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0 pointsEkaros5mo ago0 comments

Only place I could imagine something is cooking and even there I probably would not be able to differentiate steak at 56C, 57C and 58C...

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3 comments · 2 top-level

ginko5mo ago· 1 in thread

It might make a difference for mashing when brewing beer but even that’s a crapshoot.

Kim_Bruning5mo ago

Yes, but then you might conceivably still measure temperature in degrees Réaumur, if it's a rather traditional brewer. Or so I was told by a Reliable Source(tm).

ghaff5mo ago

For sous vide, I will differentiate by 1 or 2 Fahrenheit degrees but I take your basic point.

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