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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-, ^' w; M6 r2 X/ `' A: E1 R
1. non stick cook ware --# z$ M3 ?, H* N% b! N
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
1 u2 Y2 Z# ?2 e1 s: f( ?- h! ?& d" G cons -- damged if over heat or scratched, non repairable.+ ]: }( d; D( _8 y: C
, o6 x* e# h; R' z9 |" M1 D/ R3 J X2. any pot with glass lid :-
; i4 C( i% G4 J: p0 R5 Z6 t 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.
6 S: T8 E; }0 w4 Y9 g! \5 M+ hIn 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 $5. each, now you know why.
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, Y! R1 K$ c& z) J2 _+ F, M* k2 GIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.) f& b0 t: s7 ~, @$ F
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Tips for cooking :-7 a0 F, G) B: N% D9 g
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.+ R1 K" b% B; @7 [
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
$ H# ^8 d( `, R$ G3. 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。。。
