12 ms·

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 work

by idk1 3y ago

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 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 ago
What we consider food safe depends on local regulations / individual standards. Some people eat raw salmon.
- daliusd 3y ago
  Some eat raw meat but like drawing motorcycle without helmet it is not safe whatever standards you have
  - xxs 3y ago
    C'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]
    - deleted 3y ago
      [deleted]
    - daliusd 3y ago
      I agree that it might be tasteful and I hope that's what you mean by "best", but health-wise there is nothing good about it. https://sentientmedia.org/can-humans-eat-raw-meat/ https://sentientmedia.org/can-humans-eat-raw-meat/
- matsemann 3y ago
  I'd rather say it depends on the source of the fish. In some parts of the world the salmon has parasites, and needs to be either cooked or frozen before it's considered safe to consume. Salmon from other places can however be consumed raw. See "Up to the 1990s, raw salmon sushi was not eaten in Japan" https://news.ycombinator.com/item?id=34193748 https://news.ycombinator.com/item?id=34193748
- CipherThrowaway 3y ago
  Depending on where you are in the world, the salmon you eat raw isn't the same as the salmon you eat cooked. There are extra requirements around sashimi grade salmon such as flash freezing to kill parasites. The risk profile is not the same as eating undercooked salmon that is not intended for raw consumption.
  - yreg 3y ago
    Also depending on where you are all available salmon could be flash frozen and considered safe without cooking. Depending on where you are the salmon might be less likely to contain parasites and your government food hygiene institution might not consider raw salmon unsafe. My point is that the original comment seems like US-defaultism.
- b112 3y ago
  But warming salmon to a temperature where bacteria grow best, and fastest, and then not heating it enough to kill bacteria, is not the same as raw salmon or cooked salmon. Bacteria appear when preparing the meal. A salmon, uncut, is internally sorta safe, but once cut open, bacteria is introduced. This is why you don't see cuts of salmon for sale, at room temp. You see cleaned salmon on ice, or in a fridge.
  - yreg 3y ago
    This is a good point. Do bacteria multiply so fast at the right conditions that this would already have an effect during the time it takes to cook + eat the meal?
- deleted 3y ago
  [deleted]
roryisok 3y ago
Ann Reardon is great, she debunks so much stuff. I didn't even realise how many fake cooking videos there were out there until I started watching her channel
- ocay 3y ago
  yeah, she's totally underrated
  - astura 3y ago
    She has almost five million subscribers. How's that "underrated"?
    - wussboy 3y ago
      She should have ten million?
      - vehementi 3y ago
        That's hogwash. 8.2 million is where she should land.
wouldbecouldbe 3y ago
Salmon is often eaten raw.
- n4r9 3y ago
  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?
  - Niksko 3y ago
    Not really. Farmed salmon and tuna are basically safe, because there are FDA controls around how they have to be frozen before they can be sold, which ensures that parasites die. Other fish are basically down to your risk tolerance. There's just so much misinformation out there about food safety it's insane. If you understand basic hygiene and aren't immunocompromised, there's really not much need to be so terrified of food. https://www.seriouseats.com/how-to-prepare-raw-fish-at-home-sushi-sashimi-food-safety https://www.seriouseats.com/how-to-prepare-raw-fish-at-home-...
    - giantg2 3y ago
      FYI the FDA does not require tuna to be frozen. It is one of the exceptions, just like farmed fish and some mollusks.
  - GTP 3y ago
    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.
    - ivarru 3y ago
      To my knowledge, this is not the case for salmon. Whereas wild salmon is not safe to eat raw unless it has been frozen, this should not be necessary for farm-raised salmon of the highest quality.
DoreenMichele 3y ago
Thank you. I have trouble believing I would eat food prepared in a dishwasher, especially with the suggestion that you could do so while also washing dishes. There are other stories in this discussion that are similarly fun but should not necessarily be taken as good advice on how to prepare food. Of course, the devil is in the details and maybe it works for one person because they know how to make it work but without explaining a lot more than is mentioned here, you can't necessarily know if it was really safe. Please don't go off half-cocked and risk your health because of people sharing fun stories here.
wouldbecouldbe 3y ago
My dad once cooked in the engine of the car driving to a lake. Wrapped in foil. Was a veggie burger. They got cooked, haha but they had a very strong cartaste, I kept it with one bite.
- abruzzi 3y ago
  there was a whole book of recipies for fookeing on your engine--the title was "Manifold Destiny". I have a copy somewhere, but have never tried it.
tastysandwich 3y ago
> 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.
- idk1 3y ago
  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 to do the temperature probe the next time.
  - rocketbop 3y ago
    The second key takeaway is that you probably don’t want to cook your fish in the dishwasher at all.
  - mattmaroon 3y ago
    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.
- samstave 3y ago
  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.
risyachka 3y ago
Temperature is one thing, but doesn't it become full of dishwasher detergent chemicals?
- pvaldes 3y ago
  Probably, and the fish would leak oils. The dishwasher would smell like fish for some time also and your meat would smell like detergent. This is some "Q-mamon grade" advice, only to be taken seriously by the very dumb or very naive.
Eduard 3y ago
> she worked out that cooking salmon in a dishwasher does not bring it up to a food safe temperature. She should do the experiment with a dishwasher on higher temperatures
raybb 3y ago
I added a safety section. YouTube generally isn't considered a reliable source for Wikipedia but I think they make exceptions sometimes. If not, hopefully someone will complain and add info from a more reliable source. PS: I can't wait to check back tomorrow and see how being at the top of HN impacted the page views. Interesting that it had a small bump in views on Tuesday (probably posted/mentioned somehwere popular) and now a few days later showing up on the top of HN. https://pageviews.wmcloud.org/?project=en.wikipedia.org&platform=all-access&agent=user&redirects=0&start=2023-04-01&end=2023-05-01&pages=Dishwasher_salmon https://pageviews.wmcloud.org/?project=en.wikipedia.org&plat...
- idk1 3y ago
  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.
  - Aaargh20318 3y ago
    > 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 safe temperature is because once you reach that temperature the time to reach that reduction is very short (about 1.5minutes), at 70ºC it's instantaneous. At lower temperatures, you have to keep the food at that temperature for a longer amount of time (there are reference charts to be found online[1]). For this to be safe you have to be able to measure and/or control the temperature reliably. This is obviously more difficult to do than just cooking to a specific temperature. In many commercial applications it's just easier to cook to a high enough temperature to not have to worry about it. There are also other ways to kill the bacteria. I usually cure salmon overnight in the fridge (2:1 ratio brown sugar and salt) before smoking it to 54ºC. The temperature doesn't kill the bacteria but the curing does. [1] https://www.fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-A.pdf https://www.fsis.usda.gov/sites/default/files/media_file/202...
hn_throwaway_99 3y ago
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.
- ajmurmann 3y ago
  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?
  - hn_throwaway_99 3y ago
    My theory is a huge portion of those watching are age 5-12.
    - ashwagary 3y ago
      You are correct, Youtube is raising a non-trivial percentage of children.
mattmaroon 3y ago
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.
- HWR_14 3y ago
  Raw salmon is host to a variety of parasites that can hurt humans.
  - mattmaroon 3y ago
    Raw meaning uncooked. Almost all the salmon you buy was previously frozen, but it’s still raw. Besides, her temperature chart showed it well above the point where parasites die. I was contrasting it to things like smoked salmon which have had listeria issues due to poor processing.
- bookofjoe 3y ago
  The "raw" salmon at sushi bars has previously been frozen.
  - deleted 3y ago
    [deleted]
jbm 3y ago
> 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.
deleted 3y ago
[deleted]

