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The sealed lid keeps the steam inside, raising the pressure inside the cooker to about twice normal air pressure.
密封的蓋子保存了鍋內的水蒸氣，導致鍋內的壓強升至標準大氣壓的兩倍。
Now here’s the secret of speedy pressure cooking.
接下來就是高壓鍋快速烹飪的秘訣。
As pressure rises, so does the boiling point of water.
隨著鍋內壓強不斷上升，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.
當高壓鍋內的壓強維持在較高水平時，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，高壓鍋內烹飪食物的溫度更高，烹飪時長也就更短。
Pressure cookers control cooking temperature by maintaining a certain pressure.
高壓鍋通過維持某一壓強來調節烹飪溫度。
A vent on the lid releases steam when the right pressure, and therefore the right cooking temperature is reached.
在適當的壓力下，密封蓋上的排氣孔戶釋放水蒸氣，從而達到理想的烹飪溫度。
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.
為了避免發生煮熟的土豆炸飛到天花板的意外事故，現代高壓鍋還有一個安全閥門釋放水蒸氣，以防排氣孔堵塞。
譯文為可可英語翻譯，未經授權請勿轉載!
