The kinetic energy of an object is equal to the energy that was required to accelerate it.
RamblingPanda@lemmynsfw.com
on 11 Sep 2024 18:25
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Yes, but my stupid joke is better without the explanation.
Thanks anyways, it’s always good to lean by accident.
davidgro@lemmy.world
on 11 Sep 2024 10:17
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But it only needs to reach 165°F, about 74°C.
Basically every food package says so.
RamblingPanda@lemmynsfw.com
on 11 Sep 2024 10:43
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Dude is cooking chickcoal
aeronmelon@lemmy.world
on 11 Sep 2024 13:38
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Now that we’ve discovered how to slap coal into existence, how much force would it take to turn a frozen Butterball into a diamond?
bluemellophone@lemmy.world
on 12 Sep 2024 05:02
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It’ll 100% be chickcoal since the hand will be pushing Mach 5. Pretty sure the plasma will give it a nice sear.
Zorsith@lemmy.blahaj.zone
on 11 Sep 2024 12:47
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This is correct; always cook to temp.
JohnDClay@sh.itjust.works
on 11 Sep 2024 11:16
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That’s assuming an isentropic chicken though. You need even more slaps to make up for the heat loss to the environment.
MyTurtleSwimsUpsideDown@fedia.io
on 11 Sep 2024 11:16
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Don’t forget, the chicken is frozen, so you also have to take into account the latent heat of fusion to melt the chicken before you can raise the temperature
This calculation also assumes that this is an inelastic collision where all the energy is absorbed into the chicken and not into your hand or into the air as sound or other kinetic energy.
Further the chicken is frozen solid, and, presumably, your hand is not. Of the two objects in this collision that could deform inelasticity and absorb the larger fraction of the energy, my money would be on the 0.4 kg slab of raw meat rather than the 1kg frozen billiard ball.
One must also consider the thermal conduction of the chicken. Slapping it, either once or multiple times, on a single area will impart energy to that area, raising the temperature there, but it will take time for that to disperse throughout the fowl. Thus will inevitably lead to the slapped area/areas being overcooked and the rest being dangerously undercooked.
Losses to the environment must additionally be taken into account unless sufficient insulation is employed to mitigate this.
Yes, I think the chicken would need to be rotating, you should use both hands to spread the warmed area, and be prepared to administer more slaps than were calculated.
Fermion@feddit.nl
on 11 Sep 2024 20:49
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Since we’re being pedantic, the feeezing point of unbrined chicken is -3 C. Most meats are not frozen at exactly 0 C since the water contained in the cells is far from pure.
But yeah, slapping will be a super lossy process and this analysis will be off by quite a bit.
MyTurtleSwimsUpsideDown@fedia.io
on 11 Sep 2024 21:12
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Touché!
I wonder if there’d be any fractional freezing at 0C 🤔
Isn’t 1600 m/s greater than the speed of sound? That sonic boom is gonna mess up the kitchen, if not the hand.
OhStopYellingAtMe@lemmy.world
on 11 Sep 2024 11:22
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The chicken ran away when I tried to slap it.
RamblingPanda@lemmynsfw.com
on 11 Sep 2024 12:52
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Geez, you need to freeze it first. Didn’t you read the abstract?
TrickDacy@lemmy.world
on 11 Sep 2024 11:40
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Why isn’t it a concern what slapping at this speed does to your hand/arm?
southsamurai@sh.itjust.works
on 11 Sep 2024 12:25
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Because we are men, and men feel no pain when we slap things.
This is why we slap each other on the back after losses in sports, and why pimpin ain’t easy.
AdlachGyfiawn@lemmygrad.ml
on 11 Sep 2024 12:03
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At 400F it would no longer be a chicken but a pile of glowing cinders. A chicken is cooked at 165F.
rando895@lemmygrad.ml
on 11 Sep 2024 12:22
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The real question is if you slapped hard enough to raise the temperature to 74C (undergrad clearly doesn’t cook), what would the temperature of your hand be? And for the engineers: how far up your arm would you have to measure before the temperature returned to normal body temperature? And for the bio/kin/nursing/premed students: how much would need to be amputated?
the_post_of_tom_joad@hexbear.net
on 11 Sep 2024 12:38
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Lol i dont know the math but the speed required to apply that force means theres a sonic boom as well right? Along with the bubblewrap crack of your arm shattering in the process of somehow applying this force/acceleration. I actually wonder if there would be heat before the slap since the distance traveled is so short. Is there enough air between your windup and the chicken?
rando895@lemmygrad.ml
on 11 Sep 2024 13:40
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That’s like… 4 or 5 times the speed of sound at sea level so… There would be a bit of a boom.
keepcarrot@hexbear.net
on 11 Sep 2024 13:03
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My hand is a lot smaller than a chicken, so I hope everyone is prepared to have roast my hand as well
Evilsandwichman@hexbear.net
on 11 Sep 2024 13:27
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And for the bio/kin/nursing/premed students: how much would need to be amputated?
