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].
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.
> People eat salmon raw at sushi bars. I’d be pretty unconcerned about the food safety issue.
That's because other people have prepared the fish for you. [0]
> Sushi-grade fish must be frozen before being consumed, to further prevent any of those food-borne illnesses, and this is usually done via flash freezing, sometimes immediately after sushi-grade salmon, for example, is caught.
Almost everyone misunderstands the recommendations. 165 F is only meant to be held for 1 second. To achieve the same level of pathogen reduction, you can trade temperature for time.
> 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.
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.
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.
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.
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?
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.
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.
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
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.
> 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.
Raw salmon is one story. Salmon stored in a lukewarm dishwasher for 2-3 hours, neither cold enough to prevent the growth of bacteria nor hot enough to kill them, is a different story. Imagine a piece of sushi left on the shelf all afternoon in the summer in Phoenix, AZ!
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?
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.
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.
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.
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.
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.
My 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.
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.
For infants this is not food safe. The powder should be mixed with water that is at least 70C to kill bacteria that might be present in the powder.
For older babies (6+) then maybe not so important.
In the weaning period when I took over with a night bottle and the wife shut down her boobs I would just sleep with a pre-mixed (not from powder) formula pack next to my body. It would be more or less body temperature and the kiddo would like it :D
I have decorative boxes covering up my radiators. Incidentally, the boxes heat up to the perfect temperature for my cats, who love sitting on them in the winter.
Bitumen contains polycyclic aromatic hydrocarbons. I believe the typical exposure via inhaling the fumes was researched with no link to cancer found but I have doubts about that fish.
The roofing of my primary school was under almost constant repair, so the smell of bitumen heaters was a common companion. Hardly experience it these days, but I loved that aroma - still do.
Considering how many times he's survived cancer, I believe it probably does. He also smoked for ~50 years. The salmon was wrapped tightly enough with enough layers of tin foil there was no exposure to any tar in the food - cancer aside, it would be incredibly unpalatable.
I don't know about asphalt but I've once passed a site with a tar cooker going on that's so extremely pungent I cannot imagine hot asphalt to be particularly appetizing if it is anywhere near that. On the other hand, I know a friend who worked such a machine and he couldn't complain. Also, he smoked cigarettes a lot so cancer was perhaps the least of his worries.
In France, there's a century old custom in the construction industry to cook a "gigot bitume" to celebrate completion of important milestones in the project.
It 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
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 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.
My poor man's sous vide is filling a really big pot with water and heating it up to a specific temperature. There's so much volume it doesn't cool down significantly by the food during cooking time. I put my piece of meat in a regular plastic bag and sink it down keeping the ends above water held secure by the lid.
If you get thick well insulated clay(?) pots the granny method is to bring them up to temp, wrap them in towels, smother em with pillows for good measure, and leave the food to cook like that for X hours. :)
How much of cooking is just a chase for tastier food? Up in Eastern Europe everyone is hardcore convinced overcooked meat is healthy because no bacteria plus warm food good for stomach. Tons of people still wince at medium rare steak.
> Up in Eastern Europe everyone is hardcore convinced overcooked meat is healthy because no bacteria plus warm food good for stomach. Tons of people still wince at medium rare steak.
I probably fit into this group, because in my mind it's better to be safe than sorry. While most of the food you'd get in stores is going to have good quality control and should be safe, "most" is still not "all". I recall a story from a number of years back in the news, where a person had found worms in some sushi that they got, for example.
While that's an outlier, there are also many people that enjoy hunting and eating game meat, not cooking which fully would be just asking for trouble, because you could end up with trichinellosis, essentially with parasitic worms in your muscle tissue: https://en.wikipedia.org/wiki/Trichinella
Of course, the meat that comes from farms is quite different, but regardless, you only need to get unlucky once to have plenty unpleasant experiences, from food poisoning to worse. So for the foreseeable future, "overcooked" meat it is for me, others can enjoy their raw or rare meats and fish as they please.
> In parts of Eastern Europe, the World Health Organization reports, some swine herds have trichinosis infection rates above 50%, with correspondingly large numbers of human infections.[41]
That may not be totally unfounded. More developed countries have tighter livestock regulations. Not saying Eastern European farms or kitchens are "dirty", but there is just less oversight which leads to more opportunities in the swiss-cheese model of disease prevention.
Because in eastern Europe it's probably more dangerous to eat rare meat due to more lax regulations.
There's a reason restaurants add an asterisk after meat dishes. There's risk involved in consuming rare foods. The risk is just very small in the US and Europe. Not so small in other countries.
