Why just Centigrade?

Bob_192080

it's a pain to have to do the calculation every time I use something like the egg calculator

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Brandon_Byrd_40557

Or you could just change your circulator to Celsius. Eggs cook better in centigrade anyway.

I'm only half-kidding. The range of yolk textures that changes every degree centigrade between 59C and 66C is remarkable and easy to grasp. I know what a 60C egg looks like. I know what a 62C, 63C, or 64C yolk looks like. These are round, simple numbers that there's a baseline reference for. What are those in Fahrenheit? 61 = 141.8 ; 62 = 143.6 ; 63 = 145.4; 64 = 147.2. Good luck keeping those numbers in your head.

Angelo_197648

Because this site loves the metric system. However while the metric system is easier and more precise with whole numbers, Celsius is not. Fahrenheit is actually more precise than Celsius which means (especially with immersion circulators that usually operate in half degrees of either), you can could to an even more specific result. An easy way to look at it is when you are learning/experimenting, use Celsius because you will most likely need to make larger changes one way or the other to get towards the result you want. In the end you'll have to use Fahrenheit though for the fine tuning.

Matthew_Snyder_68770

I think it also makes sense at a site that's focused so much on sous-vide that you use a temperature scale that's calibrated to the cooking medium.

Cheryl_71360

michaelnatkin

Hey @Bob - you can click on the "hamburger" menu at the top of the egg calculator and change your units to F.

mendel_115066

First of all, neither scale is more precise than the other...that makes no sense.

Secondly: