poaching salmon in a dishwasher

[WHT]

A friend reported eating great salmon that was cooked in the dishwasher.  Aparently, a large filet was well wrapped in foil, along with lemon and aromatics.  It was placed in the dishwasher, which was run (without soap).  She said it was excellent.

She didn't know whether the pot scrubber setting was used.

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I think there was another thread on this subject.

[Gifted Gourmet]

I think there was another thread on this subject.

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Search was not productive ... but we had a GG thread on loading dishwashers and the issues between husbands and wives .. and lots of salmon threads of all types ...

[tommy]

it's a neat idea of course. but i can't imagine choosing this option over the numerous other methods of cooking fish. unless it's for the "neat-o" aspect, which, of course, has its merits.

[Anna N]

it's a neat idea of course.  but i can't imagine choosing this option over the numerous other methods of cooking fish.  unless it's for the "neat-o" aspect, which, of course, has its merits.

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You have to know Bob Blumer to understand that the "neat-o" aspect is what he built his reputation on. In faireness, though, he rarely sacrifices quality or flavour for "neat-o" but he's not called the SURREAL GOURMET for nothing. I recently bought his book, "Surreal Gourmet Bites" and have had enormous fun with it. Just tonight I made his "Coffee Crisp" and it was both fun and luscious.

[Gifted Gourmet]

Perhaps the issue of length is why one might opt for this choice of "poaching" ... not everyone has one of those shiny, gleaming, pristine, long salmon poaching pans with the lid ...

Interesting thought here: when I looked for salmon+poachers, I got a lot of people with criminal records!! Sign of the times??

[BeJam]

The dishwasher's great for thawing bacon in the package. I also saw a recipe once for a braised dish cooked on a car's exhaust manifold over a three hour trip. Also had lots of aluminum foil but you had to stop every hour to rotate. Then there's blast furance coffee, similar in concept to Turkish coffee at least in the brewing method, but with a very very different source of heat.

[Really Nice!]

To my knowledge, Bob Blumer first introduced this in a Maxim magazine article in late '98 or early '99. I remember this because I was in Italy in the summer of '99 and saw it at a friend's house in Montepulciano.

[Sam Salmon]

A suitable method for farmed fish.

[tommy]

Perhaps the issue of length is why one might opt for this choice of "poaching" ... not everyone has one of those shiny, gleaming, pristine, long salmon poaching pans with the lid ...

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i'm not familiar with this type of pan.

i still wouldn't put food into a device that often has off-odors and whose temperature obviously fluctuates from home to home. not mention the fact that my dishwasher often has, um, dishes in it by the time i'm cooking the fish.

that surreal gourmet guy is very entertaining.

[jackal10]

Its not very surprising.

You are trying to get the salmon to about 45C/115F. That is the low setting on my dishwasher. Maybe a bit higher to allow for the foil wrapping etc, - normal is around 50C, will pretty much gurantee perfect salmon every time.

Plate warming oven would do as well.

[tommy]

Its not very surprising.

You are trying to get the salmon to about 45C/115F.  That is the low setting on my dishwasher. Maybe a bit higher to allow for the foil wrapping etc, - normal is around 50C, will pretty much gurantee perfect salmon every time.

Plate warming oven would do as well.

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how long do you wash, errrr, cook salmon at 115F to get the salmon to 115F?

Edited October 4, 2004 by tommy (log)

[jackal10]

20 mins; A short cyle should do nicely.

If the temperature is right, it is hard to overcook

[tommy]

i don't know how hot my dishwasher gets. what's the best way to find out? ("by sticking your fat head in it tommy" is not an acceptable suggestion)

Edited October 4, 2004 by tommy (log)

[GG Mora]

i don't know how hot my dishwasher gets.  what's the best way to find out? ("by sticking your fat head in it tommy" is not an acceptable suggestion)

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There is such a thing as a min-max thermometer. Leave it somewhere over a period of time, and it will register both the minimum and maximum temperatures over that period. So, pop one in the dishwasher and run a load. You never know. If it gets cold enough, maybe you could make gravlax, too.