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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
0 i: A; `* c, M1 v% A, I6 X3 N1. non stick cook ware --
4 c3 s0 p, k: @- \ pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
& M" b/ N5 `; v cons -- damged if over heat or scratched, non repairable.
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2. any pot with glass lid :-
. j* _6 W0 y# g# Q3 T* M6 K+ E" F 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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* Q. P7 j8 O+ x6 a& }( z5 t/ fI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.: y9 B/ C- v3 L% ~0 Z* `4 p+ t) P
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.
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7 N6 r. c9 w* oIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.# \0 k/ H$ y# w! J* A% z
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Tips for cooking :-
0 ]9 v g( d3 A+ T1. 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./ A3 f4 d5 \: K6 O! o7 i
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.$ k3 G; T+ F) G$ _; K) F& 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。。。
