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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
/ P) b- a, R' {% n1. non stick cook ware --
- ^2 D! r! q& k, P pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
# C- S: O1 X& n4 r2 i( [8 e cons -- damged if over heat or scratched, non repairable.
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% o- W4 ?+ B9 C9 E$ ^2. any pot with glass lid :-
4 e- @+ ]8 g8 X q( I# c, q- 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 ?
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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 _: c! u% a/ H7 u) T
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 $5. each, now you know why.0 x: Q) t/ W; |, e+ b4 Q* w5 f
I+ c4 R* Q! O6 |+ m$ [3 m& yIf 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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% B" K* m [5 c8 \0 }0 @ {- iTips for cooking :-( e0 j- y) J8 B+ l3 C' J0 l
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.
J6 l% W: s V/ `+ C9 e2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
* C f. N9 n/ n. D: B3. 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。。。
