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perfect wok ?
From my over 30 years of home tracooking, a user should stay away from the following :-
8 J( y5 K* v C& i: o1. non stick cook ware --
4 N, p6 P3 v5 `) m pros -- good for items without bone, must watch while cooking, adjust power accordingly, use non metal spaturer
- r2 [8 W0 m% V7 K cons -- damged if over heat or scratched, non repairable.- S3 _' V6 j0 E% d+ z! \( M* d
& S6 s5 U/ `5 s6 P4 T: S' z4 I
2. any pot with glass lid :-
8 B" Y) i& z! b 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 ?% _9 O" x) K0 N4 o( }
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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.
, p) S# Y! I/ X! I+ i, NIn 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.
$ K" H% m- v. N' p) _ ^& p$ j6 v2 V* `: r: k* A, V1 q
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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Tips for cooking :-
! m% a% O4 F# h, h* o: }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.
3 X* U6 A1 C' X7 }; `; s2 z2. Control and adjust heat accordingly, overheated pot/pans due to impatient and not pay attention are the cause of burnt food which stick.
8 \/ F- k n; y' l3. 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。。。
