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In general, chicken needs to be heated to 74C or 165F for a few seconds to kill off dangerous pathogens.
Here is a list of other times and temperatures for chicken to be considered safe
Yeah yeah we get it, Newton will fry your hand and pls don’t cook a chicken to 205°C core temp.
BUT! What kinda physics major forgets Newton AND the fact that you won’t convert kinetic energy into heat with 100% efficiency?
I know, three math majors in a trench coat, that’s who’ll forget it.
Introducing the pneumatic oven range. Place the chicken in the can and press the button… No mess cooking and bone meal blending! High calcium foods!
Gotta love how everyone forgot about Newton in all this. Enjoy your instantly well-cooked hand, which is also made of meat.
Double the food. Sweet!
My man, if you slapped something at 32,000 miles per hour, you don’t have a hand to cook anymore :P
As your friendly neighborhood person with knowledge about food and cooking, 2 pounds is an absurd weight for an uncooked rotisserie chicken, that is a very small and cooked weight, 4-6 pounds is going to be typical. Also, more importantly, you cannot cook something faster by increasing the temperature past a pretty quick point, meat is an excellent insulator. No slap can cook the inside of a frozen chicken unless the entire chicken disintegrates.
Tbf though, a slap at 3700 mph would absolutely disintegrate the chicken.
Also, if you cooked it to 400 degrees it would be disgusting. You just need to cook it to 165. This guy might know about physics but he has never cooked anything before.
Speak for yourself, I love a good carbonized chicken
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Shredded chicken it is
And your hand
Lord have mercy on folks cooking their chicken to 400 F. Those birds will come out as dry as the sands of the Sahara.
Yes that is about 2.5 times the recommended safe temp. I am not going the math though.
Only ~40% higher - make sure to use absolute units when taking a ratio of temperatures.
https://youtu.be/hzMzFGgmQOc?t=285
“well done steaks. if I see a speck of red, it’s going back. you better cook my food”.
Signed, a well done meat enjoyer.
I mean, false equivalency, don’t you think? I have yet to meet an enjoyer of medium-rare chicken, probably because the Salmonella or Listeria already took them out
A guy on YT actually tried it experimentally a few years ago (how many slaps, not how fast one slap); and it works to some degree! The main problem becomes to make a slapping machine that can survive long enough:
https://www.youtube.com/watch?v=LHFhnnTWMgI&pp=ygURc2xhcCBjb29rIGNoaWNrZW7SBwkJzgkBhyohjO8%3D
He also did a turkey a couple years after that for “slapsgiving”
YouTube is truly a wonder of stupidity. Sometimes in good ways
This slap question was a big meme several years ago, and when that video came out (years after the meme), it was an instant hit.
The fact that this discussion is still going shows how popular it is
IDK, might be laying the groundwork for future kinetic cookers.
Typical physicist, ignoring enthalpy of phase changes. Starting from 1C defrosted makes a huge difference from 0C as the melting takes up a ton more energy/slaps. Their underslapped chicken would give you salmonella
They haven’t considered rate of slap. Significant heat transfer to environment even at 10 slaps per second.
They’re also assuming sea level standard atmospheric conditions. You may need to reduce rate of slap at altitude.
Also only about half the heat goes into the chicken and the other half into the hand used for slapping
This assumes both have the same amount of heat capacity * mass. A hand with heat insulating gloves would also significantly reduce heat loss.
Better do it in a vacuum though, you’ll lose energy to air resistance
I believe we’re well on our way to developing the worlds first slap coefficient.
Also completely neglecting that not all the energy in a slap will be transferred to thermal energy in the chicken.
Assume a spherical chicken…
And the phase change from uncooked to cooked.
Where do I find cooked in the phase diagram?
Slap the salmon
🤔
Where’s the link to the YouTube video where someone tried this? I remember listening to it last time someone posted this.
No one’s going to point out the absurd starting assumption KE=mcT??
Why is that absurd?
You need a perfect transfer of the kinetic energy to the chicken for that to hold, not a slap
i love fully inelastic chicken
Yeah that’s the part that erks me the most. Ain’t no way that chicken is staying together.
And no heat losses from slapping the chicken either
And they’re not accounting for any amount of cooling between slaps. What’s the ambient temp? What’s the rate of slap?
205°C 😂😂😂
Common sense and physicists are common enemies
I confirm this as a physics PhD. I also understand exactly this thinking of assuming a system is in thermal equilibrium where it is far from it (like a chicken in am oven).
Maybe they like their chicken fucking black
Well otherwise it has to stay at some 100 degrees for quite a long time to consider it cooked
You need the chicken to be 165F or 74C to be food safe. It takes a long time to cook at 100-200C because the heat is being transferred much slower. If we’re using this instant slap-based cooking method, it only needs to get to the food safe temperature.
Using the OP’s calculations and a cooked temperature of 74C:
It would take 8315 average slaps
or
A slap at around 813m/s or 1819mph.
*Edit for a correction to the second calculation (it still might be wrong), also, I rounded the numbers to whole integers.
I rounded the numbers to whole integers
whole integers, the best kind of integers
Look, I just finished my medical board exams recently. My brain is running on the power of about 2/3rds of a yukon gold potato here.
But how do you get the chicken back from the stratosphere once you’ve slapped it that fast?
You start in the stratosphere and slap it down towards the Earth.
Smh it’s like these people have never slapped a chicken before
Better to slap it twice at half strength so that it’s cooked when you catch it.
Lmao
Fucking nerds in the commentsl love it
Bro really wanted his chicken well done at 400°F
Naw, that’s burnt.
Maillard reaction where things brown starts at 350f.
More than 165/175 in the center and that’s dried out.
The mallard reaction is only relevant when cooking duck.
I saw your username first.
Then I misread the rest as a Mallard Reaction.
I thought about making an intentional joke about being the “mallard reaction” and saying “isn’t that quackers” or something, and decided to not confuse people.
that only happens in ducks
If you spatchcock your bird then you’ve only gotta slap your cock to about 150°F at the thickest part of breast
naturally. Best to slow it down and keep it juicy, too. I like smoking them at about 200 f, it’s perfection.
also… way to make spatchcocking sound even dirtier than it is. the no cooks here are probably thinking it’s some sort of sex act and the rest of us are wondering if it’s not also some sort of sex act.
spatchcocked birds also kinda look like a random roadkill animal to the ignorant, idk if you care about who sees you grillin
This is why you carve before getting to the table. Or at least break it into parts.
Is that less or more the energy of your average Falcon Punch?
