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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-* a) i+ |; O9 ?! K- u+ P
1. non stick cook ware --6 g* c# ^' _0 j) V- \
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer0 B# `$ n) ~3 G. K! _4 y; Y7 H
cons -- damged if over heat or scratched, non repairable.5 z: k! K3 b4 ~6 a% |4 J- V2 `
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2. any pot with glass lid :-. X: {7 v2 T- K. L! 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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1 s# }, m" v: P0 M7 r8 a. DI highly recommend those used by commercial cooks, it cost $500. but will and can last over 30 years if used properly.- p* C- ~7 }- }( ^8 r
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.# e; Z) V* a/ K) [7 s3 s6 I
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If you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.9 t, w3 {9 M. C0 P- g8 N% o+ B
6 o5 g5 D' p# F' w: G; ? k$ x
Tips for cooking :-; i/ c/ ] p0 J" z2 U; S# V" W) u% i! z
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.
# s O; D3 F/ O3 L2 r& Q, Z- `& [2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.3 N. }1 R! ^/ B4 a/ P
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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显身卡
发表于 2008-12-10 20:29
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说了一堆废话。。。
