from a WSJ story

"DECADES AGO I made a living cooking in New York City. By day, I tested recipes for Gourmet magazine. By night, I supplemented my meager wage by using its test kitchen (without permission) to cater private dinners. One evening, I arrived at a posh apartment to prepare a four-course meal for 20, only to learn that, without warning, the gas had been shut off. Fish was on the menu and I had no way to cook it.

Then I remembered the dishwasher. I popped the filets in zip-lock bags, used a straw to suck the air from inside and placed the sealed packets on the top rack. After 10 minutes on the rinse cycle the fish was perfectly cooked, the guests were delighted and I had cash to pay my rent. "