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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-6 R' x& ?: `( t; v* ?
1. non stick cook ware --
3 Z- n; Y. ^4 c+ [ t pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
6 S) K. n+ B4 }0 E4 | cons -- damged if over heat or scratched, non repairable." x( @8 c" F& ~( G' \+ ]0 W6 M( I
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2. any pot with glass lid :-
* [1 Q2 ~' p5 ~9 U0 S/ ^6 n, _/ b 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 $500. but will and can last over 30 years if used properly.
2 t" P/ Y1 e: C$ ^5 r3 f9 aIn 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. = $500 ) that's the same amount you pay for the reliable one.) R0 M, o% Z; u) B. M
* k4 }6 k6 d. v$ l1 c6 P. [5 P9 QTips for cooking :-
0 F+ G3 Y3 E* q( c8 P1. 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.1 Y2 O* [. }2 s, z b5 }
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
) c' M! M* ~4 Y3 n+ @; A3. 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。。。
