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Ha! It's sous vide salmon from before there was sous vide.

Funny to think about now, but it's surprisingly clever. The dishwasher just so happens to be about the right temperature and time for salmon specifically.

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It's not sous vide, the dishwasher just happens to be above the cooking temp for salmon which is a relatively low ~130F. I'm sure you could also do a steak in your dishwasher too, but steamed steak doesn't taste good.

> but steamed steak doesn't taste good.

You've never heard of steamed hams? Clearly you're not from Albany.

Dishwashers run at 140°F but have less constant water contact with the salmon so the temperature would seem to work well. But the principle is exactly sous vide -- sealed food held at temperature in hot water.

I don't know where you're getting steamed steak from though. There's no steaming involved anywhere. This is for salmon only. You'd need higher temperatures and longer times for steak, which is why it doesn't seem like anybody invented dishwasher steak. ;)

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