Hi there! I’m a certified surgeon in my DnD roleplay and I can safely say you’ve just amputated your own arm at that speed at just below the shoulder!
bebabalula@feddit.dk
on 11 Sep 2024 12:55
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What I learned from this is never let a physics major cook you dinner, unless you want charcoal for chicken (200C !?!)
HoustonHenry@lemmy.world
on 11 Sep 2024 13:18
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I was gonna say to start laying off when it gets to 165F, I don’t think residual heat will help in this case 😁
Hugin@lemmy.world
on 11 Sep 2024 13:42
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Yeah 60c is done for chicken. That’s where meat goes from pink to white. It takes 18 min to kill dangerous food bacteria at that temp.
Paradachshund@lemmy.today
on 11 Sep 2024 14:28
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0 C wouldn’t quite be frozen solid for chicken since it’s not pure water. According to a quick search, chicken (unbrined) freezes at -3 C. So technically it is defrosted, but it should start out closer to 10 C for good results.
deo@lemmy.dbzer0.com
on 11 Sep 2024 22:22
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Luckily, it’s a linear relationship and they gave us the temp change per slap. So, if we assume the chicken has thawed in the fridge (40°F) and we want to reach 165°F for food safety, we only need
Although, to be honest I think this would only work for a spherical chicken in a vacuum, as otherwise you’d be losing too much heat between slaps. And even in a vacuum, you’d lose some heat via radiation… So really, you should stick a temperature probe in there and just keep slapping until it reaches 165°F. Don’t even bother counting.
Sorry for the silly units, I only know food safety temperatures off the top of my head in °F.
Spacehooks@reddthat.com
on 11 Sep 2024 13:33
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135,000 slaps!
Evilsandwichman@hexbear.net
on 11 Sep 2024 13:25
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If you could cook a chicken that fast with one slap, wouldn’t it be disintegrated from the force of the blow?
TranscendentalEmpire@lemm.ee
on 11 Sep 2024 14:15
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This isn’t going to be accurate, it’s ignoring a key aspect of the heat that will be generated, friction. When designing materials for prosthetics we have to be aware of how much friction occurs between the material and skin. If the amount of friction is too great, the material can create enough heat to damage tissue.
The formula for the skin friction coefficient is cf=τw12ρeue2, where ρe and ue are the density and longitudinal velocity at the boundary layer’s edge.
sneezycat@sopuli.xyz
on 11 Sep 2024 15:52
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It’s also ignoring your hand would also heat up, ignoring the energy converted to sound, ignoring the heat loss to the environment, ignoring both your hand and the chicken would disintegrate if you hit it that hard, therefore transferring most kinetic energy without converting it, ignoring the enthalpy of fusion (they said it’s frozen)…
TLDR: it’s silly, just for funsies
Shlocktroffit@lemmy.world
on 11 Sep 2024 14:18
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How can she slap?!?!
Oh, that’s how
Entertainmeonly@lemmy.blahaj.zone
on 11 Sep 2024 14:23
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I read once that the Mongolian warriors would place raw meat under their saddles and after riding all day would then consume it. Now I’m thinking that’s not so far fetched.
finitebanjo@lemmy.world
on 11 Sep 2024 14:24
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To be clear, the slapping would have to be done in one single second to account for heat loss to environment.
Buddahriffic@lemmy.world
on 11 Sep 2024 14:40
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What if you wrap it in a blanket?
finitebanjo@lemmy.world
on 11 Sep 2024 14:47
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It’s expected there will be some heat loss over time in any scenario, I’m just explaining that the exact numbers to reach 200C chicken (way overcooked) in this very specific example only work if it happens near instantly.
You can still cook it over time, easily, just with different numbers than this example.
lemming@sh.itjust.works
on 11 Sep 2024 16:02
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I didn’t check the calculation, but I guess it assumes perfect conversion of motion to heat. But it’s good to know that if you can get a perfectly static chicken, you can hypersonic-slap it cooked.
JakenVeina@lemm.ee
on 11 Sep 2024 14:59
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Let’s assume the chicken has to reach a temperature of 205C (400F) for us to consider it cooked.
