[CuriousCosmic]

It's not really the same concept. Replicating dishwasher salmon requires first broiling the salmon (the initial high heat to get the dishwasher water to sterilizing temps), then steaming it (after the initial sterilization the dishwasher stops adding heat to the system), and finally baking it (after rinsing with cool water and draining, a lower sustained heat dries the dishes).

A sous vide bath won't replicate any of those steps (except maybe the steaming if you run the bath at practically boiling). Sous vide will cook good salmon but it's not a drop in replacement.

[crazygringo]

Your dishwasher works very different from mine then, which is a common consumer model about five years old.

Mine is just a single constant temperature the whole time.

There's certainly no high heat much less sterilization, just bringing the water up to temperature and keeping it there, through pre-wash, wash, and rinse cycles. (Only commercial restaurant dishwashers get up to sterilization temperatures.)

And if the salmon is wrapped airtight, there's no conceptual difference between broiling/steaming/baking. It's all just sous vide, which is none of those. Because it's sealed.

[nightski]

Does your dishwasher actively add heat outside of drying? Mine just uses hot water from the water heater. I don't think it even has heating elements tbh. For drying it has crystal dry which is zeolite.

[ReptileMan]

European machines have only cold water intake and they heat the water. So it is quite precise temp control there.

[lozenge]

Yes dishwashers do have a heating element to keep the water's temperature up as it recirculates. It isn't strong enough to let you use a cold water intake though.