[mattmaroon]

Sadly some of the cooking for engineers advice is just bad. I just perused it briefly. For instance it says to make sure to buy a cutting board that fits in your sink, then recommends wooden cutting boards. You don't soak wooden tools so why would you need it to fit in your sink? I love my butcher block and it's much larger than my sink.

If you want to really jump into it, grab Ad Hoc at Home by Thomas Keller and just start cooking your way through it. Keller has an engineer's mindset and level of precision, and explains things assuming you're not stupid but don't know much about cooking.

[kd0amg]

Personally, I would avoid it because things that are too big to fit in the sink are awkward to wash, even if I don't soak them.

[mattmaroon]

I get a soapy sponge and scrub it off. I don't know what I need a sink for anyway. I don't want to get it as wet as it would if I ran it under the faucet. (Then I sanitize with vinegar/water and then coat with mineral oil. Cooking for engineers skips the sanitizing step and glosses over the oil.)

[randallsquared]

After you've put soap on it, you need to rinse it before moving to the next step, right? Seems like it would take a lot of wiping (and rinsing of the sponge) to get to the same level of confidence about lack of soap as a simple rinse of whatever you're cleaning. Does the vinegar displace soap, or something?

[Robin_Message]

This may be surprising, but you don't actually need to rinse off dish soap. Hell, at home we don't even dry thing up, just leave them to drain and evaporate. Never noticed any kind of residue or flavour.

[mattmaroon]

I just wipe it off with a wet paper towel. I never notice any residue or flavor doing that. I figure if I'm not tasting the vinegar I spray on after, I'm definitely not tasting some dish soap.

I also use a very light natural dish soap. YMMV if you're using one with strongs scents/chemicals.