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Dishwasher Salmon

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Re: Dishwasher Salmon

#181

Post by floodle »

DoreenMichele wrote: post #151
olivermuty wrote: post #140

Earlier quoted context omitted.

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...

There is some debate about whether or not to prepare formula with 70C/160F water.

The NHS in the UK for example, says to do so (under "Reducing the risk of infection"):

https://www.nhs.uk/conditions/baby/breastfeeding-and-bottle-...

However some, in particular Emily Oster, argue that the risk is negligible and that having an overly complicated set of steps for tired parents to follow is counter-productive:

https://archive.is/c5lC5

From my understanding the current general advice from public health authorities is to use 70C/160F water.

Re: Dishwasher Salmon

#182

Post by KronisLV »

dzhiurgis wrote: post #77
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…

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.

> 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.

I probably fit into this group, because in my mind it's better to be safe than sorry. While most of the food you'd get in stores is going to have good quality control and should be safe, "most" is still not "all". I recall a story from a number of years back in the news, where a person had found worms in some sushi that they got, for example.

While that's an outlier, there are also many people that enjoy hunting and eating game meat, not cooking which fully would be just asking for trouble, because you could end up with trichinellosis, essentially with parasitic worms in your muscle tissue: https://en.wikipedia.org/wiki/Trichinella

Of course, the meat that comes from farms is quite different, but regardless, you only need to get unlucky once to have plenty unpleasant experiences, from food poisoning to worse. So for the foreseeable future, "overcooked" meat it is for me, others can enjoy their raw or rare meats and fish as they please.

Re: Dishwasher Salmon

#183

Post by tastysandwich »

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…

> and she worked out that cooking salmon in a dishwasher does not bring it up to a food safe temperature.

That video was great! Although I notice she cooks it in a large jar of water. I suspect that it would take a long time to heat up all that water, hence it never reaches 62°C. Whereas if you just wrapped it in foil, it might transfer that heat to the fish much quicker.

Re: Dishwasher Salmon

#184

Post by progbits »

samcheng wrote: post #5

These days, sous vide is a much better alternative than the dishwasher, but is fundamentally the same concept. It's worth a try - precision cooking is a way for anyone to have excellent results when cooking. Pretty soon you'll have an immersion circulator, a therma-pen, and a kitchen scale!

Why do you group kitchen scale anywhere near the other gadgets, that is a super basic and essential equipment everyone has already.

Except for the lunatics writing recipes with imperial volume measurements for dry goods of course.

Re: Dishwasher Salmon

#185

Post by posterboy »

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 don't know about asphalt but I've once passed a site with a tar cooker going on that's so extremely pungent I cannot imagine hot asphalt to be particularly appetizing if it is anywhere near that. On the other hand, I know a friend who worked such a machine and he couldn't complain. Also, he smoked cigarettes a lot so cancer was perhaps the least of his worries.

Re: Dishwasher Salmon

#187

Post by b112 »

msrenee wrote: post #172
b112 wrote: post #149

Earlier quoted context omitted.

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…

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.

As a little girl, my grandmother got blown up is a barn explosion, around 1900. She's was fine, but passed on a couple of decades back, so I can't ask why they did it.

Just that every once in a while, she'd make sure I knew "don't do that!"

Re: Dishwasher Salmon

#188

Post by krisoft »

userbinator wrote: post #146
dragonwriter wrote: post #80

Earlier quoted context omitted.

> 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.

I heard that space smells like seared steaks.[1] Now we know why. Clearly someone tried the real sous vide. :)

1: https://www.theatlantic.com/technology/archive/2012/07/what-...

Re: Dishwasher Salmon

#189

Post by DavidVoid »

wouldbecouldbe wrote: post #176
n4r9 wrote: post #167

Earlier quoted context omitted.

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.

> For instance the eggs need to be stored in the fridge because they are dipped in chemicals, the rest of the world is fine without doing that.

It's fairly common in parts of Europe to store eggs in the fridge too, not because they have to be stored in the fridge (like American eggs do), but because it makes them stay fresh longer.

Re: Dishwasher Salmon

#190

Post by risyachka »

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…

Temperature is one thing, but doesn't it become full of dishwasher detergent chemicals?
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