Submitted 5 hours ago by Axolotl_cpp@feddit.it to mildlyinfuriating@lemmy.world
As the title says, it’s mildly infuriating seeing someone say " cook this at 210° " and stuff like that, we are in a international context!! Do i have to put those cookies in the flames of hell or just around the boiling point of water?!
Also if they write 210° it’s an angle not a temperature
Wait is that in degrees or gradians?
Did you just watch toolroom takeover too?
That kind of thing brings my blood to 100°.
I hate this so much, anyway, do you have a fever?
I would expect it to be a bit higher than 100° what with all the non-water stuff in there.
is there steam coming out of your ears?
As with everything, we know it’s all the Americans’ fault. Joking. Halfway, anyway - they are a majority of the people who, internationally speaking, wanted to be all precious about this stuff. Although even if they didn’t, it’d still seem like “good practice” to include units anyway, though.
The cooking does tend to just be context, though, or at least “same as all the other recipes”. There’s only so many sane temps to pick for any given thing, and there’s a factor of ~2 between the two choices. E.g. if you were baking, 210° is either pretty hot or way too cool for most things.
In intannatiinal context the International System of Units must be used. So the ° is wrong its ‘K’. You have to put the cookies in a ice/salt mixture .
That would be ideal but honestly I don’t mind too much if someone just uses the °F or °C, i can convert it easly, it’s annoying if they don’t use any unit at all tho and expect me to just guess
True, however the “convert it easily” part is getting tricky as soon as you deal with seismic activities or radio nuclides.
Same is true when people tell you their local time and not their time zone.
Why do you need their time zone if you know their local time? You’ll either be in the same time zone as them, or in one that you can reference your time to theirs.
My local time is 1705 right now, doesnt help much, its better if I say 1705 CEST…but it helps way more to say that Im 1705 UTC+2
Don’t even get me started on the yanks thinking cups is an acceptable measurement of both weight and volume.
And how big are we talking? Espresso cup or sports direct mug, because there’s a massive difference.
I’m not from the US and don’t use it, but a cup there is an actual measurement. 8 fluid ounces or about 240ml. The metric alternative of a US cup is 250ml
We don’t measure weights in cups, but we do measure some ingredients (like flour) by volume, so it’s not uncommon to see a recipe that calls for 1 cup of flour instead of 120g
However, we do use “ounce” to mean both 1/8 of a cup in volume and 1/16 of a pound in weight…
It should be the imperial unit “cup” i fucking hate imperial…also, it’s annoying in this case because you have to guess that it’s the imperial unit and not a random cup
To add insult to injury, a US cup is 236.6 millilitres, while a UK (imperial) cup is 170.48 millilitres. Not even close. There’s a whole lot of other measurements called “cup” too: en.wikipedia.org/wiki/Cup_(unit)
Nobody has ever read cooking instruction and thought “they mean for me to measure this with a mug from my cabinet” lol
Considering that most cookie recipes are usually at 170c or 350 f to 204c or 400 f, surely you can figure that out from context?
Especially since certain chemical reactions only begin to happen at the low side of that. For example the Maillard reaction enhances the flavor of sugars and such; or double acting baking powder (as well as greatly accelerating the reaction of single acting powder, soda or cream of tartar.)
Low temp ovens would just dry out that cookie or biscuit into dog treats.
Considering that most cookie recipes are usually at 170c or 350 f to 204c or 400 f, surely you can figure that out from context?
Well that was mostly an example, i never made cookies so i just said a random number
Especially since certain chemical reactions only begin to happen at the low side of that. For example the Maillard reaction enhances the flavor of sugars and such; or double acting baking powder (as well as greatly accelerating the reaction of single acting powder, soda or cream of tartar.)
Well, i am not a chemist, i just know a handful of stuff that i can use in everyday life, eg: using hydrogen peroxide to remkce blood stained clothing
I work in metric as an American, my industry is probably the only one that works in metric world wide. Temp is mixed
What industry is that?
Aerospace
BrilliantantTurd4361@sh.itjust.works 43 minutes ago
No one is cooking something in an oven at 180f nor 350c