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Dishwasher Salmon

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Re: Dishwasher Salmon

#191

Post by Eduard »

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…

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

She should do the experiment with a dishwasher on higher temperatures

Re: Dishwasher Salmon

#192

Post by cpa »

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.

In France, there's a century old custom in the construction industry to cook a "gigot bitume" to celebrate completion of important milestones in the project.

https://en.wikipedia.org/wiki/Gigot_bitume

Re: Dishwasher Salmon

#193

Post by msrenee »

b112 wrote: post #187
msrenee wrote: post #172

Earlier quoted context omitted.

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!"

Oof. Glad she was alright. Both for her sake and your existence. There's so much danger on farms beyond the obvious machinery hazards. Grain silos terrify me. I've never dealt with them myself but have seen the aftermath of explosions and heard the horror stories of corn turning into quicksand underneath folks who climb in to get the auger clear.

Re: Dishwasher Salmon

#194

Post by rippercushions »

greenyoda wrote: post #24

Car engines are another non-traditional source of heat for cooking: https://en.wikipedia.org/wiki/Engine_cooking As with dishwasher cooking, the food is wrapped in aluminum foil.

Doing away with this time-honored tradition is yet another reason to oppose electric cars /s

I wonder if anybody's tried cooking in a lithium battery fire yet?

Re: Dishwasher Salmon

#195

Post by marginalia_nu »

DavidVoid wrote: post #189
wouldbecouldbe wrote: post #176

Earlier quoted context omitted.

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.

Shelf-life on a literal shelf is like a week or two. Shelf-life in the fridge is months for euro eggs.

Re: Dishwasher Salmon

#198

Post by jb1991 »

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.

American eggs are prepared differently before they are taken to the store, they are polished and they remove the protective residue which then requires refrigeration. That’s why Americans do it.

Re: Dishwasher Salmon

#199

Post by xxs »

daliusd wrote: post #139
yreg wrote: post #130

Earlier quoted context omitted.

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

Some eat raw meat but like drawing motorcycle without helmet it is not safe whatever standards you have

C'mon raw meat is one of the absolute best types of food. Beef tartare is great, although in most places I'd not have it home prepared, yet I'd trust most restaurants willing to put in a menu [or 'cooked' if asked directly in the kitchen]

Re: Dishwasher Salmon

#200

Post by [deleted] »

xxs wrote: post #199
daliusd wrote: post #139

Earlier quoted context omitted.

Some eat raw meat but like drawing motorcycle without helmet it is not safe whatever standards you have

C'mon raw meat is one of the absolute best types of food. Beef tartare is great, although in most places I'd not have it home prepared, yet I'd trust most restaurants willing to put in a menu [or 'cooked' if asked directly in the kitchen]

[deleted]
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