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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
$ G1 D' h# l+ x8 _1. non stick cook ware --( b' @* m) T" `% m$ \
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer5 o B8 \8 W) m9 }
cons -- damged if over heat or scratched, non repairable.
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2. any pot with glass lid :-
% j( E/ t7 s4 h/ F! t 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 $500. but will and can last over 30 years if used properly.
4 v6 h$ X1 M9 k* w' r% D+ N/ cIn 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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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./ k: @- N6 E! }6 ]# X
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Tips for cooking :-0 t# C; B/ Y1 Z% Y; R0 w% K; J
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.1 g! d* I, k0 M. G
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.) }; u5 s! `# }6 v
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。。。
