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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
& K7 Q0 h" a+ e! w0 N1. non stick cook ware --
5 \5 W; _0 `" @; U4 e4 d pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer! [8 p& z+ y4 P$ R. {
cons -- damged if over heat or scratched, non repairable.
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! t) z; ~2 p9 c4 I2. any pot with glass lid :-" M3 p- n8 x2 O; 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.
3 w' H/ Z3 a* v# EIn 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. = $500 ) that's the same amount you pay for the reliable one.# G7 t+ l( V9 X+ I8 Z9 o; e; O
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Tips for cooking :-
; F D8 X, \2 Y% d% r1. clean pots/pans properly, soak it first ( overnight if needed ) never use abrasive powder, once you destroy the finish, the roughness will become a base for food to stick onto it.4 z- ]& Q5 V' r4 Y
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
, q6 R+ Q$ h8 `- n/ l9 r3. 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。。。
