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Dishwasher Salmon

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Re: Dishwasher Salmon

#281

Post by samstave »

krisoft wrote: post #188
userbinator wrote: post #146

Earlier quoted context omitted.

cooking under vacuum I imagine if you tried to cook in an actual vacuum, you'd end up with dessicated food instead, as all the volatiles will evaporate.

I heard that space smells like seared steaks.[1] Now we know why. Clearly someone tried the real sous vide. :) 1: https://www.theatlantic.com/technology/archive/2012/07/what-...

Or its from all of the millions fried in the Explosions of the Deathstars and Alderon.

Or better known as 'The Battle of Sous Vader'

Re: Dishwasher Salmon

#282

Post by bondarchuk »

Am I the only one who would absolutely never do this for fear of dish soap getting into my food? All I see is people worrying about the temperature which just misses the point completely for me.

(and btw since salmon can be eaten raw I don't see how the temperature could be an issue)

Re: Dishwasher Salmon

#283

Post by giantg2 »

Niksko wrote: post #173
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?

Not really. Farmed salmon and tuna are basically safe, because there are FDA controls around how they have to be frozen before they can be sold, which ensures that parasites die. Other fish are basically down to your risk tolerance. There's just so much misinformation out there about food safety it's insane. If you understand basic hygiene and aren't immunocompromised, there's really not much need to be so terrified…

FYI the FDA does not require tuna to be frozen. It is one of the exceptions, just like farmed fish and some mollusks.

Re: Dishwasher Salmon

#284

Post by wouldbecouldbe »

giantg2 wrote: post #278
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.

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

Northern Europe often not.

Re: Dishwasher Salmon

#285

Post by giantg2 »

richrichardsson wrote: post #179
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?

I'd be a bit worried about parasites if not knowing the providence of a piece of fish going into sushi.

I make my own sushi at home. I get individually quick frozen filets and freeze them below -5F for about 2 weeks. This way I know they've been through the process.

Re: Dishwasher Salmon

#287

Post by crazygringo »

turtlebits wrote: post #35
crazygringo wrote: post #8

Ha! It's sous vide salmon from before there was sous vide. Funny to think about now, but it's surprisingly clever. The dishwasher just so happens to be about the right temperature and time for salmon specifically.

It's not sous vide, the dishwasher just happens to be above the cooking temp for salmon which is a relatively low ~130F. I'm sure you could also do a steak in your dishwasher too, but steamed steak doesn't taste good.

Dishwashers run at 140°F but have less constant water contact with the salmon so the temperature would seem to work well. But the principle is exactly sous vide -- sealed food held at temperature in hot water.

I don't know where you're getting steamed steak from though. There's no steaming involved anywhere. This is for salmon only. You'd need higher temperatures and longer times for steak, which is why it doesn't seem like anybody invented dishwasher steak. ;)

Re: Dishwasher Salmon

#288

Post by giantg2 »

wouldbecouldbe wrote: post #284
giantg2 wrote: post #278

Earlier quoted context omitted.

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

Northern Europe often not.

I would guess that's only if it's from a groundwater source. I would also guess that's the exception rather than the rule.

https://waterandhealth.org/newsletter/new/summer-1998/disinf...

Re: Dishwasher Salmon

#289

Post by orra »

tjoff wrote: post #276
samstave wrote: post #268

Earlier quoted context omitted.

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.

Yup, pretty sure all UK/European dishwashers pull from the cold tap.

Modern energy efficient dishwashers only reach 50 °C. And they also take three or four hours, which makes this idea even less appetizing.

Re: Dishwasher Salmon

#290

Post by giantg2 »

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.

"Not all salmon species are sashimi-grade."

Do you mean the parasite destructor process doesn't work on all species? If so, do you have some info on that?

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