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Fun fact: someone actually did it
incredible engineering feat !
this will definitely fulfill someone’s kink.
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.
I was going to link it if no one else had. Glad I wasn’t the only one that recalled that lol
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.
😭 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)
Tbf, he doesn’t account for the loss of heat at all, so it’s good that he’s taking a big margin.
I think the phase change costs of the water content will also be a significant factor that isn’t included.
Good point
Oh, in that case it only needs 9,213 slaps (delivered near-simultaneously) or a single slap at 1,490 mph.
“Consecutive normal punches”
Also why is it starting off frozen
Julia Child did some 400° cooking, for a science-oriented TV series called “The Ring of Truth”: https://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”: https://www.youtube.com/watch?v=WQ3mjb9BSaU&t=1458sHis 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.
You can’t cook chicken with math, it’s out of this guys wheelhouse
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.
205°C? You’re slapping your chicken too long, son. Your mother and I are worried.
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.
There was a viral YouTube video of doing exactly this a few years back.
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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:
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!
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? 😭
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
That’s assuming an isentropic chicken though. You need even more slaps to make up for the heat loss to the environment.
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.
Didn’t someone build a machine to do this
Wait a minute 400°F? What dafuck?
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
The chicken ran away when I tried to slap it.
Geez, you need to freeze it first. Didn’t you read the abstract?
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?
