Dishwasher Salmon

I feel like this page should have a warning, the fantastic Youtuber Ann Reardon investigated lots of cooking &quot;hacks&quot; 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]<p>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.<p>It&#x27;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.<p>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].<p>It&#x27;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&#x27;s logo has done all of the above [3].<p>[1] <a href="https:&#x2F;&#x2F;www.youtube.com&#x2F;watch?v=dSwzau2_KF8">https:&#x2F;&#x2F;www.youtube.com&#x2F;watch?v=dSwzau2_KF8</a><p>[2] <a href="https:&#x2F;&#x2F;www.technologyreview.com&#x2F;2022&#x2F;09&#x2F;23&#x2F;1059920&#x2F;youtube-deadly-craft-hacks-fractal-burning&#x2F;" rel="nofollow">https:&#x2F;&#x2F;www.technologyreview.com&#x2F;2022&#x2F;09&#x2F;23&#x2F;1059920&#x2F;youtube-...</a><p>[3] <a href="https:&#x2F;&#x2F;en.wikipedia.org&#x2F;wiki&#x2F;How_to_Cook_That" rel="nofollow">https:&#x2F;&#x2F;en.wikipedia.org&#x2F;wiki&#x2F;How_to_Cook_That</a>

My father was a construction worker, running his own crew and company, and often worked with hot mix asphalt.<p>He is also a recreational fisherman.<p>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.

Great demonstration that the process of cooking is rather general and encompasses more than most people associate with their concept of cooking.<p>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.<p>I like to use the reverse sear method to cook my steak, and I have jokingly referred to it as <i>pas sous vide</i> (“not under vacuum”) because I’m imitating <i>sous vide</i> 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 <i>pas sous vide</i> as well.

We 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.<p>It might have been a day or so after the grass had been cut rather than that day.<p>I don&#x27;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

<i>Originating 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 &quot;a dish any fool can prepare&quot;.</i><p>Apropos of nothing, Vincent Price only played bad guys because he was such a nice guy that playing nice guys wasn&#x27;t <i>acting</i> in his mind.<p>Edit: Wikipedia describes him as <i>an American actor, art historian, art collector, and gourmet cook.</i>

I see your Dishwasher Salmon and raise you one Manifold Burrito.<p><a href="https:&#x2F;&#x2F;www.motortrend.com&#x2F;features&#x2F;1409-cooking-on-your-engine-manifold-destiny&#x2F;" rel="nofollow">https:&#x2F;&#x2F;www.motortrend.com&#x2F;features&#x2F;1409-cooking-on-your-eng...</a>

Car engines are another non-traditional source of heat for cooking: <a href="https:&#x2F;&#x2F;en.wikipedia.org&#x2F;wiki&#x2F;Engine_cooking" rel="nofollow">https:&#x2F;&#x2F;en.wikipedia.org&#x2F;wiki&#x2F;Engine_cooking</a><p>As with dishwasher cooking, the food is wrapped in aluminum foil.

I 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.

Neat and probably works on most dishwasher models, but not enough temperature precision for my comfort level. I wouldn&#x27;t trust it. Rather just pan fry or bake myself a salmon. I don&#x27;t have a sous vide, but I imagine this is not a replacement for one since the whole point is precision cooking.

Center cut salmon:<p>Oven at 400F. Season to taste. Cook 12 minutes +&#x2F;- until fish flakes apart but not dry.<p>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.<p>Presto! Perfectly cooked salmon every time. Your dishwasher won&#x27;t taste like fish, and your fish won&#x27;t taste like dishwasher.

If you&#x27;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&#x27;ve ever had. <i>Consider the Oyster</i> is a true masterpiece. She has a translation of <i>The Physiology of Taste</i> (<i>La Physiologie du Goût</i>) by Jean Anthelme Brillat-Savarin, which is a pure delight. It&#x27;s a classic, and they&#x27;re a perfect match for each other; I don&#x27;t know that there&#x27;s ever been a better pairing of work with translator.<p>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&#x2F;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!

These days, sous vide is a much better alternative than the dishwasher, but is fundamentally the same concept.<p>It&#x27;s worth a try - precision cooking is a way for anyone to have excellent results when cooking. Pretty soon you&#x27;ll have an immersion circulator, a therma-pen, and a kitchen scale!

Ha! It&#x27;s sous vide salmon from before there was sous vide.<p>Funny to think about now, but it&#x27;s surprisingly clever. The dishwasher just so happens to be about the right temperature and time for salmon specifically.

I 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.

This 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.

I&#x27;m reasonably confident this will only work as described in US dishwashers as the rest of the worlds (as far as I&#x27;m aware) machines don&#x27;t use heating elements to heat the air during drying. (Picked up on a Technology Connections video.)

It reminds me of a similar cooking technique in Israeli Armored Corps called Transmission Spam.<p>We used to place a can of spam on the tank&#x27;s gearbox before a long drive, and by the time we reached our destination, the spam was heated up and ready to eat.

