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Dishwasher Salmon
- yuppiepuppie 3y agoThis 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.
- pqdbr 3y agoPlease report back your findings, including the wife reaction (the most important part).
- paul176 3y agoMy grandmother used to do this as kind of a party trick. Still think it's kind of crazy though.
- sprokolopolis 3y agoI have done this a few times and it turned out delicious! This method basically poaches the fish, which preserves some of the good fats on the fish. I usually put some salt, pepper, lemon slices and a sprig of some herb (thyme or rosemary) in the foil with it. Sometimes I would use some other seasoning or a bit of garlic. I learned this method from the Surreal Gourmet (as mentioned in the article) as a teenager and gave it a try soon after. It came in handy when I went off to college, because it didn't stink up the apartment and bother the roommates. If you try it, be sure to use a full, normal cycle. Energy saving and other modes might not get up to the right temperature.
- twic 3y agoI 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.
- jtokoph 3y agoObligatory Tom Scott Video: https://www.youtube.com/watch?v=6N8q2xkirCQ https://www.youtube.com/watch?v=6N8q2xkirCQ (Is "Tom Scott Did It" going to be the new "Simpsons Did it"?)
- samcheng 3y agoThese 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!
- Ryder123 3y agoI 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.
- crazygringo 3y agoIt'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.
- cachvico 3y agoBut can you wash your dishes in the sous-vide?
- arthur2e5 3y agoAdd some agitation device or just do it in ultrasound -- maybe? Still need to figure out automated draining and filling.
- kirubakaran 3y agoThat entirely depends on how big your sous-vide is and how small your dishes are
- CuriousCosmic 3y agoIt's not really the same concept. Replicating dishwasher salmon requires first broiling the salmon (the initial high heat to get the dishwasher water to sterilizing temps), then steaming it (after the initial sterilization the dishwasher stops adding heat to the system), and finally baking it (after rinsing with cool water and draining, a lower sustained heat dries the dishes). A sous vide bath won't replicate any of those steps (except maybe the steaming if you run the bath at practically boiling). Sous vide will cook good salmon but it's not a drop in replacement.
- stenius 3y agoI think I learned about this from the TV show Home Improvement in the Tool Time segment.
- qbrass 3y agoYou may also have learned not to try it at home if you've upgraded the water pump on your dishwasher with one made for a pressure washer.
- crazygringo 3y agoHa! It's sous vide salmon from before there was sous vide. Funny to think about now, but it's surprisingly clever. The dishwasher just so happens to be about the right temperature and time for salmon specifically.
- turtlebits 3y agoIt's not sous vide, the dishwasher just happens to be above the cooking temp for salmon which is a relatively low ~130F. I'm sure you could also do a steak in your dishwasher too, but steamed steak doesn't taste good.
- A_non_e-moose 3y ago> but steamed steak doesn't taste good. You've never heard of steamed hams? Clearly you're not from Albany.
- crazygringo 3y agoDishwashers run at 140°F but have less constant water contact with the salmon so the temperature would seem to work well. But the principle is exactly sous vide -- sealed food held at temperature in hot water. I don't know where you're getting steamed steak from though. There's no steaming involved anywhere. This is for salmon only. You'd need higher temperatures and longer times for steak, which is why it doesn't seem like anybody invented dishwasher steak. ;)
- troymc 3y agoI just use the dryer. I use duct tape to keep it all together.
- bch 3y agoChunked salmon. Nice.
- DoreenMichele 3y agoOriginating 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, and gourmet cook.
- Stratoscope 3y agoOne of the all time greats. RIP Vincent. (Although in his case, "RIP" would involve quite a bit of mischief!)
- wyldfire 3y agoI'm vaguely familiar with Price's roles but the only works I've actually seen of his are "Thriller" (spoken-word only) and "Edward Scissorhands" (his final role). In the latter his character seems fairly benign if not good. But for sure the stuff in "Thriller" is designed to be spine-tingling.
- __alexs 3y agoHis cookbook is actually quite good.
- DoreenMichele 3y agoName of the cookbook? Any specific recipes that you would recommend?
- qohen 3y agoOriginating 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". Here's a clip[0] of that Tonight Show episode, from Nov. 21, 1975. The fish in this case was trout, not salmon, but it -- and some zucchini, etc. -- were cooked in a dishwasher. (The link below is cued up to just before they walk over to the cooking area, but the earlier part might be of interest too, as they talk about art-forgery, etc.). FWIW, the guest from the segment prior to Price's said it was the best fish she'd ever tasted. [0] https://youtu.be/aqORoVYCUIY?t=502 https://youtu.be/aqORoVYCUIY?t=502
- eschneider 3y agoCooking salmon in the dishwasher looks harder than cooking it in a pan. Cooking well isn't terribly hard.
