How hard is it to add c or f to the end of a tempreture
How the hell are people supposed to know if you are using celsius or fahrenheit
How hard is it to add c or f to the end of a tempreture
How the hell are people supposed to know if you are using celsius or fahrenheit
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When would you be confused by cooking temperatures? Nobody cooks anything below about 225F which would be for low and slow smoking generally. Anything else is probably 300+. I’m wondering at what overlap point you’d need further clarification.
A first time baker in the US who followed a European recipe could conceivably end up with warm dough.
You meant a “first time idiot who can’t notice that the oven is still cold”.
Unless you’re slow cooking things, the temperatures generally make sense. My electric oven goes up to about 230 degrees, so I assume any temperature indicated for sustained baking at max temperature or any temperature above 250 degrees is probably American.
There are situation where the temperature can be a little confusing, but I generally look up multiple similar recipes when I’m cooking something new and that generally provides enough context to find the right measurements.
My worst cooking enemy is cups/tablespoons. The UK units are different from the US units, and then there are the “metric” cups to worry about, especially when not every single ingredient is specified as cups/teaspoons.