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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
' A$ `; E9 b6 s5 E `0 @0 t1. non stick cook ware --
" ?* L4 @7 \$ w8 s9 O pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
$ z1 ^# O6 J- X4 s7 Z9 V cons -- damged if over heat or scratched, non repairable.
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2. any pot with glass lid :-
- N& P5 F; I: L1 H8 ?; k( f8 q6 ~- X 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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" d5 n' e% j; ?I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.; [9 _9 [2 L, x, E, W3 E
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. = $500 ) that's the same amount you pay for the reliable one.7 v" S7 |7 F: }0 z# }) ^8 a
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Tips for cooking :-8 |1 D0 E" j/ h- o5 T: `' k* M& l
1. clean pots/pans properly, soak it first ( overnight if needed ) never use abrasive powder, once you destroy the finish, the roughness will become a base for food to stick onto it.1 V+ H/ H6 U6 t
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.0 @1 h3 N+ }$ T! O# U- V
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。。。
