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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 o

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. With that advice, I've had good results 100% of the time.

gruez 3y ago
>said that the easiest thing to do was just use the pods that had as many colors of liquid as possible. With that advice, I've had good results 100% of the time. this seems like bad advice. Setting aside the question of whether the colors actually do anything, once this "advice" is known it's only a matter of time before inferior brands add a mix of food coloring to their detergent pods to look more premium.
throw0101b 3y ago
> 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. * https://www.youtube.com/watch?v=Ll6-eGDpimU&lc=Ugxn7pFkryB_j-mLhoh4AaABAg https://www.youtube.com/watch?v=Ll6-eGDpimU&lc=Ugxn7pFkryB_j...
- Blackthorn 3y ago
  > 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. The direction completely changed. Now it's all about fancier foods and restaurant stuff. Compare an episode from 2010 to now. Complete difference. > Because unless you know what the liquids are/do, you're just cargo culting. By some account the liquids to nothing practical: Uh, yeah, by definition I'm appealing to authority. Namely the authority of the people who did the comparison testing in America's Test Kitchen. That's literally why I watch it: because they know better than me and they put in the work.
  - throw0101b 3y ago
    > 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: * https://www.youtube.com/@ChristopherKimballsMilkStreet/videos https://www.youtube.com/@ChristopherKimballsMilkStreet/video... 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: * https://www.youtube.com/watch?v=Ll6-eGDpimU&lc=Ugxn7pFkryB_j-mLhoh4AaABAg https://www.youtube.com/watch?v=Ll6-eGDpimU&lc=Ugxn7pFkryB_j... 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. * https://www.nytimes.com/wirecutter/reviews/best-dishwasher-detergent/ https://www.nytimes.com/wirecutter/reviews/best-dishwasher-d...
opportune 3y ago
That was probably their brand-neutral way of saying to use Cascade Platinum. Not to sound like a shill but that’s the only product that’s actually worked well for my current dishwasher. Everything else leaves a lot of residue or doesn’t actually clean.
m463 3y ago
I found good results with the pods too - either cascade platinum or the finish powerball ones. One other thing made a difference between good and bad cleaning in a load - plates near the dispenser. The detergent dispenser is in the door and putting plates on the bottom rack sort of between the bottom rotating arm and the dispenser seemed to interfere with the pod. It would prevent or delay dissolving the pod and mixing with the water. leaving some free space in the bottom rack in that location was key.

gruez 3y ago

>said that the easiest thing to do was just use the pods that had as many colors of liquid as possible. With that advice, I've had good results 100% of the time. this seems like bad advice. Setting aside the question of whether the colors actually do anything, once this "advice" is known it's only a matter of time before inferior brands add a mix of food coloring to their detergent pods to look more premium.

throw0101b 3y ago

> 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. * https://www.youtube.com/watch?v=Ll6-eGDpimU&lc=Ugxn7pFkryB_j-mLhoh4AaABAg https://www.youtube.com/watch?v=Ll6-eGDpimU&lc=Ugxn7pFkryB_j...

Blackthorn 3y ago
> 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. The direction completely changed. Now it's all about fancier foods and restaurant stuff. Compare an episode from 2010 to now. Complete difference. > Because unless you know what the liquids are/do, you're just cargo culting. By some account the liquids to nothing practical: Uh, yeah, by definition I'm appealing to authority. Namely the authority of the people who did the comparison testing in America's Test Kitchen. That's literally why I watch it: because they know better than me and they put in the work.
- throw0101b 3y ago
  > 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: * https://www.youtube.com/@ChristopherKimballsMilkStreet/videos https://www.youtube.com/@ChristopherKimballsMilkStreet/video... 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: * https://www.youtube.com/watch?v=Ll6-eGDpimU&lc=Ugxn7pFkryB_j-mLhoh4AaABAg https://www.youtube.com/watch?v=Ll6-eGDpimU&lc=Ugxn7pFkryB_j... 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. * https://www.nytimes.com/wirecutter/reviews/best-dishwasher-detergent/ https://www.nytimes.com/wirecutter/reviews/best-dishwasher-d...

opportune 3y ago

That was probably their brand-neutral way of saying to use Cascade Platinum. Not to sound like a shill but that’s the only product that’s actually worked well for my current dishwasher. Everything else leaves a lot of residue or doesn’t actually clean.

m463 3y ago

I found good results with the pods too - either cascade platinum or the finish powerball ones. One other thing made a difference between good and bad cleaning in a load - plates near the dispenser. The detergent dispenser is in the door and putting plates on the bottom rack sort of between the bottom rotating arm and the dispenser seemed to interfere with the pod. It would prevent or delay dissolving the pod and mixing with the water. leaving some free space in the bottom rack in that location was key.