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Dishwasher Salmon

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Re: Dishwasher Salmon

#251

Post by Aaargh20318 »

idk1 wrote: post #227
raybb wrote: post #224

Earlier quoted context omitted.

I added a safety section. YouTube generally isn't considered a reliable source for Wikipedia but I think they make exceptions sometimes. If not, hopefully someone will complain and add info from a more reliable source. PS: I can't wait to check back tomorrow and see how being at the top of HN impacted the page views. Interesting that it had a small bump in views on Tuesday (probably posted/mentioned somehwere popular…

Well it looks like the salmon needs to be above 63C for 15 seconds to kill the bacteria, and eaten soon after cooking to mitigate bacteria spores that may grow days after. That's what she says in the video anyway, but I can't find a source for that, might be worth adding to wikipida? Hey if it stops a few people getting ill then it's worth it.

> it looks like the salmon needs to be above 63C for 15 seconds to kill the bacteria

I guess if you like overcooked salmon.

Food safe temperatures aren't a hard line. Bacteria die off at much lower temperatures than 65ºC (from around 54ºC). What does change with temperature is the rate at which bacteria die. The usual safety goal is to get a 6.5 log10 reduction in bacteria.

The reason that 65ºC is usually chosen as a safe temperature is because once you reach that temperature the time to reach that reduction is very short (about 1.5minutes), at 70ºC it's instantaneous.

At lower temperatures, you have to keep the food at that temperature for a longer amount of time (there are reference charts to be found online[1]). For this to be safe you have to be able to measure and/or control the temperature reliably. This is obviously more difficult to do than just cooking to a specific temperature. In many commercial applications it's just easier to cook to a high enough temperature to not have to worry about it.

There are also other ways to kill the bacteria. I usually cure salmon overnight in the fridge (2:1 ratio brown sugar and salt) before smoking it to 54ºC. The temperature doesn't kill the bacteria but the curing does.

[1] https://www.fsis.usda.gov/sites/default/files/media_file/202...

Re: Dishwasher Salmon

#253

Post by jutrewag »

ReptileMan wrote: post #177
idoco wrote: post #160

It 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.

And where would this be?

Re: Dishwasher Salmon

#254

Post by mnahkies »

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.

Grew up in a country town and free range eggs from the farm/house gate keep for a surprisingly long time - at least a month.

Regardless of the source I always crack it in a mug to give it a sniff first because you never know when you'll get a bad one the slipped through the cracks

Re: Dishwasher Salmon

#255

Post by refurb »

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.

At least in the US, sushi grade salmon has to be flash frozen to be considered safe.

Re: Dishwasher Salmon

#256

Post by trelane »

nivertech wrote: post #206
wouldbecouldbe wrote: post #162

Earlier quoted context omitted.

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.

Do you have links to back this up?

Re: Dishwasher Salmon

#257

Post by MichaelMoser123 »

idoco wrote: post #160

It 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.

That must be a few years back, i think they no longer serve canned spam/loof to the servicemen (and women).

Re: Dishwasher Salmon

#258

Post by idk1 »

Aaargh20318 wrote: post #251
idk1 wrote: post #227

Earlier quoted context omitted.

Well it looks like the salmon needs to be above 63C for 15 seconds to kill the bacteria, and eaten soon after cooking to mitigate bacteria spores that may grow days after. That's what she says in the video anyway, but I can't find a source for that, might be worth adding to wikipida? Hey if it stops a few people getting ill then it's worth it.

> it looks like the salmon needs to be above 63C for 15 seconds to kill the bacteria I guess if you like overcooked salmon. Food safe temperatures aren't a hard line. Bacteria die off at much lower temperatures than 65ºC (from around 54ºC). What does change with temperature is the rate at which bacteria die. The usual safety goal is to get a 6.5 log10 reduction in bacteria. The reason that 65ºC is usually chosen as a…

Yeah it's tricky isn't it, I guess if you're cooking with a new kitchen tool, in this case a dishwasher, I think it's reasonable to say it may take little while to figure out that exact combo of safe and perfectly cooked. I think my recommendation to you would be when you're cooking in the dishwasher err on the side of safety. The maybe experiment from there, perhaps a lemon dishwasher tablet would add a zing.

Re: Dishwasher Salmon

#259

Post by [deleted] »

nivertech wrote: post #206
wouldbecouldbe wrote: post #162

Earlier quoted context omitted.

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.

[deleted]

Re: Dishwasher Salmon

#260

Post by nivertech »

trelane wrote: post #256
nivertech wrote: post #206

Earlier quoted context omitted.

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.

Do you have links to back this up?

How The Desperate Norwegian Salmon Industry Created A Sushi Staple

https://www.npr.org/2015/09/18/441530790/how-the-desperate-n...

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