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minus-squareSaik0linkfedilinkEnglish26•edit-210 hours agoand the dishwasher runs at scalding temps for extended periods of time… if you’ve ever worked in a restaurant you know what im talking about. those machines are no joke.
minus-square@AngryCommieKenderlink8•9 hours agoAs a joke, we cooked a chicken in one, one time. Basically high temperature sous vide, lol.
minus-square@AngryCommieKenderlink5•8 hours agoAfter about 10 cycles it was up to temp. We didn’t eat it, we weren’t certain that the bag didn’t leak, and didn’t want to eat the soap
minus-square@cyberfaelinkEnglish2•8 hours agoThat’s fair, I wouldn’t have eaten it either. I was just curious if it actually worked or not.
minus-square@SPRUNTlink4•10 hours agoIIRC, restaurant machines are required to run at sanitization temperatures. Likely because of their extremely short run cycle.
and the dishwasher runs at scalding temps for extended periods of time… if you’ve ever worked in a restaurant you know what im talking about. those machines are no joke.
As a joke, we cooked a chicken in one, one time. Basically high temperature sous vide, lol.
What was the the result? Did it cook it through?
After about 10 cycles it was up to temp. We didn’t eat it, we weren’t certain that the bag didn’t leak, and didn’t want to eat the soap
That’s fair, I wouldn’t have eaten it either. I was just curious if it actually worked or not.
IIRC, restaurant machines are required to run at sanitization temperatures. Likely because of their extremely short run cycle.