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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
6 p( Z* I. @' [7 \9 b o1. non stick cook ware --: Z ]( }) q: k) ^+ ?: V% E
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer7 a2 _" A9 v* G" |3 T0 D# q
cons -- damged if over heat or scratched, non repairable.
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2. any pot with glass lid :-
9 R9 F& A9 G) O% n 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, $20 for shipping, wait 4 weeks, and pray it will arrive non broken, which is usually 1/2 the priceof the whole set. Is it worth while ?" @3 Q6 i1 l5 a! `+ y$ v
/ w) f5 q6 [6 ?! _: W1 vI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
' V7 `7 r3 o7 ]3 |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 $5. each, now you know why.# ~$ f j. e9 H$ c3 i' P7 y0 A
6 c; J) h6 |" j0 c1 |6 l8 v. fIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.; X9 `6 k6 X" `4 \7 P4 d3 |7 j
3 J1 |7 T! X. tTips for cooking :-, p) s0 c7 P6 j
1. clean pots/pans properly, soak it first ( overnight if needed ) never use abrasive powder, once you destroy the finish, the roughness will become a base for food to stick onto it.
4 B) x. v" k& O( K' |8 L2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
! W7 X$ U, l! R9 u- Q, ?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。。。
