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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-6 t+ c( {8 k+ ^, r6 \
1. non stick cook ware --
. b$ w1 y9 o$ ^( S p" O pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
3 E( [+ } z% P/ `. g( p cons -- damged if over heat or scratched, non repairable.
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; X: b) {8 {% Z& C l2. any pot with glass lid :-
3 R% F, r2 j% N6 r) ^ 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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6 R9 B8 O6 g5 C- ^I highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.% T% s" B' J$ i" b5 k$ j/ ?# [
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.6 r# k* W. t8 o
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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.4 v& q, j2 l" q: U
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Tips for cooking :-
/ h7 \$ T; y1 U9 |9 ^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.
& g N; s. {& D1 N; B2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
$ g7 G8 t5 e7 W* o3. 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。。。
