Guess there’s not much need. Most of the prefixes used are 1000 (kilo, mega, etc.) or 1/1000 (milli, micro, etc). The tens and hundreds are a bit odd to use and imo shouldn’t be used. So there’s no need to use prefixes until you’re into Star temperatures or really extreme experiments.
Where I think they could be used is for in between temps. 1 degree centigrade covers a wide range when it comes to precision cooking like sous vide. Would be nice to drop to a smaller unit, but since metric can only work in multiples of ten, going down a level becomes overly precise.
The result is that I tend to prefer Farenheit for cooking, especially for sous vide. Unless you’re doing molecular gastronomy shit, converting between units isn’t that useful; you don’t need to worry about how many Jules it’s going to take to boil a given volume of water.
Conversely, grams are way nicer for measuring most things in the kitchen.
Guess there’s not much need. Most of the prefixes used are 1000 (kilo, mega, etc.) or 1/1000 (milli, micro, etc). The tens and hundreds are a bit odd to use and imo shouldn’t be used. So there’s no need to use prefixes until you’re into Star temperatures or really extreme experiments.
Centicelsius has a nice ring to it.
It would be centidegree.
370 Centigree
That’s ® worthy, fam.
Too close to centigrade, plus centi- actually means 1/100th in the metric system.
There’s nothing special about 3.7°C, but there nothing NOT special about it either. <.<
But that doesn’t have a nice ring to it so…
Nah you need two good grades to get a degree
Centicentigrade
centi- actually means 1/100th in the metric system
What do you mean? The high today was 1.3 decicelcius where I’m at
Edit: decacelcius
You mean decacelsius?
I know that one! That’ a name of a 2D shape
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Where I think they could be used is for in between temps. 1 degree centigrade covers a wide range when it comes to precision cooking like sous vide. Would be nice to drop to a smaller unit, but since metric can only work in multiples of ten, going down a level becomes overly precise.
The result is that I tend to prefer Farenheit for cooking, especially for sous vide. Unless you’re doing molecular gastronomy shit, converting between units isn’t that useful; you don’t need to worry about how many Jules it’s going to take to boil a given volume of water.
Conversely, grams are way nicer for measuring most things in the kitchen.