon in a dish

- Add Salt and pepper

- cut a few very thin slices of lemon and cover salmon with it

- add fresh rosemary on top and around the fish

- add a spoon if crème fraîche and some butter on top

- cover with serin wrap

Microwave it at slightly lower power than max power. For 4-5 minutes. Check salmon and cook more if needed in bursts of 30/60 seconds.

The first time you make this in your microwave, cook in bursts of 2-3 minutes to make sure the microwave power isn’t too high.

Re: Dishwasher Salmon

#44

Post by sokoloff »

AmVess wrote: post #37

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.

We do similar, but add a 3 minute broil at the end (500°F broil setting with the door cracked open) to get a nice browning on the top.

Re: Dishwasher Salmon

#46

Post by abakker »

AmVess wrote: post #37

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.

Try adding a bit of curry and mustard powder to the mayo sauce. I promise it works, even with a more traditional western seasoning.

Re: Dishwasher Salmon

#47

Post by qbrass »

stenius wrote: post #6

I think I learned about this from the TV show Home Improvement in the Tool Time segment.

You may also have learned not to try it at home if you've upgraded the water pump on your dishwasher with one made for a pressure washer.

Re: Dishwasher Salmon

#48

Post by nightski »

CuriousCosmic wrote: post #33
crazygringo wrote: post #12

Earlier quoted context omitted.

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…

Does your dishwasher actively add heat outside of drying? Mine just uses hot water from the water heater. I don't think it even has heating elements tbh. For drying it has crystal dry which is zeolite.

Re: Dishwasher Salmon

#50

Post by abandonliberty »

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.

Cooking salmon is mostly about texture. It's usually done around 120, but it takes 145 according to the USDA to actually kill off parasites. Deep freezing kills them instead.

According to a brand of dishwasher detergent, machines run within the food safe danger zone.

So, while it'll improve the texture, cooking salmon actually makes it less safe to eat.

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