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Dishwasher Salmon

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Re: Dishwasher Salmon

#51

Post by pfannkuchen »

fwlr wrote: post #42

Great demonstration that the process of cooking is rather general and encompasses more than most people associate with their concept of cooking. Cooking is just applying heat to food. Stovetops, grills, and pans conduct that heat to food using metal; ovens conduct it using air; fryers use oil; sous vide uses water. Each provides increasingly precise temperature control. The dishwasher method uses both water and air a…

I am failing to grasp the wordplay in pas sous vide, but the rest of your comment sounds very sensible so I think it might be because I don’t speak French. Isn’t almost everything in life pas sous vide? Legacy style lightbulbs excluded.

Re: Dishwasher Salmon

#52

Post by bloaf »

greenyoda wrote: post #24

Car engines are another non-traditional source of heat for cooking: https://en.wikipedia.org/wiki/Engine_cooking As with dishwasher cooking, the food is wrapped in aluminum foil.

The Red Green Show did comedy segments on both these concepts:

Turkey in a dishwasher: https://www.youtube.com/watch?v=P5Y4RV8pcY0

Turkey in a car: https://www.youtube.com/watch?v=niegc7QcilM

Re: Dishwasher Salmon

#53

Post by kibibyte »

NSMutableSet wrote: post #34
HopenHeyHi wrote: post #19

Earlier quoted context omitted.

Look into combi-ovens. No bags, humidity control, replaces everything. Immersion circulators, therma-pens, toaster ovens, microwaves, dishwashers - it won't wash your dishes after you make the salmon in it but it will self clean. :)

Do you have a recommendation? I've never heard of a combi-oven before.

Combi-ovens are predominantly equipment that belongs in commercial kitchens, but nowadays, there are a few options (still not very many though) that can actually fit on a home kitchen countertop. The two notable ones are the Cuisinart steam oven (~$250-300) and the Anova Precision Oven (~$700); these are the low and high ends of the price range.

Re: Dishwasher Salmon

#55

Post by randerson »

burnished wrote: post #31
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.

I wouldn't worry about it - you can eat it raw after all and the cook time isnt long enough for it to make you sick (due to food borne illness from being in the temperature danger zone. Side note - sous vide steelhead is incredible, thinner pieces in my experience work out noticeably better

Raw fish served as sushi is generally frozen to -31 F for 15 hours to kill the bacteria before it is served raw. I would not eat grocery-bought salmon raw unless it is "sushi grade".

Re: Dishwasher Salmon

#58

Post by squeaky-clean »

randerson wrote: post #55
burnished wrote: post #31

Earlier quoted context omitted.

I wouldn't worry about it - you can eat it raw after all and the cook time isnt long enough for it to make you sick (due to food borne illness from being in the temperature danger zone. Side note - sous vide steelhead is incredible, thinner pieces in my experience work out noticeably better

Raw fish served as sushi is generally frozen to -31 F for 15 hours to kill the bacteria before it is served raw. I would not eat grocery-bought salmon raw unless it is "sushi grade".

Unless you're buying locally caught Salmon at a fish market, it was almost certainly flash frozen. Even if it's not frozen anymore when presented in the store.

Re: Dishwasher Salmon

#59

Post by randerson »

fastball wrote: post #27
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.

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.

Re: Dishwasher Salmon

#60

Post by kevin_thibedeau »

Waterluvian wrote: post #36
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.

A sous vide dishwasher. Now there’s a project some crazy YouTube engineer ought to get on! Dishwashers are already pretty much air tight. You just need a pump. How strong does a vessel have to be to resist an atmosphere of pressure? But I guess it’s sous vide rather than non vide.

The bottom edge of the door usually isn't a tight seal.
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