I get what you’re trying to say, and I don’t fully disagree with you. But your point about what a temperature “feels” like actually illustrates my point. We both know what a ten degree swing feels like in our respective measurements, but I would say that that feeling means nothing in regard to 10° difference in cooking temperatures. The feeling you would use to know if your steak is overdone or underdone is not the same feeling as it being shorts weather versus sweater weather.
But your point about what a temperature “feels” like actually illustrates my point.
How so? By “having a feeling” I don’t mean a sensing way but an estimate.
Also by your logic we should use a different scale for almost any other purpose. Different materials have different rates of heat transfer and therefore feel (in the sensing way this time) different at the same temperature. 27°C for water temperature feels much colder than 27°C of air temperature and the difference is so vast, most people consider the former too cold to be in and the latter very warm to even hot. So do you want to apply different scales to water and air/weather? Or is it more convenient to just have one temperature scale and get used to things being sensed a little different?
Btw, you’re not gonna convince me that Fahrenheit is better for any purpose. It doesn’t matter which scale we use because we don’t convert. The metric system is superior for weight and distances and such because we are constantly converting from centimetres/inches to metres/feet/yards to kilometres/miles, from gram/ounces to kilogram/pounds to tons/(idk what the imperial equivalent of tons is), from millilitres/ounces (again??) to litres/gallons (and don’t get me started on cups and shit in your kitchens), all the way up and down all day everyday.
We don’t do that with temperature. Ergo it doesn’t matter which scale we use as long as we’re used to it and can handle it.
I get what you’re trying to say, and I don’t fully disagree with you. But your point about what a temperature “feels” like actually illustrates my point. We both know what a ten degree swing feels like in our respective measurements, but I would say that that feeling means nothing in regard to 10° difference in cooking temperatures. The feeling you would use to know if your steak is overdone or underdone is not the same feeling as it being shorts weather versus sweater weather.
How so? By “having a feeling” I don’t mean a sensing way but an estimate.
Also by your logic we should use a different scale for almost any other purpose. Different materials have different rates of heat transfer and therefore feel (in the sensing way this time) different at the same temperature. 27°C for water temperature feels much colder than 27°C of air temperature and the difference is so vast, most people consider the former too cold to be in and the latter very warm to even hot. So do you want to apply different scales to water and air/weather? Or is it more convenient to just have one temperature scale and get used to things being sensed a little different?
Btw, you’re not gonna convince me that Fahrenheit is better for any purpose. It doesn’t matter which scale we use because we don’t convert. The metric system is superior for weight and distances and such because we are constantly converting from centimetres/inches to metres/feet/yards to kilometres/miles, from gram/ounces to kilogram/pounds to tons/(idk what the imperial equivalent of tons is), from millilitres/ounces (again??) to litres/gallons (and don’t get me started on cups and shit in your kitchens), all the way up and down all day everyday.
We don’t do that with temperature. Ergo it doesn’t matter which scale we use as long as we’re used to it and can handle it.