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Dishwasher Salmon

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Re: Dishwasher Salmon

#101

Post by fwlr »

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.

Yes, everything except incandescent bulbs and space stations are pas sous vide. That’s where I find the humour: sous vide is simply an imprecise term for referring to a particular cooking method, but as it has escaped professional kitchens and made its way to home cooks, it has acquired a kind of respect as an arcane art that it arguably doesn’t deserve (and definitely doesn’t get in professional kitchens). I like pas sous vide because it’s an even more imprecise term. (It’s not a very funny joke, honestly.)

Re: Dishwasher Salmon

#103

Post by samcheng »

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.

Seal up the food tightly, then circulate a hot fluid (water, steam, or air, usually) around the food to evenly transfer heat into it. Afterwards, remove the food and optionally sauce or sear it.

En Papillote and via Dutch Oven are other similar techniques utilizing the same concept. Maybe I'm overgeneralizing?

Re: Dishwasher Salmon

#104

Post by sprokolopolis »

yuppiepuppie wrote: post #2

This awesome. Anyone ever tried this? I might have to give it a whirl… for science. I won’t tell my wife how it was made until she’s finished the meal and unloading the dishwasher.

I have done this a few times and it turned out delicious! This method basically poaches the fish, which preserves some of the good fats on the fish. I usually put some salt, pepper, lemon slices and a sprig of some herb (thyme or rosemary) in the foil with it. Sometimes I would use some other seasoning or a bit of garlic.

I learned this method from the Surreal Gourmet (as mentioned in the article) as a teenager and gave it a try soon after. It came in handy when I went off to college, because it didn't stink up the apartment and bother the roommates.

If you try it, be sure to use a full, normal cycle. Energy saving and other modes might not get up to the right temperature.

Re: Dishwasher Salmon

#105

Post by praptak »

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.

Bitumen contains polycyclic aromatic hydrocarbons. I believe the typical exposure via inhaling the fumes was researched with no link to cancer found but I have doubts about that fish.

Re: Dishwasher Salmon

#106

Post by timthorn »

praptak wrote: post #105
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.

Bitumen contains polycyclic aromatic hydrocarbons. I believe the typical exposure via inhaling the fumes was researched with no link to cancer found but I have doubts about that fish.

The roofing of my primary school was under almost constant repair, so the smell of bitumen heaters was a common companion. Hardly experience it these days, but I loved that aroma - still do.

Re: Dishwasher Salmon

#107

Post by noobcoder »

My friend swears this one weird way. Apparently, you put the fish in a bag with some cornmeal, shake it up, then leave it in the sun for a few hours. Finally, you cook it over an open flame. Tastes amazing according to him

Re: Dishwasher Salmon

#108

Post by lostlogin »

DoreenMichele wrote: post #100
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.

This is awesome. Less dramatically, when I lived in Germany, where I had radiators for heat, I stored baby bottles of water on top of the kitchen radiator. It kept the water the perfect temperature for my infant with zero risk of it being too hot, so zero risk of scalding. All I had to do was add powdered formula when he got hungry.

We took an approach that served us well but got unlimited judgement from others - cold bottles.

Took almost no time to train and a tap is usually available.

Re: Dishwasher Salmon

#109

Post by ars »

randerson wrote: post #55
burnished wrote: post #31

Earlier quoted context omitted.

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

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".

Bacteria are not killed by low temperature, but parasites are.

Re: Dishwasher Salmon

#110

Post by crooked-v »

kevin_thibedeau wrote: post #60
Waterluvian wrote: post #36

Earlier quoted context omitted.

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.

The bottom edge of the door usually isn't a tight seal.

I discovered this when one of the plastic conduits came loose inside my dishwasher in precisely the right way as to spray water directly at the inside bottom of the door. The top and sides have a rubber seal, but the bottom is protected pretty much entirely by the interior shape of the door and the bottom tray.

It makes sense, if you think about it, since you would absolutely want some way for the humidity to gradually equalize if you left it alone with the door closed for a while.

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