h a l f b a k e r y
This would work fine, except in terms of success.
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Use lots of lovely enzymes to help with the tougher washing up
So, imagine the scenario, if you will. I've just cooked
some rice. It's gone as well as might be expected and
there's sufficient rice next to the other food items on my
plate. The pan used to cook the rice however, is a little....
ricy. So, I do the decent thing, slosh in a bit of warm water
and some detergent and hope. This is only a partially
satisfactory method... true the rice will be a bit softer
when I come to clean it up later, but it's still a faff.
So, in the brave new world afforded by the Dish-ase Trio* I
would simply squidge in a bit of bacterially-sourced
amylase. Then, while I'm happily munching on food, the
enzymes are slowly but surely disintegrating my rice to a
much-more-pour-down-the-sink-able sugary gloop.
Simply add some of the protease or lipase from the
separate squeezy bottle if you have a roasting dish or what
not. Enzymes for use on clothes are already baked and
work in the sort of time frame we need, also the industry
has already pre-toughened them for use in harsh
environments. It should work and... people with a functional knowledge of enzymology will get their washing-
up done faster, which is what they need... they've got
assays to attend to.
* insert catchier product name.
||I wonder if any of the dishwasher stuff has enzymes
in it? If not, a biological washing powder should
tackle the proteins and fats, at least.
||I can attest that a sprinkling of Ariel Ultra is perhaps
the second finest thing at devouring scrambled egg.
||And dishwasher detergents do indeed contain
enzymes. Deploying them all at the same time seems
a little heavy-handed though, proteases should
always be last, Shirley?