What? No one’s using C to that precision outside the lab. It just depends on what you grew up with man. I know below 0 I need a winter jacket, ~10C chilly, ~20C is shorts weather, ~30C is hot, >40C is death. Perfectly practical everyday estimations.
For me the only advantage of F is you can say it’s 69F out and bake things at 420F.
Also let me point out one nice feature here - the freezing point is 0. Bellow it you can expect snow instead of rain, ice on the road, sidewalk, plants are in danger, etc. A lot of things and situations in your life are affected by this simple fact that water freezes so it’s nice that we have it at 0.
I gotta ask, do you use a thermometer to boil water?
Metric is a more coherent system, but let’s not pretend it’s magic or more than it is.
The numeric value associated with boiling water has no impact on cooking, because the boiling water doesn’t care.
I gotta ask, do you use a thermometer to boil water?
No, but I use a thermometer (built into the electric kettle) to prepare tea. Greens want to be brewed at 75-80C. Whites are often about 70C. Oolongs are about 95C.
The numeric value associated with boiling water has no impact on cooking, because the boiling water doesn’t care.
But the human who is doing the cooking might care.
Eh, it’s just exchanging what brain cells are used to remember what.
With Fahrenheit you need brain cells to remember that 32°F is freezing point of water. With Celsius, you need brain cells to remember that 40°C+ is super hot outside.
Well, it usually doesn’t actually start to freeze and snow at 32/0. It’s usually got to be below freezing for a while before it gets icy, and it’ll often snow above freezing and sleet below. It’s usually more dangerous if it’s above freezing because the layers of melting ice make the unmelted ice far more slick.
It’s why for weather information, it really doesn’t matter what scale you use so much as knowing where those bands are on the scale you use.
The peril is a gradient, so the actual number that matches freezing really doesn’t matter.
At least that’s my take as a person who lives somewhere where cold weather conditions are a frequent topic of conversation.
The temperature itself doesn’t start to get perilous until you’re in the negatives on the Fahrenheit scale, or -17C.
Uh, what? You do know you can cook pizzas at different temps to affect crust consistency, and that as long as meats are cooked to a proper internal temperature, bacteria is killed?
That is a slight exaggeration, but I know here in Australia if you went out in 42C with no sun protection then yeah, you’re not having a good time and it is a risk to life.
In July 2023 in Phoenix on the 20th and 25th it was 119° F or 48.3° C. Not as much an exaggeration as I would like it to be.
It’s regularly 79° F to 107° F or 26° C to 41° C in Phoenix in summer. Lately it’s been hotter (past 5 years)
At those temperatures, dry or wet, it’s still gonna be dangerous.
Not trying to argue here, but the fact those were both last year should be enough of an indication to our political “leaders” that climate change is a major threat.
At those temperatures, it’s dangerous either way with dry having a slight benefit of being able to do mist cooling better than moist (30° F cooling vs 5-10° F cooling), but that requires water… Phoenix is in a desert
What? No one’s using C to that precision outside the lab. It just depends on what you grew up with man. I know below 0 I need a winter jacket, ~10C chilly, ~20C is shorts weather, ~30C is hot, >40C is death. Perfectly practical everyday estimations.
For me the only advantage of F is you can say it’s 69F out and bake things at 420F.
Also let me point out one nice feature here - the freezing point is 0. Bellow it you can expect snow instead of rain, ice on the road, sidewalk, plants are in danger, etc. A lot of things and situations in your life are affected by this simple fact that water freezes so it’s nice that we have it at 0.
Fahrenheit has 32°F …
And water boiling at 100C is useful too because boiling water is used so often in cooking.
I gotta ask, do you use a thermometer to boil water?
Metric is a more coherent system, but let’s not pretend it’s magic or more than it is.
The numeric value associated with boiling water has no impact on cooking, because the boiling water doesn’t care.
No, but I use a thermometer (built into the electric kettle) to prepare tea. Greens want to be brewed at 75-80C. Whites are often about 70C. Oolongs are about 95C.
But the human who is doing the cooking might care.
The most I use in temperature is setting the air conditioner at work from 68 to 70 or 72 depending how hard I’m working
Eh, it’s just exchanging what brain cells are used to remember what.
With Fahrenheit you need brain cells to remember that 32°F is freezing point of water. With Celsius, you need brain cells to remember that 40°C+ is super hot outside.
But, with Fahrenheit you also need brain cells to remember that 90F is super hot outside.
Well, it usually doesn’t actually start to freeze and snow at 32/0. It’s usually got to be below freezing for a while before it gets icy, and it’ll often snow above freezing and sleet below. It’s usually more dangerous if it’s above freezing because the layers of melting ice make the unmelted ice far more slick.
It’s why for weather information, it really doesn’t matter what scale you use so much as knowing where those bands are on the scale you use.
The peril is a gradient, so the actual number that matches freezing really doesn’t matter.
At least that’s my take as a person who lives somewhere where cold weather conditions are a frequent topic of conversation.
The temperature itself doesn’t start to get perilous until you’re in the negatives on the Fahrenheit scale, or -17C.
Exactly. My car warns me about freezing conditions starting at 37 F.
When pizzas call for 425°F, I purposely set the temp at 420° because of course
the food poisoning is so worth it edit: guys chill, it’s just a joke, i know you don’t actually have to cook pizza
Uh, what? You do know you can cook pizzas at different temps to affect crust consistency, and that as long as meats are cooked to a proper internal temperature, bacteria is killed?
I’m not expert in Fahrenheit but that difference doesn’t feel like it’d make a difference
More than that, the temperature gradient inside the oven is far greater than that difference
I agree with most of that, but I have been in Phoenix, AZ in ~42°C. Sure it wasn’t pleasant, but I’m not dead.
Edit: For extended periods, absolutely. For AC building hopping, survivable.
That is a slight exaggeration, but I know here in Australia if you went out in 42C with no sun protection then yeah, you’re not having a good time and it is a risk to life.
In July 2023 in Phoenix on the 20th and 25th it was 119° F or 48.3° C. Not as much an exaggeration as I would like it to be.
It’s regularly 79° F to 107° F or 26° C to 41° C in Phoenix in summer. Lately it’s been hotter (past 5 years)
At those temperatures, dry or wet, it’s still gonna be dangerous.
Not trying to argue here, but the fact those were both last year should be enough of an indication to our political “leaders” that climate change is a major threat.
Source: Extreme temps from weather.gov
Why not, you coward?! Fite me!
But, seriously, no one is gonna argue that, here on lemmy, you’re just preaching to the choir.
Just been burned too many times online. Dealing with libs of tiktok and Matt Walsh is a major pain in the ass.
Dry heat vs moist heat
At those temperatures, it’s dangerous either way with dry having a slight benefit of being able to do mist cooling better than moist (30° F cooling vs 5-10° F cooling), but that requires water… Phoenix is in a desert
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at 10 c i’m wearing 2 pairs pants and 2 light jackets.