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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
5 Z8 h- w- [$ f7 n! _1. non stick cook ware --
# K/ g3 }' \9 x1 O pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
8 J* C) Z a6 ~" a. p) k# d cons -- damged if over heat or scratched, non repairable.0 K5 W0 U7 `$ ~% L: L$ v& h
! T6 i8 G* |$ x: ]2. any pot with glass lid :-
" ` Y. L# Q$ t* V1 | 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, $20 for shipping, wait 4 weeks, and pray it will arrive non broken, which is usually 1/2 the priceof the whole set. Is it worth while ?
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$ W z- V0 p, y& Q/ F# Y% ?5 {1 WI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.( z+ y3 f( i+ S: C( b6 f
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.
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If you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.
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' o/ l- H7 U& s2 i7 @Tips for cooking :-
& a: ^1 u3 a& W1 L7 j1. clean pots/pans properly, soak it first ( overnight if needed ) never use abrasive powder, once you destroy the finish, the roughness will become a base for food to stick onto it.
2 T- r/ W! s: W1 I0 |+ D. u2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.6 I+ j$ [9 q( W1 I0 o" z: q h
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。。。
