Submitted by trifletruffles t3_zmnl94 in todayilearned
"Good point dear fellow, but you're forgetting that I'm Vincent fucking Price."
It was a technique to do sous vide before sous vide cookers became cheap. It works best with an evacuated and sealed sous vide bag, but you can do it with a freezer bag. A lot of smart cooks have done that.
And if you think it unhygenic, look at the time charts used in sous vide. 65°C is plenty if done long enough.
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Have you ever disassembled a dish washer interior?
Yes, I've cleaned out and repaired a dish washer. I'm an old white male with a plaited flannel shirt and a tool belt. And I am not sure about you, but I still eat from the plates that I clean in there^^
You might misunderstand one thing, I guess: You do not put food in the dish washer unprotected. You but it in a bag. That protects the food and keeps it from contact with the cleaning fluid and the dirty water. The modern way is using a specialized bag that gets vacuum-evacuated and then sealed. Before that, you used zip-lock-bags or freezer bags. That works, too.
The main reason to go for specialized bags is not that other solutions do not keep the food separate from the dirty water, but considerations about BPAs and other agents being released during the high temperatures. But before we knew about those, we used normal bags.
Now I can see by your downvote that you do not like different opinions, but maybe someone open-minded will read this:
There is no debate about this. It is save, sane and it has been done like that for years. Since the sous vide revolution started, we've had explicit charts showing how long you have to keep food at a given temperature to kill what percentage of bacteria. Professional cooks have been doing it longer but kept it more or less secret (how else do you think high class restaurants manage to serve several to-the-point steaks - if you think they just perfected some "1 minute on one side, 1 min on the other, 10 mins rest" recipe, I got some magic beans to sell you), and this is why Vincent Price showing it on TV was a cool reveal to the hobby cooks.
Anyway, before the whole sous vide thing, the producers of dishwasher did the same math to, you know, kill off bacteria while conserving power and to make dishes save to eat from again. So using a dish washer is a really smart idea (unless you use some kind of "eco" mode, but reading the manual should prevent anyone from using this for food prep or from expecting really clean dishes).
>Yes, I've cleaned out and repaired a dish washer.
Did you pull out the stinky hair ball?
> It is save, sane and it has been done like that for years.
It's senseless. Absolutely no reason to do it. It's just a curiosity.
Have you ever seen the bottom of a fire pit?
I'd expect a fire pit to be pretty sterile, on account of the fire.
Dishwasher don't get hot enough to sterilize. They aren't autoclaves.
I thought 65 degrees would be enough to kill almost everything? (Well, there is a 50 degree setting too, but that's no good for cooking)
food isnt sterile. that's not the best metric to say one gross method of cooking is better than another.
Sure,charcoal is messy and burnt edges on your food isn't the healthiest but would you eat a greasy soggy hairball? That's what's down there.
Why is there hair in your dishwasher?
There's hair and sludge in every dishwasher except brand new ones unless you clean the filter after every load. Do you think that everything you put in your dishwasher is small enough to fit through the filter
You are on a mission
"Price also spent time working as an art consultant for Sears-Roebuck: From 1962 to 1971, Sears offered the "Vincent Price Collection of Fine Art", selling about 50,000 fine-art prints to the general public. Works which Price selected or commissioned for the collection included some by Rembrandt, Pablo Picasso, and Salvador Dalí. Public access to fine art was important to Price, who according to his daughter Victoria, saw the Sears deal as an "opportunity to put his populist beliefs into practice, to bring art to the American public." In the 1960s, portraits painted by Charles Bird King, of Native Americans were secured for Jacqueline Kennedy's White House restoration. Through the efforts of Vincent Price these five paintings were paid for and donated to the White House Collection by Sears-Roebuck."
He also wrote poetry and played the piano. And gave Mehnard an autograph once. He was very congenial.
He had a home where I lived and in later years filmed "The Hilarious House of Frankenstein" there, which was my favourite show at the time.
He was the coolest.
I thought David Thewlis played a sort of Vincent Price character in the Harry Potter films.
He had a cooking show on tv, too. "Cooking Price-Wise"
Thud2 t1_j0byagt wrote
That cooking in the dishwasher thing is disgusting. I don't care how tightly you wrap the fish. If you ever saw what was in the bottom of most dishwashesr you would never eat something cooked in it.