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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-4 t8 x' |1 ] k5 ]% |7 Q
1. non stick cook ware --
* h5 G* v _( I7 O) V# K) A4 ? pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
# X$ X0 q; Y1 K3 }1 R: i+ q6 c cons -- damged if over heat or scratched, non repairable.
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2. any pot with glass lid :-
$ P% m- p4 S8 i( f' s7 d 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.
$ d1 w5 h- a4 FIn 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. = $500 ) that's the same amount you pay for the reliable one.! R$ h t5 Z0 h$ f
+ F0 j4 ~% M0 _Tips for cooking :-
4 [- q; I+ a: v0 k- h) @8 b# v1. 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.* g9 {2 Y1 e: h0 M4 {
2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.( x8 S# ~/ t) B8 m8 A# R
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
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说了一堆废话。。。
