Archive for April, 2010

For the Dishwasher’s Sake, Go Easy on the Detergent

Thursday, April 22nd, 2010

For the Dishwasher’s Sake, Go Easy on the Detergent

How much soap should I put in my washing machine and dishwasher?

Do I need to do more for my dryer than clean that little pull–out lint catcher?

Should I rinse my dishes before putting them in the dishwasher?

Most of us learned how to use a washing machine or dishwasher in our parents’ house many years ago and haven’t really changed our methods, even though most appliances have evolved radically since then. We rarely, if ever, read the manuals when we buy a new one or glance through the instructions on the box of detergent or bottle of dishwashing liquid.

But because we’re probably using these appliances incorrectly, our dishes and clothes may not be coming out as clean as they could be. And we may also be damaging the machines.

Let me start with soap. The No. 1 sin, according to repair people and appliance experts, seems to be adding too much soap to washing machines or dishwashers.

“Nobody thinks they use too much soap,” said Vernon Schmidt, who has been a repairman for almost 35 years and is the author of a self–published book, “Appliance Handbook for Women: Simple Enough Even a Man Can Understand.” But apparently most of us are in denial.

Washing machines and dishwashers are made to use far less water now than older models and, therefore, need less soap. And detergents have also become increasingly concentrated. So a little goes a long way.

“Most people use 10 to 15 times the amount of soap they need, and they’re pouring money down the drain,” Mr. Schmidt said.

Following the instructions on the soap container is a good first step. Christina Saunders, a spokeswoman for Procter & Gamble, which makes Tide, Cheer, Gain and other laundry detergents, said researchers at the company did thousands of loads of laundry to determine the right amount of soap needed.

She said the caps were changed on liquid detergent containers a few years ago to make the lines specifying amount of soap needed for different size loads easier to see.

Mr. Schmidt, however, argues that depending on how hard or soft your water is, one–eighth to one–half of what is usually recommended should be adequate.

Too much detergent can make your clothes stiff and shorten the life of your machine. An excess of soap can also cause a buildup of mold and mildew, said Jill Notini, a spokeswoman for the Association of Home Appliance Manufacturers, a trade group.

With high–efficiency machines — which includes all front–loading machines and any top loader that specifically states that it’s high efficiency — it’s a good idea to use detergents specifically made for them, she said. The detergents usually have H.E. on the front of the container. But don’t expect to see a lot of soap action.

“If people see suds, they think their clothes are getting clean, but that’s wrong — it means you’re using a lot of extra detergent,” Ms. Notini said

Here is Mr. Schmidt’s test to determine if you’re oversoaping. Take four to six clean bath towels, put them in your front–loading washing machine (one towel for a top loader). Don’t add any detergent or fabric softener. Switch to the hot water setting and medium wash and run it for about five minutes.

Check for soap suds. If you don’t see any suds right away, turn off the machine and see if there is any soapy residue. If you see suds or residue, it is soap coming out of your clothes from the last wash.

“I’ve had customers that had to run their towels through as many as eight times to get the soap out,” Mr. Schmidt said, who lives in Indiana. He offers other handy advice on his Web site, refrigdoc.com.

Too much soap is also a problem in dishwashers and can cause dishes and glasses to look filmy. Again, check the detergent container for recommended amounts — you definitely don’t have to fill up the entire soap container in the dishwasher.

Also, if your plastic items come out still wet, that doesn’t mean your dishwasher is not doing its job. Most dishwashers today emit less heat than the older models, so plastic doesn’t dry completely.

Loading the dishwasher right will also get your dishes cleaner. When I was growing up, apparently only my mother knew the right way to load. But since my mother can’t get to all your houses, Consumer Reports offers these much–needed tips on its Home and Garden blog. (Please don’t e–mail me if you disagree about these suggestions — like religion and politics, we all have our own views on this matter.)

Load large items at the sides and back of the dishwasher so that they don’t block water and detergent from reaching other dishes.

Place the dirtier side of the dishes toward the center of the machine for more exposure to spray.

Load silverware in the individual silverware slots most dishwashers now include. If you have an open basket, mix forks, spoons and knives to prevent them from sticking together.

Also, remove baked on food and large chunks, but for the most part, everyone I spoke to said prerinsing dishes before putting them in the dishwasher was not only unnecessary, it wasted thousands of gallons of water and could actually result in dirtier dishes.

“The soap needs something to work against to get the dishes clean,” said Lou Manganiello, who owns Household Appliance Service in Hawthorne, N.Y., and has been doing repairs for 23 years. For full disclosure, he has also ably repaired my appliances from time to time.

Now, on to dryers. I don’t happen to use those fabric softener sheets, but if you do, practice restraint, Mr. Manganiello said.

On the theory that if one is good, five must be better, people throw in a bunch of the sheets. Those liquefy when the dryer gets hot and can gum up the dyer, becoming “almost like tar and feathers,” Mr. Manganiello said.

Also, clean the lint below the removable filter. I bought an item at my local hardware store that looks like a bottle brush, but is longer, denser and has a kind of thin nose. It reaches down and removes lint you can’t get to otherwise.

And think about cleaning lint off the dryer where it vents outdoors.

Of course, the best way to extend the life of your dryer is to use it less often by hanging out your laundry on a clothesline when the sun is shining.

