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Dishwasher Salmon

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Re: Dishwasher Salmon

#301

Post by mattmaroon »

tjoff wrote: post #276
samstave wrote: post #268

Earlier quoted context omitted.

Also, its very important to run your sink to full hot temp prior to starting the washer. (in 99% of dishwashers, they pull from the hotwater supply to the kitchen sink. Dishwashers will do a ~15 minute pre-spray (without soap) initial rinse. If you dont pre-warm the sink line, then the dishwasher will start with a cold pre-wash, thus will not put dishes to temp as quickly in the cycle.

That is probably regional. Here they are most commonly connected to the cold water line.

Y'all with your fancy 220v electricity can get it hot a lot faster. In America where your dishwasher can only pull 1,800 w you have to hook it up to hot water.

I believe most modern dishwashers simply sense the incoming water temp though and basically just pump the water through until they get to hot water.

Re: Dishwasher Salmon

#302

Post by cshimmin »

richrichardsson wrote: post #179
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?

I'd be a bit worried about parasites if not knowing the providence of a piece of fish going into sushi.

provenance*

Re: Dishwasher Salmon

#303

Post by jbm »

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…

> 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 then slips in propaganda.

This reminds me of a food video I haven't been able to find for years; a dude was doing the Gordon Ramsey recipe for scrambled eggs, he then slipped in a 2 minute rant about money being worthless and the need to buy gold.

He had a replacement for Creme Fraiche, which was useful as Creme Fraiche didn't exist where I lived at the time, but I thought the interlude was so bizarre that I never bookmarked it.

Re: Dishwasher Salmon

#304

Post by HWR_14 »

mattmaroon wrote: post #299
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, whi…

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

Re: Dishwasher Salmon

#305

Post by ajmurmann »

hn_throwaway_99 wrote: post #292
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…

It's bizarre to me how shallow it stays and how do much of the content just tries to trick the consumer. On Instagram I constantly see travel photos and clips with no indication of where the location is. Videos of weird stuff happening sand if you read comments, you learn it's fake or important context that makes it interesting kiss omitted. How does anyone consume this without getting annoyed about these unanswered, basic questions and keep consuming it after you learn it's all fake?

Re: Dishwasher Salmon

#306

Post by djha-skin »

This post makes me wonder how notable a practice or activity needs to become before it makes it into Wikipedia. Are half a dozen people doing this or is it a well-known common occurrence that is been documented on several occasions? If it is documented, do I just have to document something before I can put it in Wikipedia? Where is the line there?

Re: Dishwasher Salmon

#307

Post by bookofjoe »

mattmaroon wrote: post #299
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, whi…

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

Re: Dishwasher Salmon

#308

Post by darknavi »

mattmaroon wrote: post #299
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, 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/learn/sushi-grade-fish

Re: Dishwasher Salmon

#309

Post by gouggoug »

kwhitefoot wrote: post #213
gouggoug wrote: post #43

Microwaved Salmon recipe: - rinse salmon thoroughly under cold water - put salmon in a dish - Add Salt and pepper - cut a few very thin slices of lemon and cover salmon with it - add fresh rosemary on top and around the fish - add a spoon if crème fraîche and some butter on top - cover with serin wrap Microwave it at slightly lower power than max power. For 4-5 minutes. Check salmon and cook more if needed in bursts…

Slightly lower than what power? Do you have a 600 W, 850 W, or 1.5 kW microwave?

No idea. I always do trial error on new microwaves.

Typical household microwaves I’ve run into generally didn’t offer me to change the wattage, but instead had a number between 1-10 to choose from.

Just start at a 1/6th power or less if you’re worried and see if the fish cooks at all.

Re: Dishwasher Salmon

#310

Post by abandonliberty »

randerson wrote: post #65
abandonliberty wrote: post #50

Earlier quoted context omitted.

Cooking salmon is mostly about texture. It's usually done around 120, but it takes 145 according to the USDA to actually kill off parasites. Deep freezing kills them instead. According to a brand of dishwasher detergent, machines run within the food safe danger zone. So, while it'll improve the texture, cooking salmon actually makes it less safe to eat.

USDA numbers oversimplify, but killing pathogens is a function of both temperature and time. 145 will pasteurize salmon instantly, but you can also hold at 130F for about 1 hour.

That's not how salmon is cooked usually. Your recommendation would produce a poor product.
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