Hell, in my apartment there’s a room especially for making it very hot and humid. Even above 100c, and I still don’t boil. Weird, huh?
And I bet that room has its own thermostat, fuel, and doesn’t reach that temperature without human input. How often is the average human stepping into a sauna that it needs to be considered on a common use scale? The hottest recorded temperature on earth is 56°C, why would our daily scale need to be pegged 78% higher than that?
Endothermic refers to the ability of the organism to regulate it’s temperature, not just the ability to generate heat
Exactly! So we have 8.3 billion self-adjusting thermostats set to [nearly] the same target no matter their environment. Unlike the freezing temp, water’s boiling point can vary wildly on Earth. If I forget to check the altitude I could mistakenly think my boiling teapot is at 100°C instead of 68°C.
Home cooking usually depends way more on your ingredients and the quirks of your appliances than your target temp. Maybe your kitchen is a little more humid today and this batch of cookies is more chewy than yesterday. That’s why many recipes give hints on target texture or look (crispy, soft, golden brown…). But yes if you want a very specific outcome you’ll care much more about temp accuracy.
Dasus@lemmy.world 38 minutes ago
I don’t manage to see your point. If the point is “you can’t live in places which are hotter the average body temp”, then should I point you towards Australasia? Also, in my last apartment, I didn’t have a sauna, but I did have a kitchen that was constantly above 40 and topped out my 52c meter in my kitchen.
Only an American things measuring things in average horse blood temperature vs when water boils at sealevel is a “common use scale”.
A “common” use scale for you less metrically abled; “fucking freezing”, “freezing”, “cold”, “cool”, “okay”, “a bit warm” “too hot” “fucking scorching”.
You mean the hottest ambient temperature measured not from direct sunlight. Yeah, maybe. Still a bit more than our body temp, no?
Yeah, but 100c doesn’t. It’s always the temperature at which pure water boils at sea level.
Sure yeah, you sound like a guy who might have a problem like that. Luckily for you, kettles don’t actually have thermostats set to 100c. They shut off when the water is boiling, despite the temperature. So people like you have been accounted for, rest assured. Nor will you be needing to make any thermometers either.
So you microwave shit and then think temp doesn’t matter? I don’t really “appliances”. Is a grater an appliance? A manual one? Knives a few pans, ingredients. Thermometer. Perhaps if you’ve actually been doing a dish for 20 years perfectly you can forget about but it but it’s an absolute must for most kitchen professionals; good measuring instruments. A scale and a thermometer, mainly. Don’t really need anything else. Don’t even need that to cook, obviously. But because of the “quirks of your appliance”, you probe your meat, to meet the right temp. Damn I made myself hungry. Well I got some moose in the freezer.
What’s way more important in cooking is actually the measuring than thinking you can just throw it together and wait until it turns whatever the description wants. If you want it good, you’ll measure it to the gram and use the correct temp. Which is a bit above our body temp again, but guess “cooking” isn’t included in “common use scale”?