LE MONDE (France)
PARIS – Cooking food in the dishwasher…now why should anyone do such a thing? Because the French say so, and when it comes to cuisine, it’s best just to do what they say.
“Wrap your fish or meat in a waterproof bag and then set your dishwasher on 60°C or more,” explains Hervé This, chemist at the French INRA research institute. Note that it has to be a waterproof bag because it goes in with your dishes.
“Is this a silly idea?” French daily Le Monde asks itself. Not at all! In the past 10 years, low-temperature cooking has become very popular in restaurant kitchens. Admittedly, professional chefs do not use their dishwater, but rather ovens or sinks filled with water kept at a constant temperature – less than 100°C. The fish or meat stays super moist and tender.
There is one important thing to remember though, stresses the French chemist This: “to kill the food’s bacteria, you can’t go below 60°C.”
A recipe to try at home: put any frozen fish (in a waterproof bag) in the dishwasher at 65°C for 45 minutes. Add a second waterproof container with seasoning to your liking: herbs and spices. Et voila!!!!!