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Wait wait wait wait wait. Who THE FCK lets the tap run while they handwash dishes?? Like, don't get me wrong, at least bacteria'a probably going down the drain instead of sticking around, but I've never seen anyone do it that way. I was taught to handwash dishes using basins full of water - one full of hot water, one full of cold water. About 3 gallons in total for 3-6 people per meal. It's a lot, don't get me wrong, but no wonder people use tons of water if they leave the tap running the whole time... (To be clear, I'm estimating the volume of water off the top of my head, and the context I learned this in was camping and the like, hence the lack of dishwasher)

I don't know what was up with the dishwashers at the restaurant I worked at recently. Like, genuinely. I've never seen entire batches of plates coming out still greasy from a dishwasher. I wonder how long it's been since they've been changed to modern ones, or if maybe nobody took the time to clean the filters or some other issue

All salt is Kosher. It's just that for a meat to be Kosher, you need to use coarse salt to absorbe the blood out before cooking.

Just a small mistake discussing density, but the kosher salt is less dense than tablesalt. Error when the 7g, 5g and 3g tablespoon stuff was discussed. All the other graphics are right tho!

I manually wash my dishes and only use my dishwasher to rinse them. I was told my wife that I had to use the dishwasher to sanitize the dishes.

That's why volume based measurements for recipes are usually a bad idea

I PUT IT IN THE DISHWASHER! IT STILL GETS SEASONED.

SOMETIME YOU NEED TO PREWASH. I DONT CARE WHAT YOU SAY. IF YOU DONT THEY DONT GET CLEAN

This video contradicts one of the main lessons important in getting a food handler's certification: microbes can yield abiotic toxins which remain toxic after heating hot enough to kill the microbes. This is the reason why food is not allowed to sit in the "danger zone" between 40 degrees Fahrenheit and 140 degrees Fahrenheit: food becomes potentially toxic in a way that persists through cooking.

I never trust my kids to wash their hands well when empty in the dishwasher so I want the silverware facing down so they only touch the handles

I never trust my kids to wash their hands well when empty in the dishwasher so I want the silverware facing down so they only touch the handles

Dry detergent packets can clog parts of your dishwasher and pipes. A plumber told me this is common cause of service calls and to use gel dishwasher detergent.

“Most people eat more produce” - lmao, not in the US

great for woks

Factory farm runoff contaminates crops quite regularly

The right answer is Molina Mexican Vanilla Blend. It's 2% real vanilla extract filled out by adding synthetic vanillin and ethyl vanillin so you get some of the complexities of real vanilla but it's still cheap (by which I mean something like $5 for a liter is not unheard of).

Im going to put ice in the microwave to test that

We have well water and septic for our home. So, to save water, I put dishes in largest pot from that meal on one side of sink. I wipe and stack anything that fits that pot. Any grease/oil has already been wiped into trash, to protect septic. Using just that pot of water, I can soak off anything sticky while getting son settled in bed. Then, I dump into side of sink w/ strainer-type drain protector, toss gunk into trash, load everything into dishwasher. Hey! I guess I do pre-wash! Never thought about it. I face all sharp knives, etc, down and other silverware up. To save electricity, I don’t use heat dry. I notice when it’s finished, open and pull top shelf out about 6 inches (letting door lean against it) to let steam out and finish drying. When, eventually, unloading, I like to wash my hands before handling clean silverware.

I just use a wok 🗿

Butter ❌ Ghee ✅

I clean my cast iron thoroughly. Using hot water, soap, and rags, I clean the hell out of them. I cook fish, Crepes, Eggs, Omelettes, Scallops, you name it. I use cast iron for everything. Nothing ever sticks.

that's why you don't put cast iron in the DISHWASHER, as dishwasher tablets do have lye iirc

Very helpful info!

Lol guilt?? WEAK PATHETIC, eat your protein!!!

I still rather use it to dehydrate things instead for shoddy heating

10:40 My father, a mechanical engineer, taught me how to use the dishwasher to better clean the dishes while caring for the appliance itself. First thing he told me to do is use a paper towel to remove as much food as possible from the dishes, immediately after using them. One paper towel is enough and you may dispose of it as soon as you finish loading the dishwasher.

