Hacker News Board Hacker News, browsed like a classic message board
Live data from Hacker News

Dishwasher Salmon

en.wikipedia.org

Post reply on HN
Print view View original

291–300 of 385 posts

Re: Dishwasher Salmon

#291

Post by orra »

Aaargh20318 wrote: post #251
idk1 wrote: post #227

Earlier quoted context omitted.

Well it looks like the salmon needs to be above 63C for 15 seconds to kill the bacteria, and eaten soon after cooking to mitigate bacteria spores that may grow days after. That's what she says in the video anyway, but I can't find a source for that, might be worth adding to wikipida? Hey if it stops a few people getting ill then it's worth it.

> it looks like the salmon needs to be above 63C for 15 seconds to kill the bacteria I guess if you like overcooked salmon. Food safe temperatures aren't a hard line. Bacteria die off at much lower temperatures than 65ºC (from around 54ºC). What does change with temperature is the rate at which bacteria die. The usual safety goal is to get a 6.5 log10 reduction in bacteria. The reason that 65ºC is usually chosen as a…

Thanks for the detailed answer; it's important to understand temperature vs time. I presume you sometimes sous vide fish?

Re: Dishwasher Salmon

#292

Post by hn_throwaway_99 »

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's channel definitely has lessons for the HN startup crowd - definitely a case of "when life gives you lemons, make lemonade".

Her channel was originally a high quality baking channel, but then she did a video titled "Is So Yummy the worst channel on YouTube?" or something like that. It basically highlighted how all these "hands and pans" content farms just have these sped up, interesting to look at videos, but their actual "recipes" were total nonsense. Most importantly, she highlighted how these channels were basically killing the view counts of real baker's on YouTube. I'm sure she saw that these debunking videos were here most popular ones (nothing addicts like outrage) and she leaned hard into it.

The sad corollary is that her original premise was so right - so many video algorithms end up just promoting these flashy, "bright colors and good music" type of videos. People always say "TikTok is so addictive", but I find it addictive the way a room full of cotton candy is addictive to a 3 year old. I can hardly stand modern content sites (of lots of different variants) because it's the mental equivalent of empty carbs.

Re: Dishwasher Salmon

#293

Post by twic »

bondarchuk wrote: post #282

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)

On the occasions i have cooked dishwasher salmon, i have addressed this by using lemon scented dishwasher tablets. That way the flavour goes well with the fish.

Re: Dishwasher Salmon

#294

Post by cudgy »

wouldbecouldbe wrote: post #176
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?

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.

Ceviche is not raw. It is “cooked” with acids.

Re: Dishwasher Salmon

#295

Post by twic »

yuppiepuppie wrote: post #2

This awesome. Anyone ever tried this? I might have to give it a whirl… for science. I won’t tell my wife how it was made until she’s finished the meal and unloading the dishwasher.

I have. It works perfectly well. My main advice is to wrap the fish very thoroughly in foil, folding the ends tightly, to keep the fish juices and the dishwasher juices separate. Also, if you add lemon, keep it out of contact with the foil, because the acid reacts with the metal when heated; i don't know if it actually affected the salmon, but the foil blackened.

Re: Dishwasher Salmon

#296

Post by cudgy »

vxNsr wrote: post #229
kijin wrote: post #168

Earlier quoted context omitted.

Raw salmon is one story. Salmon stored in a lukewarm dishwasher for 2-3 hours, neither cold enough to prevent the growth of bacteria nor hot enough to kill them, is a different story. Imagine a piece of sushi left on the shelf all afternoon in the summer in Phoenix, AZ!

Summer in phoenix gets to 120°F. In a car could get to 160°…

I’d rather eat salmon cooked in a 160 degree car than a dishwasher.

Re: Dishwasher Salmon

#298

Post by carlosjobim »

wouldbecouldbe wrote: post #208
smallerfish wrote: post #202

Earlier quoted context omitted.

Note that ceviche is a different class of "raw" than e.g. sushi, in that the lime juice does kill _some_ (but not all) parasites. According to https://honest-food.net/ceviche-recipe-safety-parasites-2/ , fresh farmed salmon is ok to eat raw, while pacific salmon is pretty risky, on the basis of it being susceptible to seal worm. The article mentions a long freeze (at -4F) being an acceptable way to kill off those par…

To get sick once I don't mind, Im more afraid of those parasites the live with you without noticing. But most Salmon in Europe is transported frozen from Norway before being sold. Even though farmed Salmon comes with it's own problems.

> To get sick once I don't mind, Im more afraid of those parasites the live with you without noticing

Take Ivermectin or other parasite killer once or a couple times per year.

Re: Dishwasher Salmon

#299

Post by mattmaroon »

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…

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, which are designed to keep the dumbest and unhealthiest people from hurting themselves. The government doesn’t get thanked when you eat delicious, not-overcooked food but they do get blamed when people get sick, so their incentive is to tell you to overcook everything. There’s no reason you need to get that thanksgiving turkey to 165 or whatever the hell they recommend, but they do it because they know a lot of people will measure the turkey in the wrong spot so if they told you the actual 145 a lot of people would be eating breasts that never got close to 130.

I don’t know why you’d want to cook your salmon in the dishwasher, but the time/temp is absolutely fine for anyone not immunocompromised.

So I would say that her video showed that it doesn’t bring it up to the temperature recommended by (I assume) the FDA, but not that it is unsafe, as those are two very different things.

Re: Dishwasher Salmon

#300

Post by mattmaroon »

idk1 wrote: post #226
tastysandwich wrote: post #183

Earlier quoted context omitted.

> and she worked out that cooking salmon in a dishwasher does not bring it up to a food safe temperature. That video was great! Although I notice she cooks it in a large jar of water. I suspect that it would take a long time to heat up all that water, hence it never reaches 62°C. Whereas if you just wrapped it in foil, it might transfer that heat to the fish much quicker.

Yeah, I think the key take away would be, if you do cook salmon in a dishwasher, in foil or in a jar, the first time you do it use a heat probe and graph to confirm it goes into the bacteria killing hot-zone for the correct amount of time. She also mentions heat resistant spores, so it should be eaten as soon as it comes out of your dishwasher. Once you’ve done one run and confirmed it’s ok, I expect you don’t need t…

You do not need to cook salmon to any temperature. They don’t inherently have food-borne pathogens. People eat it raw. Most salmon-related illnesses come from processed salmon (like smoked) where cross contamination introduces listeria.

Also, most bacteria actually begin to die at around 130F, which her chart I think shows it gets well above. (It looks like it gets into the low 60s, which is well above that.)

Also I’m pretty sure the only food-borne pathogen that forms spores is clostridium botulinum, and that’s not found in fish.

Post reply on HN