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When you boil potatoes on the stove top, it can take half an hour to cook them till tender.
如果使用灶臺上烹煮土豆，要半小時才能煮軟。
But, when you boil them in a pressure cooker, instead presto,they're ready in about five minutes.
但高壓鍋只需短短5分鐘就可以做好。
What's the difference?
兩者有何區(qū)別呢？
What makes pressure cookers cook so quickly?
為何高壓鍋烹飪?nèi)绱搜杆伲?/div>
Let's start with the potatoes boiling on the stove top.
首先讓我們從爐子上的土豆烹飪說起。
The temperature of the boiling water won't go above 212 degrees Fahrenheit, no matter how high you turn up the burner or how long you leave the pot on the stove.
無論你將煤氣灶調(diào)至多大，抑或是烹飪時間多長，水的沸點都不會超過華氏212度。
That's because, at normal air pressure, water boils at 212 degrees and escapes as steam.
這是由于在標準大氣壓下，水一達到華氏212度就會沸騰形成水蒸氣揮發(fā)掉。
In a pressure cooker, on the other hand, the steam can't make such an easy get away.
而在高壓鍋內(nèi)，水蒸氣并不會如此容易揮發(fā)出去。
These a led lid keeps the steam inside, raising the pressure inside the cooker to about twice normal air pressure.
密封蓋將水蒸氣封存在鍋里，致使鍋內(nèi)壓強升至標準大氣壓的兩倍。
Now here's the secret of speedy pressure cooking.
這就是高壓鍋烹飪快速的秘訣。
As pressure rises, so does the boiling point of water.
隨著鍋內(nèi)壓強上升，水的沸點也逐漸升高。
At the higher pressure inside the cooker, the boiling point of water goes up to about 252 degrees.
鍋內(nèi)壓維持在較高水平，水的沸點會上升至華氏252度左右。
So, food cooks at a much higher temperature in a pressure cooker, and that`s why it cooks more quickly.
因此，在高壓鍋中烹飪食物的溫度更高，烹飪時間明顯縮短。
Pressure cookers control cooking temperature by maintaining a certain pressure.
高壓鍋通過維持一定的壓力來調(diào)節(jié)烹飪溫度。
A vent on the lid releases steam when the right pressure, and therefore the right cooking temperature is reached.
而借由密封蓋上的排氣孔釋放水蒸氣達到合適的壓力，烹飪溫度也能達到理想值。
And to prevent disasters like boiled potatoes exploding onto the ceiling, modern pressure cookers also have a safety valve to release steam, just in case the vent gets stuck.
為了避免發(fā)生諸如煮熟的土豆炸飛到天花板的意外情況，現(xiàn)代高壓鍋還設計了安全閥門釋放水蒸氣，以防排氣孔堵塞。
