Right now I am at home and in full charge of dishwashing. I do it with hands and not dishwasher. Now, is there a better way to make this nasty work more systematic? O yes, this is what I do:
Keeping a spoonful of liquid dishwash gel lather ready before starting is my primary step. Liquid gels work better with hands than dishwash bars: I have a sensitive hand, which finds even the mildest soaps painful. I also have 2 types of scrubs, the scrub sponge and a harder scrub all for different kitchenware
When I start with, it's all a mess and a lot smelly as well. Ops! The way to minimise smelly situations is to wash off anything in a dish with plain water immediately while sinking it and thus prepare it to get washed at a later time. I do this to save myself of the yucky smells
Then, of course, the mess! Kitchen utensils come in haphazdardly confusing forms and sizes together into the sink. I usually have 2 types of kitchenware sinked in: the cleaner ones, plates, bowls, cups and all other tableware and the second type is the scary part, the oily, tiring cooking utensils that often account for the tough time for someone dishwashing. Those that cooked chicken, fish, egg, or milk... each is a nightmare in its own way
First, I start with the glassware/ceramics for safe handling and to avoid breakage by heavier items.Then the cutlery. I always keep another washed dish/plate or anything that can hold such smaller items on the side so I can transfer them all together to the storage area while the extra water will have dripped off. This saves walking. I attempt on the tougher and larger vessels only after the smaller, cleaner ones are done with. This is the more intelligent way to do it so that my cups don't get fishy smells
Next are the daily use plastics, the plates, mugs and storage boxes. Seems much easier when I have such a system brought into the task. It's fun even while in a hell of smell ! Grouping similar items helps washing as well as tranferring
Finally, one by one, I deal with the cookware. At my sink it's the milk boiler's turn first, followed by the vegetarian-ware and only finally the egg-ware, the chicken-ware and the fish-ware all in that order. Just a bit of thinking will reveal why I chose that as the best order. While on the nasty-ware I would use the harder scrub first, wash off further smells down the sink, and then only use the scrub sponge on the after-cleaned vessels else the sponge gets non-veggie for the next dishwash on say drinking glass
I try to systematise it to an extent, yet fear my next dishwashing session coming up... God save !!!
Keeping a spoonful of liquid dishwash gel lather ready before starting is my primary step. Liquid gels work better with hands than dishwash bars: I have a sensitive hand, which finds even the mildest soaps painful. I also have 2 types of scrubs, the scrub sponge and a harder scrub all for different kitchenware
When I start with, it's all a mess and a lot smelly as well. Ops! The way to minimise smelly situations is to wash off anything in a dish with plain water immediately while sinking it and thus prepare it to get washed at a later time. I do this to save myself of the yucky smells
Then, of course, the mess! Kitchen utensils come in haphazdardly confusing forms and sizes together into the sink. I usually have 2 types of kitchenware sinked in: the cleaner ones, plates, bowls, cups and all other tableware and the second type is the scary part, the oily, tiring cooking utensils that often account for the tough time for someone dishwashing. Those that cooked chicken, fish, egg, or milk... each is a nightmare in its own way
First, I start with the glassware/ceramics for safe handling and to avoid breakage by heavier items.Then the cutlery. I always keep another washed dish/plate or anything that can hold such smaller items on the side so I can transfer them all together to the storage area while the extra water will have dripped off. This saves walking. I attempt on the tougher and larger vessels only after the smaller, cleaner ones are done with. This is the more intelligent way to do it so that my cups don't get fishy smells
Next are the daily use plastics, the plates, mugs and storage boxes. Seems much easier when I have such a system brought into the task. It's fun even while in a hell of smell ! Grouping similar items helps washing as well as tranferring
Finally, one by one, I deal with the cookware. At my sink it's the milk boiler's turn first, followed by the vegetarian-ware and only finally the egg-ware, the chicken-ware and the fish-ware all in that order. Just a bit of thinking will reveal why I chose that as the best order. While on the nasty-ware I would use the harder scrub first, wash off further smells down the sink, and then only use the scrub sponge on the after-cleaned vessels else the sponge gets non-veggie for the next dishwash on say drinking glass
I try to systematise it to an extent, yet fear my next dishwashing session coming up... God save !!!
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