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Dishwasher Salmon

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Re: Dishwasher Salmon

#151

Post by DoreenMichele »

olivermuty wrote: post #140
DoreenMichele wrote: post #100

Earlier quoted context omitted.

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.

For infants this is not food safe. The powder should be mixed with water that is at least 70C to kill bacteria that might be present in the powder. For older babies (6+) then maybe not so important. In the weaning period when I took over with a night bottle and the wife shut down her boobs I would just sleep with a pre-mixed (not from powder) formula pack next to my body. It would be more or less body temperature and…

This is not what the CDC says. It says you may want to take precautions in some cases, such as with a premature infant.

https://www.cdc.gov/nutrition/InfantandToddlerNutrition/form...

Edit: This also seems like a recent development. My children are grown.

https://foodpoisoningbulletin.com/2022/timeline-chronobacter...

Re: Dishwasher Salmon

#152

Post by CipherThrowaway »

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.

Depending on where you are in the world, the salmon you eat raw isn't the same as the salmon you eat cooked. There are extra requirements around sashimi grade salmon such as flash freezing to kill parasites.

The risk profile is not the same as eating undercooked salmon that is not intended for raw consumption.

Re: Dishwasher Salmon

#153

Post by b112 »

dehrmann wrote: post #93
bloaf wrote: post #52

Earlier quoted context omitted.

The Red Green Show did comedy segments on both these concepts: Turkey in a dishwasher: https://www.youtube.com/watch?v=P5Y4RV8pcY0 Turkey in a car: https://www.youtube.com/watch?v=niegc7QcilM

I never understood how PBS could run a show that funny.

Because they bought it from Canada.

Re: Dishwasher Salmon

#154

Post by DoreenMichele »

__alexs wrote: post #147
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.

Name of the cookbook? Any specific recipes that you would recommend?

Re: Dishwasher Salmon

#156

Post by justsomehnguy »

HopenHeyHi wrote: post #75
arketyp wrote: post #68

Earlier quoted context omitted.

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. :)

> clay(?) pots

Yep, clay. It doesn't really matters (you can use anything) but clay pots have a thick walls and keeps the temp for long, so they are often used for that long after a wood and coal burning stoves became extinct in regular homes. All Eastern Europe has a tons of variations of different recipes for cooking meals in pots.

Re: Dishwasher Salmon

#157

Post by jaggederest »

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.

Considering how many times he's survived cancer, I believe it probably does. He also smoked for ~50 years. The salmon was wrapped tightly enough with enough layers of tin foil there was no exposure to any tar in the food - cancer aside, it would be incredibly unpalatable.

Re: Dishwasher Salmon

#158

Post by jaggederest »

Aperocky wrote: post #86
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.

The tin foil doesn't break?

It was an absurd number of layers, to protect the fish from the tar. I think at least 3-4 but it's possible he went all the way to 5-6 full airtight wraps. And they were careful when they got to that part of the truckload, for sure

Re: Dishwasher Salmon

#160

Post by idoco »

It reminds me of a similar cooking technique in Israeli Armored Corps called Transmission Spam.

We used to place a can of spam on the tank's gearbox before a long drive, and by the time we reached our destination, the spam was heated up and ready to eat.

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