this post was submitted on 06 May 2025
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Fahrenheit is better.
0 is real cold, 100 is real hot. How much sense does that make? Lots.
What the fuck is Celsius? Maybe if you are doing chemistry it is better. 0 is kind of cold but not really, 40 is real hot, 80 is unsued in practice, 100 is when water boils. Great, that'll come in real handy the next time I need to find out whether it is boiling-water temperature or not outside. How much sense does that make? 0. Which is the right number to use for roughly the bottom of the scale.
For everything else, the US's medieval "how many hogsheads in a farthing" units are far inferior, I will 100% agree. Fahrenheit is better though. If you disagree then why not just use Kelvin, that's even more chemically accurate and even less related to human relevant temperatures which is the goal I guess.
The thing about Fahrenheit being more intuitive is it will just depend on what scale you're used to. If anything having the scale relate to water makes more sense for cooking but again since nothing is being converted it doesn't really matter. If you want an actually superior American unit of measurment imo look no further than cups. Using volume over weight has made following recipes much easier for me.
Which of the cups?
The one that's in my cabinet? The one that Wikipedia lists as "this is definitely the cup, there's no doubt about that"? The cup that's also called a "coffee cup" as opposed to the cup from which I drink my coffee, which is very different despite also being both a cup and a coffee cup? The volume that my coffee maker defines to be a cup (or maybe that's supposed to be a cup, sorry, coffee cup, but not the same coffee cup that the standard coffee cup - which still is named a cup)?
It doesn't matter as long as you use the same cup for the entire recipe. That's part of why I like it better.
Not for all recipes, not everything can be scaled linearly. Great example is boiling rice - if you scale the amount of water linearly, it won't work correctly.
And as long as you keep track of which of your 5 different cups is the one that's 16 times larger than the tablespoon measuring scoop. :)
A standardized cup is around 240ml. Once you know that you should be able to tell if a cup roughly fits that requirement. Or you just get one designed for baking. Just as widely available as kitchen scales. Or you keep weighing your food. I don't know what else to tell you.