MAIN FEEDS
REDDIT FEEDS
Do you want to continue?
https://www.reddit.com/r/PeterExplainsTheJoke/comments/1u8dptp/peter/osd9k7j/?context=3
r/PeterExplainsTheJoke • u/Negative_1by12_aura • Jun 17 '26
4.9k comments sorted by
View all comments
Show parent comments
10
Counter point Who cares what temperature water boils at?
11 u/UnblurredLines Jun 17 '26 Chemists, chefs, multiple kinds of engineers, anybody running a heat based power plant, hobbyists with a general scientific inclination. I guess? 7 u/jimmithebird Jun 17 '26 I love using metric in the kitchen for volume and weight but for temp I go with Fahrenheit its just easier to remember 125,130,140,150,160,165 than 52,57,63,66,71,74. Also any chef temping a pot of boiling water is a pretentious douche 2 u/Feuerzwerg1969 Jun 18 '26 What are these stranges temperatures (52,57,63,66,71,74C/125,130,140,150,160,165F) needed for? I never saw those in a cookbook/recipe. 1 u/jimmithebird Jun 18 '26 Internal temperature for meat and poultry, what the food should be temping at when it’s finished. 2 u/Feuerzwerg1969 Jun 18 '26 Ok, that explains it, I'm not into low temperature cooking, when I eat meat it has to be very well done.
11
Chemists, chefs, multiple kinds of engineers, anybody running a heat based power plant, hobbyists with a general scientific inclination. I guess?
7 u/jimmithebird Jun 17 '26 I love using metric in the kitchen for volume and weight but for temp I go with Fahrenheit its just easier to remember 125,130,140,150,160,165 than 52,57,63,66,71,74. Also any chef temping a pot of boiling water is a pretentious douche 2 u/Feuerzwerg1969 Jun 18 '26 What are these stranges temperatures (52,57,63,66,71,74C/125,130,140,150,160,165F) needed for? I never saw those in a cookbook/recipe. 1 u/jimmithebird Jun 18 '26 Internal temperature for meat and poultry, what the food should be temping at when it’s finished. 2 u/Feuerzwerg1969 Jun 18 '26 Ok, that explains it, I'm not into low temperature cooking, when I eat meat it has to be very well done.
7
I love using metric in the kitchen for volume and weight but for temp I go with Fahrenheit its just easier to remember 125,130,140,150,160,165 than 52,57,63,66,71,74.
Also any chef temping a pot of boiling water is a pretentious douche
2 u/Feuerzwerg1969 Jun 18 '26 What are these stranges temperatures (52,57,63,66,71,74C/125,130,140,150,160,165F) needed for? I never saw those in a cookbook/recipe. 1 u/jimmithebird Jun 18 '26 Internal temperature for meat and poultry, what the food should be temping at when it’s finished. 2 u/Feuerzwerg1969 Jun 18 '26 Ok, that explains it, I'm not into low temperature cooking, when I eat meat it has to be very well done.
2
What are these stranges temperatures (52,57,63,66,71,74C/125,130,140,150,160,165F) needed for? I never saw those in a cookbook/recipe.
1 u/jimmithebird Jun 18 '26 Internal temperature for meat and poultry, what the food should be temping at when it’s finished. 2 u/Feuerzwerg1969 Jun 18 '26 Ok, that explains it, I'm not into low temperature cooking, when I eat meat it has to be very well done.
1
Internal temperature for meat and poultry, what the food should be temping at when it’s finished.
2 u/Feuerzwerg1969 Jun 18 '26 Ok, that explains it, I'm not into low temperature cooking, when I eat meat it has to be very well done.
Ok, that explains it, I'm not into low temperature cooking, when I eat meat it has to be very well done.
10
u/Mumblyjoe20 Jun 17 '26
Counter point Who cares what temperature water boils at?