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Are saying consider steaming fish, washing your wellies and dirty spuds in your dishwasher
Could always hang your smalls on the upper rack 😯
Had a typo and put willies instead of wellies , always re read !Re: Tesco
Covered on the Daily Mail and elsewhere also, it seems. A few more dishwasher pumps to repair then – ceramic seals ground down and askoll pumps seized by grit?
Re: Tesco
Washing toys in dishwasher is what we do at home. I hadn’t considered wellies but with Bosch dishwasher comes with baking tray nozzle that you remove the top rack and screw in the nozzle, that would work on scrubbing those wellies.
My wife would probably do it if we have those baking trays nozzle.
As for grits and sand in pump, I think it’s no worse than sand in washing machines.
Re: Tesco
As a kid I recall Vincent Price as the first person I’d ever seen cook using a dishwasher, fish if I recall. That guy was brilliant, really fun dude.
If you’d study cooking though, it’s not as daft a it may first appear.
The cooking process can be carried out in any number of ways, an oven or a hobtop are the most traditional ways of cooking and, the most recognised and accepted but, they’re far from the only ways.
These traditional methods are great, they work and we all know they do.
But there’s new stuff creeping in that will likely cause traditionalists to run in fear denouncing these new methods that do more than produce a roasted whatever or beans on toast as heresy.
Look into sous vide cooking, literally “cooking under vacuum” which is not quite the same but similar in that water and stable low heat can cook more effectively than the accepted norm, as Heston Blumenthal (Lawrence’s ringer) puts it, cooking traditionally is like the culinary equivalent of “using a flamethrower to light a cigar”.
Essentially water is a better medium to transfer low cooking temperatures and, stemming isn’t exactly a new process, the Chinese and others have been using it for centuries.
It can, for many dishes, be more reliable and produce more consistent results but, it’s not for everything.
That’s just the tip of the iceberg. There’s infusion under vacuum, new browning techniques, the use of ultrasonics and probably more I’ve missed. Point is, there’s more than a couple of elements and a thermostat that are becoming more common in domestic and commercial use.
My daughter’s wellies with horse manure and God knows what else on them though are not going anywhere near my dishwasher… ever!
K.
Re: Tesco
I am a qualified chef and I remain unconvinced that ‘cooking’ fish in the dishwasher is the way forward. Vacuum bag cooking in bain marie is an old concept, just someone found a less messy way to do it.
I used get berated by the head chef for ‘cooking’ porridge in the bain marie. I used to argue why go into the trouble using pans to make porridge as you can’t hurry the cooking. Instead use the bain marie and the end result is a creamier soft porridge. It went down very well with the diners. I do the same with scrambled eggs, I do it in the steamer and finish it off on the bain marie. Traditionalist says bain marie is for keeping food warm, I see it as a useful tool for cooking certain food.
I don’t know how many of us find it uncomfortable at the thought of fish being ‘cooked’ for 2 hours in the dishwasher or regularly opening the door to interrupt the cycle.
Re: Tesco
I wouldn’t personally put mud in a dishwasher. Dishwasher wash pumps work a lot more intensely than drain pumps on washing machines, with much less water, recirculating the same grit many times and are a lot more costly to renew.
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