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Dishwasher Salmon

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Re: Dishwasher Salmon

#71

Post by fnbr »

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.

Sous vide translates literally to “under vacuum” as it involves cooking food in plastic bags that are vacuum sealed and cooked in water baths at precise temperatures. The technique, however, is much more useful for the temperature control elements than the vacuum. The reverse sear method mimics the temperature control element of the technique, but is just done in an oven, so it’s very much not under a vacuum.

Re: Dishwasher Salmon

#73

Post by pshc »

arketyp wrote: post #68
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.

Seems like the energy bill would be more expensive in the long run compared to getting a cheap sound vide accessory.

Re: Dishwasher Salmon

#74

Post by randombits0 »

jaggederest wrote: post #66

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.

Exhaust manifold possum isn’t unheard of.

Re: Dishwasher Salmon

#75

Post by HopenHeyHi »

arketyp wrote: post #68
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.

If you get thick well insulated clay(?) pots the granny method is to bring them up to temp, wrap them in towels, smother em with pillows for good measure, and leave the food to cook like that for X hours. :)

Re: Dishwasher Salmon

#76

Post by sublinear »

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!

Consistent and excellent results don't necessarily require any tools.

If you've made the same thing a million times, you probably stopped measuring after the 10th time or so, and if you had arrived at the same exact steps without the tools through trial and error there's literally no difference in the results.

Re: Dishwasher Salmon

#77

Post by dzhiurgis »

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…

How much of cooking is just a chase for tastier food? Up in Eastern Europe everyone is hardcore convinced overcooked meat is healthy because no bacteria plus warm food good for stomach. Tons of people still wince at medium rare steak.

Re: Dishwasher Salmon

#79

Post by dudus »

dzhiurgis wrote: post #77
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…

How much of cooking is just a chase for tastier food? Up in Eastern Europe everyone is hardcore convinced overcooked meat is healthy because no bacteria plus warm food good for stomach. Tons of people still wince at medium rare steak.

Because in eastern Europe it's probably more dangerous to eat rare meat due to more lax regulations.

There's a reason restaurants add an asterisk after meat dishes. There's risk involved in consuming rare foods. The risk is just very small in the US and Europe. Not so small in other countries.

Re: Dishwasher Salmon

#80

Post by dragonwriter »

fnbr wrote: post #71
pfannkuchen wrote: post #51

Earlier quoted context omitted.

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.

Sous vide translates literally to “under vacuum” as it involves cooking food in plastic bags that are vacuum sealed and cooked in water baths at precise temperatures. The technique, however, is much more useful for the temperature control elements than the vacuum. The reverse sear method mimics the temperature control element of the technique, but is just done in an oven, so it’s very much not under a vacuum.

> The technique, however, is much more useful for the temperature control elements than the vacuum

The vacuum sealing (which doesn’t actually leave a vacuum, because its not done in a rigid container, so name aside, sous vide cooking is not, in any substantive sense, cooking under vacuum) is a technique in achieving temperature control, because it means the food is in direct contact with the bag which is in direct contact with the water bath, rather than there being air in the bag insulating the food from the water bath.

> The reverse sear method mimics the temperature control element of the technique, but is just done in an oven, so it’s very much not under a vacuum.

In an oven, the food is in direct contact with the thermal medium without a layer in between, but the thermal medium is air rather than water; air has a similar specific heat but much lower density than liquid water at constant pressure, so even if your heat control is as good as in a sous vide system (with most ovens, it is not) you still aren’t really getting the same effect. Reverse sear is a faster, hotter, less even method than sous vide, with the advantage (for steaks, and things where this is an advantage) of producing greater surface evaporation which provides a better sear.

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