No, it’s not better. Nor is it worse per see, it’s just a matter of being used to it. The advantage of using Celsius in day to day stuff is just that I don’t need to learn and convert two different scales. Because we all do chemistry every day (unless you don’t cook. In that case, learn to cook, it’s quite the skill).
I’ll counter the cooking argument with the following; you already have to learn different measurements even if it’s all nominally in Celsius degrees because cooking temperatures and ambient temperatures do not overlap. That there’s no real reason a degree in the same unit is helpful when knowing 30 degrees C is “hot” and chicken needs to be cooked to 74 degrees C, or bread at 190. They are already different things.
I have no idea how your mind works, but just because those margins don’t overlap doesn’t mean they’re not on the same scale. That’s just not how scales and math work.
I’m saying there is literally zero advantage to ambient temperature and cooking temperature being on the same scale. There’s no actionable information gained by knowing that shorts weather is 20C and chicken needs to be cooked to 74C. You wouldn’t ever, say, need to increase the temperature of chicken 54C because it is 20C out. They are mathematically on the same scale, and can use the same units of measurement, but if they do it’s coincidental. Effectively they are different things.
I wouldn’t advocate for a different system of ambient temperature measurement but for the fact that Fahrenheit already exists. I feel confident that I’ve outlined pragmatic advantages, more than simply “I’m used to it.”
I’m saying there is literally zero advantage to ambient temperature and cooking temperature being on the same scale.
But there’s also no disadvantage. Also, we’re measuring more temperatures than just weather and cooking. And having everything on the same scale makes it just convenient and relatable to each other. We have a feeling for what’s hot and what not just by seeing a number, because we know and use that scale for everything.
wouldn’t advocate for a different system of ambient temperature measurement but for the fact that Fahrenheit already exists.
I mean, I grew up on Celsius and never came into contact with Fahrenheit before the age of 17 or something. It didn’t exist to me before that, I had no disadvantage before knowing it existed, nothing was missing, etc.
I feel confident that I’ve outlined pragmatic advantages, more than simply “I’m used to it.”
I get what you’re trying to say, and I don’t fully disagree with you. But your point about what a temperature “feels” like actually illustrates my point. We both know what a ten degree swing feels like in our respective measurements, but I would say that that feeling means nothing in regard to 10° difference in cooking temperatures. The feeling you would use to know if your steak is overdone or underdone is not the same feeling as it being shorts weather versus sweater weather.
But your point about what a temperature “feels” like actually illustrates my point.
How so? By “having a feeling” I don’t mean a sensing way but an estimate.
Also by your logic we should use a different scale for almost any other purpose. Different materials have different rates of heat transfer and therefore feel (in the sensing way this time) different at the same temperature. 27°C for water temperature feels much colder than 27°C of air temperature and the difference is so vast, most people consider the former too cold to be in and the latter very warm to even hot. So do you want to apply different scales to water and air/weather? Or is it more convenient to just have one temperature scale and get used to things being sensed a little different?
Btw, you’re not gonna convince me that Fahrenheit is better for any purpose. It doesn’t matter which scale we use because we don’t convert. The metric system is superior for weight and distances and such because we are constantly converting from centimetres/inches to metres/feet/yards to kilometres/miles, from gram/ounces to kilogram/pounds to tons/(idk what the imperial equivalent of tons is), from millilitres/ounces (again??) to litres/gallons (and don’t get me started on cups and shit in your kitchens), all the way up and down all day everyday.
We don’t do that with temperature. Ergo it doesn’t matter which scale we use as long as we’re used to it and can handle it.
I do pastry with butter, and pralines (chocolate bonbons), the ambiant temperature and the temperature of the products are very highly correlated.
It makes a huge difference if i’m trying to make the same recipe in a somewhat controlled environment during the winter when the thermostat regulates the temperature, and during the warm summer months where it can be easily 5 to 8 degrees warmer in the kitchen (no A/C in my house).
No doubt, ambient temperature can make a difference, especially in baking. I’m glad you brought up that point. But I guess what I’m saying is that it is not a direct 1:1 comparison. If it’s 5° warmer in your house and you have to add 5° to the final cooking temperature, that would be a direct correlation but if you’re saying it’s 5° hotter in your house therefore you need to bake something for x% longer, the scale at which you measured your home temperature is immaterial.
that’s true, for that purpose it’s not relevant, i put the oven on the desired target temperature and it will heat up to that point,
independently of the ambiant temperature
It is very useful to know that you can cook a chicken in a sauna. Checkmate.
But seriously it is because it is easier to just use international standard for everything.
Imagine the carnage of every single country having their own definition of a mile. (Every single country has their own definition, but that pain is (almost) gone thanks to km.)