- sratner 3y agoAn 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 https://youtu.be/dSwzau2_KF8 (at 18:11).
- deleted 3y ago[deleted]
- fastball 3y agoI'd have to imagine the temperature would get much higher in the OP version (just wrap in tinfoil) than the video version (put in a glass jar filled with liquid). Second version seems too insulated.
- anonytrary 3y agoNeat 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.
- burnished 3y agoI 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
- deleted 3y ago[deleted]
- randerson 3y agoRaw 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".
- squeaky-clean 3y agoUnless 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.
- iudqnolq 3y agoJust because it was safe to eat at one point in time doesn't mean it'll stay that way forever.
- monkpit 3y agoSushi grade fish is flash frozen at -40°f - not all fish is frozen this way. Most [0] sushi grade fish in the US is frozen this way before distribution. This is not the case for ALL fish. It would almost certainly have been frozen, just not necessarily flash frozen with the intent to distribute as sushi grade. Most fish you buy will have a warning specifically saying not to eat it raw if it wasn’t frozen safely in this manner. [0] http://factmyth.com/factoids/most-sushi-is-previously-frozen/ http://factmyth.com/factoids/most-sushi-is-previously-frozen...
- sircastor 3y agoI recall watching a Mythbusters where Adam and Jamie got Alton Brown to join them to make a dishwasher lasagna. It was an interesting episode, and as I recall it resulted in a perfectly serviceable lasagna.
- greenyoda 3y agoCar engines are another non-traditional source of heat for cooking: https://en.wikipedia.org/wiki/Engine_cooking https://en.wikipedia.org/wiki/Engine_cooking As with dishwasher cooking, the food is wrapped in aluminum foil.
- bloaf 3y agoThe Red Green Show did comedy segments on both these concepts: Turkey in a dishwasher: https://www.youtube.com/watch?v=P5Y4RV8pcY0 https://www.youtube.com/watch?v=P5Y4RV8pcY0 Turkey in a car: https://www.youtube.com/watch?v=niegc7QcilM https://www.youtube.com/watch?v=niegc7QcilM
- BHSPitMonkey 3y agoTurkey in a low Earth orbit: https://youtu.be/Zwf0RWXx8BY https://youtu.be/Zwf0RWXx8BY
- dehrmann 3y agoI never understood how PBS could run a show that funny.
- b112 3y agoBecause they bought it from Canada.
- rippercushions 3y agoDoing away with this time-honored tradition is yet another reason to oppose electric cars /s I wonder if anybody's tried cooking in a lithium battery fire yet?
- esprehn 3y agoI'm only surprised no one has made the joke about using the Fishwasher.
- AmVess 3y agoCenter cut salmon: Oven at 400F. Season to taste. Cook 12 minutes +/- until fish flakes apart but not dry. Topping: mayo with fine diced onion. Sprinkle dill, black pepper, ad a drop of red wine vinegar, mix. A slice of fresh lemon on the plate. Presto! Perfectly cooked salmon every time. Your dishwasher won't taste like fish, and your fish won't taste like dishwasher.
- hackan 3y agoshisus
- fwlr 3y agoGreat 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 and doesn’t have much precision of temperature control, but it turns out alright because food is pretty tolerant of imprecise temperatures in cooking. I like to use the reverse sear method to cook my steak, and I have jokingly referred to it as pas sous vide (“not under vacuum”) because I’m imitating sous vide except using an oven to keep air at a certain temperature rather than using an immersion circulator to keep water at a certain temperature. But in principle you could say dishwasher salmon is pas sous vide as well.
- pfannkuchen 3y agoI 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.
- adamkochanowicz 3y agoI don't think it's wordplay. I think they are saying it's like sous vide but not.
- Name_Chawps 3y agoThe mechanism is different because it doesn't use a vacuum, but it's similar to sous vide in its effect.
- fnbr 3y agoSous vide translates literally to “under vacuum” as it involves cooking food in plastic bags that are vacuum sealed and cooked in water baths at precise temperatures. The technique, however, is much more useful for the temperature control elements than the vacuum. The reverse sear method mimics the temperature control element of the technique, but is just done in an oven, so it’s very much not under a vacuum.
- gouggoug 3y agoMicrowaved 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 of 30/60 seconds. The first time you make this in your microwave, cook in bursts of 2-3 minutes to make sure the microwave power isn’t too high.
- kwhitefoot 3y agoSlightly lower than what power? Do you have a 600 W, 850 W, or 1.5 kW microwave?
