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Dishwasher Salmon

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Re: Dishwasher Salmon

#111

Post by Jolter »

dudus wrote: post #79
dzhiurgis wrote: post #77

Earlier quoted context omitted.

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.

I don’t think this is true at all. I’ve been to dozens of countries all over the world and in each one you will find dirty kitchens as well as clean ones. You should visit Eastern Europe some time. It’s not just a stereotype.

Re: Dishwasher Salmon

#112

Post by hnbad »

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.

Did you miss a zero? Because all home combi-ovens I've seen in Germany are nearly 10x that price range. Granted, those aren't countertop but regular home oven form factor devices. They're explicitly for domestic kitchens though.

Re: Dishwasher Salmon

#113

Post by rkuska »

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.

I think at that stage the fish cared about cancer no more.

Re: Dishwasher Salmon

#116

Post by A_non_e-moose »

turtlebits wrote: post #35
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.

> but steamed steak doesn't taste good.

You've never heard of steamed hams? Clearly you're not from Albany.

Re: Dishwasher Salmon

#117

Post by monkpit »

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.

Sushi grade fish is flash frozen at -40°f - not all fish is frozen this way. Most [0] sushi grade fish in the US is frozen this way before distribution. This is not the case for ALL fish. It would almost certainly have been frozen, just not necessarily flash frozen with the intent to distribute as sushi grade.

Most fish you buy will have a warning specifically saying not to eat it raw if it wasn’t frozen safely in this manner.

[0] http://factmyth.com/factoids/most-sushi-is-previously-frozen...

Re: Dishwasher Salmon

#118

Post by monkpit »

1letterunixname wrote: post #57

When you're too cheap to invest in vacuum sealing and sous vide. Also not to be outshined by coffeemaker rice if you don't enjoy ingesting heavy metals from mostly American-grown rice (soil issue). https://www.instructables.com/Cook-Rice-in-a-Coffee-Maker/

How is the coffee maker related whatsoever to the soil used to grow the rice?
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