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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-* U$ ~* @7 B, ~: S ]4 O% J
1. non stick cook ware --
5 K2 x) ?7 v* f- J pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer( m. @+ E* R; B3 w# c
cons -- damged if over heat or scratched, non repairable.! ]- p/ U3 v6 @( p1 ^
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2. any pot with glass lid :-9 r( m9 \$ m5 C6 p$ H5 _
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, $20 for shipping, wait 4 weeks, and pray it will arrive non broken, which is usually 1/2 the priceof the whole set. Is it worth while ?) g$ Z$ y% m8 V1 W# L3 _- [
- e7 P2 H0 k. S; j" y6 s3 G0 @I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
. y1 X: V: t1 }1 yIn 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.' T0 T' ? @3 X, E8 q R
- S0 r) q4 t2 J+ t7 s! L' cIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.
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/ D b& S$ e$ K* jTips for cooking :-/ o6 n4 ?+ I4 ]' F% Z7 S
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.
/ X! z6 c& M( u5 K7 U; i! Q2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
0 P6 d9 c# ]0 D9 E2 v3. 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
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说了一堆废话。。。
