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?!

Edit: the cookie thing was just an example and i throw a random number lol

  • amio@lemmy.worldEnglish
    8·
    vor 5 Stunden

    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.

    • Axolotl@feddit.itOPEnglish
      5·
      vor 5 Stunden

      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

      • MatSeFi@lemmy.liebeleu.deEnglish
        3·
        vor 3 Stunden

        True, however the “convert it easily” part is getting tricky as soon as you deal with seismic activities or radio nuclides.

    • Diddlydee@feddit.ukEnglish
      2·
      vor 4 Stunden

      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.

      • Droechai@piefed.blahaj.zoneEnglish
        1·
        vor 54 Minuten

        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

  • TIEPilot@lemmy.worldEnglish
    1·
    vor 4 Stunden

    I work in metric as an American, my industry is probably the only one that works in metric world wide. Temp is mixed

  • Codpiece@feddit.ukEnglish
    1·
    vor 5 Stunden

    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.

    • Diddlydee@feddit.ukEnglish
      4·
      vor 4 Stunden

      I’m not from the US and don’t use it, but a cup there is an actual measurement (for liquid - it’s not used to measure weight). 8 fluid ounces or about 240ml. The metric alternative of a US cup is 250ml

      • dhork@lemmy.worldEnglish
        4·
        vor 4 Stunden

        We don’t measure weights in cups, but we do measure some ingredients (like flour) by volume, so it’s not uncommon here 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…

        • LifeInMultipleChoice@lemmy.worldEnglish
          3·
          vor 4 Stunden

          Well that’s simply because there’s are 2 cups in a pint. So an ounce is 1/16 pint or 1/16 pound.

          Never heard someone say mind your cups and pints, they’d have to be a hobbit. (Mind your p’s & q’s)

    • Axolotl@feddit.itOPEnglish
      2·
      vor 4 Stunden

      Usually they mean 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

  • FuglyDuck@lemmy.worldEnglish
    3·
    vor 6 Stunden

    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.

    • Axolotl@feddit.itOPEnglish
      3·
      vor 5 Stunden

      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 remove blood stained on clothing