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Dishwasher Salmon

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Re: Dishwasher Salmon

#21

Post by robocat »

tptacek wrote: post #15
Ryder123 wrote: post #11

Earlier quoted context omitted.

I don’t mean to be an ass, but in no way is a sous vide fundamentally the same concept as a dishwasher. There is no precision to the temperature or time control of a dishwasher, and there’s no dry cycle on a sous vide.

People approximate "sous vide" on cooktops or in coolers all the time. Works fine. About half the things I used to do with my circulator I do with specific time/temp settings on my toaster oven now. If you wanted to be super pedantic about it, you'd say that none of this is anything like "sous vide" because "sous vide" implies "under a vacuum". At any rate: dishwasher salmon and sous vide salmon are, literally, the s…

I worked in a meatworks decades ago, and some line workers had special boiling water cups at their station to put their knives in to sterilising the knives.

Of course the workers would surreptitiously snip a bit of choice meat from the carcass, and drop it in the water to cook. They were not supposed to, but it was difficult to police.

Re: Dishwasher Salmon

#22

Post by arthur2e5 »

cachvico wrote: post #13
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.

But can you wash your dishes in the sous-vide?

Add some agitation device or just do it in ultrasound -- maybe? Still need to figure out automated draining and filling.

Re: Dishwasher Salmon

#23

Post by kirubakaran »

cachvico wrote: post #13
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.

But can you wash your dishes in the sous-vide?

That entirely depends on how big your sous-vide is and how small your dishes are

Re: Dishwasher Salmon

#25

Post by Stratoscope »

DoreenMichele wrote: post #10

Originating in the United States, Vincent Price demonstrated preparation of fish in 1975 when appearing at The Tonight Show with Johnny Carson. Price presented the dish as "a dish any fool can prepare". Apropos of nothing, Vincent Price only played bad guys because he was such a nice guy that playing nice guys wasn't acting in his mind. Edit: Wikipedia describes him as an American actor, art historian, art collector,…

One of the all time greats. RIP Vincent.

(Although in his case, "RIP" would involve quite a bit of mischief!)

Re: Dishwasher Salmon

#27

Post by fastball »

Ryder123 wrote: post #11
samcheng wrote: post #5

These days, sous vide is a much better alternative than the dishwasher, but is fundamentally the same concept. It's worth a try - precision cooking is a way for anyone to have excellent results when cooking. Pretty soon you'll have an immersion circulator, a therma-pen, and a kitchen scale!

I don’t mean to be an ass, but in no way is a sous vide fundamentally the same concept as a dishwasher. There is no precision to the temperature or time control of a dishwasher, and there’s no dry cycle on a sous vide.

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.

Re: Dishwasher Salmon

#28

Post by [deleted] »

sratner wrote: post #18

An experiment (with temperature probe) here. Summary: temperature control is non-existent, temperature doesn't hold, and even if it did get to required temperature, one wouldn't have a way to know. https://youtu.be/dSwzau2_KF8 (at 18:11).

[deleted]

Re: Dishwasher Salmon

#30

Post by tivert »

anonytrary wrote: post #20

Neat and probably works on most dishwasher models, but not enough temperature precision for my comfort level. I wouldn't trust it. Rather just pan fry or bake myself a salmon. I don't have a sous vide, but I imagine this is not a replacement for one since the whole point is precision cooking.

> Neat and probably works on most dishwasher models, but not enough temperature precision for my comfort level.

I'm not so sure. IIRC, about a decade or two ago, dishwasher energy efficiency regulations forced design changes that really neutered dishwasher drying cycles. It does seem like they don't get as hot as they used to while drying. I wouldn't be surprised if this recipe worked in older dishwashers that were around when it was first popularized, but doesn't in more modern ones.

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