Cooking salmon in the dishwasher looks harder than cooking it in a pan. Cooking well isn't terribly hard.
Dishwasher Salmon
211–220 of 385 posts
Re: Dishwasher Salmon
#212Earlier quoted context omitted.
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.
Pigeons too:
Re: Dishwasher Salmon
#213Microwaved Salmon recipe: - rinse salmon thoroughly under cold water - put salmon in a dish - Add Salt and pepper - cut a few very thin slices of lemon and cover salmon with it - add fresh rosemary on top and around the fish - add a spoon if crème fraîche and some butter on top - cover with serin wrap Microwave it at slightly lower power than max power. For 4-5 minutes. Check salmon and cook more if needed in bursts…
Slightly lower than what power? Do you have a 600 W, 850 W, or 1.5 kW microwave?
Re: Dishwasher Salmon
#214Earlier 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.
> 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
Also one of the main reasons for chlorine-washing eggs is to reduce the instance of salmonella. But the salmonella is only there because the US will not pass regulation requiring farmers to vaccinate hens, as Europe does.
Re: Dishwasher Salmon
#215Earlier quoted context omitted.
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.
Now try doing the same on the Mediterranean shore.
Re: Dishwasher Salmon
#216Earlier 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.
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.
yeah my point is, its weird you guys do that, while rest of the world is fine without doing that.
Re: Dishwasher Salmon
#217Earlier 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.
This is not true : eggs in Europe have an expiration date of 28 days (without fridge) and there’s still a fair safety margin.
My lack of organisation gave me several times the opportunity to try eggs stores eggs longer than that - maybe 50days - and never had a problem. The only outdated egg I can remember (they are easy to notice by smell !) was “fresh”, strait from the shop, probably small cracks in the shell…
Re: Dishwasher Salmon
#218Earlier 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.
In the UK and Europe, the “best before” date printed on eggs is 28 days from when it was laid. This assumes room temperature storage. Refrigeration can extend storage life beyond this date.
Re: Dishwasher Salmon
#219Earlier quoted context omitted.
Shelf-life on a literal shelf is like a week or two. Shelf-life in the fridge is months for euro eggs.
This is not true : eggs in Europe have an expiration date of 28 days (without fridge) and there’s still a fair safety margin. My lack of organisation gave me several times the opportunity to try eggs stores eggs longer than that - maybe 50days - and never had a problem. The only outdated egg I can remember (they are easy to notice by smell !) was “fresh”, strait from the shop, probably small cracks in the shell…
This is based on buying the eggs at the production day though. Usually they sit in the store for a good while.