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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
# R6 h8 ?* v- z+ e" G) u1. non stick cook ware --+ q! Q5 _2 ^. O3 P8 M3 A' i
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer$ h+ P7 s5 Z) i& @( l m. }1 }5 y* G
cons -- damged if over heat or scratched, non repairable.( h, b8 m& V! b' r7 S; z; E) k
) o( N4 Z* q% S- z2. any pot with glass lid :-
" S i- a. o7 X: S 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.+ }* Y( Q3 O7 ^( R* _5 y) m; M
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.( o, G6 P `3 j6 X3 v
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If you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.5 {4 |6 h* E9 k6 M( k
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Tips for cooking :-
4 n, ]2 V6 B( A, A0 U, H1. clean pots/pans properly, soak it first ( overnight if needed ) never use abrasive powder, once you destroy the finish, the roughness will become a base for food to stick onto it.
( i; p1 u0 ?' q% F- t7 A7 j2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
+ g$ k- m: t% ~+ Q6 e3. 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。。。
