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Comment by anonytrary | Hacker News Reader

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

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> Neat and probably works on most dishwasher models, but not enough temperature precision for my comfort level.

I'm not so sure. IIRC, about a decade or two ago, dishwasher energy efficiency regulations forced design changes that really neutered dishwasher drying cycles. It does seem like they don't get as hot as they used to while drying. I wouldn't be surprised if this recipe worked in older dishwashers that were around when it was first popularized, but doesn't in more modern ones.

A sous vide dishwasher. Now there’s a project some crazy YouTube engineer ought to get on!

Dishwashers are already pretty much air tight. You just need a pump. How strong does a vessel have to be to resist an atmosphere of pressure? But I guess it’s sous vide rather than non vide.

Especially europoean dishwashers that mostly don't have heating elements and retain the temperature from water to help dry.

The bottom edge of the door usually isn't a tight seal.

I discovered this when one of the plastic conduits came loose inside my dishwasher in precisely the right way as to spray water directly at the inside bottom of the door. The top and sides have a rubber seal, but the bottom is protected pretty much entirely by the interior shape of the door and the bottom tray.

It makes sense, if you think about it, since you would absolutely want some way for the humidity to gradually equalize if you left it alone with the door closed for a while.

I wouldn't worry about it - you can eat it raw after all and the cook time isnt long enough for it to make you sick (due to food borne illness from being in the temperature danger zone.

Side note - sous vide steelhead is incredible, thinner pieces in my experience work out noticeably better

Raw fish served as sushi is generally frozen to -31 F for 15 hours to kill the bacteria before it is served raw. I would not eat grocery-bought salmon raw unless it is "sushi grade".

Unless you're buying locally caught Salmon at a fish market, it was almost certainly flash frozen. Even if it's not frozen anymore when presented in the store.

Just because it was safe to eat at one point in time doesn't mean it'll stay that way forever.

Sushi grade fish is flash frozen at -40°f - not all fish is frozen this way. Most [0] sushi grade fish in the US is frozen this way before distribution. This is not the case for ALL fish. It would almost certainly have been frozen, just not necessarily flash frozen with the intent to distribute as sushi grade.

Most fish you buy will have a warning specifically saying not to eat it raw if it wasn’t frozen safely in this manner.

[0] http://factmyth.com/factoids/most-sushi-is-previously-frozen...

Unrelated fun fact, -40 F = -40 C

Bacteria are not killed by low temperature, but parasites are.

I think you’ll likely get tapeworms: https://www.leicestermercury.co.uk/news/real-life/woman-who-...

>Raw salmon is a known source of parasites and in particular tapeworm, which can develop from bacteria and grow up to 39 feet long

Tapeworms do not develop from bacteria.

Cooking salmon is mostly about texture. It's usually done around 120, but it takes 145 according to the USDA to actually kill off parasites. Deep freezing kills them instead.

According to a brand of dishwasher detergent, machines run within the food safe danger zone.

So, while it'll improve the texture, cooking salmon actually makes it less safe to eat.

USDA numbers oversimplify, but killing pathogens is a function of both temperature and time. 145 will pasteurize salmon instantly, but you can also hold at 130F for about 1 hour.

That's not how salmon is cooked usually. Your recommendation would produce a poor product.

Totally. I personally cook salmon until 120F and then sear the skin side. But was addressing the parent poster about the temperature that kills pathogens.

Edit: I now see that parent was talking specifically about parasites. Indeed those are killed by freezing beforehand. But a long bath at >130F kills the bacteria.

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