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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-' P) i4 k9 t9 X/ I$ k8 c$ z3 e
1. non stick cook ware --: D$ Y% a' B" v" q O
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer' H! D6 q( `$ l% M; C) X7 l' I
cons -- damged if over heat or scratched, non repairable.. `9 B. U2 c3 o: @; H* I
/ q. f8 w& Z( a- l' r2. any pot with glass lid :-8 e3 o! ]( ? F
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 ?' b+ V3 x# J0 H# N( l
w, B& _: T& jI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
' E1 N- z4 c1 X; i% M N L% hIn 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. = $500 ) that's the same amount you pay for the reliable one.7 y' _: e: s0 [ A% W+ \4 L, V
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Tips for cooking :-: k( k! J1 h1 e
1. clean pots/pans properly, soak it first ( overnight if needed ) never use abrasive powder, once you destroy the finish, the roughness will become a base for food to stick onto it.* q3 G( l! r; d, s( T
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.) x8 r9 \- N$ \& R }
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。。。
