 鲜花( 0)  鸡蛋( 0)
|
perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
- d# j4 T' u$ F5 X$ M% I1. non stick cook ware --
) G# c8 k" x1 \$ c pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer8 Z0 _) @7 i, Q; n& I- [
cons -- damged if over heat or scratched, non repairable.. C5 k% y" O+ C- o. w
$ ^; C8 `' K0 O. g* v2. any pot with glass lid :-
( T8 B+ I; ?, H+ N8 E9 b. x; n 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, $20 for shipping, wait 4 weeks, and pray it will arrive non broken, which is usually 1/2 the priceof the whole set. Is it worth while ?5 O* k) m3 d$ M
" e3 H/ E) B0 e3 m
I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.- ?9 ]# F* W* R- R$ P3 E f0 s
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 t" W3 N) ]4 n/ {/ V
# q7 o6 |2 Q8 V2 rIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.
# u$ I2 m4 F) |0 l9 G
. d% I1 v/ L& e2 BTips for cooking :-# Y4 G* o7 K% `, `' P. H( j
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.3 V9 M h9 f# \/ y) ?& ^
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.( T, E/ k+ J6 O y- b
3. The 3 factors of cooking are -- 1. heat, 2, time, 3. method of cooking. If you are in a hurry, eat out. |
|
狗仔卡
发表于 2008-12-10 20:21
提升卡
置顶卡
沉默卡
喧嚣卡
变色卡
显身卡
发表于 2008-12-10 20:29
楼主
说了一堆废话。。。
