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Dishwasher Salmon

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Re: Dishwasher Salmon

#271

Post by rocketbop »

idk1 wrote: post #226
tastysandwich wrote: post #183

Earlier quoted context omitted.

> 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.

Yeah, I think the key take away would be, if you do cook salmon in a dishwasher, in foil or in a jar, the first time you do it use a heat probe and graph to confirm it goes into the bacteria killing hot-zone for the correct amount of time. She also mentions heat resistant spores, so it should be eaten as soon as it comes out of your dishwasher. Once you’ve done one run and confirmed it’s ok, I expect you don’t need t…

The second key takeaway is that you probably don’t want to cook your fish in the dishwasher at all.

Re: Dishwasher Salmon

#272

Post by giantg2 »

ivarru wrote: post #209
GTP wrote: post #174

Earlier quoted context omitted.

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.

Yeah, the FDA guidline is that all fish except for tuna must go though the freezing process, unless they are farm raised.

Re: Dishwasher Salmon

#273

Post by nivertech »

carlosjobim wrote: post #262
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.

> Not all salmon species are sashimi-grade. You should never eat any fish or flesh cooked that you wouldn't eat raw.

That's my rule also. I'm mostly pescetarian, and don't eat freshwater fish neither raw or cooked. Even some salt-water fish is not recommended to eat raw.

But frequently even fishmongers and chefs themselves don't know the exact spicies of the fish they selling or serving. There is so much of mislabeling in that industry, so it's impossible to know without DNA testing.

I encountered even some celebrity chefs preparing raw dishes from freshwater fish.

Some even doing it to save money, knowing that it may cause liver cancer to their customers.

It's not that eating raw freshwater fish will always lead to the health problems, the fish should be from an endemic region, but it's still a lottery.

Re: Dishwasher Salmon

#274

Post by samstave »

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…

On "Clarksons Farm" series, as he documents learning how to farm - there is a whole episode of him dealing with this, and missing the rain-window and losing crops and stuff... with them constantly testing moisture content in the grains. Cool stuff.

Most people fantasize about leaving tech and starting a farm.

I know two tech exec 'power-couples' who did just that - its WAY harder and more expensive that you can imagine.

Re: Dishwasher Salmon

#275

Post by germinalphrase »

krisoft wrote: post #175
cjrp wrote: post #141

Earlier quoted context omitted.

For: you don’t have to heat anything up. Against: Nothing really, I guess the baby might not drink it (in theory they’re expecting warm breast milk). It’s not recommended to use straight tap water here, only filtered, due to bacteria which is harmless to older children/adults but could be a problem for a newborn.

> It’s not recommended to use straight tap water here, only filtered, due to bacteria which is harmless to older children/adults but could be a problem for a newborn. I’m very currious about the filter you mention. How do you filter bacteria out in a household setting? How do you keep the filter itself clean and how do you QA your solution? I find it likely that any filtering done by average people is more likely to…

Why expect that a charcoal filter, changed at the recommended interval, would add more bacteria than it removes?

Re: Dishwasher Salmon

#276

Post by tjoff »

samstave wrote: post #268
tastysandwich wrote: post #183

Earlier quoted context omitted.

> 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.

Also, its very important to run your sink to full hot temp prior to starting the washer. (in 99% of dishwashers, they pull from the hotwater supply to the kitchen sink. Dishwashers will do a ~15 minute pre-spray (without soap) initial rinse. If you dont pre-warm the sink line, then the dishwasher will start with a cold pre-wash, thus will not put dishes to temp as quickly in the cycle.

That is probably regional. Here they are most commonly connected to the cold water line.

Re: Dishwasher Salmon

#277

Post by crazygringo »

CuriousCosmic wrote: post #33
crazygringo wrote: post #12

Earlier quoted context omitted.

It's water held at a certain temperature, that heats food sealed watertight. It's exactly the same concept. Yes it goes without saying it's lacking the precise controls, but it's still the same mechanism of cooking in the end.

It's not really the same concept. Replicating dishwasher salmon requires first broiling the salmon (the initial high heat to get the dishwasher water to sterilizing temps), then steaming it (after the initial sterilization the dishwasher stops adding heat to the system), and finally baking it (after rinsing with cool water and draining, a lower sustained heat dries the dishes). A sous vide bath won't replicate any of…

Your dishwasher works very different from mine then, which is a common consumer model about five years old.

Mine is just a single constant temperature the whole time.

There's certainly no high heat much less sterilization, just bringing the water up to temperature and keeping it there, through pre-wash, wash, and rinse cycles. (Only commercial restaurant dishwashers get up to sterilization temperatures.)

And if the salmon is wrapped airtight, there's no conceptual difference between broiling/steaming/baking. It's all just sous vide, which is none of those. Because it's sealed.

Re: Dishwasher Salmon

#278

Post by giantg2 »

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.

It seems most developed countries disinfect their public water systems, often using chlorine. I believe the WHO have recommendations for it.

Re: Dishwasher Salmon

#279

Post by samstave »

arketyp wrote: post #85
pshc wrote: post #73

Earlier quoted context omitted.

Seems like the energy bill would be more expensive in the long run compared to getting a cheap sound vide accessory.

I just skip showering the next day. But yeah, it's more like the cost of being poor man's sous vide.

Just a day... -,- sure
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