You're standing in the kitchen, staring at a recipe from a European blog, or maybe you're just looking at a weirdly calibrated thermometer. You need to know what happens when you flip 175 f to c. It sounds like a simple math problem. It is. But honestly, the "why" behind that specific number matters way more than just the decimal point.
The answer is 79.44°C.
There. Now you have the number. But if you’re cooking, that number is actually kind of dangerous if you don't understand the context of heat transfer. 175 degrees Fahrenheit is a "purgatory" temperature. It’s too hot for some things and not nearly hot enough for others.
Why 175 f to c is the Most Important Number in Your Kitchen
If you're a fan of sous vide cooking or slow-smoking brisket, 175°F is a legendary threshold. When we convert 175 f to c, we get roughly 79°C. This is the exact neighborhood where collagen—that tough, rubbery stuff in a piece of meat—finally decides to give up and turn into delicious, silky gelatin.
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If you stop at 160°F (71°C), your dinner is going to be a workout for your jaw.
But at 79°C, magic happens.
Think about a pork shoulder. If you've ever wondered why your pulled pork isn't "pulling," it’s likely because you pulled it off the heat before it spent enough time at this specific temperature. It isn't just about reaching the number; it’s about the "dwell time." Scientists like Greg Blonder and the team over at AmazingRibs have spent years documenting how meat fibers behave at these specific thermal intersections.
The Math Everyone Forgets
Let's look at the actual physics for a second. To get from Fahrenheit to Celsius, you use this formula: $C = (F - 32) \times \frac{5}{9}$.
When you plug in 175, you subtract 32 to get 143. Then you multiply by 5, which gives you 715. Finally, divide by 9. That lands you at 79.4444...°C. Most people just round it down to 79 or 80. If you’re simmering a sauce, that one-degree difference doesn't matter. If you’re working in a high-tech lab? It matters a lot.
Health, Safety, and the "Danger Zone"
There is a huge misconception that 175°F is a "safe" holding temperature for food. Well, it is safe—it's well above the USDA's 140°F (60°C) floor for the "danger zone"—but it’s a terrible temperature for food quality.
If you leave a tray of lasagna at 175 f to c (79°C) in a buffet warmer, you’re basically continuing to cook it. The cheese will break. The sauce will separate. The edges will turn into carbon.
Basically, you're killing the meal.
For hot holding, you really want to stay closer to 145°F (63°C) or 150°F (66°C). Going all the way up to 79°C is overkill and usually results in dry, overcooked proteins that nobody wants to eat.
Is 175°F Hot Enough to Kill Bacteria?
Yes. Immediately.
According to the CDC and various food safety standards, most foodborne pathogens like Salmonella or E. coli are neutralized almost instantly when the internal temperature hits 165°F (74°C). So, at 79°C, you are well beyond the safety margin.
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This is why many commercial dishwashers have a "sanitizing" rinse cycle that hits at least 180°F (82°C). 175°F is just a hair below that. It's hot. Scalding hot. If you stick your hand in 79°C water, you’re looking at second-degree burns in less than a second.
Seriously. Don't do that.
The Weird Connection to Tea and Coffee
Coffee nerds will tell you that boiling water (100°C / 212°F) ruins the beans. It scorches them. It brings out this nasty, bitter ash flavor that masks the fruity notes of a high-quality roast.
Many people suggest brewing at 175°F (79°C) for specific types of tea.
- Green Tea: Often thrives between 160°F and 180°F. If you go higher, it tastes like grass clippings and regret.
- White Tea: Even more delicate. 175°F is often the upper limit.
- Oolong: Usually likes it a bit hotter, but 175°F is a decent middle ground if you aren't sure.
If you’ve been using a standard kettle and just pouring it over your tea as soon as it whistles, you’re doing it wrong. Try letting it sit for about three to four minutes. Use a digital thermometer to see when it hits 175 f to c (79°C). You'll notice the tea is sweeter and has a much smoother finish.
Engineering and Household Gear
Most home water heaters are set to 120°F (49°C) by default. This is to prevent toddlers and the elderly from getting burned. However, some industrial heaters or older units might be cranked up significantly higher.
If your tap water ever approached 175 f to c, you’d have a massive liability on your hands.
In the world of 3D printing, 79°C is a common bed temperature for certain filaments like PETG. It’s just warm enough to keep the plastic "tacky" so it sticks to the glass, but not hot enough to melt the entire structure.
It’s funny how the same temperature that prepares a perfect brisket also keeps a plastic 3D-printed whistle from warping.
The Thermal Expansion Problem
Engineers have to account for how materials grow when they heat up. When a piece of steel goes from room temperature to 175°F, it expands. It's not much, but in a bridge or a car engine, "not much" can be the difference between a smooth ride and a catastrophic failure.
When converting 175 f to c in an industrial setting, precision is everything. You can't just "ballpark" 80 degrees. That 0.56°C difference can actually change the pressure inside a sealed pipe by several pounds per square inch.
Common Myths About 79°C
People think 175°F is the boiling point of alcohol. It’s not.
Ethanol boils at roughly 173.1°F (78.37°C).
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This is why, in distillation, 175°F is a "hot" zone. If you’re running a still and your vapor temperature hits 79°C, you’ve passed the point where the purest alcohol (the "hearts") is coming off. You're starting to get into the "tails," which contain fusel oils and other junk that makes a drink taste like moonshine and gives you a brutal headache.
Refined distilling is all about dancing on the head of a pin between 173°F and 175°F.
Practical Steps for Your Next Move
Knowing the conversion is only step one. Here is how you actually use this information today:
- Check your Water Heater: Ensure it is NOT anywhere near 175°F. If it is, you are wasting a fortune on energy and risking severe burns. Dial it back to 120°F.
- Calibrate your Meat Thermometer: Put your probe in boiling water. It should read 212°F (100°C) at sea level. If it's off by more than two degrees, your 175 f to c readings will be wrong, and your slow-cooked ribs will suffer.
- Brew Green Tea Properly: Next time you make a cup, boil the water and let it sit with the lid off for 4 minutes. Test it. Once it hits 79°C, pour it over your leaves. The difference in taste will actually shock you.
- Slow Cooker Strategy: Most "Low" settings on a Crock-Pot eventually reach about 190°F to 200°F. If you want to hold food at 175°F, you usually need a specialized "Keep Warm" setting or a sous vide immersion circulator.
Understanding 79°C isn't just about school math. It's about better coffee, safer kitchens, and knowing exactly when your brisket is ready to melt in your mouth. Keep these nuances in mind the next time you see that number on a dial.