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Dishwasher Cooking: Make Your Dinner While Cleaning The Plates

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Re: Dishwasher Cooking: Make Your Dinner While Cleaning The Plates

#11

Post by evilduck »

loupeabody wrote: post #2

Could this be considered a derivative of Sous-vide[0]? That is, the mason jar technique is cooking in an air-tight container and temperature is at least somewhat regulated by the dishwasher. Have I had access to a cheap sous-vide machine this whole time!? [0] http://en.wikipedia.org/wiki/Sous-vide

If you don't want to do anything with a loooong slow cook time (like beyond 4 or 5 hours), you can just use ziplock bags, hot water and a medium beverage cooler. I "backyard sous-vide" steaks and pork chops like this all the time. Ziplocks don't leach any nasties at 130ºF and you don't sous-vide grilling meat long enough for the heat loss of the cooler to really matter. Fish is cooked at lower temperatures than beef/pork, so it should work even better.

Re: Dishwasher Cooking: Make Your Dinner While Cleaning The Plates

#12

Post by Tarrosion »

anigbrowl wrote: post #3
loupeabody wrote: post #2

Could this be considered a derivative of Sous-vide[0]? That is, the mason jar technique is cooking in an air-tight container and temperature is at least somewhat regulated by the dishwasher. Have I had access to a cheap sous-vide machine this whole time!? [0] http://en.wikipedia.org/wiki/Sous-vide

Sort of, but the temperature to a large extent depends on your water supply. Also, sous-vide often means cooking at low temperature for much longer than a dishwasher cycle. If you want to get into it on the cheap and are willing to experiment, a slow cooker is another option.

Also, proper equipment is falling in price rapidly. You can buy an Anova immersion circulator for $200 (used to be $300 until the Sansaire kickstarter showed up). I see no reason to believe that the market has bottomed out; the components are just not that expensive.

Re: Dishwasher Cooking: Make Your Dinner While Cleaning The Plates

#15

Post by jcampbell1 »

This is gross. Cooking salmon is all about the crispy skin. Without that, you should just eat canned salmon. Salmon is the easiest fish to cook. Put the oven on broil, burn the shit out of the fish on the skin side with a bit of oil in a pan, then put it in the oven. The top and bottom will be crusty, and it will be perfect.

If you want the canned salmon taste, put it is the dishwasher. Then again, you could just eat warmed canned salmon.

Re: Dishwasher Cooking: Make Your Dinner While Cleaning The Plates

#16

Post by torstesu »

tptacek wrote: post #8
loupeabody wrote: post #2

Could this be considered a derivative of Sous-vide[0]? That is, the mason jar technique is cooking in an air-tight container and temperature is at least somewhat regulated by the dishwasher. Have I had access to a cheap sous-vide machine this whole time!? [0] http://en.wikipedia.org/wiki/Sous-vide

Do you not have a drink cooler? It'll do a better job of this than a dishwasher. http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-... The dishwasher cooking trick is old, by the way; here's a reference to an article in Salon about it, from the '90s: http://www.salon.com/2000/03/03/cookbooks_4/

Hook the drink cooler up with an arduino, temp sensor, power switch and an heating element and you'd be able to maintain that temperature as long as you'd like.

http://www.adafruit.com/blog/2013/07/16/back-in-stock-sous-v... http://lowereastkitchen.com/wp/?q=node/3

Re: Dishwasher Cooking: Make Your Dinner While Cleaning The Plates

#17

Post by cfqycwz »

jcampbell1 wrote: post #15

This is gross. Cooking salmon is all about the crispy skin. Without that, you should just eat canned salmon. Salmon is the easiest fish to cook. Put the oven on broil, burn the shit out of the fish on the skin side with a bit of oil in a pan, then put it in the oven. The top and bottom will be crusty, and it will be perfect. If you want the canned salmon taste, put it is the dishwasher. Then again, you could just eat…

Salmon isn't always all about the crispy skin. Ever had sous vide?

Re: Dishwasher Cooking: Make Your Dinner While Cleaning The Plates

#18

Post by jcampbell1 »

cfqycwz wrote: post #17
jcampbell1 wrote: post #15

This is gross. Cooking salmon is all about the crispy skin. Without that, you should just eat canned salmon. Salmon is the easiest fish to cook. Put the oven on broil, burn the shit out of the fish on the skin side with a bit of oil in a pan, then put it in the oven. The top and bottom will be crusty, and it will be perfect. If you want the canned salmon taste, put it is the dishwasher. Then again, you could just eat…

Salmon isn't always all about the crispy skin. Ever had sous vide?

Yes.

In general, I think it sucks. Sous vide salmon taste like canned salmon mixed with sushi salmon. Sous vide eggs are interesting, thus I have no problem with the technique of partially denaturing proteins.

Wood plank cooked salmon is very good. You get a nice smokey taste, but with soft skin. I agree, that it is not all about the crispy skin. Of course, a plank cooked salmon could be improved with a torch.

Re: Dishwasher Cooking: Make Your Dinner While Cleaning The Plates

#20

Post by gurraman »

jcampbell1 wrote: post #15

This is gross. Cooking salmon is all about the crispy skin. Without that, you should just eat canned salmon. Salmon is the easiest fish to cook. Put the oven on broil, burn the shit out of the fish on the skin side with a bit of oil in a pan, then put it in the oven. The top and bottom will be crusty, and it will be perfect. If you want the canned salmon taste, put it is the dishwasher. Then again, you could just eat…

Salmon is about a lot of things. It can be eaten raw, cold- or hot smoked, cured, grilled, lightly salted etc.

I prefer cured, raw, lightly salted or cold smoked.

I don't think you'll find that your particular preparation mrthod is used with salmon in very many three star restaurants.

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