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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-# _2 P/ \/ v' }* m
1. non stick cook ware --4 a9 |* n1 R0 w+ B! L& `7 `2 }6 J
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
) h# L, {/ e, C cons -- damged if over heat or scratched, non repairable.9 H0 s8 D7 a+ y3 O& Y
U$ x. o1 D7 h: s* A: |) C2. any pot with glass lid :-
% z/ r* E0 S' w7 {. n7 l8 E0 ? 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 ?3 u2 {/ L+ z3 r- U% W2 D
- i ^: [6 u1 v5 o0 C: YI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
$ w2 c, d; f# K0 { i. TIn 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 $5. each, now you know why.8 m$ ^% p& C1 Z8 m
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If you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.+ F! U7 f( u1 ?% B- h: k4 W
# e C: R0 v' H) o' p" R7 UTips for cooking :-
^3 s! `/ \8 |5 x k1. clean pots/pans properly, soak it first ( overnight if needed ) never use abrasive powder, once you destroy the finish, the roughness will become a base for food to stick onto it.
9 |; j5 C) n" @2 }8 ]+ c2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.1 Q w( K1 f. M$ F
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。。。
