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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
1 e' h o9 j, s+ M- l1. non stick cook ware --) O. ]8 F3 j* e5 O2 }$ U
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
% \" N: z, f* d: S& { cons -- damged if over heat or scratched, non repairable.3 f9 G1 {7 R, L+ E
/ S( n% j- a2 R+ Z* N1 W2. any pot with glass lid :-0 }' S4 ~# t+ H# n; F( 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, $20 for shipping, wait 4 weeks, and pray it will arrive non broken, which is usually 1/2 the priceof the whole set. Is it worth while ?, ]+ ~! j; E2 k% j0 B# c
0 T8 H$ \" P- w+ J3 m. w, O; _' II highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
' q- K" M/ ?% P& s, CIn 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. = $500 ) that's the same amount you pay for the reliable one.
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Tips for cooking :-! @2 J. Q# h: w% {* G: i$ |7 {
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.
/ |- A' 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.+ o2 D" v8 ]4 K" i' I. K1 L
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。。。
