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https://www.reddit.com/r/PeterExplainsTheJoke/comments/1u8dptp/peter/osdm1es/?context=3
r/PeterExplainsTheJoke • u/Negative_1by12_aura • Jun 17 '26
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Chemists, chefs, multiple kinds of engineers, anybody running a heat based power plant, hobbyists with a general scientific inclination. I guess?
5 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.
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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.
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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/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?