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The easiest way to save time, water, and money in the kitchen is to stop pre-rinsing your dishes before putting them in the dishwasher. It may cause a kerfuffle in the family so to settle any disputes just try it. You’ll discover that the dishwasher doesn’t need your help and that, in fact, you could be making matters worse by causing the built-in soil sensor to misread the amount of dirt in the water.
originally posted by: Sillyosaurus
As someone who has to worry about sterile environments( beer and cheese making). You must hold the boiling water for 15 minutes... 160 degrees for about half an hour. If you care about dangerous bacteria that may be on the surface. Granted... Raw meat and old food is your biggest worries.
originally posted by: AugustusMasonicus
a reply to: Ksihkehe
I miss it.
originally posted by: verschickter
a reply to: searcherfortruth
You will never get your cutting plate clean by rinsing it with hot water only.
After you did that, you let it dry? Perfect condition for the bacteria to grow.
Hot/warm moist plate standing around...
Seriously, no offense, but your advice is not a good one.
At one point you are right. If you rinse your dish before you put it in the washer, you will save water. Because there is a sensor in it that measures the transparency of the water, if it´s still dirty, more water is used. So if you rinse away most of the dirt, your machine will use way less water. And it´s already using less water then you ever could with handwashing. The machine wins this battle, believe me. When it comes to cleanness..
Edit: Get some high grade alcohol (80/99%) and pour it on your plate. Touch it. If your plate gets warm, there are germs on it.
The same when you sanitize your hands at the hospital. If you have "dirty, germy" hands, the alcohol will react and they will heat up.
Do it again after 5 minutes (still clean..) there will be no heat.
if you pour your used water over your rags and sponges, you will spread and help them grow even more. That´s the reason why you do not place the lid on hot ham, if you want to place it in the fridge. Because that slows down temperature fall and keeps the food in the best zone for germs to grow, for hours.