"it's the principle of it"
I know, I know, but...
Are we STILL not simply rinsing out our dishes as soon as we're done using them, even if we aren't washing them immediately.... and wondering why things are so grubby?
So sad.
You too can have professional kitchen quality clean dishes. Believe in yourself.
It involves:
+simple rinsing your dishes as soon as your done with them. This gets rid of 95% of the dirt. One can even use cold water because all it's doing is knocking food particles into the drain and off your dishes.
Wipe greasy like butter, fat, or salad dressing with paper towels and throw away.
This alone would most likely get rid of coffee/cocoa staining. Don't even have to get your hands wet or dirty.
+soaking the rare dish that has cooked on, sticky, or particularly staining foods like tomato based sauces. Again you don't necessarily have to use hot water or detergent, but you can. I on occasion will use a couple drops of bleach if appropriate.
Then, when ready, wash by hand using a soapy sponge method with direct rinsing under a hot stream of water, or
simply dump the soaking items, rinse, and load the dw with everything and push start.
It's NOT THAT DIFFICULT to have perfect sterile dishes!
It helps if you have clean, filtered, and softened water.
Notice in the video, <span style="text-decoration: underline;">on a larger scale</span> of this professional restaurant:
on the far right a rinsing sink,
notice the second compartment he's got something that is terribly burned on and he's letting SOAK until the gunk can easily be removed. Let the water do the work. No scrubbing.
Then onto the main SOAKING compartment,
Then into the dw. Shame on this guy for not wearing blue nitrile or rubber gloves. His hands are going to be wrinkled and worn in no time.
Best wishes.