by idk1 3y ago

yreg 3y ago

What we consider food safe depends on local regulations / individual standards. Some people eat raw salmon.

daliusd 3y ago
Some eat raw meat but like drawing motorcycle without helmet it is not safe whatever standards you have
- xxs 3y ago
  C'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]
  - deleted 3y ago
    [deleted]
  - daliusd 3y ago
    I agree that it might be tasteful and I hope that's what you mean by "best", but health-wise there is nothing good about it. https://sentientmedia.org/can-humans-eat-raw-meat/ https://sentientmedia.org/can-humans-eat-raw-meat/
matsemann 3y ago
I'd rather say it depends on the source of the fish. In some parts of the world the salmon has parasites, and needs to be either cooked or frozen before it's considered safe to consume. Salmon from other places can however be consumed raw. See "Up to the 1990s, raw salmon sushi was not eaten in Japan" https://news.ycombinator.com/item?id=34193748 https://news.ycombinator.com/item?id=34193748
CipherThrowaway 3y ago
Depending on where you are in the world, the salmon you eat raw isn't the same as the salmon you eat cooked. There are extra requirements around sashimi grade salmon such as flash freezing to kill parasites. The risk profile is not the same as eating undercooked salmon that is not intended for raw consumption.
- yreg 3y ago
  Also depending on where you are all available salmon could be flash frozen and considered safe without cooking. Depending on where you are the salmon might be less likely to contain parasites and your government food hygiene institution might not consider raw salmon unsafe. My point is that the original comment seems like US-defaultism.
b112 3y ago
But warming salmon to a temperature where bacteria grow best, and fastest, and then not heating it enough to kill bacteria, is not the same as raw salmon or cooked salmon. Bacteria appear when preparing the meal. A salmon, uncut, is internally sorta safe, but once cut open, bacteria is introduced. This is why you don't see cuts of salmon for sale, at room temp. You see cleaned salmon on ice, or in a fridge.
- yreg 3y ago
  This is a good point. Do bacteria multiply so fast at the right conditions that this would already have an effect during the time it takes to cook + eat the meal?
deleted 3y ago
[deleted]

roryisok 3y ago

Ann Reardon is great, she debunks so much stuff. I didn't even realise how many fake cooking videos there were out there until I started watching her channel

ocay 3y ago
yeah, she's totally underrated
- astura 3y ago
  She has almost five million subscribers. How's that "underrated"?
  - wussboy 3y ago
    She should have ten million?
    - vehementi 3y ago
      That's hogwash. 8.2 million is where she should land.