This reminds me &quot;Uncle Roger Review CHEAPEST WOMAN EVER&quot; <a href="https:&#x2F;&#x2F;www.youtube.com&#x2F;watch?v=jcQ8_mX9juI">https:&#x2F;&#x2F;www.youtube.com&#x2F;watch?v=jcQ8_mX9juI</a>

I&#x27;m only surprised no one has made the joke about using the Fishwasher.

When you&#x27;re too cheap to invest in vacuum sealing and sous vide.<p>Also not to be outshined by coffeemaker rice if you don&#x27;t enjoy ingesting heavy metals from mostly American-grown rice (soil issue).<p><a href="https:&#x2F;&#x2F;www.instructables.com&#x2F;Cook-Rice-in-a-Coffee-Maker&#x2F;" rel="nofollow">https:&#x2F;&#x2F;www.instructables.com&#x2F;Cook-Rice-in-a-Coffee-Maker&#x2F;</a>

I think I learned about this from the TV show Home Improvement in the Tool Time segment.

My 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

Trust me - the other food hack you don&#x27;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 ...

Microwaved Salmon recipe:<p>- rinse salmon thoroughly under cold water<p>- put salmon in a dish<p>- Add Salt and pepper<p>- cut a few very thin slices of lemon and cover salmon with it<p>- add fresh rosemary on top and around the fish<p>- add a spoon if crème fraîche and some butter on top<p>- cover with serin wrap<p>Microwave it at slightly lower power than max power. For 4-5 minutes. Check salmon and cook more if needed in bursts of 30&#x2F;60 seconds.<p>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.

<i>sous vide</i> 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.<p>So how likely is it that you&#x27;d want to run the dishwasher <i>before</i> dinner instead of after? (not to mention getting imperfectly-cooked salmon)<p>OK, there&#x27;s energy savings. Can&#x27;t argue with that.

I 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.

This 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?

Caution 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 &quot;sanitize&quot; wash (the hottest wash)[0]<p>[0] <a href="https:&#x2F;&#x2F;tinyurl.com&#x2F;286tcezw" rel="nofollow">https:&#x2F;&#x2F;tinyurl.com&#x2F;286tcezw</a>

An experiment (with temperature probe) here. Summary: temperature control is non-existent, temperature doesn&#x27;t hold, and even if it did get to required temperature, one wouldn&#x27;t have a way to know. <a href="https:&#x2F;&#x2F;youtu.be&#x2F;dSwzau2_KF8" rel="nofollow">https:&#x2F;&#x2F;youtu.be&#x2F;dSwzau2_KF8</a> (at 18:11).

I just use the dryer.<p>I use duct tape to keep it all together.

Everything old is new again. Here is the same thing, from Yankee Magazine in 1987: <a href="https:&#x2F;&#x2F;newengland.com&#x2F;food&#x2F;fish-seafood&#x2F;salmon-cooked-in-dishwasher&#x2F;" rel="nofollow">https:&#x2F;&#x2F;newengland.com&#x2F;food&#x2F;fish-seafood&#x2F;salmon-cooked-in-di...</a>

I don&#x27;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&#x27;t sound like a hack to me. Just use your oven, that actually is healthy and foolproof.

Am 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.<p>(and btw since salmon can be eaten raw I don&#x27;t see how the temperature could be an issue)

Is a dishwasher food safe? I would be worried about any remaining detergent as well.

From the same cookbook - sauna sausage: <a href="https:&#x2F;&#x2F;www.atlasobscura.com&#x2F;foods&#x2F;sauna-sausage-finland" rel="nofollow">https:&#x2F;&#x2F;www.atlasobscura.com&#x2F;foods&#x2F;sauna-sausage-finland</a>

Obligatory Tom Scott Video: <a href="https:&#x2F;&#x2F;www.youtube.com&#x2F;watch?v=6N8q2xkirCQ">https:&#x2F;&#x2F;www.youtube.com&#x2F;watch?v=6N8q2xkirCQ</a><p>(Is &quot;Tom Scott Did It&quot; going to be the new &quot;Simpsons Did it&quot;?)

The question that might be on lots of people&#x27;s mind: <i>why?</i>

Surely this knowledge is worth preserving on Wikipedia.

What about CPU BBQ?<p>[0] <a href="https:&#x2F;&#x2F;youtube.com&#x2F;watch?v=zAEXuONMJCQ">https:&#x2F;&#x2F;youtube.com&#x2F;watch?v=zAEXuONMJCQ</a>

Cooking salmon in the dishwasher looks harder than cooking it in a pan. Cooking well isn&#x27;t terribly hard.

If you like this, you may be interested in the book Manifold Destiny: The Art of Cooking on your Car Engine.

Why you guys don&#x27;t have an oven or some thing Your called &#x27;pan&#x27; for cooking salmon?

Reminds me of that Extreme Cheapskates episode where the lady cooks lasagna in the dishwasher.

Dishwasher sous vide is a thing. I also once tried with jars for fun. It worked.

Thanks, but I’ll pass on consuming salmon infused with dishwashing chemicals.

I expected it to be a salmon that lives in a dishwasher or something

Just…why?

Sounds fishy too me.

shisus