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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-4 l& S1 [4 J# T1 E5 x0 \
1. non stick cook ware --
) V4 N0 H. q6 m6 P; { w pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer8 J' f% ]3 I3 X8 T" e \7 G
cons -- damged if over heat or scratched, non repairable.
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2. any pot with glass lid :-
4 M/ T7 F# b& y 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 ?% S- E, T" i& ^( Y" x
/ p' _/ u6 Y: r2 N5 X+ v! P7 V7 PI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
7 {# Z9 k7 J2 A# f+ r; RIn 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. = $500 ) that's the same amount you pay for the reliable one.& f8 N9 t! @/ [# U5 y4 c2 f1 e3 w
3 J5 m8 R$ U9 L! r4 XTips for cooking :-
: @& B7 }+ O, A! l! B% D8 y1. 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.
' {% h8 k! ` A, A6 h5 H2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.- [7 Q$ Y, r/ |6 _
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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