tobiasprinz t1_j5xsltr wrote

Are you referring to Hans Stiegler and the crew of B-17, Ye Olde Pub?

One of those few heart-warming war stories.

I did not know how he surrendered. Is that detail from Makos, Adam; Alexander, Larry (2012). A Higher Call: An Incredible True Story of Combat and Chivalry in the War-Torn Skies of World War II ?


tobiasprinz t1_j0frfgd wrote

Yes, I've cleaned out and repaired a dish washer. I'm an old white male with a plaited flannel shirt and a tool belt. And I am not sure about you, but I still eat from the plates that I clean in there^^

You might misunderstand one thing, I guess: You do not put food in the dish washer unprotected. You but it in a bag. That protects the food and keeps it from contact with the cleaning fluid and the dirty water. The modern way is using a specialized bag that gets vacuum-evacuated and then sealed. Before that, you used zip-lock-bags or freezer bags. That works, too.

The main reason to go for specialized bags is not that other solutions do not keep the food separate from the dirty water, but considerations about BPAs and other agents being released during the high temperatures. But before we knew about those, we used normal bags.

Now I can see by your downvote that you do not like different opinions, but maybe someone open-minded will read this:

There is no debate about this. It is save, sane and it has been done like that for years. Since the sous vide revolution started, we've had explicit charts showing how long you have to keep food at a given temperature to kill what percentage of bacteria. Professional cooks have been doing it longer but kept it more or less secret (how else do you think high class restaurants manage to serve several to-the-point steaks - if you think they just perfected some "1 minute on one side, 1 min on the other, 10 mins rest" recipe, I got some magic beans to sell you), and this is why Vincent Price showing it on TV was a cool reveal to the hobby cooks.

Anyway, before the whole sous vide thing, the producers of dishwasher did the same math to, you know, kill off bacteria while conserving power and to make dishes save to eat from again. So using a dish washer is a really smart idea (unless you use some kind of "eco" mode, but reading the manual should prevent anyone from using this for food prep or from expecting really clean dishes).


tobiasprinz t1_j0fg4kq wrote

It was a technique to do sous vide before sous vide cookers became cheap. It works best with an evacuated and sealed sous vide bag, but you can do it with a freezer bag. A lot of smart cooks have done that.

And if you think it unhygenic, look at the time charts used in sous vide. 65°C is plenty if done long enough.