- gouggoug 3y agoNo 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.
- moremetadata 3y ago[dead]
- IAmGraydon 3y agoJust…why?
- Galanwe 3y agoAmericans
- sullija722 3y agoI know people who were doing this with Arctic Char up in Inuvik in 1973. Make sure you wrap it properly or you end up with a hell of a mess.
- 1MachineElf 3y ago>Make sure you wrap it properly or you end up with a hell of a mess This. It can turn disastrous when not done properly. My aunt attempted to make a family dinner this way back in the 90s, and aside from being inedible, it also made the dishwasher unusable.
- xhruso00 3y agoThis reminds me "Uncle Roger Review CHEAPEST WOMAN EVER" https://www.youtube.com/watch?v=jcQ8_mX9juI https://www.youtube.com/watch?v=jcQ8_mX9juI
- aaron695 3y ago[dead]
- 1letterunixname 3y agoWhen you're too cheap to invest in vacuum sealing and sous vide. Also not to be outshined by coffeemaker rice if you don't enjoy ingesting heavy metals from mostly American-grown rice (soil issue). https://www.instructables.com/Cook-Rice-in-a-Coffee-Maker/ https://www.instructables.com/Cook-Rice-in-a-Coffee-Maker/
- BeenAGoodUser 3y agoIs a dishwasher food safe? I would be worried about any remaining detergent as well.
- boomboomsubban 3y agoYou put it in a watertight container, so the detergent wouldn't get in.
- OJFord 3y agoThis must be a joke?
- acapybara 3y agoWhat? Why? It seems like a perfectly legitimate question. I'd like to know, too... for the record.
- jaggederest 3y agoMy father was a construction worker, running his own crew and company, and often worked with hot mix asphalt. He is also a recreational fisherman. He would catch a salmon, filet it, wrap it tightly with butter, aromatics and lemons in several layers of tin foil, and bury it in the middle of the truck full of hot mix asphalt. When they reached the fish, it was time for lunch.
- randombits0 3y agoExhaust manifold possum isn’t unheard of.
- Aperocky 3y agoThe tin foil doesn't break?
- ambyra 3y agoYou have to kill the opossum first, otherwise yes, it will rip the aluminum.
- gondaloof 3y agoI heard it won’t jump out if you raise the temperature slowly.
- jaggederest 3y agoIt was an absurd number of layers, to protect the fish from the tar. I think at least 3-4 but it's possible he went all the way to 5-6 full airtight wraps. And they were careful when they got to that part of the truckload, for sure
- DoreenMichele 3y agoThis is awesome. Less dramatically, when I lived in Germany, where I had radiators for heat, I stored baby bottles of water on top of the kitchen radiator. It kept the water the perfect temperature for my infant with zero risk of it being too hot, so zero risk of scalding. All I had to do was add powdered formula when he got hungry.
- simonjgreen 3y agoI'm reasonably confident this will only work as described in US dishwashers as the rest of the worlds (as far as I'm aware) machines don't use heating elements to heat the air during drying. (Picked up on a Technology Connections video.)
- userbinator 3y agoIn classic US mid-century dishwashers, to be precise; I suspect the new "high efficiency" ones won't work either.
- Jolter 3y agoMy dishwasher (EU) has three temperatures to choose from: 50, 65 and 75 degrees Celsius. I’m reasonably sure the top two are sufficient to cook fish. Those are the water temperatures. I have no idea if it circulates hot air in the drying cycle, but I don’t think it does.
- pdc56 3y ago50 and 65 are Ok for fish. 75 way too high. 75 would destroy all fish, but hey - most restaurants destroy fish, even specialty seafood places. 50 is great for salmon and tuna. 65 might be better for white fish
- siraben 3y agoWhat about CPU BBQ? [0] https://youtube.com/watch?v=zAEXuONMJCQ https://youtube.com/watch?v=zAEXuONMJCQ
- ReptileMan 3y agoWithout opening the link - Athlon 64 or Pentium IV ?
- geocrasher 3y agoI see your Dishwasher Salmon and raise you one Manifold Burrito. https://www.motortrend.com/features/1409-cooking-on-your-engine-manifold-destiny/ https://www.motortrend.com/features/1409-cooking-on-your-eng...
- oconnor663 3y agoSpiritually related: https://idlewords.com/2007/04/the_alameda_weehawken_burrito_tunnel.htm https://idlewords.com/2007/04/the_alameda_weehawken_burrito_...
