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

Alec actually looked at that in a previous video of the dishwasher series. There is no "different dissolve rate" or "dispensed in sequence". ▶ this video

Relevant - since there is more to learn about operating a dishwasher: Technology Connections' series on dishwashers - link ▶ this video link link

If you want to understand rinse aids better, I recommend this Technology Connections video (I've set the time stamp to the rinse aid section): ▶ 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

> 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 follow-up to the video is worth linking to, if only because it explains why liquid detergent is crap: ▶ this video

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

For those that haven't seen them, the two Technology Connection videos on dishwashers are must watch 1 - link 2 - ▶ this video

It's made by a company called Candy (EU) but unfortunately I don't have the exact model number. I can't say how it's going to hold up over time since I've only had it for around 2 years since I moved in. The only advice I have in this regard is making sure you're loading it correctly and not overloading it to the point where water spray can't reach your dishes. You've probably come across these videos already but just in case you haven't, Technology Connections released 2 videos on the topic of dishwashers that could be helpful: link ▶ this video

Here's an interesting video by Technology Connections on how most dishwasher "pods" are overkill: ▶ this video I see the bubbles foaming at the edges of my cups when I fill them with water, so I always rinse them before use. I would avoid most dishwasher detergent pods if I could, but I can't sell the idea to my significant other.

The salts issue was actually mentioned in a follow up video [0], with the note that only homes with specific water types (excessively hard water if I remember correctly) will require them. [0] ▶ this video

Add dishwasher pods to the list. It’s literally just smoke and mirrors for nearly the same formula as powder, only less of it per package. All those fancy colors? It’s die. It’s the same formula across the entire pod. So… Yep: more cost, more waste, and it has some reasonable downsides. For “convenience,” since I guess deciding how much to put into the tray is just too much work. ▶ this video

▶ this video He doesn't like them in the follow-up video. Powders can have both enzymes and bleach unlike gels.

> Doesn't even need special tablets […] A thirty minute video explaining why tablets are bad and that you should simply use powder: * link Also, a follow-up video: * ▶ this video

This[0] and this[1] are the ultimate dishwasher talks. From what I gather, European dishwashers heat the water, while American do not. [0] link [1] ▶ this video

Sadly, I don't think dishwashers will last 20 years any more. Since 2005, I'm on my third dishwasher. The first one lasted 9 years, the second one around 5 (with one under warranty repair). At some point the repairs/parts cost more than what the original dishwasher is worth. Regarding the algorithm, I'm not sure they make a huge difference anyways. FWIW, The Technology Connections channel on YouTube has a couple of pretty interesting videos on how dishwashers work and how to get the most out of them: link ▶ this video

The only brand I even recognize is Finish, and they're a UK firm, not American. Technology Connections mentions[1] it's a European thing: "I have never ever encountered one, and I don't think I've ever seen dishwasher salt sold in a store." [1]: ▶ this video