 鲜花( 0)  鸡蛋( 0)
|
perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-2 B4 G; G. E! c- l1 C+ }
1. non stick cook ware --( Z7 ^1 S7 {) U+ S$ t
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer n1 D# o& C4 h2 O$ ]8 i
cons -- damged if over heat or scratched, non repairable./ V n1 E6 I* V! ^
q; _6 p" F+ a5 d/ I
2. any pot with glass lid :-
! J6 k" G0 }' O# U4 k 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, $20 for shipping, wait 4 weeks, and pray it will arrive non broken, which is usually 1/2 the priceof the whole set. Is it worth while ?! S x4 o& A0 C( y- V) }4 f: Z
9 z6 k$ p0 O& x
I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
; d" i- C3 C- Q3 E- Z6 q% c. GIn 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 $5. each, now you know why." z. [4 o- p8 z' P! |, O
) r, ~4 G$ M- L& ~ @0 R7 m3 SIf 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.
* K8 e I" R% z# H: w4 G
$ U# {( a8 Q2 ?Tips for cooking :-
& Q5 }/ k2 b7 V. v! D( ^# F( V1. 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.% J- Y2 ~/ X) q" J
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
+ I* f: Z2 _* @+ W5 Y3. The 3 factors of cooking are -- 1. heat, 2, time, 3. method of cooking. If you are in a hurry, eat out. |
|
狗仔卡
发表于 2008-12-10 20:21
提升卡
置顶卡
沉默卡
喧嚣卡
变色卡
显身卡
发表于 2008-12-10 20:29
楼主
说了一堆废话。。。
