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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-/ J% B# c$ l9 L0 o
1. non stick cook ware --8 J; a; u o6 A4 o# M7 `" j4 A3 a
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
* G- ^: v# |6 }% P# y cons -- damged if over heat or scratched, non repairable.# a# L) i2 g8 u0 V& w6 t; W B% `5 z
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2. any pot with glass lid :-
+ G3 ? ]' e/ p2 ^" _ 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 ?' y0 H/ Z0 Y8 X4 F- ]: L
2 t7 v8 K; D) `& N8 ^2 I' VI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.5 Q, O3 ~& l+ d+ e' L, e) ^
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., T' I1 l3 r/ u
6 F7 W/ x4 k2 EIf 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.# J3 f2 |/ \# ^! _# `! M
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Tips for cooking :-
5 j7 j9 v* f' L2 l0 K: U1. 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.1 a% O9 p6 p& h8 `! B9 B9 v- Q! }8 \
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.! s3 I, o" Z5 c% k' x% \0 }
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。。。
