Originally Posted by cook1
I am trying to come up with ways to cook food using unconventional appliances (i.e., instead of kitchen appliances, using things like a washer, dryer, dish washer, power tools, etc.). I have discovered a couple of things, such as poaching a salmon in a dishwasher or using an iron to cook a steak.
I thought I would ask you, the cooking geniuses
, for some more ideas. Any thoughts?
Do not, under any circumstances try to cook a salmon in a dishwasher unless you actually LIKE eating something that resembles stewed knitting. (Believe me, I know. A friend served it once)
It's too hot, takes too long, ruins the taste and texture of the fish, costs a fortune in electricity and water and makes the dishwasher smell of fish until you've run it through a couple of cycles with d/w cleaner.
It's largely an urban myth despite all the people who claim to know someone who knows someone who knows someone who always
cooks salmon like that. Oh yeah, you'd do it once and never again!
If you are going to poach a salmon to eat cold do it like my great-grandmother and the rest of us do in our family. It's a recipe that goes back a couple of hundred years and never fails.
Gut the salmon, leave on the head but remove the gills (the fishmonger ill do this if you ask). Take a large sheet of oiled cooking foil and lay the salmon on it. Place a bunch of dill and thin slices of lemon in the body cavity with a little salt and pepper. Wrap the fish in the foil loosely but seal the edges so the water can't get in. Place in the fish kettle (your fishmonger may hire you one) or other pan large enough to hold it fairly snuggly and with a well fitting lid. Cover with cold water and place on the top of the stove. Bring to the boil, let it bubble for one minute then put on the lid, turn off the heat and push the pan to the back of the stove and leave it to get absolutely cold. DO NOT UNDER ANY CIRCUMSTANCES REMOVE THE LID UNTIL THE CONTENTS ARE COLD (his may take all night)
This works for all sizes of fish from a whole one to a salmon steak and for any sort of fish you want to poach because you use a saucepan that the fish fits into and just enough water to cover the fish. It results in a beautifully cooked fish (and it's a cheap way of cooking it).
To eat it hot, it should be cooked gently either in a court bouillon or baked in foil in the over (which is what I do on the rare occasions I serve it hot)
or you can grill/broil steaks and pieces of fillet.
But let me re-iterate DO NOT WASTE A WONDERFUL FISH BY DISHWASHERING IT.