 鲜花( 0)  鸡蛋( 0)
|
perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :- \/ i5 b% i+ O" |$ i
1. non stick cook ware --
$ l1 {7 q% \, y! X pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer5 c2 V$ @! z9 X# \
cons -- damged if over heat or scratched, non repairable.
/ a" U% w4 R7 a$ q1 [6 J, }6 K
& W4 D, I1 z8 B2. any pot with glass lid :-
2 o! p* p/ D L+ @, E 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 ?
. n( W/ {' h" I+ q% P
# ]. N& V% R/ O9 j( l+ ~I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly., m5 d! b' `' z5 @% O
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 $5. each, now you know why.
Q( R: Z8 w2 [$ a" `4 U6 c% d- \4 n' j/ C+ \- k! \) c5 _' s) g% m9 J- y
If you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.4 D- }0 q( F: W, V
" R+ d4 O. n( e$ ]5 ~
Tips for cooking :-
1 S; t, d/ z2 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.- J8 X% Q( \! g" d; x
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.; F' _/ s2 W" }. {$ q& E
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。。。