wouldbecouldbe 3y ago

Salmon is often eaten raw.

n4r9 3y ago
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?
- Niksko 3y ago
  Not really. Farmed salmon and tuna are basically safe, because there are FDA controls around how they have to be frozen before they can be sold, which ensures that parasites die. Other fish are basically down to your risk tolerance. There's just so much misinformation out there about food safety it's insane. If you understand basic hygiene and aren't immunocompromised, there's really not much need to be so terrified of food. https://www.seriouseats.com/how-to-prepare-raw-fish-at-home-sushi-sashimi-food-safety https://www.seriouseats.com/how-to-prepare-raw-fish-at-home-...
  - giantg2 3y ago
    FYI the FDA does not require tuna to be frozen. It is one of the exceptions, just like farmed fish and some mollusks.
- GTP 3y ago
  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.
  - ivarru 3y ago
    To my knowledge, this is not the case for salmon. Whereas wild salmon is not safe to eat raw unless it has been frozen, this should not be necessary for farm-raised salmon of the highest quality.

DoreenMichele 3y ago

Thank you. I have trouble believing I would eat food prepared in a dishwasher, especially with the suggestion that you could do so while also washing dishes. There are other stories in this discussion that are similarly fun but should not necessarily be taken as good advice on how to prepare food. Of course, the devil is in the details and maybe it works for one person because they know how to make it work but without explaining a lot more than is mentioned here, you can't necessarily know if it was really safe. Please don't go off half-cocked and risk your health because of people sharing fun stories here.

wouldbecouldbe 3y ago

My dad once cooked in the engine of the car driving to a lake. Wrapped in foil. Was a veggie burger. They got cooked, haha but they had a very strong cartaste, I kept it with one bite.

abruzzi 3y ago
there was a whole book of recipies for fookeing on your engine--the title was "Manifold Destiny". I have a copy somewhere, but have never tried it.

tastysandwich 3y ago

> 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.

idk1 3y ago
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 to do the temperature probe the next time.
- rocketbop 3y ago
  The second key takeaway is that you probably don’t want to cook your fish in the dishwasher at all.
- mattmaroon 3y ago
  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.
samstave 3y ago
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.

risyachka 3y ago

Temperature is one thing, but doesn't it become full of dishwasher detergent chemicals?

pvaldes 3y ago
Probably, and the fish would leak oils. The dishwasher would smell like fish for some time also and your meat would smell like detergent. This is some "Q-mamon grade" advice, only to be taken seriously by the very dumb or very naive.

Eduard 3y ago

> she worked out that cooking salmon in a dishwasher does not bring it up to a food safe temperature. She should do the experiment with a dishwasher on higher temperatures

raybb 3y ago

I added a safety section. YouTube generally isn't considered a reliable source for Wikipedia but I think they make exceptions sometimes. If not, hopefully someone will complain and add info from a more reliable source. PS: I can't wait to check back tomorrow and see how being at the top of HN impacted the page views. Interesting that it had a small bump in views on Tuesday (probably posted/mentioned somehwere popular) and now a few days later showing up on the top of HN. https://pageviews.wmcloud.org/?project=en.wikipedia.org&platform=all-access&agent=user&redirects=0&start=2023-04-01&end=2023-05-01&pages=Dishwasher_salmon https://pageviews.wmcloud.org/?project=en.wikipedia.org&plat...

idk1 3y ago
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.
- Aaargh20318 3y ago
  > 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 safe temperature is because once you reach that temperature the time to reach that reduction is very short (about 1.5minutes), at 70ºC it's instantaneous. At lower temperatures, you have to keep the food at that temperature for a longer amount of time (there are reference charts to be found online[1]). For this to be safe you have to be able to measure and/or control the temperature reliably. This is obviously more difficult to do than just cooking to a specific temperature. In many commercial applications it's just easier to cook to a high enough temperature to not have to worry about it. There are also other ways to kill the bacteria. I usually cure salmon overnight in the fridge (2:1 ratio brown sugar and salt) before smoking it to 54ºC. The temperature doesn't kill the bacteria but the curing does. [1] https://www.fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-A.pdf https://www.fsis.usda.gov/sites/default/files/media_file/202...

hn_throwaway_99 3y ago

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.

ajmurmann 3y ago
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?
- hn_throwaway_99 3y ago
  My theory is a huge portion of those watching are age 5-12.
  - ashwagary 3y ago
    You are correct, Youtube is raising a non-trivial percentage of children.

mattmaroon 3y ago

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.

HWR_14 3y ago
Raw salmon is host to a variety of parasites that can hurt humans.
- mattmaroon 3y ago
  Raw meaning uncooked. Almost all the salmon you buy was previously frozen, but it’s still raw. Besides, her temperature chart showed it well above the point where parasites die. I was contrasting it to things like smoked salmon which have had listeria issues due to poor processing.
bookofjoe 3y ago
The "raw" salmon at sushi bars has previously been frozen.
- deleted 3y ago
  [deleted]

jbm 3y ago

> 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.

deleted 3y ago

[deleted]