It might sound strange, but this could be an ideal solution for anyone with a small kitchen.
One of the most annoying household chores has to be doing the dishes. Whoever invented the dishwasher: we owe you big time. This appliance washes your dishes for you in no time. At least, that’s what its purpose was meant to be. Did you know that your dishwasher can be used for more than just cleaning dishes and cutlery?
We at Tips & Tricks thought we had heard of most kitchen hacks out there, but this one managed to surprise us anyway. Who would’ve thought?
Okay, so before we talk about what your dishwasher can do other than clean, we need to talk about cooking. Cooking, in its essence, is using heat to prepare food for consumption. You can use steam to prepare couscous or throw some salmon in the oven. Those cooking methods basically do the same thing: they heat up your food.
So what does this have to do with your dishwasher? Find out on the next page.
Yes, you read that correctly. We’re talking about cooking food in a dishwasher. Ideal when you’ve got your entire stove filled up with other pots and pans. A dishwasher reaches a temperature of about 60C (140F) to 70C (160F). That’s enough heat to cook a lot of things. Couscous? A big chunk of salmon? Your dishwasher has got you covered.
How to cook in your dishwasher
Simply toss the ingredients that you want to cook into a mason jar and fill it up with some liquid (not too much, or it won’t heat up enough in time) and put it in the dishwasher. Or just wrap it in foil or put it in a ziploc bag and lay it down beside the dishes. Turn on the program and you’ll have cooked your food before you know it.
Some sidenotes: you won’t be able to cook anything that requires boiling water, like rice. You’re basically poaching the ingredients. Also, don’t cook anything that requires higher temperatures to get rid of certain germs, like chicken.
You can cook a full meal in your dishwasher. On the next page you will find a recipe for a dishwasher dinner for two.
Honey soy salmon with coconut rice and Asian style spinach and mushrooms.
Ingredients (serves 2)
- 2 x 250g salmon fillets, pin boned, skin on
- 4 tbsp honey soy marinade
- 4 garlic cloves, crushed
- 1 tsp shichimi Togarashi (or chilli flakes)
- 3 tsp chilli flakes
- 1 tsp grated ginger
- 250g spinach
- 150g mushrooms, chopped
- 1 sachet pre-cooked coconut rice
- Sesame seeds (to serve)
Place the salmon in separate Ziploc bags.
Mix the honey soy marinade, two of the garlic cloves, shichimi togarashi, 1 tsp of chilli and ginger in a bowl.
Divide the marinade between each bag and massage into the salmon. Submerge the bags in water to squeeze all the air out and seal them, then double bag them.
Tip the spinach, chopped mushrooms, the remaining garlic and chilli flakes into a Ziploc bag and give it a good shake. Seal and double bag it.
Put your salmon, spinach and sachet of rice (no need to put this in a bag, it’s already sealed) in the top rack of your dishwasher, fill the bottom rack with dirty plates, add a good quality dishwasher detergent and select a cycle that’s going to be around 55° C.
You won’t really have a choice for cooking time as it’s set by the dishwasher, but ours went for 1 hour 46 minutes.
When the cycle finishes, take out two clean plates from the bottom rack and divide the rice, salmon and vegetables between them. Drizzle over any leftover cooking sauce, season and top the salmon with a sprinkling of sesame seeds.
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