I pre-wash my dishes thoroughly by hand before correctly placing them into the dishwasher.
Home-cooking 70% of my meals for many years, and 90% of those since March of 2020, has led me to a scientific conclusion:
If something aggressively sticks to the surfaces of your plates, pots, and sponges, then it also aggressively sticks to the surfaces of your intestines, veins, and cells.
Enter the cheese.
First: I am by no means against cheese. I do not declare any particular food as ‘good’ or ‘bad’ for anyone other than myself.
I love cheese, and I eat it.
Quantity and quality matter to me.
Cheese sticks to pots and pans like nothing else I’ve cooked with before.
I used the word ‘scientific’ because you don’t need a double-blind, placebo controlled study, or a lab coat, to tell you what your grandmother already knows from experience.
What can be more scientific than that?
‘That’ being the combined wisdom of thousands and thousands of experiments and data points collected over generations, through both primary and secondary sources.
That is sometimes referred to as ‘common sense’, or, ‘the wisdom of the body’.
Remember: wisdom and knowledge are not the same thing.
Here is my favorite quote about ‘the wisdom of the body’:
The body is, by far, the most complicated machine on our planet. It, and it’s dependent relationship with nature, should not be underestimated, nor should it’s wisdom be abdicated to knowledge provided from any source.
So then, trust your body. Trust what you see and feel, at least as much as what you are told.
If it looks and feels sticky, then it probably is.