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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-5 ~8 u$ u6 Q. P- Q7 A
1. non stick cook ware --
, w" a% ^8 `) y& w9 I Q pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
' ~& P2 t# a( a a cons -- damged if over heat or scratched, non repairable.
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2. any pot with glass lid :-
: _$ q) f, a0 n5 w 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, $20 for shipping, wait 4 weeks, and pray it will arrive non broken, which is usually 1/2 the priceof the whole set. Is it worth while ?1 P9 b' j1 s2 X6 \1 h
7 g. j% P" a$ O2 lI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
9 w. |7 e, k! eIn 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.3 A# r# E% ?" T3 q% T: U
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If you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.8 M$ {& a, T' l% t
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Tips for cooking :- D3 i$ p7 b$ u, w3 r
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.0 d! y! a0 B. K- l
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
- k' _3 w/ j4 }; j3. 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。。。
