@[email protected] to [email protected] • 7 months agomeasuring rulelemmy.blahaj.zoneimagemessage-square275fedilinkarrow-up11.36Karrow-down10
arrow-up11.36Karrow-down1imagemeasuring rulelemmy.blahaj.zone@[email protected] to [email protected] • 7 months agomessage-square275fedilink
minus-square@[email protected]linkfedilinkEnglish8•7 months agoNever said “bundling up”. But that 10 degree range is so big as to be useless. 68 is not in the same category as 86. You know when it’s 90C it’s about to be boiling, just makes no sense why you gotta memorize 212F. What? How often are you putting thermometers in whatever it is you’re boiling? You just heat it until it boils. It doesn’t matter what the number is.
minus-square@[email protected]linkfedilink4•7 months agoThank you for making sense lol. Who’s putting a meat thermometer in water to make sure it’s boiling? It’s boiling when it’s boiling.
minus-square@[email protected]linkfedilink4•7 months agopeople actually use boiling water to calibrate their meat thermometers, but they always forget to check their elevation. boiling point here is 205 degrees, and 7 degrees matters when say chicken is safe at 160 but you actually pulled it off at 155
Never said “bundling up”. But that 10 degree range is so big as to be useless. 68 is not in the same category as 86.
What? How often are you putting thermometers in whatever it is you’re boiling? You just heat it until it boils. It doesn’t matter what the number is.
Thank you for making sense lol. Who’s putting a meat thermometer in water to make sure it’s boiling? It’s boiling when it’s boiling.
people actually use boiling water to calibrate their meat thermometers, but they always forget to check their elevation. boiling point here is 205 degrees, and 7 degrees matters when say chicken is safe at 160 but you actually pulled it off at 155