áãÇÐÇ íÓÊÛÑÞ ÓáÞ ÇáÈíÖÉ Ýí ÌÈÇá ÇáåãÇáÇíÇ äÍæ 15 ÏÞíÞÉ ¿ Why take a cook ...
  • áãÇÐÇ íÓÊÛÑÞ ÓáÞ ÇáÈíÖÉ Ýí ÌÈÇá ÇáåãÇáÇíÇ äÍæ 15 ÏÞíÞÉ ¿ Why take a cook egg in the Himalayas about 15 minutes?
    áãÇÐÇ íÓÊÛÑÞ ÓáÞ ÇáÈíÖÉ Ýí ÌÈÇá ÇáåãÇáÇíÇ äÍæ 15 ÏÞíÞÉ ¿ íäÎÝÖ ÇáÖÛØ ÇáÌæí ßáãÇ ÒÇÏ ÇÑÊÝÇÚäÇ Úä ÓØÍ ÇáÈÍÑ ¡ æãÚ ÇäÎÝÇÖÉ ÊÞá ÏÑÌÉ ÛáíÇä ÇáÓæÇÆá ¡ ÍÊì ÅääÇ äÓÊØíÚ Ûáí ÇáãÇÁ ÚäÏ ÏÑÌÉ ÍÑÇÑÉ ÃÑÈÚíä ãÆæíÉ. æÈãÇ Ãä ÇáØÈÎ íÚÊãÏ Úáì ÇäÊÞÇá ÇáÍÑÇÑÉ ãä æÓØ ÇáØÈÎ ( ÇáãÇÁ Ãæ ÇáÒíÊ ) Çáì ÇáØÚÇã ¡ Ýãä ÇáæÇÖÍ Ãä ÚãáíÉ ÇáØÈÎ ÓÊÓÊÛÑÞ æÞÊÇ ÃßÈÑ Ýí ÏÑÌÇÊ ÍÑÇÑÉ ÇÞá . æÈÐáß ÝÅä ÓáÞ ÈíÖÉ Ýí ãßÇä ãÑÊÝÚ íÓÇæí ãÍÇæáÉ ÓáÞåÇ Ýí ãíÇå ÝÇÊÑÉ ÚäÏ ãÓÊæì ÓØÍ ÇáÈÍÑ . æßãËÇá Úáì ÇåãíÉ ÇáãæÖæÚ ¡ ÞÇãÊ ÇáåäÏ Ýí ÇáÞÑä ÇáãÇÖí ÈÅÕÏÇÑ áæÇÆÍ ÊæÖÍ ÇáæÞÊ ÇááÇÒã áÓáÞ ÈíÖÉ Ýí ÌãíÚ ÇáãÍØÇÊ ÇáÌÈáíÉ ÇáãÔåæÑÉ Ýí ÌÈÇá ÇáåãáÇíÇ . æíãßääÇ ÑÄíÉ ÇáãÈÏà äÝÓå ¡ áßä ÈÔßá ãÚßæÓ ¡ ÚäÏ ÅÚÏÇÏ ÇáØÚÇã ÈæÚÇÁ ÇáÖÛØ . ÍíË Êßæä ÇáÈíÆÉ ÇáÏÇÎáíÉ ãÛáÞÉ ÊãÇãÇ ¡ ÝÅä ÇáÖÛØ ÇáÏÇÎáí íÑÊÝÚ ¡ æÈÐáß ÊÑÊÝÚ äÞØÉ ÇáÛáíÇä . Åä ÅÚÏÇÏ ÇáØÚÇã Ýí ÃæÚíÉ ÇáÖÛØ ÇáÍÏíËÉ ÃãÑ Óåá æãÃãæä ¡ ÈÍíË íÑÊÝÚ ÇáÖÛØ ÇáÏÇÎáí Çáì äÍæ ÖÚÝ ÇáÖÛØ ÇáÎÇÑÌí ÝÊÑÊÝÚ ÏÑÌÉ ÛáíÇä ÇáãÇÁ Çáì äÍæ 120 ÏÑÌÉ ãÆæíÉ ¡ ÇáÃãÑ ÇáÐí íÞáá æÞÊ ÅÚÏÇÏ ÇáØÚÇã ¡ æÈÇáØÈÚ ÝÅä ÕãÇã ÇáÃãÇä Ýí åÐå ÇáÃæÚíÉ ãÚÏ ÎÕíÕÇ ááÓãÇÍ ÈãÑæÑ ÇáÞáíá ãä ÇáÖÛØ ÇáÏÇÎáí ¡ æÃáÇ ÊÚÑÖ ÇáæÚÇÁ ááÅäÝÌÇÑ ÃÍíÇäÇ. æÇáÚáÇÞÉ Èíä ÏÑÌÇÊ ÇáÍÑÇÑÉ ææÞÊ ÇáØÈÎ áíÓÊ ãÊÓÇæíÉ ÊãÇãÇ ( ÒíÇÏÉ 10 ÈÇáãÆÉ Ýí ÏÑÌÉ ÇáÍÑÇÑÉ áÇÊæÝÑ 10 Ýí ÇáãÆÉ ãä æÞÊ ÇáØÚÇã ) æÇáæÚÇÁ ÇáãÖÛæØ íÞáá æÞÊ ÇáØÈÎ Çáì äÍæ ÇáäÕÝ . æÚÏÇ Úä ãäÇÝÚ ÊæÝíÑ ÇáæÞÊ ¡ ÝÅä ÅÚÏÇÏ ÇáÎÖÇÑ ÈåÐÇ ÇáØÑíÞÉ íÄãä áß ÇáÍÝÇÙ Úáì äßåÊåÇ æãæÇÏ ÇáÛÐÇÆíÉ ÇßËÑ ãä ØÑíÞÉ ÓáÞåÇ ÈÇáÃÓáæÈ ÇáÊÞáíÏí ÇáÞÏíã. ÇáÊÑÌãÉ : Why take a cook egg in the Himalayas about 15 minutes? Low air pressure more on the high sea, yet to drop below degree boiling liquids, so we can boiling water at a temperature forty Celsius. Since the cooking temperature depends on the transition from central kitchen (water or oil) to eat, it is clear that the cooking process will take more time in the lower temperature. Thus, the eggs cook at a high equal to try to cook up in lukewarm water at sea level. As an example of the importance of the subject, India has in the past century the issuance of regulations clarify the time required to cook eggs in all stations famous mountain in the Himalayas. We can see the same principle, but in reverse, when preparing food receptacle pressure. Where domestic environment completely closed, the internal pressure rises, thus increasing the boiling point. The food preparation in the modern pressure vessel is easy and safe, so that internal pressure rises to about twice the external pressure rise degree boiling water to about 120 degrees Celsius, which reduces the time of preparation of food, of course, a safety valve in these vessels is designed to allow the passage of a few Internal pressure, and not expose the shell to explode at times. The relationship between temperature and cooking time is not quite equal (10 percent increase in temperature to provide 10 percent of the time the food) and receptacle reduce compressed cooking time to about half. Apart from the benefits of saving time, the numbers of vegetables this way you believe in maintaining violated and foodstuff by climbing over the old traditional style

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