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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
) z& J; i2 R0 b1. non stick cook ware --
1 ?9 q$ k2 N- y* N; c pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer9 K2 I1 C# A. C* {5 x# N# K
cons -- damged if over heat or scratched, non repairable.
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6 Y$ B( f0 L9 ]2. any pot with glass lid :-
% z. ~& A2 r9 ?- F 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.: j: C, a% p( n0 w% l% M
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. = $500 ) that's the same amount you pay for the reliable one.
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Tips for cooking :-# g" i+ R @+ o. \+ Y- \9 L& D
1. clean pots/pans properly, soak it first ( overnight if needed ) never use abrasive powder, once you destroy the finish, the roughness will become a base for food to stick onto it. D: Z1 c0 I, L Q/ S$ p, H7 C4 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.
' V- r- A0 J8 F! J# Z/ R l3. 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。。。
