时差N小时 高压烹饪食物的原理(下)（在线收听）

The sealed lid keeps the steam inside, raising the pressure inside the cooker to about twice normal air pressure.

密封的盖子保存了锅内的水蒸气，导致锅内的压强升至标准大气压的两倍。

Now here’s the secret of speedy pressure cooking.

接下来就是高压锅快速烹饪的秘诀。

As pressure rises, so does the boiling point of water.

随着锅内压强不断上升，水的沸点也逐渐升高。

At the higher pressure inside the cooker, the boiling point of water goes up to about 252 degrees.

当高压锅内的压强维持在较高水平时，水的沸点会上升至华氏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，高压锅内烹饪食物的温度更高，烹饪时长也就更短。

Pressure cookers control cooking temperature by maintaining a certain pressure.

高压锅通过维持某一压强来调节烹饪温度。

A vent on the lid releases steam when the right pressure, and therefore the right cooking temperature is reached.

在适当的压力下，密封盖上的排气孔户释放水蒸气，从而达到理想的烹饪温度。

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.

为了避免发生煮熟的土豆炸飞到天花板的意外事故，现代高压锅还有一个安全阀门释放水蒸气，以防排气孔堵塞。