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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-+ A! d# @9 I. ]) l) r
1. non stick cook ware --* J2 q9 c- f, l; q
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
, _0 G: `" i8 n3 Y) s cons -- damged if over heat or scratched, non repairable.
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/ q# Q0 j. `" m4 G; m2. any pot with glass lid :-6 X2 P t! B2 T: w# 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 ?
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: W/ {1 U5 G0 X1 |# Y3 U9 Y" _' CI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.+ P5 ?: P) t1 Q( h3 P) y2 |
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 $5. each, now you know why.1 `1 w# v" R' f0 K% P3 y6 B3 S- t
6 ?! q$ [3 ]; `2 P2 CIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.- o+ Q' Z0 |: k% d& T, ^8 I% m( {
3 `: U- Y( m$ |, k) o: U# OTips for cooking :-
1 S1 [9 m" C; }# Q0 N9 e/ Y/ 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.
4 U2 @1 }- V- r/ ?( J) n# m9 j2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
0 u9 t M8 R0 z. }( |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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显身卡
发表于 2008-12-10 20:29
楼主
说了一堆废话。。。
