That’s assuming an isentropic chicken though. You need even more slaps to make up for the heat loss to the environment.
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.
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
What I learned from this is never let a physics major cook you dinner, unless you want charcoal for chicken (200C !?!)
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.
Yeah 60c is done for chicken. That’s where meat goes from pink to white.
I was gonna say to start laying off when it gets to 165F, I don’t think residual heat will help in this case 😁
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
(165 - 40)°F * (5°C / 9°F) / (0.0089 °C / slap) = 7803 slapsAlthough, 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.
don’t even bother counting.
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?
135,000 slaps!
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
If you could have a superpower, what would it be?
Me: I’d like to be able to slap fast. Like really fast.
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.
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.
Isn’t 1600 m/s greater than the speed of sound? That sonic boom is gonna mess up the kitchen, if not the hand.
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 🤮
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.
Not chicken, but someone tried hitting steak with drum pedals: https://m.youtube.com/watch?v=QFTCqnYk5Sw
If you could cook a chicken that fast with one slap, wouldn’t it be disintegrated from the force of the blow?
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.
Damn, this thing slaps
