Trust me - the other food hack you don't want to learn about (used around easter in my country) is kneading very rich doughs in the washing machine or the cold program of the tumble drier ...
Dishwasher Salmon
171–180 of 385 posts
Re: Dishwasher Salmon
#172We 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...)
Even if it doesn't explode, it molds if you pile it up before it's good and dry. That's the whole fun of baling hay. You've got to try to predict a two or three day window (or more depending on temp and humidity) where you don't think it's going to rain. Cut one day, turn the next day or so, maybe turn again, then bale and stack when it's as dry as possible or in a panicked rush when the weather begins to roll in. At that point any bales with greasy spots usually get thrown to the side to get fed out first before they mold.
I'm curious what circumstances besides desperation not to lose your cutting would lead you to put it up with high enough moisture content that there's risk of explosion.
Re: Dishwasher Salmon
#173Earlier quoted context omitted.
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?
Not really. Farmed salmon and tuna are basically safe, because there are FDA controls around how they have to be frozen before they can be sold, which ensures that parasites die. Other fish are basically down to your risk tolerance.
There's just so much misinformation out there about food safety it's insane. If you understand basic hygiene and aren't immunocompromised, there's really not much need to be so terrified of food.
https://www.seriouseats.com/how-to-prepare-raw-fish-at-home-...
Re: Dishwasher Salmon
#174Earlier quoted context omitted.
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?
Yes, the "raw" fish that you eat without cooking it, is actually first left for a long time in a special freezer that brings it to a very low temperature to kill bacteria and parasites.
Re: Dishwasher Salmon
#175Earlier 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.
> 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.
I’m very currious about the filter you mention. How do you filter bacteria out in a household setting? How do you keep the filter itself clean and how do you QA your solution?
I find it likely that any filtering done by average people is more likely to add bacteria than to remove it. But maybe there is some magical method I don’t know about yet.
Re: Dishwasher Salmon
#176Earlier quoted context omitted.
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?
We would just get an entire salmon from the market and make cerviche out of it. There is always a risk with raw food, but it always seems like Americans are very scared of parasites and "natural".
For instance the eggs need to be stored in the fridge because they are dipped in checmicals, the rest of the world is fine without doing that. Same with chlorine in the water, it's not necessary.
Re: Dishwasher Salmon
#177It 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.
Snake on a tank engine is classic where I live. You catch, gut the snake, and just throw it on the engine.
Re: Dishwasher Salmon
#178I 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.
Hard frozen first.
Re: Dishwasher Salmon
#179Earlier quoted context omitted.
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?
I'd be a bit worried about parasites if not knowing the providence of a piece of fish going into sushi.
Re: Dishwasher Salmon
#180Earlier 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.
European machines have only cold water intake and they heat the water. So it is quite precise temp control there.