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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-3 x+ O' N8 u& F" F& h* I2 [
1. non stick cook ware --' Y: |: D" f0 s
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer. f' R- [" ]4 D, i% B0 [+ F4 i
cons -- damged if over heat or scratched, non repairable.# }- o" s I1 g- s+ Y8 h9 s
8 k T" l; B/ O2 b7 d2. any pot with glass lid :-
! L! R9 m: B9 V2 R: N j. s" v1 o' Q 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.% O& |' z- z7 T. g3 [- @' D
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.! H( V1 I2 ?2 N9 Z# Y- S# ^- ^8 i& n
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If you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.% C1 K2 R( \$ }
6 g- K& q6 Z' c$ ETips for cooking :-5 {5 q( s9 B" e- a& T/ `+ t r6 l
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.
: D1 t/ G! ?7 z2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.1 b/ G0 T0 }) v/ B
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。。。
