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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-% I, y1 E% |: J. N* D
1. non stick cook ware --
5 O" T8 a4 f; U# ?. C: k! H& J pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
% d% i' B4 p3 x, N! z cons -- damged if over heat or scratched, non repairable.
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2. any pot with glass lid :-
4 H+ p5 @: I H3 a6 `: b! C P2 W 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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* a8 ^# a C6 Y( A) v3 N+ RI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
) B' _/ j2 {* r8 z2 Q2 @+ @1 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. = $500 ) that's the same amount you pay for the reliable one.
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2 @, X$ [& M; s4 i2 r! L xTips for cooking :-
9 k5 P2 Y- }% ]! |0 v& @$ I1. 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.0 o4 m; l. t6 S( }$ d
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.2 I& S3 q, O# V3 s3 `+ G
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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显身卡
发表于 2008-12-10 20:29
楼主
说了一堆废话。。。
