How to clean dishes using very little unheated water, and without requiring a rinse?

• How to clean dishes using very little water, and without requiring a rinse?. The less water the better. And even better would be if the water is not heated beyond say.. room temp. Suggestions? How to clean dishes using very little water, and without requiring a rinse?. The less water the better. And even better would be if the water is not heated beyond say.. room temp. Suggestions? For some context: I live in my 18wheeler. I do carry some water, but I try to keep the weight down on my truck; and so I don't have lots of water on hand. I also don't *always have a means to heat the water. (This may be due to time or other factors, I won't get into why.. just take it as a condition to contend with.) I clean myself some days with a "rinseless" soap. It requires some water for dilution, but you don't have to rinse anything off when you're done. I assume I could manage something similar with my dishes, cutlery, etc. I have tried putting some household salt in a dishpan with some room-temp water. That seems to help remove "gunk" from the dishes. Then I just wipe them down with paper towels. They Look clean.... are they ok to use? Is there something wrong about not rinsing the salt water off? Are these dishes unhealthy? (Its safe to assume I won't be sharing these dishes with others.) Is there other things I could do to improve things? I've heard of others also using baking soda, bleach, vinegar... What are the benefits and disadvantages of each? What is each best for? Should I combine a few of these ingredients together, or apply them in different stages? Will I always need to have a plain water rinse before drying? The more scientific explanations, of WHY or HOW each ingredient or step is important would be much appreciated! (I prefer to understand things and not just have an answer.) Thanks for any help!

• Answer:

  Came in here to tell you what Gordafarin said - when I lived in NZ, we didn't rinse either! That said, you want to sanitize cutting boards and the like after you scrub them and apply a quick rinse... so sanitize by putting a splash of bleach into a spray bottle with water and spritz down surfaces. By the time the water/bleach evaporates, the germs are dead. Restaurants do this all the time. Make sure you use an appropriate-type spray bottle, not all plastics are food grade or safe to use with bleach.