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Dishwasher Salmon

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Re: Dishwasher Salmon

#311

Post by [deleted] »

bookofjoe wrote: post #307
mattmaroon wrote: post #299

Earlier quoted context omitted.

I disagree with her conclusion. Raw salmon has no inherent pathogens of interest. People eat salmon raw at sushi bars. I’d be pretty unconcerned about the food safety issue. (Like any food there’s some risk of cross contamination, but that’s so rare.) As someone who has dealt with food safety (both as a hobbyist and professionally) a lot I can tell you most of what you read is based on government recommendations, whi…

The "raw" salmon at sushi bars has previously been frozen.

[deleted]

Re: Dishwasher Salmon

#312

Post by mattmaroon »

darknavi wrote: post #308
mattmaroon wrote: post #299

Earlier quoted context omitted.

I disagree with her conclusion. Raw salmon has no inherent pathogens of interest. People eat salmon raw at sushi bars. I’d be pretty unconcerned about the food safety issue. (Like any food there’s some risk of cross contamination, but that’s so rare.) As someone who has dealt with food safety (both as a hobbyist and professionally) a lot I can tell you most of what you read is based on government recommendations, whi…

> People eat salmon raw at sushi bars. I’d be pretty unconcerned about the food safety issue. That's because other people have prepared the fish for you. [0] > Sushi-grade fish must be frozen before being consumed, to further prevent any of those food-borne illnesses, and this is usually done via flash freezing, sometimes immediately after sushi-grade salmon, for example, is caught. [0] https://aksalmonco.com/blogs/l…

The freezing is only because of parasites, not microbes. It doesn’t kill microbes. Practically all of the fish you purchase is actually sushi grade, having been flash frozen on the boat, it is a meaningless term. If you go to a restaurant, supply store, or a fish wholesaler, you will have a hard time finding any fish that is commonly consumed as sushi that isn’t labeled sushi grade. It’s like how nearly everything that doesn’t have wheat in it is labeled gluten-free, it isn’t because they did something special.

Her temperature charts show it getting well above 140°F, which is the temperature at which all of the parasites die, and they do not form spores or come back later. So it is completely safe in that regard also.

Re: Dishwasher Salmon

#313

Post by ninkendo »

DoreenMichele wrote: post #151
olivermuty wrote: post #140

Earlier quoted context omitted.

For infants this is not food safe. The powder should be mixed with water that is at least 70C to kill bacteria that might be present in the powder. For older babies (6+) then maybe not so important. In the weaning period when I took over with a night bottle and the wife shut down her boobs I would just sleep with a pre-mixed (not from powder) formula pack next to my body. It would be more or less body temperature and…

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...

Hijacking this thread to comment on a quote from the CDC article which I’ve also heard in a zillion other places:

> If you do decide to warm the bottle, never use a microwave. Microwaves heat milk and food unevenly, resulting in “hot spots” that can burn your baby’s mouth and throat.

This seems wrong to me. How can any fluid have a “hot spot”? Can’t you just, you know… swirl it a bit and let the temperature even out? Wouldn’t this take no more than 5 seconds?

I diligently followed this advice with my first child and had to wait 5+ minutes every time for my bottle warmer to warm up the milk, while he was crying with hunger and getting both of us stressed out. Now with my second child, I just toss it in the microwave for ~18 seconds for a 4oz bottle, and it’s fine. I swirl it for 5 seconds and drip it on my wrist to be sure.

I sometimes feel like recommendations like these are written for the most braindead possible person, who would put the milk in the microwave for 5 minutes to boiling and feed it to the baby without checking the temp first. I don’t see how the slightest bit of common sense couldn’t prevent any issues here.

Re: Dishwasher Salmon

#314

Post by AlbertCory »

sous vide gets the perfect temperature, in (probably) less time than your dishwasher. Reverse sous vide does, too, although you have to open the oven and check the temp a lot.

So how likely is it that you'd want to run the dishwasher before dinner instead of after? (not to mention getting imperfectly-cooked salmon)

OK, there's energy savings. Can't argue with that.

Re: Dishwasher Salmon

#315

Post by [deleted] »

olivermuty wrote: post #140
DoreenMichele wrote: post #100

Earlier quoted context omitted.

This is awesome. Less dramatically, when I lived in Germany, where I had radiators for heat, I stored baby bottles of water on top of the kitchen radiator. It kept the water the perfect temperature for my infant with zero risk of it being too hot, so zero risk of scalding. All I had to do was add powdered formula when he got hungry.

For infants this is not food safe. The powder should be mixed with water that is at least 70C to kill bacteria that might be present in the powder. For older babies (6+) then maybe not so important. In the weaning period when I took over with a night bottle and the wife shut down her boobs I would just sleep with a pre-mixed (not from powder) formula pack next to my body. It would be more or less body temperature and…

[deleted]

Re: Dishwasher Salmon

#316

Post by [deleted] »

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…

[deleted]

Re: Dishwasher Salmon

#317

Post by jaggederest »

cpa wrote: post #192
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.

In France, there's a century old custom in the construction industry to cook a "gigot bitume" to celebrate completion of important milestones in the project. https://en.wikipedia.org/wiki/Gigot_bitume

Fascinating, I knew my old man was not the first to do it, but who knew it was a tradition dating back so far.

Re: Dishwasher Salmon

#318

Post by mattmaroon »

bookofjoe wrote: post #307
mattmaroon wrote: post #299

Earlier quoted context omitted.

I disagree with her conclusion. Raw salmon has no inherent pathogens of interest. People eat salmon raw at sushi bars. I’d be pretty unconcerned about the food safety issue. (Like any food there’s some risk of cross contamination, but that’s so rare.) As someone who has dealt with food safety (both as a hobbyist and professionally) a lot I can tell you most of what you read is based on government recommendations, whi…

The "raw" salmon at sushi bars has previously been frozen.

So has the raw salmon at the grocery store. You’d have a hard time buying fish that hasn’t been previously frozen, you just don’t know it because grocery stores thaw it before it goes into the display case.

Re: Dishwasher Salmon

#319

Post by mattmaroon »

HWR_14 wrote: post #304
mattmaroon wrote: post #299

Earlier quoted context omitted.

I disagree with her conclusion. Raw salmon has no inherent pathogens of interest. People eat salmon raw at sushi bars. I’d be pretty unconcerned about the food safety issue. (Like any food there’s some risk of cross contamination, but that’s so rare.) As someone who has dealt with food safety (both as a hobbyist and professionally) a lot I can tell you most of what you read is based on government recommendations, whi…

Raw salmon is host to a variety of parasites that can hurt humans.

Raw meaning uncooked. Almost all the salmon you buy was previously frozen, but it’s still raw. Besides, her temperature chart showed it well above the point where parasites die.

I was contrasting it to things like smoked salmon which have had listeria issues due to poor processing.

Re: Dishwasher Salmon

#320

Post by withinboredom »

giantg2 wrote: post #269
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.

It doesn't have to be a long time if it's a special freezer. You can use a regular deep freezer (non-defrosting) for a longer time. I believe the protocol is something like -30F for 1 day, or -5F for 14 days.

You should probably remove your guess or provide a source. If people are seriously dumb enough to “cook” with a dishwasher, someone is probably going to also take your guess at face value.
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