Remind me never to let this guy cook for me.
frigidaphelion@lemmy.world
on 11 Sep 2024 15:21
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😭 chicken dry as a bone. I think they were conflating the oven temp with the desired internal temp (165 F is the safe minumum for poultry for the curious, so 400 F would be well done to say the least)
general_kitten@sopuli.xyz
on 11 Sep 2024 15:52
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Dry as a bone would be an understatement, it would be charcoal in a puddle of fat at that temp
Flocklesscrow@lemm.ee
on 11 Sep 2024 16:12
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“It’s a single-celled protein combined with synthetic aminos, vitamins, and minerals. Everything the body needs.”
I think the phase change costs of the water content will also be a significant factor that isn’t included.
Jax@sh.itjust.works
on 11 Sep 2024 16:38
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You can’t cook chicken with math, it’s out of this guys wheelhouse
GreatRam@lemmy.world
on 11 Sep 2024 22:33
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Also why is it starting off frozen
declination@programming.dev
on 11 Sep 2024 22:50
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His roasts be literally disgusting. He’s off by 2x. Does that mean I only have to slap the chicken at about 2k mph to cook it like a normal person.
SpeakerToLampposts@lemmy.world
on 12 Sep 2024 07:13
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Julia Child did some 400° cooking, for a science-oriented TV series called “The Ring of Truth”: www.youtube.com/watch?v=WQ3mjb9BSaU&t=850s
Later in the episode, she got to cook a diamond to amorphous carbon. “I’ll remember that recipe – one carat diamond, two and a half hours, three thousand degrees”: www.youtube.com/watch?v=WQ3mjb9BSaU&t=1458s
JusticeForPorygon@lemmy.world
on 11 Sep 2024 15:11
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Fun fact, 165F is often parroted for cooking chicken, but I urge everyone to go lower. 155-160F results in much juicier chicken. 165F corresponds to instantaneously killing all bacteria. 155F is about 60s, and 160F is 15s.
MeowZedong@lemmygrad.ml
on 13 Sep 2024 09:13
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And for even juicier chicken, directly inject cranberry juice using a needle and syringe. You can use other juices, but IMO, cranberry goes best with chicken.
For outrageously juicy chicken, sous vide to 155-160F directly in cranberry juice (no vacuum bag). This may bring the chicken beyond many people’s juicy limits, so I suggest trying the other two recipes first to gauge your personally acceptable limit of juiciness.
Lifter@discuss.tchncs.de
on 12 Sep 2024 04:42
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There are so many weird assumptions here. There is more than a hand moving when a slap is performed.
A skilled slapper could put more of their body weight behind the slap. I’d assume at least 40 kg or even more as the average slap.
Olgratin_Magmatoe@lemmy.world
on 12 Sep 2024 04:56
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One thing to note, actually cooking something requires an application of heat over time. Instantaneous heat transfer will not cook, it will usually just burn.
Some people say you can use a nuke to cook a pizza if you put it in the right spot, but the same problem would apply.
Related, some guy did actually slap a chicken into being cooked. It was predictably disgusting:
threaded - newest
Fun fact: someone actually did it
incredible engineering feat !
this will definitely fulfill someone’s kink.
I was going to link it if no one else had. Glad I wasn’t the only one that recalled that lol
Damn that was impressive! Also, I’ll have to let my little brother know that if he keeps beating his meat so much he might accidentally cook it.
205°C? You’re slapping your chicken too long, son. Your mother and I are worried.
I was hungry
not anymore
I’m hungrier because I put so many calories into slapping.
How many though? Could please someone think of the math? 😭
About 132 kcal, if your calorie to chicken heat transfer is 100% efficient.
For the 23k average slaps or the one with hypersonic speed?
They work out to the same total amount of energy.
Including acceleration and deceleration? Hm
The kinetic energy of an object is equal to the energy that was required to accelerate it.
Yes, but my stupid joke is better without the explanation.
Thanks anyways, it’s always good to lean by accident.
But it only needs to reach 165°F, about 74°C.
Basically every food package says so.
Dude is cooking chickcoal
Now that we’ve discovered how to slap coal into existence, how much force would it take to turn a frozen Butterball into a diamond?
It’ll 100% be chickcoal since the hand will be pushing Mach 5. Pretty sure the plasma will give it a nice sear.
This is correct; always cook to temp.
That’s assuming an isentropic chicken though. You need even more slaps to make up for the heat loss to the environment.
Don’t forget, the chicken is frozen, so you also have to take into account the latent heat of fusion to melt the chicken before you can raise the temperature
This calculation also assumes that this is an inelastic collision where all the energy is absorbed into the chicken and not into your hand or into the air as sound or other kinetic energy.