Thanks for your video. My husband won’t let me use the dishwasher because he says it wastes water. It appears from your video that it is just the opposite.

I prewash b/c we don’t need to run the dishwasher everyday and I think it will keep odor down. Thank you for such a through examination.

10:10 I know she is sponsored but PirateShip is free and offers the same services with the exception of the postage stamp service. PirateShip is the easy option in my opinion.

I absolutely LOATHE the taste of alcohol of any kind. I also can't stand black coffee or most types of tea. And I hate green olives (I love black olives). However, I really like most supposedly bitter vegetables. So, I must not be a "super-taster".

My OCD makes me not worry about the cleanlines of my plates and utensils. It makes me worry about the water and electricity bill.

100% don’t bake with real vanilla - it’s a waste of moneys. I have both and use real vanilla for shakes and other drinks while using fake vanilla for any baking

How to clean it after cooking?

What animation software are you using ?

My dishwasher has a half load cycle which does a perfectly fine job even when loaded to the brim so if you are DW denier you can just try it. if you want to test your own effectiveness you can leave some stagnant water in your test dishes in warm and or damp and dark environment and see what starts growing things first

TRUTH in all caps at this point looks like a parody

What about pots and pans. Should they be cleaned in a dishwasher? I am about to move into an apartment that has a dishwasher and it will be my first experience using one.

I pre wash my dishes with no soap unless needed. If not the dishwasher doesn't always get the dishes clean. Since we don't accumulate enough dishes to run it everyday, we only run it every few days or once a week. If you let the food sit on the dishes to long it hardens on & the dishwasher doesn't always get it off. I tried before not to pre wash dishes & some of the dishes still had stuff on them. So, no per washing is wasting more water, if you have to rerun the dishwasher or reput it in again for another time or hand washing the ones that didn't get clean. So, I would per wash my dishes.

I am going to write a heavy metal song called doing the dishes!!!! doing the dishes!!!!

Well every time i use a dishwasher i can clearly tell the difference on my water bill each month. So i’ll stick to handwashing. I fill the sink 1/3 water with soap and put the dishes in. I pick one dish out Scrub it and rinse with cold water And then dry them with a rag Keep in mind i never ever let the water run unless im rinsing

One of the best things I've found to cook up in an airfryer are those vacuumpacked smoked duck breasts - the fat in (under?) the skin renders out while in the airfryer so the whole thing gets coated in delicious duck fat while it cooks!

just talk normal - we're not babies or petting-zoo animals

I think air fryers are overhyped because a bunch of people have a convection mode on their oven or even toaster oven that they don't use.

people dont know this stuff?

In some areas of south Mexico, Indigenous peoples collect these bugs and crash them with salt and chili peppers to make a very distinctive and tasty salsa 👌

It's not the real vanilla secondary compounds that I'd miss or worry about. Its the artificial industrial compounds remaining in the artificial vanilla that I want to stay away from.

Vanillin : vanilla beans :: THC : cannabis. In both cases, one is what uninformed chemists call the "active ingredient," and the other is what connoisseurs know is a complex product of nature and millions of years of co-evolution with us. To a novice, the difference may at first seem inconsequential. But experience and attentive observation tell another story. In the case of cannabis, the "secondary" cannabinoids make the difference between a therapeutic herb with a number of mind-enhancing effects, and a synthetic isolate (marketed for example as "Marinol") which has been implicated in brain damage with chronic use. The entire bouquet of phytonutrients is necessary to experience the good in what nature produced alongside us and other species. Otherwise, we're testing the consequences of the same sort of frankensteinian tinkering that gave us the "food" industry of the 1950s.

The difference between vanillin and vanilla extract is like water and milk or oil and butter. One works and the other is amazing.

This was a video just to sell her friend's yucky scrubbers.

As someone who grew up with stainless steel pans, I hate them with burning passion. Takes forever to heat up, everything sticks to them , and you can't "season" them since it would just be a layer of burnt oil gunk on them.