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Dishwasher Salmon

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Re: Dishwasher Salmon

#201

Post by gampleman »

Jolter wrote: post #132
tsimionescu wrote: post #126

Earlier quoted context omitted.

Born and living my whole life in Romania, I can tell you that this fear is pretty true. Many people, especially from the older generations, don't trust medium or under steaks. I should say those that it's not so much a question of the cleanliness of the kitchen, but of the confidence in quality control of the meat. Parasites and tainted meat are a lot more common than in more wealthy countries.

Ok so meat controls are bad in Romania. Romania is in Eastern Europe, but so are Poland, Hungary and the Czech Republic. I would have no qualms at all eating rare meat in either of those countries. I just think stereotyping “Eastern Europe” as some mid-20th century agrarian backwater is very counterproductive to good discussion.

I would suggest some of those countries are more properly part of Central Europe, and at least in Czechia and Hungary steak tartare is a pretty traditional dish.

Re: Dishwasher Salmon

#202

Post by smallerfish »

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.

Note that ceviche is a different class of "raw" than e.g. sushi, in that the lime juice does kill _some_ (but not all) parasites. According to https://honest-food.net/ceviche-recipe-safety-parasites-2/, fresh farmed salmon is ok to eat raw, while pacific salmon is pretty risky, on the basis of it being susceptible to seal worm. The article mentions a long freeze (at -4F) being an acceptable way to kill off those parasites before consumption.

Re: Dishwasher Salmon

#203

Post by kwhitefoot »

marginalia_nu wrote: post #195
DavidVoid wrote: post #189

Earlier quoted context omitted.

> 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.

Eggs keep for a month in my kitchen, Norway. Not at their best after that time but perfectly safe.

Re: Dishwasher Salmon

#204

Post by eunos »

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.

So modern version of Beggar Chicken https://en.wikipedia.org/wiki/Beggar%27s_chicken

Re: Dishwasher Salmon

#205

Post by DoreenMichele »

floodle wrote: post #181
DoreenMichele wrote: post #151

Earlier quoted context omitted.

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://ar…

I'm not trying to argue it.

I left my original comment as a fun anecdote in response to another fun anecdote. In reality, I think it's probably not a good idea to cook food in hot asphalt but didn't feel that really needed to be said, so didn't say it. (How many people are even going to have the opportunity to try that?) Now I am feeling like perhaps it does need to be said and cringing in anticipation of people hating on me for saying it and thereby raining on their party.

I looked up the info rather than go "citation needed." My children are grown. They have already survived whatever mistakes I made in raising them and life has changed, so some of what I did worked just fine at the time but is no longer a good idea.

I provided citations and accurate information to the best of my ability and as neutrally as I knew how in the interest of promoting food safety for people currently or in the future in need of actually feeding babies.

Re: Dishwasher Salmon

#206

Post by nivertech »

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.

Not all salmon species are sashimi-grade.

Pacific and various types of river salmon must be properly cooked or hot smoked. The same is true for farmed salmon from freshwater ponds.

Farmed Atlantic salmon can be eaten raw, marinated, or cold smoked, but is best deep frozen. Wild Atlantic salmon must be deep frozen.

Re: Dishwasher Salmon

#208

Post by wouldbecouldbe »

smallerfish wrote: post #202
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.

Note that ceviche is a different class of "raw" than e.g. sushi, in that the lime juice does kill _some_ (but not all) parasites. According to https://honest-food.net/ceviche-recipe-safety-parasites-2/ , fresh farmed salmon is ok to eat raw, while pacific salmon is pretty risky, on the basis of it being susceptible to seal worm. The article mentions a long freeze (at -4F) being an acceptable way to kill off those par…

To get sick once I don't mind, Im more afraid of those parasites the live with you without noticing. But most Salmon in Europe is transported frozen from Norway before being sold. Even though farmed Salmon comes with it's own problems.

Re: Dishwasher Salmon

#209

Post by ivarru »

GTP wrote: post #174
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?

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.

To my knowledge, this is not the case for salmon. Whereas wild salmon is not safe to eat raw unless it has been frozen, this should not be necessary for farm-raised salmon of the highest quality.

Re: Dishwasher Salmon

#210

Post by kwhitefoot »

Jolter wrote: post #132
tsimionescu wrote: post #126

Earlier quoted context omitted.

Born and living my whole life in Romania, I can tell you that this fear is pretty true. Many people, especially from the older generations, don't trust medium or under steaks. I should say those that it's not so much a question of the cleanliness of the kitchen, but of the confidence in quality control of the meat. Parasites and tainted meat are a lot more common than in more wealthy countries.

Ok so meat controls are bad in Romania. Romania is in Eastern Europe, but so are Poland, Hungary and the Czech Republic. I would have no qualms at all eating rare meat in either of those countries. I just think stereotyping “Eastern Europe” as some mid-20th century agrarian backwater is very counterproductive to good discussion.

Prague is further west than Vienna.
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