I made a correction to avoid possible misunderstanding

I made a correction to avoid possible misunderstanding

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送交者: gyro 于 2010-11-30, 12:39:18:

回答: GYRO, 1）常压锅中煮蛋比蒸蛋熟得快（蛋黄全部凝固）是不是由 JFF 于 2010-11-30, 12:26:13:

如果以肉的中心的温度为标准，熟的时间就由肉的热导决定。退一步说，100度的边界即使因冷凝热而向内微小移动也不会显著减少蒸熟的时间。这个结论和压力无关。

I was giving reason to your conclusion.

This is the conclusion I gave reason for: "（严格地说，蒸比煮快是错的）" (无内容) - gyro (0 bytes) 2010-11-30, 12:49:15 (520043)