I messed up. You're using too much detergent.

I've gone back and forth with dishwashers my whole life, spending years with followed by years without, etc. and I finally am team dishwasher. There are a few tips I've learned, such as immediately rinsing a dish after using (I don't bother scrubbing), running the hot water for a minute before starting, using the pre-wash detergent and shine stuff appropriately. I also don't bother entirely filling it up to run it - which may seem wasteful, but I'd imagine filling it completely and having to rewash some percent of them ends up being more wasteful. Also, just like getting a manual dishwashing routine figured out, dishwashers are all different and need to be learned like any tool. Understanding where pieces are, which cycles run when, which compartments open and close and even how they do it, are all important. It really is best to think of it as a tool. Some useful videos: [link] [this video]

> America's Test Kitchen, back when it was good (AKA when Chris was in control), said that the easiest thing to do was just use the pods that had as many colors of liquid as possible. 1. I don't see any/much difference in pre- and post-Christopher Kimball ATK. The rest of the senior staff is basically the same, so I'm not sure what would have changed. 2. What exactly is so special about the colored liquids? What is the chemical make-up of them and their purpose? And are the liquids the same between difference brands? Is the red of one the same as the red as another? Or is the red of one have an equivalent to another (brandA->red = brandB->blue)? Because unless you know what the liquids are/do, you're just cargo culting. By some account the liquids to nothing practical: > Chemistry expert and former detergent chemist here, chiming in. Modulo some small semantic differences, you're 100% spot on. Functionally, there is zero difference in the formulations. Every powder dish detergent on the market comprises the same functional components, though the exact chemicals selected may vary. It's always some combination of detergent, anti-deposition agent, water conditioners, strong base, oxidizers, enzymes, buffers, "processing aids", and what I call "foo foo juice" - colors and fragrances. * [this video]

> The direction completely changed. Now it's all about fancier foods and restaurant stuff. Compare an episode from 2010 to now. Complete difference. Is the fanciness of ATK any different that CK's Milk Street? Season six of the latter had Jordanian, Brazillian (pizza), Turkish, falafel, Mexican, Greek cuisine; season five had Ethopian, Japan, Ukraine, Crete, etc : * [link] If anything it's Kimball that seems to have gone in the high falutin' direction. Regardless: if fancy is where the viewers/audience numbers are now, then that's the direction that either/both shows have to go to. What was done in 2010, or whenever, is irrelevant if the landsacape has changed. > That's literally why I watch it: because they know better than me and they put in the work. That's fine, but the authority should at least explain why so the more curious viewer could dig into things more. The YT link to the Technology Connections videos is to a comment by a chemists that breaks things down: * [this video] For example: > Some pods, such as our top pick and runner-up pick, contain additional liquid cleaning agents in separate chambers that release when the PVA film dissolves. This design keeps liquid and powder separate until they are dispensed, allowing detergent boosters that best operate in liquid form to combine with powder detergent during a dishwasher’s cycle, enhancing their effectiveness. * [link]