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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
' `8 G% W' t; Y* M4 j& D! k( [1. non stick cook ware --/ B% d, j/ v( D5 z0 U) s
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer* Z$ j. b7 n: Z% M$ m, h
cons -- damged if over heat or scratched, non repairable./ O! U9 v- K& j) J6 s7 C4 }
" c, S4 m6 ~, E' ~2. any pot with glass lid :-
1 d" V+ [. |5 c 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./ F p/ P& Y4 m) ?6 _& w+ ^3 l; `
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 $5. each, now you know why.. V" `& h- I) g' [. `
# T2 y: y$ ^% S3 }9 b6 k1 mIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.7 C$ T3 _3 s" y. W" |4 c
2 S; o" P6 F4 G3 E. J8 `2 VTips for cooking :-
5 w) r+ X% y& ]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.; O O) g( K" F: ?' W- I! ]' M9 \
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
+ V1 X9 \, O$ x5 b3 G9 X4 k" d1 x3. 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。。。
