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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-8 m: U4 ^- y( L7 ^
1. non stick cook ware --
$ G& P! G8 r3 u* h d1 K+ {. i+ }( { pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
# T* D5 l' c4 f+ N+ ? cons -- damged if over heat or scratched, non repairable.* @( w a% |) L! q% ]* U+ p
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2. any pot with glass lid :-
! W3 W) R. J. O! P; L, r 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 ?5 z+ Z: h+ L6 k: F" \
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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.; w+ F: }2 @, p2 Y# [, a+ h8 M! B
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.% k% ]' j* O, a- V8 }
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If you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.$ S2 j" f4 s+ S$ f i
j' F n$ y3 W" J8 _Tips for cooking :-
0 \' _) N- n. R7 _& P U1. 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.2 _' Y. Y! w$ |- y
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.- h5 C8 @0 l& w3 p `
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。。。
