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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-. M- g8 \$ k4 j: @, ]
1. non stick cook ware --
( o4 a8 |8 p! e9 o# ]( H. ~, o pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer5 s ^/ N. D& h' s9 [, ~
cons -- damged if over heat or scratched, non repairable.: \" V4 g0 [& j
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2. any pot with glass lid :-! `. C' ^/ N9 W6 l" g$ ~' P
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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I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
9 v- Y4 z! \, v( w5 m/ ?9 S" 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.
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If you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.
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5 c3 g2 n, A8 \, D+ @* h4 NTips for cooking :-" T0 W7 k# h: g' H! k$ H! S' v
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.
R1 [7 N1 R) C, b2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick. G, c: n, b, v4 k# A0 S
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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