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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-" K6 ]% l* X6 J% T# \ T" o P
1. non stick cook ware --
8 ^/ r8 y$ j( t" I pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer* Z8 e Q2 @! G8 E: V
cons -- damged if over heat or scratched, non repairable./ b x. }- D. F( _# Z' v
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2. any pot with glass lid :-% q5 T6 k( E1 G! \- j/ B
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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) x* R/ E5 a9 W' Z' j4 JI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly." `2 |- J0 z. `
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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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.4 q" { A+ s; g3 |
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Tips for cooking :-+ Y6 W( k# S) G, Q1 G- z1 K
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.
& Q+ d1 r+ E8 B r% E/ G2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
. k8 S/ x" ^0 z: {" ~1 L1 G3. 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。。。
