Good chefs will always tell you: Use the right knife for the right job. Can we not simply use our kitchen appliances and tools for what they were designed for? The author suggests (and I'm inclined to agree) that using a dishwasher to poach salmon is a fairly wasteful use of electricity and water. If you want poached salmon, get out a pot and some water. If you're really particular you could buy a cheap thermometer to poach at whatever temperature you choose, and I'd be willing to bet you'd get more consistent results than using a large machine designed to clean plates. I'm all for new techniques and ideas in the kitchen, but this is a fad that should not and will not stick around for long.