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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-+ w1 W8 y: U. _3 j& ]
1. non stick cook ware --9 a) x% V$ {* p* M- D
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer( a; C4 \$ O! w; N
cons -- damged if over heat or scratched, non repairable.& E+ S8 o" [7 y/ f
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2. any pot with glass lid :-" i$ H( O, K: c* U* c
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, $20 for shipping, wait 4 weeks, and pray it will arrive non broken, which is usually 1/2 the priceof the whole set. Is it worth while ?! t v4 }$ h" l4 W# d0 q
# `4 H6 Q% I* j- L* lI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
6 s% D" O/ ~% U7 JIn 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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If you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.% o1 R1 F- o* k s
6 P6 B/ Y) Z0 KTips for cooking :-1 j0 e s+ ~* V/ O% a
1. clean pots/pans properly, soak it first ( overnight if needed ) never use abrasive powder, once you destroy the finish, the roughness will become a base for food to stick onto it.
/ |- v3 D; b, O( M% C* S1 M, G1 g2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.$ X& D, R% S% A
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。。。
