Earlier quoted context omitted.
No, it’s -4 for 7 days. Any commercial freezer gets that cold. Mine is a cheapo Avantco and goes to -8.
-4F is -20C.
Ha oh yeah. Missed the units.
Well yeah every freezer does that.
Dishwasher Salmon
371–380 of 385 posts
Re: Dishwasher Salmon
#372Earlier quoted context omitted.
Almost everyone misunderstands the recommendations. 165 F is only meant to be held for 1 second. To achieve the same level of pathogen reduction, you can trade temperature for time.
No, nobody misunderstands them. The recommendations leave out time entirely. People aren’t misunderstanding them, they’re just overly simplified. That’s why they’re bad. You are correct that you can do lower temperatures for longer, but FDA guidelines don’t mention this. https://www.usda.gov/media/blog/2011/05/25/cooking-meat-chec... . “The safe cooking temperature for all poultry products, including ground chicken a…
I didn't mean to say that recommendations give explicit alternatives. A temperature recommendation without explicit time is implicitly instantaneous, and without explicit location is implicitly at the coldest spot. From that, you can infer that the recommendation might be overkill, but not by how much.
I didn't know that they officially reduced the temperature and added a rest time, despite the article announcing the changes being over a decade old, so thank you for the link. I'm curious if it was in response to something like so many people ignoring the recommendation that they were getting sick, or if the baked ham industry advocated for it.
Re: Dishwasher Salmon
#373Earlier quoted context omitted.
Do you want to eat those parasites after they are cooked? That is what I'm trying to say: I don't want to eat food that has bacteria, worms and parasites - even if they are killed by cooking. That is disgusting. I don't know how many times I've heard people say they need to cook their meat well or need the restaurant to cook it well to kill those parasites. Don't buy meat you don't trust the quality of! Don't go to r…
Good luck with never-bacteria foods. It's impossible. 100% no parasites chicken/pork is also hard but you can live without them.
> Good luck with never-bacteria foods.
Thank you! I take care of what I eat and haven't had any food-related problems in many years. I'd rather skip a meal, buy something else, or go somewhere else, than buy something I think is infested.
As for pork meat, I prefer mine medium rare. There are regions and countries that have effectively exterminated pork-born parasites since decades, there is virtually no risk at all for getting parasites from pork within these regions. If you live in a region or country where this is not the case, you shouldn't buy pork meat at all. The parasites are still there, even if you kill them by cooking them. Do you want to eat that?
Re: Dishwasher Salmon
#374Earlier quoted context omitted.
This simply isn't true. Some things are perfectly safe cooked but unsafe when raw. Pork is a good example of this: Folks get parasites from undercooked pork. (I'm sure there are others, I just know this with pork). Cooking meat saves live and helps prevent food-born illnesses. Heck, this isn't even true with vegetables. Kidney beans need to be properly cooked so they aren't toxic. One kidney bean is enough to cause s…
Do you want to eat those parasites after they are cooked? That is what I'm trying to say: I don't want to eat food that has bacteria, worms and parasites - even if they are killed by cooking. That is disgusting. I don't know how many times I've heard people say they need to cook their meat well or need the restaurant to cook it well to kill those parasites. Don't buy meat you don't trust the quality of! Don't go to r…
It isn't about trusting the quality, but about knowing what sort things are normal in foods and treating food safely. You simply cannot avoid certain things, but you can do things that cut down or eliminate risks.
And one of those things is to simply not eat raw meat. It isn't about 'trust' but reality. You aren't going to know about the parasites, and the risk is mitigated through cooking. A lot of food-born pathogens are like this.
Put in another light: We pasteurize milk. Despite our best practices, raw milk will always pose a risk of severe food-born illness. The prudent answer isn't to 'find milk you trust' - it is all like this. The prudent answer is to drink pasteurized milk.
Same with meat. Properly cook your meat. Don't eat wild salmon raw if it hasn't been frozen. And so on. You can apply the same stuff to all food - none of it is 100% safe, and you simply won't be able to verify where it all came from. You won't be able to tell by looking or how much you trust the farmer that grew it.
Re: Dishwasher Salmon
#375Earlier quoted context omitted.
