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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 con
by 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 agoThe second key takeaway is that you probably don’t want to cook your fish in the dishwasher at all.
- mattmaroon 3y agoYou 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.