Dan Abel wrote:
> In article <4B11A5D9.7070001@isp.com>,
> "Mr. Joseph Littleshoes Esq." <jpstifel@isp.com> wrote:
>
>
>>cybercat wrote:
>
>
>>>I've read that it's actually possible to "cook" a salmon in the top rack of
>>>a dishwasher. Is this really true? And if so, how to proceed? Or is this
>>>simply another "old fish story"?
>>
>
>>Even if, in the dishwasher, you would want to prep the fish for cooking,
>>wouldn't you?
>
>
>>The dish washer will immediately immerse your whole fish in very hot
>>water. Which can result in sudden shrinkage, breakage and distortion of
>>the fish. As well as having an effect on the way its internal liquids
>>are expelled from it by an immediate immersion in boiling water, and go
>>down the drain in your dish washer.
>
>
> The water in a home dishwasher comes from the hot water pipes, so will
> be the same temperature as you set your water heater. Some home
> dishwashers will heat water that isn't hot enough, if you set them so.
> In any case, the water coming in will be nowhere near boiling. Most
> water heaters are set around 140F. Water that is too hot will tend to
> cook *your* skin, when handwashing or bathing. This is particularly
> dangerous for small children who aren't paying attention, and older
> people whose nerves aren't as sensitive as they used to be.
>

I wasn't sure of the precise temperature at which animal flesh begins to
cook, just about anything about 110 F?

Some smaller fish cooked "en bleu" will deform in a way considered
desirable to the serving of them. But that is really more about
appearances and presentation than anything else.
--
Mr. Joseph Littleshoes Esq.

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