 鲜花( 0)  鸡蛋( 0)
|
perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-+ G" d! U5 R) ?; I+ }& O% e5 S
1. non stick cook ware --
* j n: K" H1 O9 {4 h" h, K pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
1 s; d: {, V: }3 u cons -- damged if over heat or scratched, non repairable.
8 `! A. X+ B# y3 K& S. L6 C
# m+ _2 \; g' r) @; `; s2. any pot with glass lid :-/ U, |8 s# K- g( w6 o* E5 s
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, $20 for shipping, wait 4 weeks, and pray it will arrive non broken, which is usually 1/2 the priceof the whole set. Is it worth while ?. E/ Q% n" |5 e' h
- N: U P2 z; r$ h
I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.& F6 n+ J- N) ~: A4 J
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 $5. each, now you know why.
' b( Y+ F3 S+ P$ t9 h2 F; m4 O
( O% u* {1 T0 o6 Z( e6 F% \1 tIf 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.
( h( L- t! m! g) W% t u; N
! R; O" o/ b; v! e: mTips for cooking :-
) P1 l- r+ `- ^3 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.
+ a5 @. x) k9 {2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick. u# ^8 U& k9 m5 {. [3 f( K
3. The 3 factors of cooking are -- 1. heat, 2, time, 3. method of cooking. If you are in a hurry, eat out. |
|
狗仔卡
发表于 2008-12-10 20:21
提升卡
置顶卡
沉默卡
喧嚣卡
变色卡
显身卡
发表于 2008-12-10 20:29
楼主
说了一堆废话。。。
