Text 36664, 151 rader
Skriven 2013-05-05 06:37:00 av Dave Drum (66653.cooking)
     Kommentar till en text av MICHAEL LOO (1:123/140)
Ärende: machinery
=================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> The only bought energy used to wash dishes manually is that used to
 DD> heat the water. No circulating pumps, sprayers, infrared dryers, fans,
 DD> etc.

 ML> The claim is that hand washing uses more water per dish
 ML> than machine washing.

That is entirely possible. But, if one is concerned with that there are easily
installed modifications to the plumbing which will divert gray water to the
yard/garden/posies. Not so easily done with a dishwasher, not to mention the
harsher chemicals used in dishwasher detergent(s).

Not to mention - I regularly find bits of food detritus caked/baked onto plates
and eating irons from dishwasher done dinnerware. I have mentioned this in past
and been told "pre-wash the plates and spoons". OK, fair enough. But, where
does that put the "less water" argument?

If I am pre-washing I can finish washing, using my fingertips and eyes to check
of stubborn articles clinging with a death grip to the tines of a fork or the
rim of a plate. Then rinse, rack the stuff in a dish "strainer" and let air
ry.

All that being said - dishwashers can multi-task and do "double duty". (see
below)

 DD> Had and used one of those from six years of age. But, I got older and
 DD> lazier.

 ML> As do we all. I suspect junior forms of arthritis, narcolepsy,
 ML> and catatonia in my own life.

Napping a lot are you? Seriously, get checked for a sleep apnea - it can be
dangerous to let go untreated, as I and others in the echo can attest.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Dishwasher Salmon w/A Piquant Dill Sauce
 Categories: Seafood, Citrus, Herbs, Sauces, Chilies
      Yield: 4 servings

MMMMM-------------------DISHWASHER SALMON---------------------------
      4    (6 oz ea) salmon filets
      4 tb Freshly squeezed lemon juice
    1/2 ts (ea) salt & black pepper
           Heavy-duty aluminum foil

MMMMM-------------------PIQUANT DILL SAUCE--------------------------
      2 tb Butter
      2    Leeks; white only, fine
           - chopped, thoroughly washed
      1    Jalapeno; seeded, fine diced
      2 cl Garlic; minced
      1 c  Chicken stock
  1 1/2 c  Lightly packed fresh dill;
           - stems removed before
           - measuring
      2 tb Fresh squeezed lemon juice
    1/4 ts Salt
    1/2 ts Fresh ground black pepper
    1/4 c  Sour cream

  Recipe courtesy Bob Blumer

  Melt the butter over medium heat in a saute pan. Add the
  leek, jalapeno, and garlic and saute until the leeks are
  translucent but not brown, about 5 minutes. Reduce heat to
  medium and add the stock. Simmer, uncovered, for 15
  minutes. (Adjust heat as required to maintain simmer.) The
  liquid should reduce by half. Remove from heat and let
  cool.

  Transfer to a blender or food processor and add the dill,
  lemon juice, salt, and pepper. Puree until smooth. Reserve
  and reheat just before serving. Stir in the sour cream at
  the last minute.

  TO MAKE THE SALMON: Cut 2 (12") square sheets of aluminum
  foil. Place 2 filets side by side on each square and fold
  up the outer edges. Drizzle 1 tablespoon of lemon juice
  over each fillet. Season with salt and pepper.

  Fold and pinch the aluminum foil extra tightly to create a
  watertight seal around each pair of fillets. Make sure the
  packet is airtight by pressing down on it gently with your
  hand. If air escapes easily, re-wrap.

  Place foil packets on the top rack of the dishwasher. Run
  dishwasher for the entire "normal" cycle. When cycle is
  complete, take out salmon, discard foil, place 1 fillet on
  each plate, and spoon a generous serving of dill sauce
  over top.

  DON'T HAVE A DISHWASHER? Bake foil-wrapped packets in a
  preheated 400øF/205øC oven for 12 minutes.

  THE INSTRUCTION MANUAL: 

  1. Seal individual-size fillets in aluminum foil. DO NOT
  ATTEMPT TO COOK A WHOLE FISH. 

  2. Place fish packets on the top rack. 

  3. Add dirty dishes and lemon-scented soap. This optional
  step is not recommended for novices. However, as long as
  the salmon is tightly sealed in the aluminum foil, it will
  not absorb any soapy taste or smell. 

  4. Set the dishwasher to the "normal" cycle. Modern
  dishwashers have "economy" and "cool dry" settings, which
  are undesirable because they conserve heat. However, on
  the other end of the spectrum, the "pots and pans" setting
  tends to overcook the fish. 

  5. Run salmon through the entire wash-and-dry cycle:
  approximately 50 minutes for most models. I have poached
  salmon in almost every make and model, and although the
  temperatures and duration of the cycles vary with each
  machine, a little more or less "washing" will not affect
  it greatly because salmon is extremely forgiving. 

  6. To heighten the drama for your disbelieving guests, and
  to prove that you have nothing up your sleeve, let them
  crowd around the dishwasher when you load the salmon. When
  the cycle is complete, invite them back to witness the
  unloading. 

  7. Troubleshoot. The only time I ever had a problem was on
  live national TV. Five minutes before going on the air I
  learned that the heating element in the on-camera
  dishwasher was broken. After a quick huddle with the
  producer, I was forced to make the most of the situation
  by baking the salmon in the (gasp!) oven. To avoid this
  pedestrian fate, ask yourself the million-dollar question:
  When your dishwasher last completed its cycle, were the
  dishes hot? As long as the answer is yes, you are ready to
  poach

  Copyright Television Food Network, G.P., All Rights Reserved
  
  MM Format by Dave Drum - 23 July 2008

  Uncle Dirty Dave's Archives

MMMMM

... "Art is either plagiarism or revolution." -- Gauguin
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