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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-8 S4 S8 n/ t3 L# s' v$ c" y% N
1. non stick cook ware --1 H# \% V5 h/ u- u
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer# R( \5 m! y$ r9 ^6 f1 O" h4 M
cons -- damged if over heat or scratched, non repairable.
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2. any pot with glass lid :-; m- s+ j4 P4 K) ]$ 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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I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.+ A# M. e) X/ |: Q
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. = $500 ) that's the same amount you pay for the reliable one.) |5 J5 l& I% d. w; T/ ? Q% [6 {
, {* g T% `$ y1 I; JTips for cooking :-! `* H5 K! D3 u
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.1 }4 Q5 ?. Z* k2 W$ }$ a4 F' f
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.7 T# X6 l* y' x/ c9 b) t
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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显身卡
发表于 2008-12-10 20:29
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说了一堆废话。。。
