If it’s held at a slightly lower temp for longer it can achieve the same bacterial reduction the 145F the usda recommends, its the instant bacterial death time.
Comment on "Americans can't coo-"
Gullible@sh.itjust.works 1 week ago
In case it isn’t obvious to everyone, the salmon wouldn’t be up to temp. It might look “cooked” but its internal temperature physically cannot rise high enough to kill all of the microbes dwelling within, if you cook it in a dishwasher. Before putting it in the dishwasher, I recommend poaching it in a vinegar solution to dissuade anyone from eating it.
blackbelt352@lemmy.world 1 week ago
Gullible@sh.itjust.works 1 week ago
You’d need to wash it at least twice, maybe three times. But then it loses its only advantage, ambient cooking with your dishes, and gains a disadvantage, running your dishwasher twice or thrice to clean off the fresh fish biome that has seeped out onto the dishes below your fish
blackbelt352@lemmy.world 1 week ago
Oh yeah I’m saying it’s technically viable, not that it’s actually any good.
Gullible@sh.itjust.works 1 week ago
I’ve lost my faith in humanity, so I wanted to make it perfectly clear why one should avoid doing this. Just a touch of childproofing, I wasn’t trying to disagree with you
wise_pancake@lemmy.ca 1 week ago
I’m imagining the shits the dishwasher detergent residues give you would be brutal
Gullible@sh.itjust.works 1 week ago
You just reminded me that the tide pod challenge existed. What a terrifically stupid way to die
BarrelAgedBoredom@lemm.ee 1 week ago
People eat salmon raw all the time, as well as “undercook” it. Salmon really shouldnt get above ~125f, it’s super delicate and overcooking ruins the texture. Run a hot rinse and dry cycle and I have no doubts it would be cooked through, if not overcooked.
Gullible@sh.itjust.works 1 week ago
If you’re referring to sushi, it’s usually flash frozen. Only times I’ve seen raw raw salmon was in Thailand and Hawaii.
And it’s less to do with it being cooked through and more about the temperature being too low for a proper cook, leading to a bacterial bloom in a 50 degree paradise.
BarrelAgedBoredom@lemm.ee 1 week ago
Unless you’re buying from a fish market or catching it yourself, the majority of seafood is flash frozen on the ships that catch them. If you grab a salmon fillet out of the freezer section of your grocery store, odds are it’s flash frozen, and thus, safe to eat raw. Fresh caught salmon is similarly safe to eat raw provided it’s consumed or brought below 40f in sufficient time.
Raw seafood is recommended to be stored at room temperature for under two hours if you’re intending to consume it. Tap water is usually heated to 120-140f in the US. And the drying cycle is normally 110-170. A typical rinse and dry cycle is 30-90 minutes. With the increased thermal conductivity of water and metal foil, the rinse cycle should rapidly increase the temperature of the fish and the dry cycle, aided by the increased ambient humidity of the rinse, will easily maintain that for long enough to raise the internal temperature of the fish to, at the very least, the usual 125.
The only way this could not be the case is in an extreme outlier. Say a washer with a 30 minute total rinse/dry, with tap water that does not exceed 120f, and a dry cycle that does not exceed 110, and with fresh caught fish that has been sitting on the counter for a couple of hours before being placed in the washer. It’s very unlikely for this to be the case.
I’m not saying anyone should do it, it seems pointless and weird. But it’s technically possible and should be reasonably safe