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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-3 a% v- }/ L& Y8 t6 w1 N
1. non stick cook ware --
" l$ ^2 G1 C/ z/ @6 D' V pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer4 [! f) Y* P9 J- z* [9 s
cons -- damged if over heat or scratched, non repairable.
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2. any pot with glass lid :-
# B. P$ i) O6 J 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 h% s8 D% m) k) f7 _* _; @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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9 k. s# S: N, b3 V6 B& G- JIf 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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0 X' K; {* Z: L/ PTips for cooking :-
+ B# X5 R8 j- O. j/ }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( N" h9 ]0 ]! z. n4 t
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick. g" s' t5 g5 R# M) r8 f' X0 S
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
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说了一堆废话。。。