- q7xvh97o2pDhNrh 3y agoYou know, I forget about this article and stumble across it again every few years. It's always a delight to re-read. I don't know why, but it always brings me back to the memory of my first Mission burrito, years ago — learning the secret menu words [1]; unwrapping our delicious meals as we talked [2]; talking about this startup or that startup, and what we were all going to build... those were simpler times, and we were still young and full of dreams. [1] Slide up to the counter when it's a little less busy, ask for your burrito dorado, and prepare to have your mind blown. [2] I remember ours was one of just a few tables that evening. The night was winding down, everyone huddled over their burritos, and the cool breeze drifted through the open storefront. It was like our own SF version of Edward Hopper's Nighthawks. Of course, this was way back in the day when the taquerias sometimes wouldn't have a line at all, if you knew the right time to drop in and order.
- seraphsf 3y agoThere’s an awesome cookbook on this topic, Manifold Destiny: https://books.google.com/books/about/Manifold_Destiny.html?id=B2zK_ZthhmYC https://books.google.com/books/about/Manifold_Destiny.html?i... I played around with the idea with my first Jeep Wrangler, a burly car with a perfectly exposed engine block. Never cooked anything, but I was endlessly entertained by the idea that I might. I suppose the transition to EVs will steal this particular daydream from my kids…
- 3y ago
- waihtis 3y agoFrom the same cookbook - sauna sausage: https://www.atlasobscura.com/foods/sauna-sausage-finland https://www.atlasobscura.com/foods/sauna-sausage-finland
- HlessClaudesman 3y agoI had a flatmate who liked to cook fish in the toaster. A week later the whole kitchen smells of rotting fish and you need to buy a new toaster.
- tempestn 3y agoToaster oven, or, like, old-school pop-up toaster?
- HlessClaudesman 3y agoPop-up. Raw fish.
- junon 3y agoThat is absolutely insane.
- pdc56 3y agoI can get a new pop up toaster for $10. If you used it for a single meal for four people and threw it away, it would add $2.50pp to the cost of the fish, which these days would be around $15pp (in my local currency). So a 17% increase in the cost of the fish. Totally wasteful, but food for thought.
- HlessClaudesman 3y agoHe was the sort of guy who didn't really grasp economics, or hygiene. We lived in a country where you could get fish and chips cooked for you for about $5.
- noobcoder 3y agoMy friend swears this one weird way. Apparently, you put the fish in a bag with some cornmeal, shake it up, then leave it in the sun for a few hours. Finally, you cook it over an open flame. Tastes amazing according to him
- iLoveOncall 3y agoReminds me of that Extreme Cheapskates episode where the lady cooks lasagna in the dishwasher.
- shireboy 3y agoIf you like this, you may be interested in the book Manifold Destiny: The Art of Cooking on your Car Engine.
- pdc56 3y agoOrdered. Thanks
- idk1 3y agoI 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 then slips in propaganda. It's one of the best and strangest and best Youtube channels, it has the appearance of a fun cooking channel, and often, 90% of the time, is exactly that, but then occasionally slips into some fascinating areas like, for example, global coco production lines and exploitation. Off the top of my head over the years she has also uncovered some very strange child exploitation videos where the audio is different to the content. She has also almost definitely saved a huge amount of lives with her fractal wood burning debunking videos [2]. It's a little off topic but I thought you all here would find it interesting that a Youtube channel called How To Cook That with cookies and cakes as it's logo has done all of the above [3]. [1] https://www.youtube.com/watch?v=dSwzau2_KF8 https://www.youtube.com/watch?v=dSwzau2_KF8 [2] https://www.technologyreview.com/2022/09/23/1059920/youtube-deadly-craft-hacks-fractal-burning/ https://www.technologyreview.com/2022/09/23/1059920/youtube-... [3] https://en.wikipedia.org/wiki/How_to_Cook_That https://en.wikipedia.org/wiki/How_to_Cook_That
- yreg 3y agoWhat we consider food safe depends on local regulations / individual standards. Some people eat raw salmon.
- daliusd 3y agoSome eat raw meat but like drawing motorcycle without helmet it is not safe whatever standards you have
- xxs 3y agoC'mon raw meat is one of the absolute best types of food. Beef tartare is great, although in most places I'd not have it home prepared, yet I'd trust most restaurants willing to put in a menu [or 'cooked' if asked directly in the kitchen]
- roryisok 3y agoWe used to bake potatoes in piles of grass from when my dad mowed the lawn. wrap your potato in tinfoil twice and bury it at the bottom of a large grass pile in the morning and come back at the end of the day. the grass gets so hot as it starts to breakdown. this is I think due to fermentation inside the grass mound and the insulation of the outer layers. It might have been a day or so after the grass had been cut rather than that day. I don't know how safe or clean it was, or how long it actually took to cook, or whether or not you _should_ do this, but we did, and it worked at least a few times
- b112 3y agoGreen hay stored in a barn after harvest, heats up, and releases gasses. More than one barn has exploded over the years... (Most let it dry before storing it in the barn...)
