Can you really cook dinner in your dishwasher? ( well, it saves on the washing up! )
Poached salmon. Perfect puds. Even lasagne. As ingenious chefs swear it works wonders...
From high-tech toasters to smartphone-activated ovens, there’s no shortage of new-fangled cooking gizmos promising michelin-starred food from the comfort of your kitchen.
But you don’t have to spend any money to get your hands on the latest must-have culinary gadget.
In fact, look around your kitchen — and it’s most likely you’ve already got one, right under your nose. Have you ever considered cooking dinner ... in the dishwasher?
It might sound revolting, but the unorthodox technique has support from chef Heston Blumenthal and TV star oprah Winfrey, who once cooked a whole lunch in the appliance.
It is, they say, like putting food in a giant water bath, and — so long as everything’s well-sealed — you don’t need to worry about water sloshing over your supper. Look online, and you’ll see hundreds of recipes promising everything from the perfect lasagne to lobster.
‘There are several advantages,’ insists Lisa Casali, author of recipe book Cooking In The Dishwasher. ‘All you need is a dishwasher and the will to experiment.’
Armed with the former, a supply of fresh ingredients and a healthy dose of scepticism, I put the technique to the test in my Bosch Serie 6. So can you really cook a three-course dinner in your dishwasher?
HOW DOES DISHWASHER COOKING WORK?
Picture a water bath or ‘bain marie’, the sort used for poaching, steaming or gently cooking fish, vegetables and custard-based desserts.
this works by surrounding food in a ‘bath’ of heated water, ensuring it’s evenly cooked all the way through.
A dishwasher works in the same way, but on a much bigger scale. in fact, it’s even more efficient, as the water moves around during a cycle, heating the food molecules faster than if it were still.
WHY DO IT?
Fans insist the gentle heat is perfect for delicate foods that don’t need to be cooked all the way through. Others say it’s convenient for foods too big to fit in conventional pots or pans, and helps keep the temperature in the kitchen down. not to mention the novelty value.
WHICH SETTING IS BEST?
Lisa Casali has a set of basic guidelines to determine which setting is best for your dish — but it depends in part on the make and model of dishwasher.
Lisa recommends using a quick wash for fish, a normal wash for white meat and shellfish, an eco wash for red meat and an intensive wash for fruit and veg.
CAN I WASH MY DISHES AT THE SAME TIME?
Advice on this varies. Lisa says yes — this is more eco-friendly, and as long as your containers are watertight, there’s no reason not to.
CAN I USE A TABLET?
Purists say no; even the most watertight parcel is susceptible to leaks. instead, use the mildest detergent you can find, or try a Diy alternative: baking soda, white wine vinegar or lemon juice (half a cup, on the top rack).
WHERE DO I PUT FOOD?
red meat dishes are best cooked on the bottom level, where it’s hottest, while fish, veg and fruit can all be placed on the top. Just make sure everything is fixed in position.
HOW SHOULD I WRAP IT?
For meat and fish, it’s best to use aluminium trays or tin foil parcels, as these will conduct the heat from the water into the middle. tupperware containers or rubber-sealed jars work well for fruits and grains, while ziplock bags are good for vegetables.
HOW DO I PREPARE FOOD?
Slice veg, fruit and potatoes more thinly than normal and cut meat, fish and seafood into smaller pieces.
it’s best to put layered foods — such as lasagne or pasta bake — in shallow containers with no more than three layers, so the heat reaches the middle. You may need to sauté some ingredients (such as red meat or onions) in a pan beforehand to bring out the flavours.