[anonytrary]

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.

[tivert]

> 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.

[Waterluvian]

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.

[j45]

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

[kevin_thibedeau]

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

[burnished]

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

[ed_elliott_asc]

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

[randerson]

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".

[abandonliberty]

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.

[randerson]

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.