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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
; O. c! Q& k9 x1. non stick cook ware --) \; O2 L3 f4 [# M
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer: {+ J3 o% b: Z2 D" a* c U6 W
cons -- damged if over heat or scratched, non repairable.2 m1 W* z% `( d# E- A4 \% h
0 \- y! m/ m: U0 S1 n* N2. any pot with glass lid :-+ R$ s" f# T, v
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 ?/ p5 p0 C4 r. ?! R; Z* C
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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.
$ a9 p9 r( D9 B: Q( M, w MIn 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 $5. each, now you know why.
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$ I+ h2 v1 h6 }7 kIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.8 P. B/ m/ X" S/ _. m/ i& i/ U
; B; G9 t% X3 F9 X h$ V9 yTips for cooking :-
8 a! s1 Z: N! B7 ]9 e0 d' d1. 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.
, X# _+ S" x* g- O+ k2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.8 Z3 v$ \. v" ^' D" h9 e2 y/ w; g
3. 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。。。
