Hacker News Board Hacker News, browsed like a classic message board
Live data from Hacker News

Dishwasher Salmon

en.wikipedia.org

Post reply on HN
Print view View original

61–70 of 385 posts

Re: Dishwasher Salmon

#61

Post by adamkochanowicz »

pfannkuchen wrote: post #51
fwlr wrote: post #42

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 a…

I am failing to grasp the wordplay in pas sous vide, but the rest of your comment sounds very sensible so I think it might be because I don’t speak French. Isn’t almost everything in life pas sous vide? Legacy style lightbulbs excluded.

I don't think it's wordplay. I think they are saying it's like sous vide but not.

Re: Dishwasher Salmon

#63

Post by iudqnolq »

squeaky-clean wrote: post #58
randerson wrote: post #55

Earlier quoted context omitted.

Raw fish served as sushi is generally frozen to -31 F for 15 hours to kill the bacteria before it is served raw. I would not eat grocery-bought salmon raw unless it is "sushi grade".

Unless you're buying locally caught Salmon at a fish market, it was almost certainly flash frozen. Even if it's not frozen anymore when presented in the store.

Just because it was safe to eat at one point in time doesn't mean it'll stay that way forever.

Re: Dishwasher Salmon

#64

Post by samcheng »

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. :)

Warming drawer, too!

Re: Dishwasher Salmon

#65

Post by randerson »

abandonliberty wrote: post #50
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.

USDA numbers oversimplify, but killing pathogens is a function of both temperature and time. 145 will pasteurize salmon instantly, but you can also hold at 130F for about 1 hour.

Re: Dishwasher Salmon

#66

Post by jaggederest »

My father was a construction worker, running his own crew and company, and often worked with hot mix asphalt.

He is also a recreational fisherman.

He would catch a salmon, filet it, wrap it tightly with butter, aromatics and lemons in several layers of tin foil, and bury it in the middle of the truck full of hot mix asphalt. When they reached the fish, it was time for lunch.

Re: Dishwasher Salmon

#67

Post by simonjgreen »

I'm reasonably confident this will only work as described in US dishwashers as the rest of the worlds (as far as I'm aware) machines don't use heating elements to heat the air during drying. (Picked up on a Technology Connections video.)

Re: Dishwasher Salmon

#68

Post by arketyp »

fwlr wrote: post #42

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 a…

My poor man's sous vide is filling a really big pot with water and heating it up to a specific temperature. There's so much volume it doesn't cool down significantly by the food during cooking time. I put my piece of meat in a regular plastic bag and sink it down keeping the ends above water held secure by the lid.

Re: Dishwasher Salmon

#69

Post by HopenHeyHi »

kibibyte wrote: post #53
NSMutableSet wrote: post #34

Earlier quoted context omitted.

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

Combi-ovens are predominantly equipment that belongs in commercial kitchens, but nowadays, there are a few options (still not very many though) that can actually fit on a home kitchen countertop. The two notable ones are the Cuisinart steam oven (~$250-300) and the Anova Precision Oven (~$700); these are the low and high ends of the price range.

Correct. Although I am incredibly tempted to order a full sized shitty commercial one from China and hack on it.

All that goes on there is an evaporating tray of water and wet bulb temperature sensors (finicky to measure accurately). Imagine an environment similar to a dishwasher or rather, a sauna, where you play not just with the temperature but also the humidity by controlling the steam bath.

The Chinese commercial ones I am referring to use a fill valve with a float (not dissimilar to a toilet tank) to replenish the water from the evaporating tray found at the bottom of the oven. So might get away with an analog circuit.. I digress..

Instead of keeping your food in a plastic bag and recirculating the water through a heating element to keep the temperature you are just constantly boiling water and releasing steam so the entire oven cavity settles at an exact temperature AND humidity level. Hope I didn't bungle that explanation too much.

Anyway GM probably has super fancy home ovens of this nature for $10,000 a premium home gamer version of the sort of thing restaurants/fancy-hotels use. The pros simply front load food trays into them like this: https://www.youtube.com/watch?v=3cfll7tUcuA

https://www.youtube.com/watch?v=AJb9cYXo-4g

The Anova thing is basically a tiny toy version of that.

Re: Dishwasher Salmon

#70

Post by Name_Chawps »

pfannkuchen wrote: post #51
fwlr wrote: post #42

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 a…

I am failing to grasp the wordplay in pas sous vide, but the rest of your comment sounds very sensible so I think it might be because I don’t speak French. Isn’t almost everything in life pas sous vide? Legacy style lightbulbs excluded.

The mechanism is different because it doesn't use a vacuum, but it's similar to sous vide in its effect.
Post reply on HN