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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
7 ~. j9 P$ f% a) p1. non stick cook ware --
7 L# R; u7 I' G& X% ~ pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
V% q* l- V: V; h$ \ cons -- damged if over heat or scratched, non repairable.
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2. any pot with glass lid :-
$ X" ~' F+ M! W+ y, V; Z% K& n 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 $500. but will and can last over 30 years if used properly.$ i$ o! V8 g$ ^4 _/ h3 B" l) h2 p
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 $5. each, now you know why.( ?5 a, i' M3 I7 x) W9 D# ~6 [( V
) N* H, M; Q/ `" s! x) g$ _If you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.) F# _' }2 P& H8 L3 D
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Tips for cooking :-- F% r* }4 |3 U! Y; U4 ^+ l
1. clean pots/pans properly, soak it first ( overnight if needed ) never use abrasive powder, once you destroy the finish, the roughness will become a base for food to stick onto it.! r7 \: l8 ?, j6 P+ P
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
& K3 E$ U2 |; X- k! T3. 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。。。
