A possible concise summary is:
Chef Alexis tries to make a three-course meal using a mini dishwasher as the only appliance. She makes a spring vegetable salad with sauce gribish, butter poached lobster rolls, and poached strawberry parfait. She struggles with cooking eggs and vegetables, but succeeds with lobster and dessert. Her friend Joyce tastes the dishes and is impressed when she finds out they were made in a dishwasher.
Here are the key facts extracted from the text:
1. A chef is attempting to cook a three-course meal using a mini dishwasher.
2. The first course is a spring vegetable salad with a sauce gribiche.
3. The second course is butter poached lobster tails made into lobster rolls.
4. The third course is poached strawberries for a parfait dessert.
5. The chef expresses uncertainty and nervousness about the cooking process.
6. Cooking methods include poaching and sous-vide in the dishwasher.
7. The shortest dishwasher cycle is about 40 minutes.
8. The dishwasher reaches temperatures up to 150 degrees for sous-vide cooking.
9. The chef uses jars with bay leaves, peppercorns, salt, and lemon peel for seasoning.
10. The lobster tails turned red, indicating they were cooked.
11. One of the eggs cracked during cooking, and another was undercooked.
12. The peas were overcooked and turned gray.
13. The strawberries lost some color but were sweet and perfectly cooked.
14. The final dish was presented to a friend named Joyce for tasting.
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