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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-8 j* T# {7 }0 l- L) s/ M
1. non stick cook ware --. |; \% V& U: I- ?
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer2 E. M3 D U! R0 l# _
cons -- damged if over heat or scratched, non repairable.) c+ b/ B% }8 R* r6 [
1 }8 M& d' W" x0 i2 r8 \2. any pot with glass lid :-: V+ l: f, e8 d M. [% k) V
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.) I" N# G& ]. M0 G! D, v- G
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.) D# V0 `0 u: c. f4 x
* P( J0 s* `8 b4 P' p& tTips for cooking :-; Z4 r" |8 k& I& s
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.+ o1 q9 q& m; g
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
- p1 c; v( K) F9 q+ 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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发表于 2008-12-10 20:29
楼主
说了一堆废话。。。