One last bit of advice on an appliance — your oven. Use the self–cleaning mode more than once a year — otherwise, so many food particles have built up that when they burn off, smoke will billow throughout your entire kitchen. But don’t clean right before a big holiday dinner, Mr. Schmidt advised.

That’s because the oven heats so high during cleaning that any weak part will give.

“If it’s ever going to fail, it will then,” he said. “Every holiday we get swamped with calls.”

Avoiding Disaster When Couples Become Business Partners

Thursday, April 22nd, 2010

How to Avoid Disaster When Couples Become Business Partners

Jean R. Charles

hen every dollar counts — as it especially does in these tough economic times — many couples decide to go into business together.
But just because you live together doesn’t mean that you know what it would be like to work together. Personality traits that might be acceptable at home — forgetfulness or procrastination, for example — can set off alarms in the office. Common traps and what to do…

TRAP: Having differing levels of risk tolerance. Problems arise when one spouse is comfortable with taking greater financial risks or making bigger monetary investments in the business than the other. To determine the risk comfort zone for each of you, start by defining the lines beyond which neither of you will go.
Example: Are you both willing to use your home as collateral for “seed money” or to finance inventory purchases with credit card debt?
If you are the more “risk averse” partner, have your spouse show you the numbers. You may find that there is a greater margin of safety than you realized or, conversely, that you both need to do a little more research before taking the gamble.

TRAP: Failing to establish boundaries between work and home. Some couples find that business is all they talk about, which can put a strain on the relationship. Establish ground rules.
Example: Best-selling authors Paul and Layne Cutright (who co-own The Center for Enlightened Partnership) have established a “no business discussion” rule for their bedroom. Other couples agree not to talk business during dinner or after 9 pm.

TRAP: Not operating as a team. It’s important to present a unified front to vendors, clients and employees. While you both need to agree on who handles what areas of responsibility, you still must function as a unit.
This can be especially challenging when one partner has difficulty making or supporting decisions that are likely to upset a third party, such as refusing to extend credit to a customer or disciplining an employee. Successful entrepreneurial couples check with each other before making any important commitments, back each other up in public and work through disagreements in private.

TRAP: Not having a written agreement. In my eight years as a business coach, I’ve heard the same faulty reasoning repeatedly from couples (“We don’t need written agreements — after all, we’re married”) and watched months down the road as the venture and the marriage unravel because of it. Couples need a detailed partnership agreement identifying the goals for the business as well as the responsibilities of each partner.

Cooking Steak Just Right

Thursday, April 22nd, 2010

Cooking Steak Just Right

Marc Weber

You don’t have to be a great cook to cook a great steak. Below are instructions for how to get it right every time. Be sure to choose a steak that is one inch to one-and-a-half inches thick — and sprinkle both sides with salt before cooking.

ON THE GRILL

When grilling steak, heat the grill as hot as it will get. (If your grill has a lid, grill with the lid on.) Let the steak cook until it lifts up slightly from the grill and moves easily when prodded with a cooking tool. Then rotate the steak 45° (on the same side), and let it continue to cook until both directions of the crosshatch grill pattern are a dark mahogany brown but not black.

Flip the steak over and crosshatch the other side as well, assuming that the steak is thick enough that you can do this without overcooking.

Two ways to determine doneness…

1. Use a meat thermometer to determine when the steak is cooked to your taste. Insert the thermometer into the center of the steak, not touching any bone.

Rare: Remove the steak when the thermometer reaches 120°.

Medium rare: 125° to 128°.

Medium: 132° to 134°.

Well done: 150°.

2. Use your thumb as a rule of thumb. Your steak is rare when poking it feels like poking the thenar eminence — the muscle group just below your thumb on the palm side of your hand — as you make an “OK” sign with your thumb and index finger. For ­medium rare, poke and compare the feel of this muscle as you make an “O” with your thumb and middle finger… for medium, use your thumb and ring finger… and for well done, use your thumb and pinkie.

Helpful: If the steak requires additional cooking after both sides have been crosshatched, move it to a section of the grill that is not directly over the flames.

ON THE STOVE

Choose a heavy, thick-bottomed pan. Lighter pans do not maintain their temperature as well and might not sear steaks properly. If you are cooking more than one steak at a time, use a pan large enough so that the steaks do not touch.

Apply a light coating of oil to the pan. Set the burner on high, and place the steak in the pan as soon as you see the oil start to smoke. Sear the steak for four to five minutes, until the side against the pan is a deep, even mahogany brown, then flip the steak over. The deep brown color means that the steak’s proteins have caramelized, which provides much of the wonderful flavor.

Your next step depends on how well-cooked you want your steak. If you like rare steak, sear the flip side until it, too, is a deep, even brown, and you’re done. If you prefer steak that’s cooked a bit more inside, remove the pan from the burner after you’ve flipped and seared the steak and place it in an oven preheated to 450°. To determine doneness, see left.

BEFORE EATING

Let the cooked steak sit undisturbed on a cutting board for about 10 minutes, until you can hold your finger to the steak’s surface without feeling like your finger is burning.

This “resting period” gives the steak’s juices time to permeate the meat. Cut into a steak any sooner, and you could be left with a puddle of juice and a tough, flavorless steak.

If there is a noticeable grain to the steak, cut against the grain for a more tender result.