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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
+ h" B, x: s* R" J1 D1. non stick cook ware --* l8 k6 ~* u! m P% `' Q2 \# {: h( w
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
% Z m" _) ]2 u, Z2 n cons -- damged if over heat or scratched, non repairable.
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2. any pot with glass lid :-
+ j' B( d$ v# J8 f V: k 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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0 O9 T0 d! A7 W( y: R; J1 hI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.3 N( S8 W# _& ~+ Y
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.7 a6 h2 i) W) s1 y- _+ U
) M& o* l- y7 g5 t1 U: @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.. D2 V- N* m+ N
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Tips for cooking :-7 K& q" H4 j4 `
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.6 s; r% j( w0 z& Z: S9 j% E
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
) g! w3 P+ P: z* M5 \: t3. 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。。。
