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Dishwasher Salmon

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Re: Dishwasher Salmon

#131

Post by Jolter »

simonjgreen wrote: post #67

I'm reasonably confident this will only work as described in US dishwashers as the rest of the worlds (as far as I'm aware) machines don't use heating elements to heat the air during drying. (Picked up on a Technology Connections video.)

My dishwasher (EU) has three temperatures to choose from: 50, 65 and 75 degrees Celsius. I’m reasonably sure the top two are sufficient to cook fish.

Those are the water temperatures. I have no idea if it circulates hot air in the drying cycle, but I don’t think it does.

Re: Dishwasher Salmon

#132

Post by Jolter »

tsimionescu wrote: post #126
Jolter wrote: post #111

Earlier quoted context omitted.

I don’t think this is true at all. I’ve been to dozens of countries all over the world and in each one you will find dirty kitchens as well as clean ones. You should visit Eastern Europe some time. It’s not just a stereotype.

Born and living my whole life in Romania, I can tell you that this fear is pretty true. Many people, especially from the older generations, don't trust medium or under steaks. I should say those that it's not so much a question of the cleanliness of the kitchen, but of the confidence in quality control of the meat. Parasites and tainted meat are a lot more common than in more wealthy countries.

Ok so meat controls are bad in Romania. Romania is in Eastern Europe, but so are Poland, Hungary and the Czech Republic. I would have no qualms at all eating rare meat in either of those countries.

I just think stereotyping “Eastern Europe” as some mid-20th century agrarian backwater is very counterproductive to good discussion.

Re: Dishwasher Salmon

#133

Post by pdc56 »

randerson wrote: post #59
fastball wrote: post #27

Earlier quoted context omitted.

Sous vide is fundamentally about sealing food and cooking it in water. I wouldn't say the precision temperature control is the central part of the concept.

While the literal translation means "under vacuum", it is generally considered to refer to precise temperature control because that is the benefit of sous vide. It is possible to sous vide without a vacuum bag in a steam oven, or in certain ovens with temperature probes.

I second this. Precise temperature (with good conduction between the heat source and the food) and time.

I've cooked 'sous vide' under a running hot tap in a backpacker, which worked great. The water temp happened to be close to perfect (I have a method of measuring temperatures > 40c based on how long I can hold my hand under the running water before pulling out from the pain - surprisingly accurate).

Re: Dishwasher Salmon

#134

Post by sycren »

lostlogin wrote: post #108
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.

We took an approach that served us well but got unlimited judgement from others - cold bottles. Took almost no time to train and a tap is usually available.

What is the argument for and against it?

Re: Dishwasher Salmon

#135

Post by pdc56 »

Jolter wrote: post #131
simonjgreen wrote: post #67

I'm reasonably confident this will only work as described in US dishwashers as the rest of the worlds (as far as I'm aware) machines don't use heating elements to heat the air during drying. (Picked up on a Technology Connections video.)

My dishwasher (EU) has three temperatures to choose from: 50, 65 and 75 degrees Celsius. I’m reasonably sure the top two are sufficient to cook fish. Those are the water temperatures. I have no idea if it circulates hot air in the drying cycle, but I don’t think it does.

50 and 65 are Ok for fish. 75 way too high. 75 would destroy all fish, but hey - most restaurants destroy fish, even specialty seafood places.

50 is great for salmon and tuna. 65 might be better for white fish

Re: Dishwasher Salmon

#137

Post by HlessClaudesman »

pdc56 wrote: post #125
junon wrote: post #120

Earlier quoted context omitted.

That is absolutely insane.

I can get a new pop up toaster for $10. If you used it for a single meal for four people and threw it away, it would add $2.50pp to the cost of the fish, which these days would be around $15pp (in my local currency). So a 17% increase in the cost of the fish. Totally wasteful, but food for thought.

He was the sort of guy who didn't really grasp economics, or hygiene. We lived in a country where you could get fish and chips cooked for you for about $5.

Re: Dishwasher Salmon

#138

Post by roryisok »

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…

Ann Reardon is great, she debunks so much stuff. I didn't even realise how many fake cooking videos there were out there until I started watching her channel

Re: Dishwasher Salmon

#139

Post by daliusd »

yreg wrote: post #130
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…

What we consider food safe depends on local regulations / individual standards. Some people eat raw salmon.

Some eat raw meat but like drawing motorcycle without helmet it is not safe whatever standards you have

Re: Dishwasher Salmon

#140

Post by olivermuty »

DoreenMichele wrote: post #100
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.

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 the kiddo would like it :D

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