Cooking isn’t what it used to be, and today’s society seems destined to engineer and design around even the smallest inconveniences, which is validated by the sheer number of alleged “food hacks” out there. While some can actually save time, money, or labor, there are a good many that should be used cautiously, and others that should never be used. One of those you should never try is the “dishwasher salmon” hack. It’s salmon, safely wrapped in aluminum foil, and cooked in the dishwasher with dishes……soap and all. Those who have tried it say the only thing they found under the clean dishes was an under-cooked filet. Consumer Reports says this method is not recommended by most dishwasher manufacturers because it’s an unsafe cooking method. In fact, LG spokesperson Taryn Brucia said their products are not tested to be food safe and will most likely not heat fish sufficiently to kill dangerous pathogens like salmonella. That’s because the water temperature won’t be as consistent in a dishwasher as it is on the stovetop or in the oven. According to General Electric, most dishwashers run optimally between 120º F and 150º F, which falls close to the bacteria “danger zone.” When food is cooked between 40º and 140º for 2 hours or more, it creates an optimal environment for bacteria and pathogens to reproduce. To get the perfect cook on salmon, a thermometer inserted into the thickest part of the fish should read at least 145º F. While your dishwasher could theoretically reach that temperature, it won’t stay consistently at 145º F long enough to cook the fish to a safe level. Stick to cooking salmon in a frying pan or in the oven.
