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.
What I learned from this is never let a physics major cook you dinner, unless you want charcoal for chicken (200C !?!)
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.
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.
There was a viral YouTube video of doing exactly this a few years back.
https://youtu.be/LHFhnnTWMgI
At 400F it would no longer be a chicken but a pile of glowing cinders. A chicken is cooked at 165F.
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?
My hand is a lot smaller than a chicken, so I hope everyone is prepared to have roast my hand as well
And for the bio/kin/nursing/premed students: how much would need to be amputated?
Hi there! I'm a certified surgeon in my DnD roleplay and I can safely say you've just amputated your own arm at that speed at just below the shoulder!
Lol i dont know the math but the speed required to apply that force means theres a sonic boom as well right? Along with the bubblewrap crack of your arm shattering in the process of somehow applying this force/acceleration. I actually wonder if there would be heat before the slap since the distance traveled is so short. Is there enough air between your windup and the chicken?
That's like... 4 or 5 times the speed of sound at sea level so... There would be a bit of a boom.
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.
If you could have a superpower, what would it be?
Me: I'd like to be able to slap fast. Like really fast.
If you could cook a chicken that fast with one slap, wouldn't it be disintegrated from the force of the blow?
Not chicken, but someone tried hitting steak with drum pedals: https://m.youtube.com/watch?v=QFTCqnYk5Sw
There are so many weird assumptions here. There is more than a hand moving when a slap is performed.
A skilled slapper could put more of their body weight behind the slap. I'd assume at least 40 kg or even more as the average slap.
