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.
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 🤮