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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
# ^: |- H# U v. I1. non stick cook ware --2 M6 O: ~/ ~ Q& M! ^ }( ]8 S
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
+ ~& Z* q7 M3 s cons -- damged if over heat or scratched, non repairable.
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2. any pot with glass lid :-
% I' p) d9 G/ w5 N/ V/ i) U. }' 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 ?8 V b9 R' b0 k7 U2 p k/ d: b
$ u! B" u+ f2 a1 NI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.& G" m# h6 B* A
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.) y: H) |: G0 W, H5 i1 t- Z
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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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Tips for cooking :-- j8 g% S' H% i4 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.
; Y3 Z5 c) Y) w0 e2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick., _, \9 x* w5 u1 `) M7 [. A. M) G
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。。。
