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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
/ d+ y/ |8 A' ^& k, z) w" C1. non stick cook ware --/ |5 A( P! _5 d$ K7 b/ p
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
3 m1 n1 Q$ w3 [( n% } cons -- damged if over heat or scratched, non repairable.
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4 R1 \8 ], `( J% U7 R& X6 x2. any pot with glass lid :-
: j9 V6 M) u$ i5 u/ r' ^, 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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) m p1 x8 I4 R" L7 @I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.
3 p; W! R' z( ^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.9 [% T; t# M/ l) z T5 Q# a
2 v7 J( h+ `5 r6 P4 a5 @2 U7 D) }If you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.4 z( M# D6 ^( R3 |3 }% }
' ^3 t2 j1 V0 Y. _3 R2 V/ ^8 F# @Tips for cooking :- [- L6 M8 a! k& z7 E ~ D
1. clean pots/pans properly, soak it first ( overnight if needed ) never use abrasive powder, once you destroy the finish, the roughness will become a base for food to stick onto it.
# i; _/ V0 X6 c; H7 I; ^2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
/ C; N' ]3 K$ V3. 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。。。