This simply isn't true. Some things are perfectly safe cooked but unsafe when raw. Pork is a good example of this: Folks get parasites from undercooked pork. (I'm sure there are others, I just know this with pork). Cooking meat saves live and helps prevent food-born illnesses. Heck, this isn't even true with vegetables. Kidney beans need to be properly cooked so they aren't toxic. One kidney bean is enough to cause s…
> Pork is a good example of this: Folks get parasites from undercooked pork I recall reading that that’s extraordinarily rare these days, no pun intended. It’s often okay to cook pork medium rare (or lower).
I think some areas do better than others - you'll still want to cook it well if you don't know the regulations.
You get similar differences with chickens: Not all areas require salmonella vaccines, and areas that don't have more cases.
Re: Dishwasher Salmon
#376Earlier quoted context omitted.
Yes, the "raw" fish that you eat without cooking it, is actually first left for a long time in a special freezer that brings it to a very low temperature to kill bacteria and parasites.
It doesn't have to be a long time if it's a special freezer. You can use a regular deep freezer (non-defrosting) for a longer time. I believe the protocol is something like -30F for 1 day, or -5F for 14 days.
That's what I call a long time, but yes, it's just a matter of personal perspective.
Re: Dishwasher Salmon
#377Earlier quoted context omitted.
> You’d have a hard time buying fish that hasn’t been previously frozen Maybe in some places but nor all. Raw salmon is fresh when sold. Most of this fishes are domestic. It does not have sense economically to spend energy freezing a product that you can kill and put in the market by plane the same day. Also there would be a problem with re-freezing a frozen fish. Sushi bars store the products in a special ultrafreez…
> Most of this fishes are domestic. Completely wrong, Spain relies on imports from Norway and Sweden for farmed salmon and the US for wild pacific salmon. Domestic production is negligible: https://www.tridge.com/data-insights/market-price-atlantic-s... > Sushi bars store the products in a special ultrafreeze storage,for some time. They are obliged by law to do this. Maybe in Spain, this is not required by the restau…
> Spain relies on imports from Norway and Sweden
With domestic I mean a domestic animal, one breed in captivity, not one from Spain. I should probably used "domesticated" instead.
Re: Dishwasher Salmon
#378Earlier quoted context omitted.
There is some debate about whether or not to prepare formula with 70C/160F water. The NHS in the UK for example, says to do so (under "Reducing the risk of infection"): https://www.nhs.uk/conditions/baby/breastfeeding-and-bottle-... However some, in particular Emily Oster, argue that the risk is negligible and that having an overly complicated set of steps for tired parents to follow is counter-productive: https://ar…
I'm not trying to argue it. I left my original comment as a fun anecdote in response to another fun anecdote . In reality, I think it's probably not a good idea to cook food in hot asphalt but didn't feel that really needed to be said, so didn't say it. (How many people are even going to have the opportunity to try that?) Now I am feeling like perhaps it does need to be said and cringing in anticipation of people hat…
I was quoting the staff at the hospital and took their word as granted. It also says so on the box of our Hipp formula powder box (the one meant for 0-6 month old kids).
I am also a bit pragmatic and think that it’s most likely not dangerous. But I liken it to using a seat belt. You don’t need it until you crash.
If I was unlucky and my kid got really sick because I was lazy with water handling I would feel bad.
Re: Dishwasher Salmon
#379Re: Dishwasher Salmon
#380Earlier quoted context omitted.
For: you don’t have to heat anything up. Against: Nothing really, I guess the baby might not drink it (in theory they’re expecting warm breast milk). It’s not recommended to use straight tap water here, only filtered, due to bacteria which is harmless to older children/adults but could be a problem for a newborn.
> It’s not recommended to use straight tap water here, only filtered, due to bacteria which is harmless to older children/adults but could be a problem for a newborn. I’m very currious about the filter you mention. How do you filter bacteria out in a household setting? How do you keep the filter itself clean and how do you QA your solution? I find it likely that any filtering done by average people is more likely to…
To be clear, it's not my recommendation but the NHS' - https://www.nhs.uk/conditions/baby/weaning-and-feeding/drink...
The filters are things like this https://www.tommeetippee.com/en-gb/product/perfect-prep-repl...