壓力煲(Pressure cooker)原理

壓力煲

是一個只有一個活門的煲, 食物放入後, 將蓋密封, 內部的水蒸氣便逐漸令煲內壓力增大, 溫度也隨之上升, 能令堅韌的肉類纖維很快煮霖. 這種煲因為有壓力, 所以要有合格證書才不會爆開.

A Pressure cooker is making use of the high pressure inside to raise boiling point of water [the higher the pressure, the higher the boiling point] to over 100 degree Celsius. As a result, the food inside can be cooked for a shorter time as the heat energy is not lost as steam and thus more heat is absorbed by the food inside.

Usually the cooker will have a safe valve and an adjustable valve. The safe valve is one that will automatically open to release the steam inside if the pressure inside is too large, while the adjustable valve is for you to adjust, so to control pressure inside and thus the cooking time.

A safety precaution is that do remember to open the adjustable valve to release steam before you take off the lid, to avoid explosion, perhaps.

P.S. For Chinese, go to http://www.dictionary.com and use its free translation service.