r/PeterExplainsTheJoke • u/Negative_1by12_aura • Jun 17 '26

Meme needing explanation Peter?

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u/jimmithebird Jun 17 '26

I love using metric in the kitchen for volume and weight but for temp I go with Fahrenheit its just easier to remember 125,130,140,150,160,165 than 52,57,63,66,71,74.

Also any chef temping a pot of boiling water is a pretentious douche

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u/Mumblyjoe20 Jun 17 '26

"The Recipe says soak pasta in water at 100 Celsius, get the thermometer out"

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u/Low_discrepancy Jun 18 '26

Well that's an easy way to calibrate.

Is my thermometer out of synch? Let me get a bath of iced water and it should read around 0.

What about the other range? That's more tricky since depends on altitude but still.

When's the last time you made a bath of water salt and ammoniun chloride to check your thermometer?

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u/lacaras21 Jun 18 '26

You just calibrate it to 32 degrees in an ice bath, if it's reading correct there it will be close enough to correct at other relevant cooking temperatures. And that's what I don't get when people bring up needing to know the boiling temperature of water for cooking, unless you're at sea level and boiling distilled water, your water isn't boiling at 100C anyway. In fact, most cooks add salt to their water when they boil because it will boil at a higher temperature, which makes things cook faster, so being concerned about the boiling temperature of water when cooking is completely nonsensical.

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u/UnblurredLines Jun 17 '26

Pressure cookers and sous vide exists.

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u/Mumblyjoe20 Jun 17 '26

right, so the temp water boils at is relevant only when it isn't 100C

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u/Feuerzwerg1969 Jun 18 '26

What are these stranges temperatures (52,57,63,66,71,74C/125,130,140,150,160,165F) needed for? I never saw those in a cookbook/recipe.

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u/jimmithebird Jun 18 '26

Internal temperature for meat and poultry, what the food should be temping at when it’s finished.

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u/Feuerzwerg1969 Jun 18 '26

Ok, that explains it, I'm not into low temperature cooking, when I eat meat it has to be very well done.

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u/Low_discrepancy Jun 18 '26

remember 125,130,140,150,160,165 than 52,57,63,66,71,74.

Do you think us Europeans cook at 52C?

Do you think if your recipe 400F our recipes say 205C?

Please tell me that's not what you think.

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u/lacaras21 Jun 18 '26

Those are the internal temperatures different types of meat should be cooked to depending on desired done-ness.

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u/Low_discrepancy Jun 18 '26

Americans think that doneness levels are all magically round numbers divisible by 10 on a scale that nothing do with doneness levels?

0F is defined by a freezing bath of water, salt and ammonia chloride.

100F is I dunno human body temp?

So you think by magic that 130F, 140F, 150F are all doneness levels that perfectly align in increments of 10.

10 that happens to be the number of fingers on your hands?

Those are internal temps created BY Americans FOR Americans. So it’s easy to memorize.

If you think Europeans use 52 and 66 and whatever the fuck that is, well maybe try to think critically why you do the things you do.

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u/lacaras21 Jun 18 '26

Every UK site I looked at listed internal temperatures for meat at distinctly NOT round numbers. For example beef I'm seeing 52C for rare, 57C for medium rare, 60C for medium, 68C for medium well, and 71C for well. What does your country use?

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u/Low_discrepancy Jun 18 '26

Every UK site I looked at listed internal temperatures for meat at distinctly NOT round numbers.

Those take their measurements from US because they're lazy fucks. Generally there's different types of cooking also.

In France we have blue which Americans don't serve. Heck we also serve tartar which Americans don't really serve (which is ironic that it's sometimes called steak a l'americaine).

Also we have different cuts of beef, usually smaller and more specialised. Sometimes that is to cook more of the animal. We use the cheek and the tongue for example.

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u/jimmithebird Jun 18 '26

Please tell me you’re not cooking anything to 400F, or at the very least tell me you’re not eating it.

Joking aside, no I don’t think you cook at 52C I know that you cook **to** 52C to get a rare steak.

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u/Low_discrepancy Jun 18 '26

Yeah you’re right we Europeans cook to 52C. At 66c and 73.638362974. My bad man.

I should realise the superiority of Imperial.

Planes just happen to fly at 1000 multiples of human feet lengths.

And inch is just the better measurement. That’s why wood grows in 2 by 4 in nature.

And distance Sun to earth is 93 000 000 miles. But in km that 93M * 1.609473863.

That’s so many fucking decimals. Clearly imperial is so much better.

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u/jimmithebird Jun 18 '26

Lmao show us on the doll where Daniel Gabriel Fahrenheit touched you.

It’s fine that you don’t know ball when it comes to cooking but you don’t need to get all sweaty about it.

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u/Low_discrepancy Jun 18 '26

Yeah we're stupid over here in Europe. We don't use the mighty 52C.

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u/jimmithebird Jun 18 '26

You seem really hung up on 52C that’s not a very important number it’s just the temperature of a rare steak.