 鲜花( 0)  鸡蛋( 0)
|
perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :- L+ c* S# v* _2 s3 ]! Y+ @* W
1. non stick cook ware --, W" o. g- l' D [ X" V- Y
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer% s, n; j l' A- U4 C* Y
cons -- damged if over heat or scratched, non repairable.5 ^, z: b x0 {0 Y1 m) D
# `8 R7 l8 H& n0 Q& c3 W; U2. any pot with glass lid :-
4 Y/ i# P& ?! Y. ?8 t/ _ 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 ?
- U% S4 X3 B1 G
, v; ]# O- `2 |; {! wI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.: J9 j, _$ w* a. ]) j% W! w
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.
7 h& z. B2 h: F8 j8 D
' B0 G W! b# d+ c4 KIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.) T% a" ^& N7 p+ \+ j. D
2 @9 @( n- @% z. n0 l6 e8 GTips for cooking :-
1 ~4 m$ ~9 ~+ d1 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.3 v# n& p/ J" h* v/ Q6 v
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
$ m$ W: S/ S) [3. The 3 factors of cooking are -- 1. heat, 2, time, 3. method of cooking. If you are in a hurry, eat out. |
|
狗仔卡
发表于 2008-12-10 20:21
提升卡
置顶卡
沉默卡
喧嚣卡
变色卡
显身卡
发表于 2008-12-10 20:29
楼主
说了一堆废话。。。