- msrenee 3y agoEven if it doesn't explode, it molds if you pile it up before it's good and dry. That's the whole fun of baling hay. You've got to try to predict a two or three day window (or more depending on temp and humidity) where you don't think it's going to rain. Cut one day, turn the next day or so, maybe turn again, then bale and stack when it's as dry as possible or in a panicked rush when the weather begins to roll in. At that point any bales with greasy spots usually get thrown to the side to get fed out first before they mold. I'm curious what circumstances besides desperation not to lose your cutting would lead you to put it up with high enough moisture content that there's risk of explosion.
- b112 3y agoI'm curious what circumstances besides desperation not to lose your cutting would lead you to put it up with high enough moisture content that there's risk of explosion. As a little girl, my grandmother got blown up is a barn explosion, around 1900. She's was fine, but passed on a couple of decades back, so I can't ask why they did it. Just that every once in a while, she'd make sure I knew "don't do that!"
- molszanski 3y agoDishwasher sous vide is a thing. I also once tried with jars for fun. It worked.
- idoco 3y agoIt reminds me of a similar cooking technique in Israeli Armored Corps called Transmission Spam. We used to place a can of spam on the tank's gearbox before a long drive, and by the time we reached our destination, the spam was heated up and ready to eat.
- ReptileMan 3y agoSnake on a tank engine is classic where I live. You catch, gut the snake, and just throw it on the engine.
- jutrewag 3y agoAnd where would this be?
- MichaelMoser123 3y agoThat must be a few years back, i think they no longer serve canned spam/loof to the servicemen (and women).
- ReptileMan 3y agoTrust me - the other food hack you don't want to learn about (used around easter in my country) is kneading very rich doughs in the washing machine or the cold program of the tumble drier ...
- andrewstuart 3y agoThanks, but I’ll pass on consuming salmon infused with dishwashing chemicals.
- seu 3y agoSurely this knowledge is worth preserving on Wikipedia.
- kleiba 3y agoThe question that might be on lots of people's mind: why?
- RamblingCTO 3y agoI don't think 60 degrees celsius is enough, let alone any residue chemicals, the salt, the rinse aid etc. etc. is healthy. And on top everything smells of fish for weeks? Doesn't sound like a hack to me. Just use your oven, that actually is healthy and foolproof.
- mec31 3y agoEverything old is new again. Here is the same thing, from Yankee Magazine in 1987: https://newengland.com/food/fish-seafood/salmon-cooked-in-dishwasher/ https://newengland.com/food/fish-seafood/salmon-cooked-in-di...
- Amorymeltzer 3y agoIf you've never read anything by M. F. K. Fisher, I cannot recommend her enough; easily one of the greatest writers on food (or really anything) we've ever had. Consider the Oyster is a true masterpiece. She has a translation of The Physiology of Taste (La Physiologie du Goût) by Jean Anthelme Brillat-Savarin, which is a pure delight. It's a classic, and they're a perfect match for each other; I don't know that there's ever been a better pairing of work with translator. At any rate, Brillat-Savarin relays a story wherein he attends a dinner party but the host is stuck with a turbot too big for any pot. Brillat-Savarin saves the day by cooking the fish in the washer/bath tub, using another basin to catch the steam and effectively steaming it. Fisher notes the connection to more modern cookery devices, but it seems like an early-1800s-era precursor to this!
- MagicMoonlight 3y agoI expected it to be a salmon that lives in a dishwasher or something
- esaym 3y agoCaution if you have an American made GE, Frigidaire, or Maytag model. They are all virtually the same. And all have inferior wiring and control boards needed to withstand the extra heat of a "sanitize" wash (the hottest wash)[0] [0] https://tinyurl.com/286tcezw https://tinyurl.com/286tcezw
- deleted 3y ago[deleted]
- bondarchuk 3y agoAm 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)
- twic 3y agoOn 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.
- osigurdson 3y agoSounds fishy too me.
- djha-skin 3y agoThis 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?
- AlbertCory 3y agosous vide gets the perfect temperature, in (probably) less time than your dishwasher. Reverse sous vide does, too, although you have to open the oven and check the temp a lot. So how likely is it that you'd want to run the dishwasher before dinner instead of after? (not to mention getting imperfectly-cooked salmon) OK, there's energy savings. Can't argue with that.
- jack_not_ma 3y agoWhy you guys don't have an oven or some thing Your called 'pan' for cooking salmon?