How hard is it to add c or f to the end of a tempreture
How the hell are people supposed to know if you are using celsius or fahrenheit
How hard is it to add c or f to the end of a tempreture
How the hell are people supposed to know if you are using celsius or fahrenheit
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When would you be confused by cooking temperatures? Nobody cooks anything below about 225F which would be for low and slow smoking generally. Anything else is probably 300+. I’m wondering at what overlap point you’d need further clarification.
A first time baker in the US who followed a European recipe could conceivably end up with warm dough.
You meant a “first time idiot who can’t notice that the oven is still cold”.
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