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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-5 I: a+ X' u3 f, B
1. non stick cook ware --1 o; g# l. C: R5 S' ]% U3 k
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
$ J1 v! W$ D: E- k, i3 x. ^) y% f cons -- damged if over heat or scratched, non repairable.- Z: J& h% [3 m! O$ m) Q! v# T
: y" X' s0 ]1 {$ P2. any pot with glass lid :-# E/ z Y; C) K% \
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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I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
5 M j6 a$ k7 t7 w( g0 lIn 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.2 t6 R+ p: _' r% ^7 s
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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.8 F" N4 ] V/ }5 X
5 g. e/ u# X: jTips for cooking :-. R1 }* F% f. h
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 S+ |2 c- [' P2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.: u! x7 E, t+ E( M3 ~
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。。。
