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Cooking Under Pressure
高壓烹飪
When you boil potatoes on the stove top, it can take half an hour to cook them ’til tender.
如果你用爐子烹煮土豆，那么需要半小時才能煮熟。
But, when you boil them in a pressure cooker, instead presto, they’re ready in about five minutes.
可是如果用高壓鍋的話，只需短短5分鐘就煮熟了。
What’s the difference? What makes pressure cookers cook so quickly?
他們的區別在哪里？為何高壓鍋烹飪如此迅速？
Let’s start with the potatoes boiling on the stove top.
咱們從用爐子煮土豆開始分析。
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.
無論你將煤氣灶火力調多高，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.
由于在標準大氣壓下，水達到華氏212度就會沸騰并以蒸氣形式揮發。
In a pressure cooker, on the other hand, the steam can’t make such an easy getaway.
而對于高壓鍋來說，水蒸氣并不會輕易揮發掉。
譯文為可可英語翻譯，未經授權請勿轉載!
