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Dishwasher Salmon

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Re: Dishwasher Salmon

#141

Post by cjrp »

sycren wrote: post #134
lostlogin wrote: post #108

Earlier quoted context omitted.

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.

What is the argument for and against it?

For: you don’t have to heat anything up.

Against: Nothing really, I guess the baby might not drink it (in theory they’re expecting warm breast milk). It’s not recommended to use straight tap water here, only filtered, due to bacteria which is harmless to older children/adults but could be a problem for a newborn.

Re: Dishwasher Salmon

#142

Post by matsemann »

yreg wrote: post #130
idk1 wrote: post #127

I feel like this page should have a warning, the fantastic Youtuber Ann Reardon investigated lots of cooking "hacks" to see if they were food safe, and she worked out that cooking salmon in a dishwasher does not bring it up to a food safe temperature. [1] Side note - in a different video she also did debunking on other food hacks and ended up investigating Russian bot networks who uploads both food hacks for hits and…

What we consider food safe depends on local regulations / individual standards. Some people eat raw salmon.

I'd rather say it depends on the source of the fish. In some parts of the world the salmon has parasites, and needs to be either cooked or frozen before it's considered safe to consume. Salmon from other places can however be consumed raw.

See "Up to the 1990s, raw salmon sushi was not eaten in Japan" https://news.ycombinator.com/item?id=34193748

Re: Dishwasher Salmon

#143

Post by roryisok »

We used to bake potatoes in piles of grass from when my dad mowed the lawn. wrap your potato in tinfoil twice and bury it at the bottom of a large grass pile in the morning and come back at the end of the day. the grass gets so hot as it starts to breakdown. this is I think due to fermentation inside the grass mound and the insulation of the outer layers.

It might have been a day or so after the grass had been cut rather than that day.

I don't know how safe or clean it was, or how long it actually took to cook, or whether or not you _should_ do this, but we did, and it worked at least a few times

Re: Dishwasher Salmon

#145

Post by b112 »

yreg wrote: post #130
idk1 wrote: post #127

I feel like this page should have a warning, the fantastic Youtuber Ann Reardon investigated lots of cooking "hacks" to see if they were food safe, and she worked out that cooking salmon in a dishwasher does not bring it up to a food safe temperature. [1] Side note - in a different video she also did debunking on other food hacks and ended up investigating Russian bot networks who uploads both food hacks for hits and…

What we consider food safe depends on local regulations / individual standards. Some people eat raw salmon.

But warming salmon to a temperature where bacteria grow best, and fastest, and then not heating it enough to kill bacteria, is not the same as raw salmon or cooked salmon.

Bacteria appear when preparing the meal. A salmon, uncut, is internally sorta safe, but once cut open, bacteria is introduced.

This is why you don't see cuts of salmon for sale, at room temp. You see cleaned salmon on ice, or in a fridge.

Re: Dishwasher Salmon

#146

Post by userbinator »

dragonwriter wrote: post #80
fnbr wrote: post #71

Earlier quoted context omitted.

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 c…

cooking under vacuum

I imagine if you tried to cook in an actual vacuum, you'd end up with dessicated food instead, as all the volatiles will evaporate.

Re: Dishwasher Salmon

#147

Post by __alexs »

DoreenMichele wrote: post #10

Originating in the United States, Vincent Price demonstrated preparation of fish in 1975 when appearing at The Tonight Show with Johnny Carson. Price presented the dish as "a dish any fool can prepare". Apropos of nothing, Vincent Price only played bad guys because he was such a nice guy that playing nice guys wasn't acting in his mind. Edit: Wikipedia describes him as an American actor, art historian, art collector,…

His cookbook is actually quite good.

Re: Dishwasher Salmon

#149

Post by b112 »

roryisok wrote: post #143

We used to bake potatoes in piles of grass from when my dad mowed the lawn. wrap your potato in tinfoil twice and bury it at the bottom of a large grass pile in the morning and come back at the end of the day. the grass gets so hot as it starts to breakdown. this is I think due to fermentation inside the grass mound and the insulation of the outer layers. It might have been a day or so after the grass had been cut ra…

Green hay stored in a barn after harvest, heats up, and releases gasses.

More than one barn has exploded over the years...

(Most let it dry before storing it in the barn...)

Re: Dishwasher Salmon

#150

Post by VBprogrammer »

cjrp wrote: post #141
sycren wrote: post #134

Earlier quoted context omitted.

What is the argument for and against it?

For: you don’t have to heat anything up. Against: Nothing really, I guess the baby might not drink it (in theory they’re expecting warm breast milk). It’s not recommended to use straight tap water here, only filtered, due to bacteria which is harmless to older children/adults but could be a problem for a newborn.

Our first child didn't care. Our second child though will spill most of a cold bottle down his chin (we use premix or formula made ahead of time).
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