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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-8 \" @6 `7 e: U; O. a% i$ h
1. non stick cook ware -- h7 G0 f0 A0 T
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
- o) V# r1 b4 c" s( u* H0 e' L9 V cons -- damged if over heat or scratched, non repairable.! R1 W/ F4 u# u. A* ?4 v. e
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2. any pot with glass lid :-" l( y5 F' |# d0 m _1 ^% L
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 $500. but will and can last over 30 years if used properly.+ |0 f0 P$ I* _# y! ~5 G
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 $5. each, now you know why.1 H+ u, _/ G1 y+ Z4 ^/ S! v
( J8 Z, q9 e/ C$ ?5 _. b3 y& n2 NIf you have to replace thoae unreliable one every 5 years, ( 5 x $100. = $500 ) that's the same amount you pay for the reliable one.
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Tips for cooking :-: ~5 P+ F5 T. a4 Z2 \$ A: Z
1. clean pots/pans properly, soak it first ( overnight if needed ) never use abrasive powder, once you destroy the finish, the roughness will become a base for food to stick onto it.) M, p3 y* y4 {, c: S
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
* y3 f$ S# j I: Z+ C3. 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
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说了一堆废话。。。