Further the chicken is frozen solid, and, presumably, your hand is not. Of the two objects in this collision that could deform inelasticity and absorb the larger fraction of the energy, my money would be on the 0.4 kg slab of raw meat rather than the 1kg frozen billiard ball.
One must also consider the thermal conduction of the chicken. Slapping it, either once or multiple times, on a single area will impart energy to that area, raising the temperature there, but it will take time for that to disperse throughout the fowl. Thus will inevitably lead to the slapped area/areas being overcooked and the rest being dangerously undercooked. Losses to the environment must additionally be taken into account unless sufficient insulation is employed to mitigate this.
So would you say that a rotisserie slapping technique would optimal in this scenario?
It’s optimal for your mom!
Yes, I think the chicken would need to be rotating, you should use both hands to spread the warmed area, and be prepared to administer more slaps than were calculated.
Since we’re being pedantic, the feeezing point of unbrined chicken is -3 C. Most meats are not frozen at exactly 0 C since the water contained in the cells is far from pure.
But yeah, slapping will be a super lossy process and this analysis will be off by quite a bit.
Touché!
I wonder if there’d be any fractional freezing at 0C 🤔
Great… now I’m imagining raw chichen slushie 🤮
Isn’t 1600 m/s greater than the speed of sound? That sonic boom is gonna mess up the kitchen, if not the hand.
The chicken ran away when I tried to slap it.
Geez, you need to freeze it first. Didn’t you read the abstract?
Why isn’t it a concern what slapping at this speed does to your hand/arm?
Because we are men, and men feel no pain when we slap things.
This is why we slap each other on the back after losses in sports, and why pimpin ain’t easy.
At 400F it would no longer be a chicken but a pile of glowing cinders. A chicken is cooked at 165F.
The real question is if you slapped hard enough to raise the temperature to 74C (undergrad clearly doesn’t cook), what would the temperature of your hand be? And for the engineers: how far up your arm would you have to measure before the temperature returned to normal body temperature? And for the bio/kin/nursing/premed students: how much would need to be amputated?
Lol i dont know the math but the speed required to apply that force means theres a sonic boom as well right? Along with the bubblewrap crack of your arm shattering in the process of somehow applying this force/acceleration. I actually wonder if there would be heat before the slap since the distance traveled is so short. Is there enough air between your windup and the chicken?
That’s like… 4 or 5 times the speed of sound at sea level so… There would be a bit of a boom.
My hand is a lot smaller than a chicken, so I hope everyone is prepared to have roast my hand as well
Hi there! I’m a certified surgeon in my DnD roleplay and I can safely say you’ve just amputated your own arm at that speed at just below the shoulder!
What I learned from this is never let a physics major cook you dinner, unless you want charcoal for chicken (200C !?!)
I was gonna say to start laying off when it gets to 165F, I don’t think residual heat will help in this case 😁
Yeah 60c is done for chicken. That’s where meat goes from pink to white. It takes 18 min to kill dangerous food bacteria at that temp.
And they didn’t defrost it first 🫠
0 C wouldn’t quite be frozen solid for chicken since it’s not pure water. According to a quick search, chicken (unbrined) freezes at -3 C. So technically it is defrosted, but it should start out closer to 10 C for good results.
Luckily, it’s a linear relationship and they gave us the temp change per slap. So, if we assume the chicken has thawed in the fridge (40°F) and we want to reach 165°F for food safety, we only need
Although, to be honest I think this would only work for a spherical chicken in a vacuum, as otherwise you’d be losing too much heat between slaps. And even in a vacuum, you’d lose some heat via radiation… So really, you should stick a temperature probe in there and just keep slapping until it reaches 165°F. Don’t even bother counting.
Sorry for the silly units, I only know food safety temperatures off the top of my head in °F.
Wish I had know this tip earlier. Got to five thousand something, lost count and had to start over.
Sorry, i guess i kinda buried the lede there, lol
And what would that do to my hand?
www.youtube.com/watch?v=LHFhnnTWMgI
135,000 slaps!
If you could cook a chicken that fast with one slap, wouldn’t it be disintegrated from the force of the blow?
This isn’t going to be accurate, it’s ignoring a key aspect of the heat that will be generated, friction. When designing materials for prosthetics we have to be aware of how much friction occurs between the material and skin. If the amount of friction is too great, the material can create enough heat to damage tissue.
The formula for the skin friction coefficient is cf=τw12ρeue2, where ρe and ue are the density and longitudinal velocity at the boundary layer’s edge.
It’s also ignoring your hand would also heat up, ignoring the energy converted to sound, ignoring the heat loss to the environment, ignoring both your hand and the chicken would disintegrate if you hit it that hard, therefore transferring most kinetic energy without converting it, ignoring the enthalpy of fusion (they said it’s frozen)…
TLDR: it’s silly, just for funsies
How can she slap?!?!
