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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
) ~& [& @ B" f1. non stick cook ware --
9 u, d+ F: `) s5 z e; { pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer* i5 Z& `6 Z- y) _: {3 F
cons -- damged if over heat or scratched, non repairable.
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2. any pot with glass lid :-
1 W* e+ _$ t$ s0 U" \0 O2 } 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 ?7 p, w( ~) n* y" [( V* m
- `3 \( i9 S3 F) E9 D3 [I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
. P& b v! f" E+ P+ _/ }5 LIn 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 i8 }6 M9 v! Z" x- [1 E# k: |% E
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If you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.% q$ {. H X* y9 l# B/ f
0 m1 x* h. U% y+ e. H) N+ jTips for cooking :-
$ ]# ]6 H- O# J* o& J) J1. 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.
' T5 s6 Y3 K- d2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.0 \7 e; ?* r1 o
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
楼主
说了一堆废话。。。
