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Dishwasher Salmon

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Re: Dishwasher Salmon

#161

Post by lozenge »

nightski wrote: post #48
CuriousCosmic wrote: post #33

Earlier quoted context omitted.

It's not really the same concept. Replicating dishwasher salmon requires first broiling the salmon (the initial high heat to get the dishwasher water to sterilizing temps), then steaming it (after the initial sterilization the dishwasher stops adding heat to the system), and finally baking it (after rinsing with cool water and draining, a lower sustained heat dries the dishes). A sous vide bath won't replicate any of…

Does your dishwasher actively add heat outside of drying? Mine just uses hot water from the water heater. I don't think it even has heating elements tbh. For drying it has crystal dry which is zeolite.

Yes dishwashers do have a heating element to keep the water's temperature up as it recirculates. It isn't strong enough to let you use a cold water intake though.

Re: Dishwasher Salmon

#162

Post by wouldbecouldbe »

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…

Salmon is often eaten raw.

Re: Dishwasher Salmon

#163

Post by DoreenMichele »

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…

Thank you. I have trouble believing I would eat food prepared in a dishwasher, especially with the suggestion that you could do so while also washing dishes.

There are other stories in this discussion that are similarly fun but should not necessarily be taken as good advice on how to prepare food. Of course, the devil is in the details and maybe it works for one person because they know how to make it work but without explaining a lot more than is mentioned here, you can't necessarily know if it was really safe.

Please don't go off half-cocked and risk your health because of people sharing fun stories here.

Re: Dishwasher Salmon

#164

Post by [deleted] »

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.

[deleted]

Re: Dishwasher Salmon

#165

Post by yreg »

CipherThrowaway wrote: post #152
yreg wrote: post #130

Earlier quoted context omitted.

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.

Also depending on where you are all available salmon could be flash frozen and considered safe without cooking.

Depending on where you are the salmon might be less likely to contain parasites and your government food hygiene institution might not consider raw salmon unsafe.

My point is that the original comment seems like US-defaultism.

Re: Dishwasher Salmon

#166

Post by wouldbecouldbe »

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…

My dad once cooked in the engine of the car driving to a lake. Wrapped in foil. Was a veggie burger. They got cooked, haha but they had a very strong cartaste, I kept it with one bite.

Re: Dishwasher Salmon

#167

Post by n4r9 »

wouldbecouldbe wrote: post #162
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…

Salmon is often eaten raw.

That thought popped into my head as well, but I wonder if the raw salmon you get in sushi is fresher or prepared differently to buying it in a supermarket?

Re: Dishwasher Salmon

#168

Post by kijin »

wouldbecouldbe wrote: post #162
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…

Salmon is often eaten raw.

Raw salmon is one story. Salmon stored in a lukewarm dishwasher for 2-3 hours, neither cold enough to prevent the growth of bacteria nor hot enough to kill them, is a different story. Imagine a piece of sushi left on the shelf all afternoon in the summer in Phoenix, AZ!

Re: Dishwasher Salmon

#169

Post by ReptileMan »

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…

>both water and air and doesn’t have much precision of temperature control, but it turns out alright because food is pretty tolerant of imprecise temperatures in cooking

Actually my default program in the dishwasher is 55C water temp. Which is brutally overcooked for farmed salmon IMO (I prefer it around late 30-s, early 40-s), but it is precise. you can use it as a poor man's sous vide in a pinch I guess.

Re: Dishwasher Salmon

#170

Post by yreg »

b112 wrote: post #145
yreg wrote: post #130

Earlier quoted context omitted.

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.

This is a good point. Do bacteria multiply so fast at the right conditions that this would already have an effect during the time it takes to cook + eat the meal?
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