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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-7 a5 K1 K+ Z4 X3 A4 p4 }
1. non stick cook ware --' C' i/ e1 \# S' U- n
pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer/ t% _% z: z. T( A% D
cons -- damged if over heat or scratched, non repairable./ E* q, \# `( p( q
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2. any pot with glass lid :-
0 H9 M+ p( ^# 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 ?/ _1 m3 j! ]0 W/ @' M" `0 z3 ?
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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.
z, J' D% B9 `3 \+ A: k9 ]" KIn 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. = $500 ) that's the same amount you pay for the reliable one.
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- @( P" T3 R1 [1 ^" v. A& xTips for cooking :-/ t$ |' Z2 N: _
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.
/ u/ W2 e3 L! A# ^ a8 R2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.$ d6 P/ q7 I( A: ~- s
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。。。