There are just 8 different temperature systems on Wikipedia.
No, it’s not better. Nor is it worse per see, it’s just a matter of being used to it. The advantage of using Celsius in day to day stuff is just that I don’t need to learn and convert two different scales. Because we all do chemistry every day (unless you don’t cook. In that case, learn to cook, it’s quite the skill).
I’ll counter the cooking argument with the following; you already have to learn different measurements even if it’s all nominally in Celsius degrees because cooking temperatures and ambient temperatures do not overlap. That there’s no real reason a degree in the same unit is helpful when knowing 30 degrees C is “hot” and chicken needs to be cooked to 74 degrees C, or bread at 190. They are already different things.
I have no idea how your mind works, but just because those margins don’t overlap doesn’t mean they’re not on the same scale. That’s just not how scales and math work.
I’m saying there is literally zero advantage to ambient temperature and cooking temperature being on the same scale. There’s no actionable information gained by knowing that shorts weather is 20C and chicken needs to be cooked to 74C. You wouldn’t ever, say, need to increase the temperature of chicken 54C because it is 20C out. They are mathematically on the same scale, and can use the same units of measurement, but if they do it’s coincidental. Effectively they are different things.
I wouldn’t advocate for a different system of ambient temperature measurement but for the fact that Fahrenheit already exists. I feel confident that I’ve outlined pragmatic advantages, more than simply “I’m used to it.”
But there’s also no disadvantage. Also, we’re measuring more temperatures than just weather and cooking. And having everything on the same scale makes it just convenient and relatable to each other. We have a feeling for what’s hot and what not just by seeing a number, because we know and use that scale for everything.
I mean, I grew up on Celsius and never came into contact with Fahrenheit before the age of 17 or something. It didn’t exist to me before that, I had no disadvantage before knowing it existed, nothing was missing, etc.
Cannot confirm.
I get what you’re trying to say, and I don’t fully disagree with you. But your point about what a temperature “feels” like actually illustrates my point. We both know what a ten degree swing feels like in our respective measurements, but I would say that that feeling means nothing in regard to 10° difference in cooking temperatures. The feeling you would use to know if your steak is overdone or underdone is not the same feeling as it being shorts weather versus sweater weather.
How so? By “having a feeling” I don’t mean a sensing way but an estimate.
Also by your logic we should use a different scale for almost any other purpose. Different materials have different rates of heat transfer and therefore feel (in the sensing way this time) different at the same temperature. 27°C for water temperature feels much colder than 27°C of air temperature and the difference is so vast, most people consider the former too cold to be in and the latter very warm to even hot. So do you want to apply different scales to water and air/weather? Or is it more convenient to just have one temperature scale and get used to things being sensed a little different?
Btw, you’re not gonna convince me that Fahrenheit is better for any purpose. It doesn’t matter which scale we use because we don’t convert. The metric system is superior for weight and distances and such because we are constantly converting from centimetres/inches to metres/feet/yards to kilometres/miles, from gram/ounces to kilogram/pounds to tons/(idk what the imperial equivalent of tons is), from millilitres/ounces (again??) to litres/gallons (and don’t get me started on cups and shit in your kitchens), all the way up and down all day everyday.
We don’t do that with temperature. Ergo it doesn’t matter which scale we use as long as we’re used to it and can handle it.
I do pastry with butter, and pralines (chocolate bonbons), the ambiant temperature and the temperature of the products are very highly correlated.
It makes a huge difference if i’m trying to make the same recipe in a somewhat controlled environment during the winter when the thermostat regulates the temperature, and during the warm summer months where it can be easily 5 to 8 degrees warmer in the kitchen (no A/C in my house).
No doubt, ambient temperature can make a difference, especially in baking. I’m glad you brought up that point. But I guess what I’m saying is that it is not a direct 1:1 comparison. If it’s 5° warmer in your house and you have to add 5° to the final cooking temperature, that would be a direct correlation but if you’re saying it’s 5° hotter in your house therefore you need to bake something for x% longer, the scale at which you measured your home temperature is immaterial.
that’s true, for that purpose it’s not relevant, i put the oven on the desired target temperature and it will heat up to that point, independently of the ambiant temperature
It is very useful to know that you can cook a chicken in a sauna. Checkmate.
But seriously it is because it is easier to just use international standard for everything.
Imagine the carnage of every single country having their own definition of a mile. (Every single country has their own definition, but that pain is (almost) gone thanks to km.)
There are just 8 different temperature systems on Wikipedia.
https://en.m.wikipedia.org/wiki/Conversion_of_scales_of_temperature __ Why does it need to be more complicated than necessary?