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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-0 h' U$ T' x# o' M3 U6 v! G9 ~
1. non stick cook ware --
$ }7 W: d/ ? Q pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer% [; F/ J8 T' ^9 s6 D5 X" l
cons -- damged if over heat or scratched, non repairable.+ _! c( F# J, P" Q
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2. any pot with glass lid :-3 }: e; p4 V0 I& r1 o! R
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 ?! M+ j1 ]9 o( m
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I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.- r$ q8 H+ o1 o1 g
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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F! c, U7 Q1 h+ z( 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.4 o/ o/ K0 e+ Y; x
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Tips for cooking :-
2 K8 w7 ?, z- Z1 ]) p" k" i1. 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.& W, w3 Q* j# |& ]+ ]
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.( G2 G+ h7 X% W9 n, q3 }
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。。。
