One of the reasons to *not* rinse/prewash dishes is if you use an enzyme detergent it needs the food particles to work better. It'll etch glass and stuff if it doesn't have the food particles. I can't explain it well, but it's easy research for a more thorough explanation. Most just recommend scraping the dishes (and really, who wouldn't?!) then into the DW. I haven't had a dishwasher for more than 30 years but I'm starting to miss it. I would get grossed out though when it left stuff on it. When washing by hand and using a good soap it gets clean. Sure, you just put it back in and rewash but it still bugs me. It also bugs me to see people leave dirty dishes in the DW for a week before washing them. Argh! If it takes a week to fill it, you should have a smaller DW or use a top rack only feature. This is what impresses me about the F&P Dish Drawers. And geez, I can wash a few dishes FAR faster than an hour or two for a dishwasher! LOL And when you compare the time to load the dishwasher vs washing, it's pretty close. Time's not a factor. It's the hassle of washing them. I soak my dishes and a quick swish, rinse in HOT water and into the drainer to dry. Putting them away is comparable to time in a DW. Oh, and one thing I found out quickly, the way you load it makes a big difference. You have to learn how the water sprays and make sure it's not blocked for effective washing.

Would you draw a bathtub full of water, and let all the family member's use the same water? Its the same thing putting dishes in the dishwasher without rinsing them off. Your washing all your dishes in dirty water.... But according to the posts I've read their are a number of factors that contribute to the discussion. It wastes water by rinsing dishes... Well is the water turned on full blast or just at a trickle? The food on the dishes actually helps the detergent work better... Really? Thats like jumping into a mud pit, going inside and taking a shower while trying to lather up with the mud still on you? Does the soap work better? One post read that the dishes sit in the dishwasher for awhile before the dishwasher is ran. So a response was to use the prerinse. Isn't this the same thing as rinsing before they go into the dishwasher? By not prerinsing, food can and will clog into the sprayer jets, eventually. Most people don't know what their hot water heater is set at, and it usually takes a minimum of 125 to start to break down food, and 160 degrees to dissolve food. Not to mention that your dishwasher is usually filled with cold water because the of the draw from the water pipes doesn't heat up in time to get the hot water to the dishwasher. So, in turn if your dishwasher has a heating element, it heats up the water, which is counter productive of the whole reasoning not to rinse your dishes. How many people use the dryer selection to dry their dishes? Or do you just open up the dishwasher and let the dishes air dry? If you use the dryer selection on the dishwasher, You are using as much, if not more, energy then my prerinsing the dishes..... But from what I read, if you aren't using the correct detergent then you've lost the game. Well, if the dishwasher is doing its job, then it shouldn't matter on what kind of detergent you use? Moral of the story, rinse your dishes, check the temp of your hot water heater, prime the hot water before running your dishwasher, let your dishes air dry and you will actually save more energy.

DC, I do something similar with our corned beef. My husband is on a salt-restricted diet, but he & I dearly love corned beef. So when it's on sale for St. Patrick's Day, I get a hunk and soak it for two days, changing the water at least 2 times a day. Then I cook it in fresh water in my slow cooker. Once the water comes to a simmer/boil in the slow cooker, I change the water again. I know I'm losing flavor, but these are necessary steps for his health's sake. Yet in spite of all that water, the corned beef tastes pretty good -- much milder than regular but tasty nonetheless. So we can enjoy a corned beef & cabbage dinner and corned beef sandwiches for lunch the next day. And no swollen, painful feet or congested lungs from over indulging.

I know this is an old post but def relevant. I do rinse mine...no problem. Plenty of flavor. I posted this before, but this has been my go-to method for corned beef for years (courtesy of the Silver Palate duo). Always delish. Corned Beef and Cabbage (Serves 4-6) 1 corned beef (5-6 pounds...I prefer a flat cut) 2 onions, studded with 3 whole cloves (can be halved or quartered; cloves optional) 4 carrots, peeled and halved 2 ribs celery, halved 4 sprigs Italian parsle 1 green cabbage (about 3 pounds), cut into 6 wedges (See *Note below) 12 small red new potatoes 6 small leeks (white part and 2 inches of green), well rinsed (See *Note below) 6 carrots, peeled and cut into 2 1/2-inch lengths Salt and fresh ground pepper, to taste 4 T. chopped Italian parsley Place corned beef in large pot or Dutch oven. Add the onions, halved carrots, celery, and parsley sprigs (use seasoning packet if provided with your corned beef). Cover with cold water and bring to a boil. Reduce heat, cover, and simmer for 2 3/4 to 3 hours, turning beef over in broth every 30 minutes. DO NOT allow water to boil again; keeping at low simmer will ensure tenderness. When it is very tender, remove it from kettle and keep warm. Strain the broth and return it to the kettle. Add the cabbage, potatoes, leeks, cut-up carrots, salt and pepper, and 2 T. of the chopped parsley. Bring to a boil; reduce heat, cover, and simmer until vegetables are tender, 30 minutes. Arrange beef on warmed serving plater, and surround it with the cooked vegetables. Ladle broth over beef and vegetables, and sprinkle with remaining 2 T. chopped parsley *Note: Keeping the core in the cabbage wedges will help hold them together while cooking. Remove the core before serving. After thoroughly washing, leeks can be tied together with kitchen twine/string; remove for serving. Horseradish Cream Sauce (Optional but tasty) This makes 2 cups of sauce. Easy to reduce if needed. 3/4 cup whipping cream 1/2 cup mayonnaise 1/2 cup prepared horseradish, drained 2 T. Dijon mustard Pinch of sugar Salt and fresh ground pepper, to taste Whip cream in bowl until it forms soft peaks. Combine mayonnaise, horseradish, and mustard in another bowl. Fold in whipped cream. Add sugar, salt and pepper. Stir well, and transfer to serving bowl.