时差N小时 高压烹饪食物的原理(上)（在线收听）

Cooking Under Pressure

高压烹饪

When you boil potatoes on the stove top, it can take half an hour to cook them ’til tender.

如果你用炉子烹煮土豆，那么需要半小时才能煮熟。

But, when you boil them in a pressure cooker, instead presto, they’re ready in about five minutes.

可是如果用高压锅的话，只需短短5分钟就煮熟了。

What’s the difference? What makes pressure cookers cook so quickly?

他们的区别在哪里？为何高压锅烹饪如此迅速？

Let’s start with the potatoes boiling on the stove top.

咱们从用炉子煮土豆开始分析。

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.

无论你将煤气灶火力调多高，或是烹饪时间多长，水的沸点都不会超过华氏212度。

That’s because, at normal air pressure, water boils at 212 degrees and escapes as steam.

由于在标准大气压下，水达到华氏212度就会沸腾并以蒸气形式挥发。

In a pressure cooker, on the other hand, the steam can’t make such an easy getaway.

而对于高压锅来说，水蒸气并不会轻易挥发掉。