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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-4 i7 L0 f" Y$ q6 p2 X0 z. `" }
1. non stick cook ware --
4 C. a1 B- X A% r pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer1 F, D% |( w) U, Y R: S, T
cons -- damged if over heat or scratched, non repairable.) C: o; Y: G+ d9 Z* t
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2. any pot with glass lid :-# C7 W5 I2 ~% z3 M) O! ~& p% {
formation of steam during cooking will block vision, unable to see thruough, it's a gimick to fool buyer, also impossible to replace the lid, you can expect to pay $20 for the lid, $20 for shipping, wait 4 weeks, and pray it will arrive non broken, which is usually 1/2 the priceof the whole set. Is it worth while ?
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1 q! T r _* g, N# Y$ \- OI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.7 r- T2 M0 G0 _! i3 r4 ]0 Y3 r
In my over 20 years in Edmonton, I never see this item in garage sale. While there are lots of scratched and burned pots and pans for $5. each, now you know why., u! X$ b3 W: ~4 a
- N& }6 k' M. q" QIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.
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Tips for cooking :-' j5 O* e7 Z, ^
1. clean pots/pans properly, soak it first ( overnight if needed ) never use abrasive powder, once you destroy the finish, the roughness will become a base for food to stick onto it.
! L8 o! \+ }7 ~, |. V2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.' v' F; x. [1 t1 n) s4 V* W d9 {2 v
3. The 3 factors of cooking are -- 1. heat, 2, time, 3. method of cooking. If you are in a hurry, eat out. |
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狗仔卡
发表于 2008-12-10 20:21
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发表于 2008-12-10 20:29
楼主
说了一堆废话。。。
