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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-$ ?' c/ ?- \5 m2 y0 P* N, o0 v- W
1. non stick cook ware --3 S# J5 L' R9 G/ E( b5 @8 X- s
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer$ R- y J- Z% b* p/ m
cons -- damged if over heat or scratched, non repairable.5 F, I7 g) S" h7 W! ]6 `) A' }
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2. any pot with glass lid :-
7 u% G3 I& v4 o+ l3 B4 z 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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I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.% V; U, `- o, N4 h" L) s
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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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.
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1 u, U i* n+ z m' ]. zTips for cooking :-+ q: @0 X/ K4 J4 K/ R) M3 X# 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.
; J+ `* J4 \2 {7 r! q4 U* u! `2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.% Z% X' w, N4 f, `
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。。。