>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
Actually my default program in the dishwasher is 55C water temp. Which is brutally overcooked for farmed salmon IMO (I prefer it around late 30-s, early 40-s), but it is precise. you can use it as a poor man's sous vide in a pinch I guess.
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.
Yes, everything except incandescent bulbs and space stations are pas sous vide. That’s where I find the humour: sous vide is simply an imprecise term for referring to a particular cooking method, but as it has escaped professional kitchens and made its way to home cooks, it has acquired a kind of respect as an arcane art that it arguably doesn’t deserve (and definitely doesn’t get in professional kitchens). I like pas sous vide because it’s an even more imprecise term. (It’s not a very funny joke, honestly.)
Sous 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.
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.
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
Even 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.
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 "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.
I'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.
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 "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.
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…
Upside is many EVs have 120v AC outlets so a portable induction plate is an easy add. It's actually an option for the Rivian truck in the pull out kitchen.
You 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.
Readit News
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
[2] https://www.technologyreview.com/2022/09/23/1059920/youtube-...
[3] https://en.wikipedia.org/wiki/How_to_Cook_That
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.
That's because other people have prepared the fish for you. [0]
> Sushi-grade fish must be frozen before being consumed, to further prevent any of those food-borne illnesses, and this is usually done via flash freezing, sometimes immediately after sushi-grade salmon, for example, is caught.
[0] https://aksalmonco.com/blogs/learn/sushi-grade-fish
Dead Comment
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.
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.
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&plat...
Deleted Comment
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.
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.
Pacific and various types of river salmon must be properly cooked or hot smoked. The same is true for farmed salmon from freshwater ponds.
Farmed Atlantic salmon can be eaten raw, marinated, or cold smoked, but is best deep frozen. Wild Atlantic salmon must be deep frozen.
Is cold smoked salmon considered raw or cooked?
She should do the experiment with a dishwasher on higher temperatures
The risk profile is not the same as eating undercooked salmon that is not intended for raw consumption.
See "Up to the 1990s, raw salmon sushi was not eaten in Japan" https://news.ycombinator.com/item?id=34193748
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.
Deleted Comment
Deleted Comment
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.
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.
Took almost no time to train and a tap is usually available.
For older babies (6+) then maybe not so important.
In the weaning period when I took over with a night bottle and the wife shut down her boobs I would just sleep with a pre-mixed (not from powder) formula pack next to my body. It would be more or less body temperature and the kiddo would like it :D
https://en.wikipedia.org/wiki/Gigot_bitume
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.
I probably fit into this group, because in my mind it's better to be safe than sorry. While most of the food you'd get in stores is going to have good quality control and should be safe, "most" is still not "all". I recall a story from a number of years back in the news, where a person had found worms in some sushi that they got, for example.
While that's an outlier, there are also many people that enjoy hunting and eating game meat, not cooking which fully would be just asking for trouble, because you could end up with trichinellosis, essentially with parasitic worms in your muscle tissue: https://en.wikipedia.org/wiki/Trichinella
Of course, the meat that comes from farms is quite different, but regardless, you only need to get unlucky once to have plenty unpleasant experiences, from food poisoning to worse. So for the foreseeable future, "overcooked" meat it is for me, others can enjoy their raw or rare meats and fish as they please.
https://en.m.wikipedia.org/wiki/Trichinosis
That may not be totally unfounded. More developed countries have tighter livestock regulations. Not saying Eastern European farms or kitchens are "dirty", but there is just less oversight which leads to more opportunities in the swiss-cheese model of disease prevention.
There's a reason restaurants add an asterisk after meat dishes. There's risk involved in consuming rare foods. The risk is just very small in the US and Europe. Not so small in other countries.
Actually my default program in the dishwasher is 55C water temp. Which is brutally overcooked for farmed salmon IMO (I prefer it around late 30-s, early 40-s), but it is precise. you can use it as a poor man's sous vide in a pinch I guess.
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
More than one barn has exploded over the years...
(Most let it dry before storing it in the barn...)
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.
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.
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
(Although in his case, "RIP" would involve quite a bit of mischief!)
https://www.motortrend.com/features/1409-cooking-on-your-eng...
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…
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.
As with dishwasher cooking, the food is wrapped in aluminum foil.
Turkey in a dishwasher: https://www.youtube.com/watch?v=P5Y4RV8pcY0
Turkey in a car: https://www.youtube.com/watch?v=niegc7QcilM
I wonder if anybody's tried cooking in a lithium battery fire yet?