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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-8 r- [+ \ c( |( B- _2 ?
1. non stick cook ware --- n8 |; W( U3 r6 S! k
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer5 O2 t+ O: c. H2 P; u
cons -- damged if over heat or scratched, non repairable./ ~( M# { z1 s# F
$ X o0 H" z' U( U2. any pot with glass lid :-
& Y& ~( ?3 c# R0 ]- A$ { 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.
& H. [/ w5 l( L. V! W. Q( IIn 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.2 s3 P1 B7 b* j% K. {' x& h
( _( E, ~1 d9 k) Z9 w0 T: w' hIf 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.
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Tips for cooking :-* V2 j% Y4 O6 j4 ]
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.
: @ b* O) a0 b( I2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
7 y1 c6 t' `4 z3. 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。。。
