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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
- @- ^0 u8 @7 F8 c: S$ U/ ?1. non stick cook ware --% `3 P, @- p6 p9 l A
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
4 e: n6 [+ Y( F: G' K cons -- damged if over heat or scratched, non repairable.9 Y, `# ?1 w( s& C' o6 ~7 ^
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2. any pot with glass lid :-
0 |' X6 P5 h/ Z2 g! w1 a: H# J 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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& k( J0 E/ C) J) i; _# M; v3 JI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
, d' z" X$ ^, fIn 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 $5. each, now you know why.6 ^! W6 k$ t: h+ U2 S9 B& n
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If 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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; J) N9 w% y, D, qTips for cooking :-3 b! M" z# j# O" e& u* v
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.8 C/ F" d8 { o8 w9 {2 ?( ]
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.6 j* j3 k8 C* h, [0 D2 T
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
楼主
说了一堆废话。。。
