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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-3 H* \% `( y- B8 r. w; a. `+ `
1. non stick cook ware --
" w; h$ @' x; d3 v" A6 s pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
# C0 J" I& i( g: u. ?6 t cons -- damged if over heat or scratched, non repairable.
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2. any pot with glass lid :-+ X/ ]! R- O6 ?; [; w, U
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, $20 for shipping, wait 4 weeks, and pray it will arrive non broken, which is usually 1/2 the priceof the whole set. Is it worth while ?, [8 {3 P$ |/ C( {
6 \) N; T: s# U8 Y# vI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
5 J$ G: X1 s$ g2 AIn 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 $5. each, now you know why.: d; W ~$ J' g5 r
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If you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.
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/ ^# [) n9 H3 k% bTips for cooking :-' K2 h) g- ^$ X- @
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.
) W) M9 I6 u7 R2 l X, Y* B2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
3 ^! N1 c! @/ _; l3 |0 v3. 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。。。