Oh, that’s how
I read once that the Mongolian warriors would place raw meat under their saddles and after riding all day would then consume it. Now I’m thinking that’s not so far fetched.
To be clear, the slapping would have to be done in one single second to account for heat loss to environment.
What if you wrap it in a blanket?
It’s expected there will be some heat loss over time in any scenario, I’m just explaining that the exact numbers to reach 200C chicken (way overcooked) in this very specific example only work if it happens near instantly.
You can still cook it over time, easily, just with different numbers than this example.
I didn’t check the calculation, but I guess it assumes perfect conversion of motion to heat. But it’s good to know that if you can get a perfectly static chicken, you can hypersonic-slap it cooked.
Remind me never to let this guy cook for me.
😭 chicken dry as a bone. I think they were conflating the oven temp with the desired internal temp (165 F is the safe minumum for poultry for the curious, so 400 F would be well done to say the least)
Dry as a bone would be an understatement, it would be charcoal in a puddle of fat at that temp
“It’s a single-celled protein combined with synthetic aminos, vitamins, and minerals. Everything the body needs.”
morpheus, that you?
Oh, in that case it only needs 9,213 slaps (delivered near-simultaneously) or a single slap at 1,490 mph.
“Consecutive normal punches”
Tbf, he doesn’t account for the loss of heat at all, so it’s good that he’s taking a big margin.
Good point
I think the phase change costs of the water content will also be a significant factor that isn’t included.
You can’t cook chicken with math, it’s out of this guys wheelhouse
Also why is it starting off frozen
His roasts be literally disgusting. He’s off by 2x. Does that mean I only have to slap the chicken at about 2k mph to cook it like a normal person.
Julia Child did some 400° cooking, for a science-oriented TV series called “The Ring of Truth”: www.youtube.com/watch?v=WQ3mjb9BSaU&t=850s
Later in the episode, she got to cook a diamond to amorphous carbon. “I’ll remember that recipe – one carat diamond, two and a half hours, three thousand degrees”: www.youtube.com/watch?v=WQ3mjb9BSaU&t=1458s
Didn’t someone build a machine to do this
Wait a minute 400°F? What dafuck?
He confused internal temp with oven temp lol (I still probably wouldn’t cook a chicken at 400° though.)
I cook it at 450, 10 min each side. Works pretty well & you can get some browning with no oil.
I once watched a youtube video where someone built a rig to explore this very question
If you could have a superpower, what would it be?
Me: I’d like to be able to slap fast. Like really fast.
Oh, what is this, is this an animated video link? How did this get here?
There was a viral YouTube video of doing exactly this a few years back.
youtu.be/LHFhnnTWMgI
Damn, this thing slaps
What if you just want to warm up some sausage?
When Martha from accounting last asked me what my plans were for that night, I told her I was going to slap my chicken.
She won’t look me in the eye any more.
Yeah, I also don’t talk with people who engage in animal cruelty
Fun fact, 165F is often parroted for cooking chicken, but I urge everyone to go lower. 155-160F results in much juicier chicken. 165F corresponds to instantaneously killing all bacteria. 155F is about 60s, and 160F is 15s.
And for even juicier chicken, directly inject cranberry juice using a needle and syringe. You can use other juices, but IMO, cranberry goes best with chicken.
For outrageously juicy chicken, sous vide to 155-160F directly in cranberry juice (no vacuum bag). This may bring the chicken beyond many people’s juicy limits, so I suggest trying the other two recipes first to gauge your personally acceptable limit of juiciness.
This is the winner
Average rotisserie chicken is 2 lb? Costco’s is 3lb. That would require many more slaps.
Not chicken, but someone tried hitting steak with drum pedals: m.youtube.com/watch?v=QFTCqnYk5Sw
There are so many weird assumptions here. There is more than a hand moving when a slap is performed.
A skilled slapper could put more of their body weight behind the slap. I’d assume at least 40 kg or even more as the average slap.
One thing to note, actually cooking something requires an application of heat over time. Instantaneous heat transfer will not cook, it will usually just burn.
Some people say you can use a nuke to cook a pizza if you put it in the right spot, but the same problem would apply.
Related, some guy did actually slap a chicken into being cooked. It was predictably disgusting:
www.youtube.com/watch?v=LHFhnnTWMgI
Came here to post that video It’s such a great watch
It is about 1:06 when I first heard him call it a meat beater.
He needed a faster meat better. Bruva, we are right here!
So the flash could cook a chicken by slapping it
You can experience this if you hit a coin with a hammer a few times.