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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
, L% v/ u3 h9 `- m1. non stick cook ware --3 p4 M) X$ o! O8 o+ S! A5 e( B9 G
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer+ h! @# I v/ `8 Z
cons -- damged if over heat or scratched, non repairable.- k6 N4 \1 G7 X, X
* Q L5 r3 I1 l' {9 ~2. any pot with glass lid :-
" {- j& u9 k; i: ]$ X" g; c 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 $500. but will and can last over 30 years if used properly.$ O2 ?( k! l6 i1 U8 E5 l
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., I8 P/ E1 Y7 h& v8 q0 R/ Z- B" ]
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If you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.4 o( @/ [7 ^$ r$ H3 M$ q% G* _
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Tips for cooking :-
, p+ a2 B6 M' q& x: K# }( A1. 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.+ C0 ]4 E* v9 o( B
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.1 Y R" }7 R$ ^4 q8 E$ M
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
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说了一堆废话。。。
