OMG, I asked copilot to read the text and fix it to 168 degrees F.
I expected it to give me text and for it to be horrible,
what It did was so much worse and so must more impressive.
So has anyone who's actually cooked a chicken before done the math? Because my guy just slapped this poor bird into pure carbon. Did he mean to do 205°F? It's still too high, but it would at least be edible.
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.
This guy engineers! Real world applications experience vs math
Gotta love how everyone forgot about Newton in all this. Enjoy your instantly well-cooked hand, which is also made of meat.
My man, if you slapped something at 32,000 miles per hour, you don't have a hand to cook anymore :P
Double the food. Sweet!
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.
I've read that bone-in chicken should actually get to 190°F as this is when the collagen renders, but Idk it was on the Internet so...
This is basically the foundation of barbecue. Off you have a cut of meat that’s tough and high in connective tissue, if you cook it at a low temperature for a long time, once it gets around 190 the collagens start to break down and the meat gets tender. Things like chuck roasts, brisket, pork shoulder.
This has nothing to do with chicken though. A chicken breast, bone in or not, will be disgustingly dry at 190 degrees.
Shredded chicken it is
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
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
He also did a turkey a couple years after that for "slapsgiving"
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
Also completely neglecting that not all the energy in a slap will be transferred to thermal energy in the chicken.
Assume a spherical chicken...
Lord have mercy on folks cooking their chicken to 400 F. Those birds will come out as dry as the sands of the Sahara.
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.
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.
Better to slap it twice at half strength so that it's cooked when you catch it.
Fucking nerds in the comments^l^ ^love^ ^it^
Where's the link to the YouTube video where someone tried this? I remember listening to it last time someone posted this.
The chicken has to exceed the boiling point of water for it to be cooked? Unless we’re making chicken caramels, I don’t think so.
Doing some math, I think it works out to 6,242 slaps or a single slap at 1,939 mph. Much more attainable.
That 205C would just be the surface temperature of the chicken, not the average. Note that the calculation doesn't take into account the volume or radius
EDIT: No, I'm wrong. The calculation is for boiling the whole chicken. Who was this written by, a Brit?
Who was this written by, a Brit?
Nope. Likely an American.
When cooking, people in general like to use round numbers, like "200°C", since a difference of 5°C in oven temperature is not a big deal.
And yet they went with some oddly specific 205°C. That only makes sense if they're used to Fahrenheit, eyeballed a round value (like 400°F), converted it into Celsius (204.4°C), and then rounded it up to discard the decimal.
I'm also going to say they're completely clueless when it comes to cooking - 200°C is the oven temperature. The chicken itself reaches a far lower temperature, in the 70~80°C range. By the time the chicken reached 200°C, it's already dry and close to catching fire. (The self-ignition temperature for biological stuff is typically between 200°C and 250°C.)
At this point we have to consider the ambient temperature as well, as the chicken will slightly cool between two slaps once it exceeds it
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